Oh it’s grilling season and I’m completely immersed in trying new things and rediscovering our summer favorites. One of the best days (especially when it gets hot) is having an entire menu that you can grill and enjoy.
Take four top round cutlets at room temperature and give them a sprinkle of salt and pepper. The stuffing is 1/2 cup of chopped spinach, 1/4 cup chopped Kalamata olives, 1/4 cup panko breadcrumbs, 2 minced cloves of garlic, and 1 teaspoon each of olive oil and red wine vinegar. Toss together in a bowl and spread evenly over each piece of steak. Top each with freshly grated asiago cheese. Roll up jellyroll style and tie with some butchers twine. Grill for about 12 minutes (or until your desired doneness)
I served them with some grilled cherry tomatoes that I tossed with olive oil, pepper, salt and a bit of sugar. They broke down to be like a chunky tomato sauce to go with the steak.
I feel badly that my potato sides become pretty routine during grilling season, but if everyone asks for it, who am I to deny? I take a few cups of sliced fingerling potatoes and get them started in salted water in the microwave for about 12-15 minutes (perfect to get everything else ready to go on the grill). Drain and toss with olive oil, a little Hidden Valley ranch seasoning, ground pepper, and red pepper flakes. Then put them on the grill with your meat and enjoy.
What are your favorite grill recipes? I hope you’re enjoying them in good health and surrounded by those you love!
Eat well friends!
Michelle Cooks 
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