What started out as a rather ho-hum 4th of July turned out to be an awesome 4th of July thanks to great food. We spent the morning flipping through old cooking magazines before heading to Whole Foods and splurging on gigantic steaks. I think we were both a bit apprehensive about the purchase, and we paced back and forth in front of the meat case for a few minutes before placing our order, but after eating one of the best meals that we’ve that ever cooked, we agreed that it was 100% worth it. Matt prepped the steaks and braved the hot grill while I kept him hydrated and sprayed both of our feet with icy water from the hose, a necessity on a day when the instant-read thermometer read 95-degrees before it was even inserted in the meat. A refreshing watermelon salad, cold drinks, and ice cream sundaes helped to temper the heat, and there’s nothing quite like ending a hot summer day with a cold shower (and a cribbage win – booyah!).
The steaks were such an awesome holiday treat. They were peppery without being so heaped in seasoning that it detracted from the flavor of the meat itself, and the grilled green onions were a simple garnish that provided a nice, bright contrast to the steak. We’ll definitely use that trick again. The combination of salty, grilled halloumi and cool, sweet watermelon made for an addictive salad, and the grilled tomatoes that rounded it out made me feel better about shoving bite after bite of cheese and watery fruit into my mouth. I remember eyeing this recipe last year, and I’m so happy that I finally made it. We had no problem (although maybe this is a problem in itself) polishing off the entire plate. I highly recommend both recipes.
Salted, rested, and brought to room temperature.
Steaks before. Salted and peppered.
Rested and garnished steaks.
Assembled salad of watermelon wedges, grilled tomatoes, grilled halloumi, and mint-and-basil-infused olive oil.
Ready to feast.