Whisk together 2 tbs olive oil, 2 tbs soy sauce, 2 tsp minced garlic, 1 tsp brown sugar, 1 tsp kosher salt and 1 tsp freshly ground black pepper. Place the flank steak in a shallow dish or zip-top bag and pour the marinade over. Massage to coat, refrigerate and marinate for 30–60 minutes (or up to 4 hours).

Bring steak to near room temperature for 20 minutes before grilling. Heat grill to medium-high (450–500°F / 230–260°C). Oil grates lightly.

Grill steak 4–5 minutes per side for medium-rare (internal temp 130–135°F / 54–57°C), adjusting time for thickness. Let rest on a cutting board 8–10 minutes, then slice thinly against the grain. Reserve juices for plating.

Chicken

Marinade

In a bowl combine 1/2 cup plain yogurt, 2 tbs lemon juice, 1 tsp smoked paprika, 1/2 tsp ground cumin, 1 tsp garlic powder and 1 tsp kosher salt. Add the chicken thighs and coat evenly. Marinate in refrigerator for 30 minutes to 2 hours.

Preheat grill to medium (400°F / 205°C). Brush chicken with 1 tbs olive oil, place on the grill and cook 6–8 minutes per side or until internal temperature reaches 165°F (74°C). Let rest 5 minutes before serving; slice or serve whole.

Fish

Prep & Grill

Pat salmon dry and brush with 1 tbs olive oil. Season with 3/4 tsp kosher salt, 1/2 tsp black pepper and 2 tsp chopped fresh dill. Place lemon slices on top. Preheat grill to medium (400°F / 205°C) and oil grates.

Grill skin-side down 6–8 minutes, then flip for 1–2 minutes if desired for char. Cook until internal temp reaches 125–130°F (52–54°C) for medium, or to your preferred doneness. Remove and rest 3 minutes.

Vegetarian

Marinade & Grill

Whisk together 2 tbs balsamic vinegar, 2 tbs olive oil, 1 tsp minced garlic, 1 tsp chopped thyme, 1/2 tsp kosher salt and 1/2 tsp black pepper. Brush or pour over portobello caps and let sit 10–15 minutes.

Grill over medium-high heat 4–5 minutes per side until tender and slightly charred. Optionally top with a pat of herb butter while hot.

Sides

Roasted Potatoes

If not already parboiled, cut baby potatoes in half and parboil 8–10 minutes until just tender. Drain, toss with 1 tbs olive oil, salt and pepper, and roast in a 425°F (220°C) oven or on the grill in a cast-iron skillet for 20–25 minutes until golden and crisp. Toss with chopped parsley and 1 tbs herb butter before serving.

Grilled Vegetables

Toss zucchini, bell peppers and asparagus with 1 tbs olive oil and a pinch of salt. Grill over medium-high heat until tender and charred in spots, about 3–6 minutes depending on vegetable and thickness. Keep warm until plating.

Mixed Green Salad

Toss mixed greens lightly with a simple vinaigrette (2 tbs olive oil, 1 tbs lemon juice or vinegar, salt and pepper) just before serving so leaves stay crisp.

House-made Sauces

Chimichurri (if making)

Combine 1/2 cup finely chopped parsley, 2 tbsp chopped oregano, 2 garlic cloves minced, 1/4 cup olive oil, 1 tbs red wine vinegar, 1/2 tsp red pepper flakes, salt and pepper to taste. Let rest 15 minutes for flavors to marry.

Lemon Dill Yogurt Sauce

Whisk together 1/2 cup plain yogurt, 1 tbs lemon juice, 1 tsp chopped dill, 1/4 tsp salt and a pinch of black pepper. Chill until serving.

Spicy Harissa Mayo

Stir 1/4 cup mayonnaise with 1–2 tbs harissa paste (adjust heat to taste) and a squeeze of lemon. Taste and adjust seasoning.

Finishing & Plating

Arrange a selection of grilled proteins (sliced flank steak, chicken thigh, salmon portion, and portobello cap) on a large platter or serve individually. Add roasted potatoes and grilled vegetables alongside, and a portion of mixed greens.

Spoon chimichurri over the steak, dollop lemon dill yogurt on the salmon, and place harissa mayo beside the chicken or mushroom as desired. Garnish with lemon wedges, a sprinkle of chopped parsley and flaky sea salt. Serve immediately.