Creating Flank Steak with Green Olive-Jalapeño Tapenade
While nearly everyone in America grills, not everyone is comfortable barbecuing more than the basics. Here's an approach to grilling you can “steak” your reputation on:
Neighborhood grocery stores can help make the outdoor cooking experience easier by providing everything a griller needs under one roof. The Great Grilling program at Safeway features recipes, tools and high-quality ingredients for families that want to create delicious meals on the grill, and their Rancher's Reserve beef is guaranteed tender. The recipes were developed in the test kitchens of Sunset magazine to make it easier for shoppers to grill up a meal on the spur of the moment.
Whether using a charcoal or gas grill, having the right accessories on hand makes for easy and safe grilling-and even easier cleanup. A wide spatula, extra-long tongs, a long-handled brush and a spray bottle with water are the foundation for a great griller's tool kit.
Direct-heat grilling is best for thin cuts of meat that cook quickly. It gets them nicely browned on the outside in the short time they take to get done in the middle. Here's a surefire recipe using direct-heat grilling:
Flank Steak with Green Olive-Jalapeño Tapenade
A Mediterranean-inspired tapenade is a flavorful addition to this tender flank steak.
Prep time: About 20 minutes
Grill time: 13 to 17 minutes, plus 5 minutes to rest off the grill
Makes: 4 servings
1 jar (4.5 oz.) Safeway Select Stuffed Jalapeño Olives, drained
2 garlic cloves, peeled
1 cup coarsely chopped Italian parsley
2 tablespoons fresh rosemary leaves
1 tablespoon grated lemon peel
1/4 cup Safeway Select Verdi Olive Oil
1 Rancher's Reserve Flank Steak (about 11/2 lb.)
1. Prepare barbecue 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 mixture forms a fine paste. Set aside 1/2 cup of the tapenade mixture for seasoning meat; reserve remainder 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. Lay 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.
Beverage suggestions: A spicy, plummy zinfandel; a hoppy, English-style pale ale; or peppermint iced tea.
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.
Host an Easy Grilled Tapas Party
I’m excited to partner with Reynolds Wrap® Foil for this post.
Looking for an alternative to the usual barbecue fare? Throw a festive tapas party in your own backyard. Capture the flavors and conviviality of Spain’s “small plate” culture, now popular throughout the world. Reynolds Wrap® Non-Stick Foil makes it easy to prepare with little clean-up after the party.
Named after the Spanish verb “tapar” (to cover), tapas were traditionally small, savory tidbits served with drinks like sherry or wine to whet the appetite for a late lunch or dinner.
How did tapas begin? One theory credits a 13th century Castilian king, Alphonso X, with popularizing tapas by decreeing that barkeeps serve snacks with drinks. Another suggests the beverages were served with small plates. Today, there are over 4,000 tapas bars in Seville alone.
This tapas array is substantial enough to be a meal in itself, or it could be a prelude to a main course like paella. I’ve selected four classic tapas, all of which can be grilled over charcoal, gas, or wood in packets. I like using Reynolds Wrap® Non-Stick Foil with this recipe as the food doesn’t stick to the foil packets. They include:
*Garlic Shrimp: Called Gambas al Ajillo, succulent jumbo shrimp are grilled in an open foil packet with olive oil, fresh garlic, spices, and Spanish sherry, and finished with butter and parsley. They’re positively addictive.
*Foiled Padrón or Shishito Peppers: Native to Spain but now available in many supermarkets and farmers’ markets, olive oil-fried Padrón peppers sprinkled with flakes of sea salt are a staple in tapas bars from Barcelona to Cadiz. Some are hot, and some are not! (Substitute shishito peppers if you cannot find Padróns. They are more crenulated, but very similar in taste.)
*Tapas Bar-Style Mushrooms: Often served on toothpicks in tapas bars (the number of toothpicks will determine your bill), these quartered button or cremini mushrooms are grilled in a closed foil packet with garlic, sherry, smoky Spanish paprika, and butter, and finished with chives and fresh lemon juice.
