Steak on the grill

Eastside Road, June 10, 2016—

THIS IS WHAT we had for dinner, and this is how I made it:

	Halved a fresh pineapple and removed the eyes with a stainless-steel bread knife Then sliced the halves say ¾ inch thick
	Cleaned and halved spring onions and a red pepper (That's the pineapple core with them)
	Got a good bed of coals going under the grill
	Put the pineapple and vegetables on first, let them cook pretty far above the fire until nearly done, then put the Chateaubriand on after lowering the grill to just above the coals Salt everything, of course Put split baguette pieces on the steak after turning it

Green salad afterward

Pinot noir, RMH (River Myst Haven) (Russian River), 2014: fruity, a tiny bit sweet, pleasing and substantial

☛RESTAURANTS VISITED, with information and rating:  2016   2015