4 Steps to Great Grilling
1. Clean the grill with a scarper and coat the grates with cooking spray or a little cooking oil on a paper towel so food doesn’t stick to the grates.
2. Preheat gas grills for about 10 minutes on high with the cover closed, and preheat charcoal grills for 30 minutes. The grill should be very hot before you start to cook. Both gas and charcoal grills cook more efficiently with the cover closed.
3. To keep meat juicy, don’t pierce it or press down on the meat with a spatula while it’s cooking. Also rotate food around the grill after you flip it to cook it evenly. Don’t put cooked meat back on the dish with the raw juices and potentially harmful bacteria.
4. When grilling vegetables, brush them lightly with a marinade or oil before putting them on the grill. Place small vegetables on skewers or use a grilling tray or basket. Larger pieces can be placed directly on the grill. Flip them once for even cooking. Remove vegetables from the grill when their skin begins to blister, but before they become blackened or charred.
Try grilling corn: Clean 4 ears of corn and place them on a large sheet of foil. Melt 1 tbs. butter and drizzle or brush it all over the corn cobs. Season with salt and a squeeze of fresh lime juice for more flavor. Tightly wrap the corn in a single layer in the foil, put the foil packages on the grill and grill them on high heat for 10 to 15 minutes until they are soft. (Source: Curves 2007)
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Earthly Eating Recipe
Asian Flank Steak
Serves: 4
Marinade:
1/2 cup light soy sauce
2 tbs. sesame oil
2 tbs. rice vinegar
1/4 cup packed light brown sugar
2 tsp. minced fresh ginger
1 tsp. red pepper flakes
2 tbs. oyster sauce
1 tsp. cornstarch blended with 1 tbs. water
Flank Steak and Beans:
1 1/4 lbs. flank steak
1 1/2 lbs. green beans, ends trimmed
2 small yellow or red sweet peppers, cored, seeded and sliced
3/4 cup cashews
1. Marinade: In a bowl, stir soy sauce, sesame oil, rice vinegar, brown sugar, ginger, red pepper flakes and oyster sauce.
2. Steak and beans: Place steak in a large resalable plastic bag; add half of the marinade; reserve remaining half. Refrigerate for about 2 hours.
3. Heat broiler. In a medium-size skillet, cook beans and 1/2 cup water, covered over medium-high heat for 5 minutes. Remove cover, and peppers and cook for 5 minutes or until water cooks off.
4. Meanwhile, coat a broiler pan with nonstick spray. Remove steak from marinade (and discard marinade). Broil steak 4 minutes per side or until instant-read thermometer reads 155°F. Place on a cutting board to rest.
5. Stir cornstarch mixture into reserved marinade; add beans along with cashews and cook 3 to 3 minutes or until thickened. Slice steak and serve with the beans.
Happy Eating!
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