So pretty much the only kind of cooking we have been wanting to do around these parts has been grilling.  Neither of us really know what we’re doing yet so we did some practicing this weekend. 

Saturday I headed to the butcher at Shopper’s Corner and he sold me on a big sirloin steak.  I seriously salt and peppered it and let it sit out for about thirty minutes.  Onto the hot grill for 6 minutes then five minutes along some big sweet onion slices, peppers, and roasting garlic. 

Once the garlic was all soft and roasty I mixed it with a little softened butter as a steak topping.  This was served with a quinoa brown rice pilaf mix (from a box). 

This meal was approximately one hundred thousand times better than I expected.  So so good.  Who knows, maybe we were just high on grilling? 

I was very surprised at how tender and flavorful the sirloin was for being so inexpensive.  Good to know!

Sunday night we decided to try our hand at grilling pizza.  I didn’t feel like making my own dough so I went with the Trader Joe’s version (only $1.29, you could hardly make it cheaper!). 

It was a little difficult to work with and I was struggling before re-remembering that Eric used to work at a pizza place.  He came in and talked nice to it for a while and then we had useable dough.

Posing with your open dishwasher in the background is cool now just so you know (they’re clean!).

We got our toppings ready to go.  Feeling summery and basic we went with a simple pizza margherita. 

Aside:  I asked the guy at whole foods about what my best bet would be tomato wise right now and he busted out a paring knife and let me try them all.  Yeah baby. 

Pizza dough oiled and onto the grill for a few minutes.  

Flipped…

Brushed with oil again…

Topped with fresh mozzarella and tomatoes tossed with salt and olive oil…

Then we closed it a while.  We had some confusion here because there was a lot of moisture on top at first and we ended up having to leave it in a bit extra which resulted in a very crunchy crust.  It was probably in on that side for about fifteen minutes?  We topped it with parmigianno reggianno and basil and then closed it again for a few minutes. 

Yesssss!

Like I said, this was a bit on the crunchy side but still so so delicious.  I loved the grilled bottom and it was so fresh and satisfying. 

Did you grill anything delicious this weekend?