Grilled Marinated Flank Steak

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I am pretty sure that if you are a red meat fan, then you have probably had flank steak on the grill during the summer season.  If you have not, well now is the time!

Flank steak, a cut from the lower abdomen of a cow, is a less expensive, leaner, thiner cut of meat than can serve a small group of people.  While it can be simply salt and peppered before grilling, I find that it holds up really well with a good marinade that keeps the meat moist and tender. One of the main ingredients to this marinade is soy sauce, so no extra salt is needed.  Having said that, I do also use low-sodium soy sauce so that it does not over power the meat flavor.  

This cut of meat grills up rather quickly, so you'll want to keep a close eye on it.  Within 10-14 minutes, you should have a perfect medium-rare cooked steak.  I like to double check that the internal temperature of the thickest part of the steak reaches 125°-130°F.  I let my meat rest on a cutting board with the juice groove to collect all of that tasty juice.  I slice the meat against the grain and then mix together the juice with scallion and parsley for a nice jus on the side.

Not that you'll have any, leftovers are wonderful is a sandwich or on top a bead of greens and veggies.  

Looking for another great way to enjoy flank steak on the grill? Take a lookout my Grilled Flank Steak with Chimichurri. Happy Grilling!

Grilled Steak Fajitas

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El Cinco de Mayo has undeniably become a part of the American cycle of holiday celebrations.  What is probably the second most important patriotic holiday in Mexico (Sept. 16 claims top billing I'm told) has claimed a spot at the table.  This is thanks in no small part to Corona beer ads, but there are other reasons.  May 5th falls right around Kentucky Derby day every year.  It is also around the start of full-blown grilling season for many and happens to be my niece Catherine's birthday☺.

Grilled steak fajitas are perhaps the perfect choice for your weekend gathering.  The smells emanating from the steak and the veggies will perk up the olfactory senses of everyone in the neighborhood. The colors of the poblanos, red peppers, and onions capture the colors of the Mexican flag perfectly for your eyes before they compliment the steak perfectly for your palate. Pile the veggies and steak on a platter with all the accompaniments and let your guests dig in.  A bag of quality tortilla chips are optional, but they do help with the clean up of guacamole and salsa. A few cold cervezas will also help wash it all down☺.

Game Day Food

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It is the week of the run-up to the Big Game on Super Sunday.  Everyone wants something good to eat while watching the game, the commercials, or just talking at a party.  I am reaching back into the Galley Gourmet archives for some of my favorite foods for game day indulgence.  I'll start with the mains today, list some great snacks and appetizers on Thursday, then round out the roundup with some killer desserts on Friday.  Ditch the supermarket veggie tray and get after it!

For sandwich lovers...

Buffalo Chicken French Dip

Italian Beef Sandwiches

Italian Steak Sandwich

Italian Sub Sandwiches

Sloppy Sophisto Joes

Stromboli

When you need to feed a crowd...

Beef Chili

Turkey and Sausage Gumbo

Red Beans and Rice

And on to the grill for those of you in warmer climes (or brave cold weather grillers)...

Hickory Smoked Beef Brisket

Barbecue Chicken Kebabs with Bacon Rub

Hickory Smoked Pulled Pork

Grilled Ham Steaks

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I am sure many of you throw your share of pork on the grill during the summer.  I know I do. Smoked pulled pork and grilled pork chops come to my mind.  Both are good representations of the other white meat.  But where on earth is the pink part of the pig, you know, the ham?  Do we consume too much of it during the winter and spring holiday celebrations that we leave it for a humble deli sandwich during the summer?  Well, not me.  I think a juicy ham meal is right for all seasons. 

A simple marinade of brown sugar, apricot jam, and Dijon mustard is all you need to achieve a perfectly tasty and juicy glaze for a couple of bone-in ham steaks.  Marinate the ham steaks the night before, then grill them over some glowing embers until caramelized and warmed through.  This is dinner on the table in twenty minutes.  Serve the ham with a side of succotash, some hot biscuits (gotta get to that recipe soon) and sliced peaches (because they taste really good with a bite of ham) and you have a simple and delicious summer supper.