*Patatas Bravas: These are sometimes served with a spicy tomato-based sauce. Here, I’ve paired mini potatoes grilled in a foil packet with a drizzle of garlicky aioli.
While all the dishes are grilled over medium-high heat, a bit of choreography is required if you want to serve them at the same time. The potatoes will take the longest to cook, followed by the mushrooms, peppers, and shrimp.
I like to assemble the cooked opened packets on a large rimmed sheet pan or platter. Serve with—what else?—a pitcher of sangria. (I also like to sugar halved lemons, limes, and oranges, then grill them on a sheet of Reynolds Wrap® Non-Stick Foil until caramelized before muddling them in the wine.)
For years, Reynolds Wrap® (made in the U.S.) has been a valuable ally grill-side and in the kitchen. This sturdy foil has so many uses, and makes clean-up so much faster and easier. I especially appreciate the versatility of Reynolds Wrap® Non-Stick Foil, which true to its name, is great for stick-prone foods like fish or teriyaki wings. (Be sure to place the food on the dull side of the foil, that’s the non-stick side, the one with the watermark.) Recently, they introduced new packaging so you can find the product you want by the color on the box. It also has a handy tab that keeps the box closed for storage.
The post Host an Easy Grilled Tapas Party appeared first on Barbecuebible.com.
Title: Host an Easy Grilled Tapas Party
Sourced From: barbecuebible.com/2021/07/14/host-an-easy-grilled-tapas-party/
Published Date: 07/14/21
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Nashville Hot Cauliflower
Saw this idea a few weeks ago, don't remember where. I started with a roasted cauliflower recipe I like to use; boil the whole head in heavily-salted water for no more than 5 minutes, drain for ten, coat surface with oil and black pepper, then roast at 450º for 25 minutes. I didn't know if I should pre-coat with the oil, as I'd be dipping it after it was cooked, so I painted one-half of the head with oil and marked it with a toothpick. After 15 minutes on the Egg I had this:
The left side does show a bit more darkening, but not really worth the trouble.
I had printed out a Nashville Hot Chicken recipe some months back, but haven't made it yet. I looked it up, and the first two ingredients for the sauce were 1) half-lb of lard, and 2) two sticks of butter! I thought that may be a bit overwhelming so I made something up: melted 3 Tblspns of butter, added a clove of garlic, then whisked in a tsp of cayenne, 1/4 cup of Frank's Red-Hot, 2 tsp soy sauce, and 2 tsp of a cornstarch/water slurry. Once thickened, I poured it in a bowl big enough for the cauliflower head.
After 15 minutes on the Egg, I put the cauliflower in the bowl and rolled it around; was just the right amount to totally coat it. Returned it to the Egg for ten more minutes to "set" the sauce:
Kinda purty, like a 7 pound meatball. I sliced it into "steaks", not florets, and let the pieces fall where they may. Served with Kimchee:
The kimchee added nothing as far as color contrast, and nothing to do with Tennessee barbeque, but Ron's recent thread had me hungry for kimchee so… The meal could've used a big pile of white rice, however.
Thanks for looking.
Title: Nashville Hot Cauliflower
Sourced From: eggheadforum.com/discussion/1228032/nashville-hot-cauliflower
Published Date: 06/06/21
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A brief caveman pic tutorial
For those on the reverse sear/caveman fence, this may or may not seal the deal; (all temps *F on the dome)
Low and Slow around 250*F to around 7-8 *F below your desired finish temp. (Expect this step to run around 45 minutes for 1 1/2" and reasonably up steaks-half inch excluded )
Now time for the hot and fast: Open the dome and shut the lower vent-let the fire produce a hot lava bed across the coals,
Time for some long tongs and nimble-flip at around 60-90 seconds and pull when your finish temp is there.
You will be justly rewarded. Add to your arsenal.
Stay healthy and safe out there- (Same steak for the whole show!)
Title: A brief caveman pic tutorial
Sourced From: eggheadforum.com/discussion/1228033/a-brief-caveman-pic-tutorial
Published Date: 06/07/21
Did you miss our previous article…