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