This has been my go-to summer steak for the last several years and I have some audacity to have gatekept it for so long. Mostly, we’ve been too busy eating it for me to grab the camera and shoot it and then sit down and write the recipe, which is hilarious as that’s, like, my whole job. But my brain softens in the summer, especially when my kids are away at sleepaway camp, as they are now, and we quickly lose whatever tethers we had to things like to-do lists, responsibilities, and adulting. And while I do not expect a skirt steak with a cherry tomato and sweet corn salad to shake the cooking internet off its axis, there are a bunch of tips tucked into this recipe that make it a reliable favorite, and I hope become part of your repertoire too.

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Even though my kids are not yet on summer break and even though I, as an adult, do not have a thing called a summer break, I’ve apparently helped myself to one. I’m sneaking off to the beach on weekdays (oops), reading novels, gorging myself on cherries and crisp-from-the-market cucumbers, playing midday tennis like a lady who lunches, and getting vexed when I receive work-related emails and texts. [“Alex, why are they texting me on a Sunday?” “Deb, it’s Tuesday.”]

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While I do not think that the internet necessarily needs another recipe for burnt Basque cheesecake, it turns out I did. And since you’re stuck with me for as long as you’re here, pull up a chair, because we can’t get enough of this one.

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