Barbecue Chicken Kebabs with Bacon Rub

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I have never been a fan of meat and vegetable kebabs.  Not because I don't like the meat or veggies, but because the vegetables aren't cooked to my liking by the time the meat is done.  If I get just meat or just veggies on one skewer, I am all in, especially when bacon and barbecue sauce are involved ☺.  

This is a great recipe that can easily be doubled or even tripled (I did this recently for a family gathering) to feed a hungry crowd.  You can use breast meat, thigh meat or both, as I do in my house to cater to everyone's oh so delicate palette.

Normally I put the smoke flavor in my barbecue sauce, but in this recipe that great smoky flavor comes from the bacon in the rub.  How do you get the bacon in the rub, you ask?  It is pureed in the food processor until it forms a paste.  Mmm... bacon paste (said in my best Homer Simpson voice). Mix it with some sweet and smoky spices and massage it into the chicken.  It is messy and you might think that it is never going to combine, but keep at it or hand it over to the kids and let them have at it.

These make an excellent meal when paired with the zucchini slaw. Leftovers make for a yummy barbecue chicken sandwich.

Hickory Smoked Beef Brisket

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Have you ever wanted to start a grill in the morning?  Do you ever think or say "Yeah, I find the idea of devoting most of a day to tending to hickory logs and smelling like smoke appealing"?  Smoking your own beef brisket is not a choice.  It is a lifestyle, at least for a day.  Oh, but is it ever rewarding.  Having a man in your life who likes to tend fire and have a few beers in the sun helps, too☺.  The resulting meat is why God created fire, meat, and our taste buds.  Seriously, look at that smoke ring!

If you are still reading, chances are that you might want to attempt this sort of undertaking.  Even if you are not sure that you are ready or willing to take on the task, you can read on for the rub and/or sauce recipes.  The sauce is great on a burger or chicken, so get on with your bad self and make your own sauce.  I'm telling you-- making your own sauce has its own magic.   

Strawberry Chicken Salad with Tomato-Balsamic Vinaigrette

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As much as I love a good steak, a juicy burger, or a couple of slices of smoked beef brisket (recipe coming up next☺), it is nice to ease off and make a meal out of a salad.  But this isn't just any plate of rabbit food with a drizzle of dressing.  This is a summer salad at its finest.

Ripe, juicy strawberries are arranged with sliced avocado, red onion, candied pecans, feta, and sliced grilled chicken that is marinated in a tomato-balsamic vinaigrette that absolutely explodes with flavor.  You might even find yourself dipping a piece of bread into it as it is passed around the table.  Yeah, it's that good.

The original recipe called for plain grilled chicken breast (or pulled meat from a rotisserie chicken as a time saver), but I like to marinate the chicken in a little bit of the vinaigrette before grilling it.  The grill adds a nice smoky flavor that pairs well with the tomato-balsamic flavor.  I also add sliced avocado to the salad because... I like it.  The recipe called for candied walnuts, but I prefer the taste of pecans in this salad.  You'll note when reading the recipe that it serves 4-8.  If you have a hefty appetite and can polish off a whole chicken breast in a salad, then stick with the 4 servings, but since I serve this with some warm crusty bread and butter, our bellies get full.  In fact, we like to make sure we have leftovers to stuff in whole wheat pitas or wrap in flour tortillas for lunch the next day.

Grilled Flank Steak with Chimichurri Sauce

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Many of you may be firing up the grill this weekend to cook Dad a nice meal.  I've got a recipe right here that will put a different spin on his beloved steak.  You know--something a little different than the standard ol' T-Bone.

