Summer may be over (sigh), but there's still a hint of warmth left in the air. Bring the heat one last time before grill hibernation officially begins.

Monday: Grilled Steak with Peppadew Romesco & Grilled Scallions

Grilled Steak with Peppadew Romesco & Grilled Scallions
Credit: Photography by Christopher Testani

Classic flank steak gets an upgrade when paired with this smokey romesco sauce — a robust combination of peppers, sun-dried tomatoes, almonds, and paprika — and a helping of charred green onions.

Tuesday: Poblano & Pepper Jack Pizzas with Avocado

poblano pepper jack pizzas with avocado

Meat shouldn't have all the grilling fun. Toss your pizza crust straight onto an oiled grill, then remove and top with cheese, chiles, and onions before grilling round two.

Wednesday: Chicken with Cherry-Fennel Barbecue Sauce

chicken with cherry-fennel barbecue sauce served on gray plate
Credit: Photography by Christopher Testani

Sweet, savory, and spicy — this South Asian-inspired chicken dish is a triple-threat thanks to its bold mix of ingredients. Plus, it's the perfect way to transition from summer to fall.

Thursday: Herb-Marinated Tilapia Kebabs

Herb-Marinated Tilapia Kebabs

A healthy serving of parsley and EVOO and 10 minutes on the grill kick standard tilapia up a notch, while the skewers add a fun touch to the presentation.

Friday: Rach's Double Cheeseburgers with Special Ranch

double cheeseburgers with special ranch
Credit: Photography by Joseph De Leo

Ditch the drive-through and whip up a batch of these indulgent burgers instead. Zesty homemade ranch pairs perfectly with the double layer of cheese — no messy sauce packets required.

Shopping list

For the grilled steak with Peppadew romesco & grilled scallions:

  • 1 cup drained Peppadew peppers
  • 1/2 cup drained sun-dried tomatoes packed in oil
  • 1/2 cup toasted almonds
  • 3 tbsp. fresh flat-leaf parsley
  • 2 tbsp. sherry vinegar
  • 2 cloves garlic
  • 1 tsp. smoked paprika
  • 1/4 tsp. cayenne
  • 6 tbsp. olive oil, plus more for brushing
  • 2 lb. flank steak
  • 3/4 lb. scallions (about 2 bunches)

For the poblano & pepper jack pizzas with avocado:

  • 6 tbsp. EVOO
  • 3 cloves garlic
  • 2 tsp. ground cumin
  • Salt and pepper
  • 2 large poblano chiles
  • 2 medium red onions
  • 1/2 cup store-bought salsa verde
  • 3 cups (10 to 12 oz.) pepper jack
  • 3/4 cup (about 4 oz.) feta
  • 1 large ripe Hass avocado
  • 1/3 cup cilantro
  • Lime wedges, for squeezing

For the chicken with cherry-fennel barbecue sauce:

  • 1 lb. frozen pitted cherries
  • 1/2 cup onion
  • 1/4 cup spicy yellow mustard
  • 2 tbsp. red wine vinegar
  • 1 tsp. ground Kashmiri chile or 3/4 tsp. paprika mixed with 1/4 tsp. cayenne
  • 4 black peppercorns
  • 1/2 tsp. fennel seeds
  • 1/2 cup jaggery sugar or muscovado sugar
  • Fine sea salt
  • 6 chicken leg quarters
  • Vegetable oil, for brushing

For the herb-marinated tilapia kebabs:

  • 1 lb. tilapia fillets
  • 24 grape tomatoes
  • 4 jarred artichoke hearts
  • 1/4 cup chopped parsley (about 1/3 bunch)
  • 3 tbsp. EVOO
  • Salt and pepper
  • 1 cup orzo
  • 1 lemon

For the double cheeseburgers with special ranch:

  • 1 cup sour cream
  • 1/2 cup mixed chives, dill and parsley
  • 1/3 cup ketchup
  • 1/4 cup buttermilk
  • 1/4 cup pickle relish
  • 1 tbsp. Worcestershire sauce
  • Salt and pepper
  • 2 1/4 lbs. 80% lean ground beef
  • Olive oil, for drizzling
  • 4 slices yellow American cheese
  • 4 slices yellow sharp cheddar
  • 4 sesame-seed hamburger buns or sesame brioche buns
  • Sliced dill pickles
  • 1 small white onion
  • Thinly sliced iceberg or little gem lettuce