If the weather holds, tomorrow will be a great day for grilling!

I bought a couple of really nice thick beef filets (minon) yesterday.
Yes, a tad pricey but I only splurge occasionally. I wrapped one up and
froze it for later use. The other I've sprinkled with course salt &
pepper, wrapped in plastic and have it in the fridge waiting to be
cooked. I like to let the seasoning meld into the meat overnight. (I'm
waiting for someone to say "never salt steak before cooking it!" That
would be incorrect.)

I'm planning to grill the steak with squash. A yellow squash and a
zucchini, split lengthwise, each half rubbed with a little oil and
sprinkled with S&P. I love grilled "summer" squash.

Jill