For those of you who are unfamiliar with Chimichurri, it is a sauce originally from Argentina.  It can be green or red and there are countless variations of both.  The green sauce is composed of oil, lemon or vinegar (or in this case both), garlic, and herbs (and this is where the variations come in to play).  Parsley, cilantro, mint, and oregano are all suitable herbs when making a green chimichurri, but I prefer the combination of flavors from the parsley and cilantro.  To add more flavor to the meat, I rub in a sweet and savory spice mixture that compliments the sauce well.  

Grilled Salmon and Red Onion with Strawberry Salsa

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If you have been following my little space in the world, there are two things that you already know--  1. I enjoy a sweet and savory combo and 2. I am always trying to find a way to get my family to eat fresh salmon.  With berry season in full swing, why not combine the two for a delicious dinner we would all enjoy?

The salsa is a combination of diced strawberries and kiwi (both of which my whole family loves).  I added a bit of cucumber for crunch and some jalapeno for a mild heat.  Cilantro and lime juice add seasoning and fresh flavor.  Since it is a "salsa" I wanted to add some onion (we love our onions too), but I didn't want to overpower the sweetness of the salsa.  Thinking cap, Nicole... it will come to me, but let's move on with the salmon. 

Knowing that strawberries and balsamic vinegar are an excellent combo, I decided to glaze the salmon with a balsamic vinegar and honey mixture to add both deep and sweet flavors.  Now all I needed was a little something to balance the sweetness.  Lightbulb!  Grill some sliced red onions and use them as a bed for the salmon and salsa.  This added a lovely savory and smoky element that paired nicely with the strawberries and salmon. 

But I didn't stop there.  I had some Queso Fresco in the refrigerator that needed a home.  It found one on top of the whole dish.  It made it pretty and perfectly scrumptious.  This was a hands down (or should I say thumbs up) a winner-winner salmon dinner!

P.S. In case you are new to the blog, check out this grill tip for keeping fish from sticking to the grill.

Ultimate Steakhouse Burger

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For most of the life of The Galley Gourmet blog, I have tended to end each week on a sweet note, but with the long holiday weekend and it being grilling season, I simply had to share this recipe with you.

I am all for a nice piece of red meat that is seasoned with just salt and pepper, but when it comes to burgers, that combo is usually lacking.  In comes this recipe-- one that will give you all the flavors of that restaurant style burger you can really sink your teeth into.  Can you guess the secret ingredient to the ultimate chargrilled burger??  Ta da!  You win, and the prize is bacon fat!  Yep, the moo and the oink join forces in this creation☺.

I am old school and keep a jar of bacon fat in my fridge at all times, but I have included in the recipe the frying of the bacon and reserving of the grease.  You can also take your burger creation a step further by topping it with the cooked bacon, but I like to keep it all about the burger.  

Toast up some homemade hamburger buns on the grill and apply your favorite condiments and extras for the ultimate steakhouse burger.

But before I go, I will leave you with a few festive links to some sweet red and blue treats to make and bake for the holiday weekend.

Strawberry Dream Cake

Three-Layer Berry Brown Sugar Pavlova

Angel Food Cake with Raspberry Swirl

Frozen Yogurt Sandwiches with Blueberry Swirl

Strawberry Sorbet

Printable Recipe

Ultimate Steakhouse Burger
serves 4

8 strips of bacon
1 to 2 slices of white sandwich bread, crust removed and torn into 1/2-inch pieces  (about 1 cup)
1/4 cup milk
1 1/2 pounds ground beef 85-90% lean
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 large garlic cloves, grated on a microplane

In a large skillet over medium heat, cook the bacon until it is browned and crisp, about 8 minutes.  Transfer the bacon to a paper towel lined plate to drain; set aside.  Spoon 2 tablespoons of the bacon fat into a bowl; set aside to cool.

