Four summer grilling recipes to cook up this season

When it comes to summer grilling, there is so much to learn, and one of the biggest fountains of knowledge is your local butcher. Food expert, Matt Moore shares a fabulous feast from his latest cookbook Butcher on the Block. 

Flank steak with dijon caper board sauce

This technique not only helps impart more of the marinade but also allows the heat to reach the meat more evenly so it can develop a dark, rich crust. Serve this with a beautiful briny and tangy board sauce made of Dijon mustard, capers, and herbs.

Smoked carrot "salad"

Peeling the carrots allows more of the smoke flavour to penetrate while also providing a livelier colour to the carrots after cooking for better presentation.

Roasted shrimp pasta salad

This method ensures each shrimp is cooked exactly the same, making each delicious bite of this creamy, hearty pasta salad consistent and beloved. Since the recipe calls for cutting the shrimp in thirds, it’s important to pick up some larger, fresh shrimp from your favourite purveyor. Leaving the tails on adds more flavour, but it also helps to protect the tail while cooking, which ensures it’s a consistent, sweet bite like the rest of the shrimp.

Bacon buttermilk cornbread

The key to making this recipe is a well-seasoned cast-iron skillet and literally “frying up” the bread in the bacon drippings. The result is miraculous. Serve this up as a side dish to practically any meal, or save it all for yourself.