sometimes all you (or i) really want for dinner is a nice piece of grilled meat. something about meat cooked on the outdoor grill that makes it just that much better. which brings me to the grill. i'm so happy to have one again! it's opened up a world of new (culinary) options. we'd been planning to get one ever since our move a few months ago, but somehow it seemed complicated (as in we were being lazy)  and we basically procrastinated until the heat wave (it is literally in the 80's and 90's in san diego right now) hit-that's when we had no choice but to get one-and fast. it would be a big shame not to take advantage ofthe unusually warm (even though san diego probably has the best climate, anywhere, the nights tend to be pretty cold year round) nights for grilling outdoors and dining al fresco. so we (or he, i should say) went out and finally got one, and there it was all shiny and new and ready to be put to good use-and we have been: we've had persian style chicken kabobs, grass fed new york strip steaks, tons of grilled tomatoes (because we all know how much i love those), and a spicy fire roasted eggplant salad. then this: rosemary grilled london broil, spaghetti aglio e olio with fresh tomatoes and basil, and a side of quick fired broccolini. tell me it doesn't sound like an amazing dinner? all you need to make this meal a success  is really good  ingredients-quality organic (in this case local) grass fed beef, juicy ripe tomatoes, fresh vegetables & herbs. marinating the beef ahead of time helps. and you're good to go:for the marinade: 

• extra virgin olive oil

• fresh rosemary

• sea salt & freshly ground pepper

• a touch of worcestershire sauce

• red pepper flakes

make sure the grill is super hot before you start cooking. place the beef on the hot grill (on high heat) and sear one side (about 2-3 minutes) then the other. reduce the heat to medium and close the lid. allow beef to cook (cooking time depends on the size of meat and your serving preferences). ours was a smaller, thinner piece and cooked very quickly-it was served medium and slightly pink inside.

for quick fired broccolini:

• wash and dry the broccolini, cut in half (optional)-spread on a baking dish

• drizzle with 1-2 tbs extra virgin olive oil, move around to make sure oil is evenly distributed

• sprinkle with sea salt and freshly ground pepper, give it a good shake

• cook broccolini on the grill in a grill-friendly skillet (my new spiffy grill has a built in skillet option) while the beef cooks-it takes just a few minutes-you'll have to use a wooden spoon or spatula to stir it a couple of times

• sprinkle with freshly grated parmesan chess, add a dash of fresh squeezed lemon juice

for the spaghetti aglio e oli with fresh tomatoes & herbs combine in a bowl (4 servings):

• 4-5 ripe tomatoes, cubed

• a good bunch of fresh basil, leaves rolled carefully together, then thinly sliced (chiffonade)

• a few sprigs of fresh oregano, leaves separated and roughly chopped

• sea salt & freshly ground pepper to taste

• 1/4 cup extra virgin olive oil

• 3-4 garlic cloves

in a bowl combine tomatoes, herbs, sea salt & pepper and allow the mixture to rest for 15-20 minutes. in a small saucepan heat the oil and  garlic together (aglio-e-olio story and recipe here) until the garlic turns just golden before turning off the heat. remove garlic from the oil and pour the hot oil over the bowl of tomatoes & herbs. taste and adjust seasoning. add your just drained choice of pasta cooked al dente (per package instructions) to the sauce and toss. serve right away. don't forget the freshly grated parmesan cheese! buon appetito!