Levi turned 5 months today. He recently rolled over for the first time and surprised the crap out of himself (not literally). In all the excitement of watching my little boy go from newborn to smiley guy, I feel like summer never happened. Now it’s September and I can hardly believe it. It’s hard to completely let go of summer when you feel like it never happened, but also when there are still beautiful tomatoes and summer squash at the farmer’s market and in the CSA box. I don’t care what the calendar says. But looking at all the fall issues of food magazines got me craving sweet potatoes, pumpkin, and other fall produce. I decide to create an “in between seasons” dinner — steaks, tomatoes, and zucchini on the grill, and a sweet potato side-dish in the oven.
Fine Cooking helped inspire me. In their Cooking by the Calendar article, they featured a late-summer meal that involved a quick grilled steak, brushed with a mixture of mustard, brown sugar, salt & pepper. We used that marinade on a new york steak. Then Dustin found some beautiful heirloom tomatoes that we halved and grilled for just a few minutes, giving them a delicious smoky flavor, while preserving their tomato essence. The summer squash was locally grown and a nice companion for the tomatoes. The sweet potatoes taste like my favorite ravioli dish, without the ravioli. Roasted sweet potato cubes are tossed with brown butter & sage. This might be my new fall side dish! The entire meal was flavorful, colorful, and bridged the gap between summer and fall. Now I think I can bid farewell until next year.
Steak with Quick-Grilled Heirloom Tomatoes & Summer Squash
1 new york steak (about 1 lb for 2 people)
1 TBS. extra virgin olive oil + more for drizzling over the veggies
1 TBS. Dijon mustard
1 TBS. brown sugar
Kosher salt & freshly ground black pepper
2 heirloom tomatoes, halved
1 summer squash, halved
- Prepare a medium-high heat charcoal grill. In a small bowl, combine 1 TBS. of the oil, the mustard, brown sugar, and some salt & pepper. Brush all over the steak and set aside.
- Drizzle and rub the cut tomatoes and squash with olive oil, and season with salt & pepper.
- Grill the steak, flipping once, until medium rare (until the steak reaches 130 to 135 degrees). Transfer to a plate, cover with foil, and let rest.
- Grill the squash and the tomatoes, cut side-down for a few minutes, until some nice grill marks form. Take the tomatoes off the grill, and cook the squash just a few minutes longer.
- Slice the steak against the grain and serve next to the tomatoes and squash, and these delicious roasted sweet potatoes with brown butter and sage.
Roasted Sweet Potatoes with Brown Butter & Sage
(Adapted from the Oct./Nov. issue of Fine Cooking)
2 sweet potatoes
extra virgin olive oil
butter (about 2 TBS)
splash of orange juice
- Peel the sweet potatoes and cut into bite-sized cubes. Toss with olive oil and salt. Roast in a 400 degree oven until tender.
- Meanwhile, cook chopped fresh sage and a pinch of salt in melted butter until butter browns.
- Add a splash of orange juice (or a squeeze of lemon, if you have one) and toss with the potatoes.