Keep the flavor: delicious steaks and potatoes

Summer is the perfect season for cooking outside on the grill. A world of delicious dishes opens up on the grill – entirely outside the American tradition of hot dogs, hot dogs and burgers.

Two of my favorite things to grill include vegetable skewers and Filipino grilled chicken (Inihaw na Manok). I enjoy gathering the flavor of soy sauce, citrus, vinegar, and salty herbs in a marinade and coating it with smoky flavor to cook it on the grill on the grill.

The challenge is that sometimes I don’t want to cook dinner. Slicing, waiting, skewering, trying to get a good heat—the process paired with small children at home in a three-figure day can be a lot.

In case I don’t want to cook, I turn to our local restaurants. One of my favorite dishes this summer is the Steak Frites at Putah Creek Cafe. This dish alone brings many of my favorites into one appetizer (I happily eat it as a meal even though my five-year-old says it’s not dinner). Basically, steak with fries.

Steak Frites feature charred tricuspid cubes served on top of a bed of French fries, and topped with blue cheese crumbles. The menu says they also have steak sauce and green sauce, flavors that aren’t something I think would taste great – but they are really delicious.

I didn’t know I loved blue cheese until I crumbled a steak with soft blue cheese on top at Tomat’s. Since Susan convinced me to try it, I’ve included blue cheese crumbs when available.

The sharp, salty flavor and creamy texture of blue cheese pairs with the meaty taste of the triple tip. The sweet and bold flavors of gravy and green salsa topped with an array of French fries make for a delicious bite.

I included a garden salad with my meal to help slice up the rich flavor with something “fresh” and crunchy. Fresh cucumber really does the job.

Get the candy
If you really want to treat yourself, order a slice of pie.

Sometimes, I’ll order dessert for my husband. Sometimes he offers to share some of it. Such was the case with a slice of mixed berry pie.

The berries were crunchy and tart, baked into an uneven pie crust. It highlighted the natural sweetness of the berries, without weighing it down with the taste of sugar.

We had it before dinner, which is an acceptable way to have dessert in my book. But, don’t tell my kids that a conversation with them often overturns dinner before dessert.

I want to try the Tri-Nut Pie and Chocolate Peanut Butter Cake next time. I may need to take my family with me to share calories. If you have a favorite local summer dessert, please let me know.

Leave a Comment

Your email address will not be published.