During grilling season — which actually never stops in the Crappy household — we revere a different Holy Trinity: olive oil, kosher salt and ground black pepper.
I’ve used this application a couple of times in the last week — on the steaks you see here, and on grilled corn we made to go with our burgers tonight. It’s pretty simple: brush with the oil, and apply the salt and pepper to taste. My taste? Lots of both.
A word about the corn: I think most people grill it in the husks or wrapped in foil, and that works well. But try stripping all the husks away and just placing the cobs right on the grill. You have to watch pretty closely so they don’t burn, but they caramelize over the flames — it makes not so good spring corn tastes a lot better, and it makes good corn taste out of this world.
There’s one other thing I want to try with the trinity — tuna steaks. And since this is Food Month, I think we’ll give it a shot here pretty soon. I’ll let you know how it goes.