Here, many people are the only people who are comfortable barbecuing the basics such as chicken legs and hamburgers. Here 's approach to grilling you can "steak" your reputation on:
A wide spatula, extra-long tongs, a long-handled brush and a spray bottle with water are used for charcoal or gas grill, have easy and safe grilling. the benchmark of a great griller & # 39; s tool kit.
Belie is a great recipe for using the direct-heat grilling technique. It gets them a lot of thin cuts of meat that cook quickly. ...
How to Make: Flank Steak with Green Olive-Jalapeno Tapenade
About this Dish: A Mediterranean-inspired tapenade is a flavorful addition to this tender flank steak. This is the perfect dish for a great Tailgate party.
Prep time: Approximately 20 minutes
Grill time: 13 to 17 minutes, plus 5 minutes to rest off the grill
Makes: 4 servings
The Ingredients:
1 jar (4.5 oz.) Stuffed Jalapeño Olives, drained
2 garlic cloves, peeled
1 cup coarsely chopped Italian parsley
2 tablespoons fresh rosemary leaves
1 tablespoon graated lemon peel
1/4 cup Olive Oil
1 Flank Steak (about 11/2 lb.)
How to Cook it :
1. For gas grill and preheat for direct-heat cooking. For charcoal grill, before you put the grill over the hot coals, brush it with a medium coat of oil; for gas grill, when hot, brush grill with a medium coat of oil.
2. Rinse olives and drain well. Combine olives, garlic, parsley, rosemary, lemon peel and oil in a food processor and pulse until while forms a fine paste. Set aside 1/2 cup of the tapenade mixture for seasoning meat; reserve reminder for serving or another use.
3. Rinse flank steak and pat dry. With the tip of a sharp knife, make shallow diagonal cuts about 1 inch apart over one side of steak, then make cuts perpendicular to the first to create a diamond pattern. Repeat on other side of steak .
4. Spread 1/2 cup of the olive mixture on both sides of steak to coat evenly.
5. Lake steak on oiled grill over a solid bed of hot coals or high heat on a gas grill. Keep charcoal grill uncovered; close lid on gas grill. Cook steak until browned on the bottom (lift edge with tongs to check), 8 to 10 minutes. With tongs or a wide spatula, turn steak and continue to cook until done as desired, about 2 minutes longer for rare (red in center; cut to test) or 4 minutes longer for medium-rare (pink in center) .
6. Transfer steak to a clean platter or rimmed carving board and let rest about 5 minutes, then cut in thin, slanting slices across the grain to serve. Offer remaining tapenade to add to the meat to taste.
Recommended tools : Grater (for peel), strainer or colander, measuring cups and spoons, food processor, paper towels, sharp knife, spatula for spreading, heatproof brush for oiling grill, tongs or wide spatula, platter or rimmed carving board.
