We grill as often as we can when we’re at anchor so we can spend as much time outdoors as possible. After an eight hour cruise from Ventura to Catalina, it’s especially nice to throw something easy but delicious onto the barbecue. On our most recent trip to Catalina we started our vacation with Grilled Steak, Grilled Accordion Yukon Gold Potatoes and Grilled Artichokes.
I prefer my steaks prepared simple and unadorned, especially when the meat is of good quality like the prime New York steaks that John picked up for this trip. Just a drizzle of olive oil, salt and pepper is all that I need.
Grilled Accordion Yukon Gold Potatoes
Slice the potatoes every 1/4″, but do not cut all the way through. Put a pat of butter and some chopped chives into each of the slits. Wrap tightly in foil and place over indirect heat on the grill until cooked through. Timing, of course, depends on the size of your potatoes but we cooked ours for about 40 minutes. It was enough time to cook the potatoes and caramelize the skin. Delicious!
Snap off the tough outside leaves, trim and remove the chokes from the artichokes. Cut lengthwise into quarters. Simmer in water, lemon, garlic, thyme, bay leaf and salt until almost cooked through. Drizzle with a little olive and put on the bbq until you get some nice grill marks. A final drizzle of a very good quality olive oil right before serving is all you need.