E Cooking Resource: For People Who Love to Cook

Summer Supper
Herb-Marinated Skirt Steaks Image

Description:
Jucy grilled steak, fresh summer salads and a homey berry buttermilk cake star in this easy outdoor menu.

Timeline:

Up to one week ahead:
Make the almonds
Make the crumb topping for the cake

Up to two days ahead:
Marinate the skirt steak
Slice the olives for the tomatoes and olive salad
Toast the nuts for the salsa verde

One day ahead:
Make the lemon vinaigrette
Wash the romaine
Bake the cake

Two hours before serving:
Cut the tomatoes, assemble the tomato and olive salad, and keep at room temperature
Make the salsa verde and keep at room temperature

One hour before serving:
Bring the lemon vinaigrette to room temperature
Whip the crème Fraiche

25 to 30 minutes before serving:
Grill the steaks
Open the wine

A few minutes before serving:
Toss the romaine with the vinaigrette

Menu Items:

Olive-Oil—Fried Almonds

Herb-Marinated Skirt Steaks

Sun-Ripened Tomato & Olive Salad

Romaine Hearts with Lemon Vinaigrette & Shaved Parmesan

Berry Buttermilk Cake with Vanilla-Scented Crème Fraiche