Springtime welcomes grilling time, with lots of variations on the theme. The classic BBQ grillers, utilizing charcoal, come in a vast array of sizes. Smokers require more cooking time, but produce marvelous tender proteins. Propane cooking may be your preference. The ceramic “Eggs” offer many solutions from grilling, roasting, baking to smoking capability. Oh, and let’s not leave out the original grilling technique – the open campfire. No matter the choice of your grilling style and equipment, the anticipation of a juicy, tender steak remains a significant goal. Select a good cut of beef and try my marinate for a wonderful and exciting steak. Kelly’s Marinate: ¾ portion of Malbec wine, a generous dash of Worcestershire sauce, dashes of balsamic vinegar, and fresh cracked pepper. Top each steak with fresh minced garlic and marinate for an hour or more. To step up the dining experience, add grilled artichokes to the menu by trimming the thorns, cutting each in half, and removing the choke. Boil the cleaned halves in water with olive oil and lemon peel for 20 minutes. Remove and drizzle with olive oil and balsamic vinegar. Heat and briefly smoke on the grill, as you finish your steaks. Plate-up with a classic baked potato, the grilled artichoke, and that magnificent steak to have your seasonal grilling expectations fulfilled! © Kelly McBride Loft