We have recently had to change to a heart-friendlier diet, and we have been doing pretty well working through a bunch of those sorts of cookbooks. But, the June 2019 issue of Bon Appetit has some good grilling recipes that appear pretty reasonable. They are interesting, too, because they involve post-marinating (grill, then marinate), which I have not tried before. Two nights ago was a really great flank steak and scallions with a soy sauce, toasted sesame oil, and etc. marinade. Last night was a swordfish and tomatoes recipe with red wine vinegar, honey, capers, etc. marinade. It was pretty good, but we vastly preferred the first dish and are completely thrilled to have some left over. We had paired the steak with a garlicky broccolini and cherry tomatoes recipe from one of the American Heart Association cookbooks (a go-to side), and they complemented each other well. Thankfully, we still have some of that left over, too. Not for long!
