Sum- Sum- Summahtime.

This summer came in on tiptoe, timidly trying to decide if it was going to be sunny or rainy, hot or cold. The season has now firmly established itself in a rhythm of heat and humidity with cool evening breezes, but a few weeks ago, things were still up in the air and I'd had enough of it. Chill or no, we were eating al fresco! I threw on a cardigan, grabbed some meat and potatoes, and set out for the patio.

I made a recipe that hearkened back to my personal chef days and was a favorite among my clients. As is often the case when cooking is your profession, I'd only taste-tested this recipe and never made a proper meal of it for myself. The time had come, and we weren't disappointed.

I hope wherever your summer adventures have taken you, they've involved some good cooking. Tell me, readers - what are some of your favorite summertime recipes?

Grilled Flank Steak and Sweet Potatoes

Flank Steak

Serves 8

4 pounds flank steak
1/2 c. olive oil
1/2 c. soy sauce
1/2 c. worcestershire sauce
2 tablespoons brown sugar
3 green onions, sliced (both green and white parts)
2 tablespoons cilantro, roughly chopped
1 teaspoon kosher salt
1 teaspoon coarsely ground black pepper
3 large cloves garlic, minced
juice of 2 limes

3 tablespoons red wine vinegar

In a large Ziploc freezer storage bag or in a glass bowl, combine all ingredients well. Refrigerate (if using a freezer bag, remove air before sealing and place in a shallow bowl to catch any leaks that may occur; if in a bowl, seal well with plastic wrap) from at least three hours to overnight.

These steaks are best served medium-rare (check out this great guide to meat doneness if you need some pointers).

When the steak has cooked to your preference, remove from the grill and place on a cutting board. Cover with aluminum foil and let rest for 10 minutes. This allows the meat to absorb the juices fully. The meat will continue to cook internally - another reason to yank it off the grill before it overcooks.

Cut the steak into thin slices, against the grain, and at a slight angle.

Grilled Maple Sweet Potatoes

Serves 4

2 large sweet potatoes (skin on), cut into thick wedges

1 c. maple syrup

1 clove garlic, finely minced

A few dashes cayenne pepper

1 green onion, sliced (both green and white parts)
Sea salt and freshly ground pepper, to taste

Place all ingredients in a large Ziploc bag and allow to marinade for up to an hour. Place potato wedges on a hot grill and turn once for a total cook time of approximately 7 minutes. Season with sea salt and freshly ground pepper.