To keep thinking about something repeatedly

Read the original article onIf you’re grilling this summer, board sauce needs to be in your rotation. It’s one of my favorite no-cook sauces to serve with grilled steak — like

— and I’ve made several versions of it over the years depending on what herbs I have on hand. The sauce is built right on the cutting board, using the juices from the steak and a quick mix of chopped herbs, aromatics, citrus or vinegar, and olive oil. There’s no blender, food processor, or even a mixing bowl required. You just chop, mix, slice the meat right on top, and let the flavors mingle. It’s a fresh sauce that’s perfect for anything grilled, and it’s endlessly adaptable.Board sauce is all about simplicity and flavor! Because the herbs are chopped fresh, you get a kind of instant marinade-meets-sauce that’s incredibly delicious. I love using a mix of parsley and oregano, minced shallot, red pepper flakes for some heat, and red wine vinegar to brighten it all up. A generous drizzle of good olive oil pulls everything together.The best part is that you don’t need to follow an exact recipe. If you have thyme or cilantro instead of oregano, go for it. Garlic or lemon juice (plus zest) can be great additions, too. The concept stays the same: Chop and mix it all on the board, rest the meat on top, and slice. It’s a low-effort method that feels just right for summer.

, grilled pork tenderloin,, or vegetables like

If you’re looking for

than chips and dip or bite-sized canapes, Ham Delights are our readers’ go-to recipe. Last month, it was the most saved appetizer recipe onIn May, the Trump administration released its new budget proposal, which included cutting more than

– an almost 25% reduction – afterstaff in February. While some fired staffers were rehired, some advocates called the move an "all-out assault on America's national parks."

Under the proposal, not only will park service operations lose funding, but other critical areas, like historic preservation, will also be affected. Other public lands, like national monuments, risk being turned over to the state for management.In response, sustainable tourism company