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Lenore's Grillin' Recipes

Enjoy these delicious recipes, as described in Lenore's previous blog entry about summer grilling.


½ cup crushed or coarsely chopped walnuts

1 small garlic clove

9 Tbsp. extra-virgin olive oil, divided

1 1½-lb. hanger steak, cut into 4 pieces, center membrane removed

Kosher salt, freshly ground pepper

¾ tsp. Aleppo-style pepper, plus more for serving

12 scallions

5 tsp. sherry vinegar or red wine vinegar

1 Tbsp. chopped cornichons

1 Tbsp. chopped drained capers

1 Tbsp. whole grain mustard

¾ tsp. chopped thyme

Pinch of sugar

Flaky sea salt

Heat a large cast-iron skillet over medium-high. Season steaks with kosher salt and black pepper; sprinkle all over with Aleppo-style pepper. Rub with 2 Tbsp. oil and cook, turning occasionally, until deeply browned and an instant-read thermometer inserted into the thickest part registers 130° for medium-rare, 10–12 minutes. Transfer steaks to a cutting board.

Wipe out skillet and reduce heat to medium. Place scallions and 1 Tbsp. oil in skillet, season with kosher salt, and cook, turning occasionally, until softened and deeply charred, about 4 minutes. Transfer to cutting board; trim and cut into 1" pieces. Add to bowl with walnut mixture along with vinegar, cornichons, capers, mustard, thyme, and sugar and toss to combine; season with kosher salt and black pepper.

Slice steak against the grain and sprinkle with sea salt. Serve with scallion sauce and more Aleppo-style pepper.


2 tablespoons fresh lemon juice

2 teaspoons table salt

2 teaspoons chopped fresh oregano or 1 teaspoon dried

1/4 cup extra-virgin olive oil

Freshly ground pepper

2 pounds swordfish steaks, cut 1/2 inch thick

Step 1

Light a grill or preheat the broiler. In a small bowl, mix the lemon juice with the salt until the salt dissolves. Stir in the oregano. Slowly whisk in the olive oil and season generously with pepper.

Step 2

Grill the swordfish steaks over high heat (as close to the heat as possible), turning once, until cooked through, 6 to 7 minutes. Transfer the fish to a platter. Prick each fish steak in several places with a fork to allow the sauce to penetrate. Using a spoon, beat the sauce, then drizzle it over the fish. Serve at once.


1 tablespoon yellow mustard seeds

1/4 cup mayonnaise

1/4 cup whole-grain mustard

1 tablespoon finely chopped dill

1 1/2 teaspoons fresh lime juice

1 1/2 teaspoons dark brown sugar