Monday, April 27, 2009

The Season of the Grill

It's finally warm, which means it's grill time. Oh yeah. Which brings up the age-old problem I have: I start major fires in my gas grill. No one I talk to can explain it, but I do. Black smoke, huge flames, ruined dinner. It's been cleaned by the two king gas grillers I know, and it still happens a few times a year. But that aside, it's still a delightful way to cook. A study just came out about how blackened meat is carcinogenic, which makes my method a bit tough, but assuming you are a decent griller, without my fire problem, you should be able to enjoy many delightful meals cooked outside.

Marinated steak

A few hours prior to grilling, marinate steak in the following mixture, being sure to turn a few times for even coverage:

This will work for 1 to 2 steaks; double as needed.

1 cup olive oil
1/2 cup lemon juice
4 or 5 cloves garlic, minced
salt
pepper

Just before grilling, brush off majority of marinade to avoid excess burning. Heat gas grill to very hot or use hottest part of charcoal grill and sear steak on one side for a minute. Flip over and turn gas grill to medium low or on charcoal move to cooler part, and cook until done.


Onion cradles

Cut onions into quarters and put in a bowl with toasted sesame oil, salt, and pepper. Stir gently. Place on grill and cook over medium heat. As the bottom layer browns, remove it to a cooler spot and cook next layer, until entire onion is separated and gently browned.