Fire-sizzled, perfectly crusty outside and pink inside -- there is nothing like a giant steak.
The crusty char of grilled beef dressed with a mince of bright fresh herbs and a little good-tasting olive oil is a natural for summer. Even if those herbs aren’t growing on your windowsill or in the yard, they’re selling for next to nothing at a farmers’ market. This is a simplified version of Italy’s gremolata (there, it’s made with a mince of lemon peel, herbs, and garlic). Since summer eating is all about simplicity, use whatever combination of herbs you have around, and add a squeeze of fresh lemon to heighten flavors even more.
Sometimes the eating-close-to-the-ground concept needs a night off. You want a piece of meat, a potato and maybe a salad — the stuff of old-time grillers' dreams. With a grill and a pair of tongs, you can have it all.
Honey gives this recipe its edge. Once the steak is cooked, you taste only the barest hint of sweetness, yet the sugar opens up all the meat's bold beefiness. Each mouthful delivers fabulous crustiness and a hum of black pepper.