What could be simpler and more satisfying on a hot summer night than grilling a thick, juicy sirloin, with well-seasoned potatoes and a big salad on the side?  Husband and I share  one steak, usually between 1-1.2 lbs, and split it about 60/40, with his portion being the larger.  My technique for grilling steaks has been constant for many years – a light brushing of either Kitchen Bouquet or Gravy Master, followed by seasoning rub, so,etimes with coffee or mushroom powder.  Last night the rub was lots of black pepper and a seasoning salt mix I had on hand from Frontier, and former client in the herb & spice business.

The potatoes were medium-sized red-skin, par-cooked in the microwave for about 4 minutes, then halved when cooled off a bit and tossed in a Ziploc bag with EVOO, minced garlic, S&P and herbes de provence.  These were then grilled alongside the steak for about 10 minutes, 5 minutes per side.

The salad was a semi-antipasto – spring mix, halved grape tomatoes, onion, anchovies, slivered Genoa salami, and shaved Pecorino Romano tossed with Italian dressing – posted 4 months ago, but reprinted here:

ITALIAN SALAD DRESSING

3/4 cup extra virgin olive oil; 1/4 cup cider vinegar; 2 tbsp water; 1 minced or crushed garlic clove; 2 tsp sugar; 1-1/2 tsp Kosher salt; 1/2 tsp black pepper, 1 or 2 tbsp grated Pecorino Romano; 1/2 tsp oregano; 1/2 tsp basil

Combine all in a tightly lidded jar and shake well.  (The dressing keeps well in fridge, but should be brought to room temperature again before using, as the EVOO solidifies when chilled.  This can be done by running your container under hot water a bit)