Place the bread in a small bowl, add milk, and let the mixture sit until saturated, about 5 minutes.  Using a fork, mash the mixture until it forms a smooth paste.  Break the beef up into small pieces in a medium bowl.  Season with salt and pepper, than add the garlic, bread paste, and reserved bacon fat. Using a fork or hands, lightly knead the mixture until it is well incorporated and forms a cohesive mass.  Divide the mixture into 4 equal portions and form into 3/4-inch thick patty.  Using a finger, make several dimples onto one side of each patty.  This prevents the patty from doming once cooked.

Prepare a charcoal or gas grill with a hot fire.  Grill the burgers (without pressing down!) until they are well seared on each side, about 7-10 minutes total.  Serve topped with remaining bacon, if desired.  Enjoy!

Source: Adapted from Cook's Country June/July 2005

Thick-Cut Steaks Pan Seared or Grilled

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Every once in a while, I get a hankering for a good, juicy, deep flavored steak.  That is when I pull out this recipe.  The original recipe only employed the pan seared method, but my steaks come out just as nicely when cooked on the grill (as pictured above) using virtually the same method.  Most of the time I use it for strip steaks, but I get equally good results with a ribeye or fillet. What is important is that the steak is at least a uniform 1 1/2 inches thick.  Unlike the cooking of most of my meats where I bring the meat to room temperature first, this method starts by cooking the steaks in the oven at a low temperature.  This ensures that the steak temperature is even throughout.  That way you don't wind up with a charred, gray crust and a cold, raw inside.  We like our steaks medium rare, but you can certainly leave them in the oven a few minutes more for  medium doneness.  Immediately after removing the steaks from the skillet or grill, I take the flavor one step further and rub the entire surface with a clove of garlic, which really adds great flavor.  Let them rest for 10 minutes, then....

slice open that perfectly cooked, glorious piece of meat. Pavlov could have used this picture for an experiment on humans (o.k those of us that do indulge in meat).  It may cause a spike in drool bucket sales.  If you are looking for an even deeper beef flavor, I have included a dry aged technique in the recipe below.

Grilled Salmon with Lime Butter Sauce

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My family loves cured salmon on bagels with cream cheese.  They enjoy it smoked and served with eggs.  But the fresh stuff-- I'll just say this group is a tough crowd to please when it comes to fresh salmon.  Well, I love it.  So I am always on the lookout for good recipes to keep fresh salmon on the table.  When I saw this recipe, I knew it was going to be a winner.  Not only is it tasty, it is easy enough to make on a busy weeknight and elegant enough to prepare for a special occasion.  The sauce is flavored with fresh lime juice and garlic.  Each of these flavors complements the salmon beautifully.  The sauce can be made ahead of time, so all you need to do is pick up the freshest salmon you can find at the market.  Grill the fish using my potato tip , then dress it with some sauce and lime zest.  It is simple and delicious. Happy grilling!

Kitchen Tip

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How to Keep Fish from Sticking to the Grill

I am a bit overdue for a kitchen tip, but I think this one will more than make-up for that.  I have read articles about the perfect spatula or fish chamber used to flip fish on a grill.  I have read tips about cooking fish on a sheet of tin foil directly on the grill.  I have even heard people vow that they will never cook fish on the grill due to the recurring problem of fish sticking to the blankety-blanking grill! .  However, once you use this simple method, you won't need any special tools.  You can cook fish on the grill again.  And you can do so with a Tibetan sense of calm.

The secret weapon-- a Russet potato!  That's right, a cut Russet potato is all you need.  Just before you are ready to place the fish on the grill, give the grill grates a really good rubbin' with the cut side of a potato.  I know you are thinking,  "How in the world is this going to keep the fish from sticking?!"  You see, the starch from the potato creates a film that prevents the fish from sticking.  Brilliant!

Now, if you want to try out this new method-- stay tuned for the grilled salmon recipe.  It's a simple and delicious take on preparing a perfect, pink piece of fish.

Oh, don't waste that potato either.  Finish cooking it on the grill or trim off the grilled end and throw it in a pot of water and simmer until just cooked through. Then use it in meatballs, mashed potatoes, hash browns, or potato pancakes.

