Grilled Steak with Spicy Rub; Summer time

We used to get ‘London Broils’ when we lived in the U.S. that were great on the grill….  Just a light sprinkle of seasoning was all they needed – and maybe some bottled Barbecue sauce if you are so inclined. 

They were inexpensive, cooked quickly and were great for midweek dinners.

Here we get a cut called a Faux Filet.

I have no idea why it’s called faux… But it’s the equivalent (I think) of a rib-eye.

The recipe, Grilled Steak with Spicy Rub, has been updated, nutrition information added, and re-posted here: Barbecued Steak, Spicy Rub.

It’s summer.

In the past, when I lived in Minnesota, the 4th of July signaled the beginning of the end of summer.

In May we would be frantically getting ready for summer; in June we would be frantically enjoying summer and by mid-July it would all be winding down.

It was all very intense because it was all very short.

After the long Mid-Western winter followed by a stretched out spring we jumped into summer with both feet.

And wore ourselves out quickly.

Here, normally, the winter is short, the spring slowly warming and gradually turning into summer which, in turn, stretches into a long, beautiful fall that slowly cools into that short winter.

Here, I don’t think about summer ending, I just relax and enjoy it…. Because I know there’s time to relax and enjoy it.

Until this year.

We didn’t have spring.

We didn’t have a short winter.

We had a winter that stretched out forever and bumped right, smack into summer.

We’ve had summer for about a week.

Summer started on the 4th of July, the big US holiday celebrating the birth of their nation.

I hope it lasts past the 14th of July, the big French holiday celebrating the birth of their modern nation.

For now, I’m going to go sit on the lawn, pet the dogs and enjoy summer.

Then I’m going to brave the slugs and snails to pick lettuce for dinner and do the watering….

Then I may just have a steak.