Chile salt-crusted rib-eye steaks with lemon

Chile salt-crusted rib-eye steaks with lemon
Serves 4

• 2 1-1/4 lb. rib-eye steaks, bone in (about 1 1/2 inches thick)
• Olive oil
• 1 tbsp. course sea salt
• 1 tbsp. black peppercorns
• 1 tbsp. chile flakes
• 1 tbsp. finely chopped fresh rosemary
• 2 lemons, halved

Bring the steaks to room temperature. Preheat a grill to high.

In a mortar and pestle, pound together the salt, pepper, chile flakes and rosemary (alternately, pulse several times in a spice grinder). Rub both sides of each steak with a little olive oil and coat with the spice mixture, rubbing it into meat.

Lower grill temperature to medium-high. Grill the steaks for 5 minutes on each side. Remove from grill and tent with foil. Let steak rest about 15 minutes. Place the meat back onto the grill to cook until done to your liking. Rest for a few minutes before slicing.

Sprinkle with lemon juice and a drizzle of olive oil before slicing and serve.

Grilled summer squash with Sauce Verte

Bright-tasting sauce verte (green sauce)  squash in this summery grilled meal. The sauce is also great with grilled chicken and fish.

Grilled Summer Squash with Sauce Verte

For the sauce verte:

1/3 cup (1 oz./30 g) fresh basil leaves

1 green onion, chopped

2 Tbs. fresh flat-leaf parsley leaves,

2 Tbs. capers

1 Tbs. fresh lemon juice

1 Tbs. fresh oregano leaves

2 tsp. Dijon mustard

1 garlic clove, coarsely chopped

3 Tbs. extra-virgin olive oil

2 lb. (1 kg) summer squash such as pattypan, zucchini, or crookneck, trimmed and halved lengthwise

Extra-virgin olive oil for brushing

Kosher salt and freshly ground pepper

2 Tbs. fresh flat-leaf parsley leaves

 To make the sauce, in a food processor, combine the basil, green onion, parsley, capers, lemon juice, oregano, mustard, and garlic and process until finely chopped. With the processor running, slowly pour in the olive oil and process until the mixture forms a chunky purée. (The sauce can be covered and refrigerated for up to 3 days.)

 Prepare a medium fire for direct-heat cooking in a charcoal or gas grill.

 Brush the squash halves with olive oil and season on all sides with salt and pepper. Arrange the squash halves on the grill directly over the fire and grill, turning as needed, until the squash halves are just tender when pierced with a sharp knife, about 4 minutes. Transfer the squash halves to a platter, and toss with about 1/3 cup (3 fl. oz./80 ml) of the sauce. 

 Serve. Pass the remaining sauce at the table. Serves 4 to 6.