On the 4th, or when it’s just hot out there, take your cooking outside and make the whole meal on the grill with a few refreshing accoutrements. 

I recently grilled boneless short ribs and the outcome was fantastic! Grill over medium high heat for about 5 min a side.

To that, I grilled some romaine wedges, shallots and corn.  I removed the corn from the cob and tossed it with raw cucumbers and tomatoes to provide a cool contrasting salad to the grilled food. 

To finish it off, I made a quick yogurt dressing thinned with lemon juice, olive oil and a little milk to have with the romaine and I chopped some chives and smashed them into softened butter to serve with the steak. Turn off the oven and fire up the grill! Enjoy!