Source: The Foster's Market Cookbook, by Sara Foster

Grilled Pork Chops with a Blackberry-Wine Barbecue Sauce

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With summer berries at their peak and the weather perfect for grilling, I wanted to share a unique and delicious recipe that uses both. (Wonder Twins Power activate! In the shape of-- Berries! In the form of Grilling Weather! Can you tell what I watched on Saturday mornings as a kid?!) Initially one might think this would be an odd combination, but berries, barbecue sauce, and pork really compliment one another. The chops are first rubbed with a good Dijon mustard and spice mixture that adds great flavor to a rather blank canvas cut of meat. The sauce is made by simmering together fresh blackberries, a little red wine, and some barbecue sauce. The end result is a sweet and savory combo with a tangy and smoky finish from the sauce.  

We enjoyed these a few Sundays ago, but they are simple enough to be made on a weeknight. In fact, the chops can be prepared with the mustard and spice rub up to a day in advance. The barbecue sauce can be made the day before as well. The only work left to do the next day is grilling the chops and warming the sauce.  

The original recipe strained the berries from the sauce, but I like to keep the plump jewels in for taste and texture.  I also like to use my own tomato-based barbecue sauce, but any quality bottled brand will do.  Garnished with a few fresh sage leaves from the garden, this is a delightfully seasonal dish.  

Grilled Butterflied Brown Sugar Chicken

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As much as I love a whole roast chicken any time of the year, grilled chicken is a must in the summer.  Many recipes direct you to grill chicken pieces separately, but by taking a few extra steps, this whole chicken method will ensure that the entire chicken is moist and juicy.  There will not be any dried-out chicken breasts or underdone chicken legs and thighs to pop your grilled chicken yummy balloon.  

The concept of butterflying meat may sound intimidating, but it really couldn't be easier once you become comfortable with the technique.  Simply remove the backbone using a pair of sharp kitchen scissors, then flatten the chicken to a uniform thickness.  This helps the chicken pieces to cook evenly.  To make sure that the white and dark meat finish cooking at the same time, the grill is prepared for indirect heat. This requires that one side of the grill is hot and the other side is cool.  Placing the chicken on the cool side of the grill with the legs closest to the hot side enables the chicken to cook at a lower heat, resulting in a moist, juicy, and perfectly cooked chicken.  As the browning bird reaches its final minutes on the grill, it is brushed with a sticky, sweet, buttery brown sugar sauce that becomes lightly caramelized before removing from the grill.  The smell is an honest precursor to the taste.  Trust me on this, you will love it. 

*Note-- When turning the butterflied chicken I use a large round "cake" spatula on the underside and another spatula on the top side before flipping.  This helps keep the tender meat of the entire chicken intact.  If you don't have a large round "cake" spatula, use the largest spatulas you have on hand.  Do not use tongs or forks for this will cause the skin, meat, and bones to separate/tear and moistness to be lost.

Italian Steak Sandwich

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The snow has finally melted and probably stayed away for good (seven months), so it was high time to bring the grill out of hibernation and fire it up.  One of the first things to make was this little beauty.  Utilizing the Roasted Red Pepper and Gorgonzola Dip and the Caramelized Onions, you too can make this incredible sandwich!  Synergy--it's a real life buzzword! 

This is the Italian Steak Sandwich-- a Tuscan-style sandwich with a base of lean steak grilled to pinkish medium rare perfection, sliced, and tossed with a seasoned oil.  Then it is layered with greens, onions, and the Roasted Red Pepper and Gorgonzola Dip.  It is all sandwiched between grilled Ciabatta rolls.  

The original recipe called for watercress, but I thought the peppery flavor of arugula would pair nicely with the meaty steak flavor.  The original recipe did not call for onions, but I added caramelized red onions to add a note of sweetness to round out all the strong and savory flavors.  These changes made for one delicious sandwich that I can't wait to make again.