I don’t usually grill. The whole to-do about cleaning the grill, setting up and lighting the charcoal, waiting for it to get to temperature … It’s not exactly my favorite. However, if a friend is willing to do all of that for me, I’m down for the cooking part.
I chose to cook out of Bon Appétit’s The Grilling Book with its clean design and delicious-looking pictures. I made skirt steak with chimichurri sauce, both of which were new to me. The simple recipes are exactly the kind I enjoy when I’m entertaining: quick dishes with bright flavor.
The chimichurri sauce is acidic and herbaceous with savory, pungent raw garlic. Treat it like a condiment that brightens up anything grilled. The recipe makes enough for leftovers, and it will go well on a number of things: seared fish, grilled lamb and roasted vegetables. As for the meat, it doesn’t get much easier than flank steak. Pat the meat dry, season with salt and pepper, cook four minutes a side and enjoy medium-rare.
Skill level: Easy. There’s a ton of recipes, so there’s something for everyone. The recipes seem easy to follow and uncomplicated. Some are time-consuming (ribs take several hours) but not difficult.
This book is for: People who want creative grilling recipes and people who like to entertain.
Other recipes to try: Cantaloupe-basil agua fresca and Chinese-style lobster with ginger, garlic and soy sauce
The verdict: Check back next week when the first challenger takes on The Grilling Book.
Skirt Steak with Chimichurri Sauce
4 servings
1 1½-lb. skirt steak, cut in half crosswise
Kosher salt and freshly ground black pepper
Vegetable oil, for brushing
½ cup chimichurri sauce
• Season skirt steak lightly with salt and let sit at room temperature for 30 minutes. Pat dry with paper towels and season again with salt and pepper.
• Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Brush grill grate with oil. Cook until meat is nicely charred and medium-rare, 3 to 4 minutes per side.
• Transfer steak to a work surface; let rest for 5 to 10 minutes. Slice thinly against the grain and serve with chimichurri sauce.
Chimichurri
1/3 cup red wine vinegar
2 tsp. kosher salt, more as needed
3 or 4 garlic cloves, thinly sliced or minced.
1 shallot, finely chopped
1 Fresno chile or red jalapeno, finely chopped
2 cups minced, fresh cilantro
1 cup minced flat-leaf parsley
1/3 cup finely chopped fresh oregano
¾ cup extra-virgin olive oil
• Combine vinegar, 1 teaspoon salt, garlic, shallot and chile in a medium bowl and let stand for 10 minutes. Stir in cilantro, parsley and oregano. Using a fork, whisk in oil.
• Transfer ½ cup chimichurri to a small bowl, season with salt to taste, and reserve as sauce.
• To use as a marinade with beef or lamb: Put beef or lamb in a glass, stainless steel or ceramic dish. Toss with remaining chimichurri. Cover and chill for at least 3 hours or overnight.
• Remove meat from marinade, pat dry and grill. Serve with reserved sauce.
Reprinted with permission from Andrews McNeel Publishing
This article appears in April 2016.
