Chef Brittany Valles, Oak Grill in Newport Beach
➜ A top-secret barbecue sauce has doses of soy, Worcestershire, and Dijon mustard to bring forth flavors that evoke sophistication as much as they recall backyard feasting.
➜ Slowly simmered whole macadamia nuts are a genius cohort: rich, starchy, and creamy with an enticing texture that counters the tender beef.
➜ A neon dribble of chimichurri laces things together with bright cilantro, parsley, and grilled green onions to impart notes of smokiness.
➜ Grilling mutes the bright sweetness of peaches—stone fruit Valles swaps out for plums, pears, apricots, or persimmons as the season’s crops allow.
➜ Tender baby kale adds leafy-green nutrition and some garden goodness to balance the other rich flavors of the dish.