If you’re in the Northern Hemisphere, I think something hearty like a braise would go nicely with the weather. I recently braided some short ribs in stout and some homemade beef stock and it turned out wonderfully. I had it with some simple roasted veg with balsamic condiment drizzled over and mashed potatoes, so that the reduced braising liquid could do double duty as a sort of gravy. If you’re in the Southern Hemisphere though, I think a fancy salad would be a good way to beat the heat.
Personally, I’d just keep cooking with it. I wish someone had told me that when I was getting started with carbon steel. In my experience, keeping the seasoning visually even across the pan is much harder on carbon steel than cast iron. I was restarting constantly because it would look splotchy, but eventually gave up on that. As long as it performs fine and there’s no rust, there’s nothing to worry about. Eventually it’ll all even out.