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" This is the moment, when the farmstand down the road is bursting with fresh produce, when our freezer is stocked with a year&amp;#039;s worth of beef, that I lament the circumstances that continue to stand between me and grill ownership. Waa. I&amp;#039;ll leave it at that; I have nothing profound to say since I&amp;#039;ve been reduced to a childish desire to pout and call life unfair. (I do of course know how fortunate I am, so I&amp;#039;m a little embarrassed to admit to these silly impulses.)   I did try to replicate grilling a big, fat sirloin by broiling it in my oven. Lesson learned: Cut the fat. We had a house full of smoke because the beautiful ribbon of fat that ran along the edge of the steak melted and smoked and generally made things very ugly. Sitting down to dinner, the windows wide open, a thunderstorm rumbling in the distance, a medium-rare steak and fresh corn on our plates, it was summer, grill or no.  I took the steak out of the fridge about 20 minutes before I was ready to cook it, to bring it to room temperature. It was a behemoth, 1 inch thick, at least a foot long. Simply seasoned with salt and pepper, then put it 4 inches away from the hot broiler. Broiled 8 minutes on each side; it was pretty soft when I took it out, so I knew it was kind of rare. I roasted onions on a rimmed baking sheet, tossed with salt, pepper and olive oil, while the steak cooked, and boiled corn on the stovetop.  If you&amp;#039;re lucky enough to have a grill, try one of these (or fudge it under the broiler, like I did):  Grilled Mojo Chicken and Pineapple  Moroccan Grilled Lamb  Grilled Snapper with Mango Salsa  \u2014Kim Walker "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/a44104/steak-corn-onions-4421/>