PeopleFood & WineEntertainingJun 28, 2018
A Summer Food and Wine Menu for Grilling and Garden Lovers
More Articles
Entertaining•May 23, 2026•
6 min read
Vogue | Eduardo Sarabia: The Beautiful Union Between Art and Wine, Under the Sun
Read Article
Loading...
Loading...
6 min read
Read Article
Ingredients:
Serves: 6
2 ½ pounds flat iron steak
4 tablespoons olive oil
8 sprigs fresh thyme. Summer savory, rosemary, or oregano can serve as a substation.
5 garlic cloves
6 assorted zucchini and summer squash
4 ears of corn
½ teaspoon sherry vinegar or fresh lemon juice
Kosher salt & fresh ground black pepper
Method:
For the marinade: Smash four garlic cloves, setting the fifth aside to be chopped and added to the zucchini. Place your steaks in a glass dish and add the garlic, six thyme sprigs, two tablespoons olive oil and pepper. Don't be shy with the fresh black pepper. You'll want to grind a considerable amount of it onto your steaks. Allow steaks to marinate for at least one one hour, or refrigerate for one to two nights. Marinating is your friend, and the longer the meat marinates, the more flavor it will absorb.
When you're ready to grill: Preheat your grill to a high heat. Season steaks with salt, place on grill and cook each side for three to four minutes. Let rest for five minutes before slicing.
For the salad: Slice zucchini and squash in half lengthwise and place it all flesh side up on a large baking pan. Brush each half with olive oil and sprinkle with salt and pepper. Chop the last garlic clove and pick the leaves off the thyme and sprinkle both evenly across the top of your vegetables. Allow your grill to cool to a medium heat before placing zucchini and squash on the grill. I like my vegetables to retain some crunch, so I leave them on just long enough to get some grill marks. Once your zucchini and squash are grilled to your preferred consistency, gently remove and slice them into one-inch pieces. Set aside in a bowl.
Boil four ears of fresh corn for eight minutes, and then allow each ear to cool until it's easy to handle. Cut your corn off the cobb and add to the zucchini and squash you've set aside. Drizzle with your remaining olive oil, and your sherry vinegar or lemon juice.
Serve everything family style, with your steaks sliced ½-inch thick, extra lemon or vinegar on hand for the salad, and several bottles of Far Niente Cabernet, Napa Valley, Oakville decanted and ready for toasting. Bon Appétit!
