Grilling in January

Technically, I did plan chicken piccata for tonight.  But given the balmy 40 degree temperatures, I decided to shovel out the grill and have flank steak, asparagus, and mushroom risotto (leftovers).

I have this great vegetable grilling contraption that basically sandwiches the vegetables.  I just tossed the asparagus with olive oil, salt, and pepper.  The pitfall is grilling too long... three minutes max.

The flank steak is one of my favorites on the grill too.  I get the grill good and hot while I rub the steak with salt and pepper.  I happened to use the Himalayan salt that my dear brother gave me for Christmas, thank you Spencer.  You don't have to use Pure Unprocessed Pink Himalayan Cooking Salt, only if you are fabulous.  Then grill for just 5 or 6 minutes per side.  But then tent with foil and let it rest for 5 minutes before slicing against the grain.

I am excited to share my week in preview tomorrow.  Even more exciting, I have a new fridge!  Yes, the end of the fridge saga.  Just two weeks.  But who was counting?