Fleur de Lolly column: Grill up some marinated steaks for dad
Father’s Day is a great time to bring out the charcoal grill and prepare a meal that’s worthy of praise.
Of course, you can use your gas grill, but cooking steaks over a charcoal fire adds a great flavor.
Before you put the steaks on the grill, they need a couple of hours in a great marinade. For this meal, I used two 1-pound strip steaks. Big steaks require a bold marinade!
GRILLED STRIP STEAKS
• 1/4 cup olive oil
• 1/4 cup balsamic vinegar
• 1/4 cup soy sauce
• 1/4 cup Worcestershire sauce
• 2 tablespoons Dijon mustard
• 2 teaspoons minced garlic
• 2 teaspoons minced fresh rosemary
• A few grinds of black pepper
In a medium bowl, whisk ingredients together until combined. Place the steaks in a plastic container and cover with marinade. Refrigerate for at least 2 hours before cooking.
Thirty minutes or so before grilling begins, prepare your charcoal grill. When white ash covers the charcoal, you’re ready to grill. Here is a guide to help you through the process. Several factors can come into play here, including the thickness of the steaks, the temperature of the meat before grilling and how well done you want your steak.
• Grill side one of steak over direct heat for 3 minutes.
• Grill side two over direct heat for 3 minutes.
• Flip steak and grill side one over indirect heat for 3 minutes
• Finally, turn steak and grill side two over indirect heat for 3 minutes.
Use an instant-read thermometer to check the internal temperature: rare, 140 degrees; medium-rare, 145 degrees; medium, 160 degrees; well-done, 170 degrees.
GRILLED LOBSTER TAILS
A lobster tail in the 3- to 4-ounce size range is the ideal size to pair with the strip steaks.
Cut the top of the lobster shell with a pair of kitchen shears, lengthwise, leaving tail fin intact. Cut shell at an angle away from the center of the tail at the base of the tail fin. Go no further than the tail fin. With a knife, split the meat along the same path as the shell cut line, being careful not to slice through the lobster.
Open the lobster as if you are opening a book. The remaining soft membrane will keep the sections intact while exposing the meat. Grill the lobster tails over direct medium heat. Rub the flesh with olive oil and season with salt and pepper.
Grill flesh side down for about 3 to 5 minutes, then flip. Grill another 2 to 3 minutes after you flip. Brush the flesh side with herb butter.
When its internal temperature, checked by an instant-read thermometer, reaches 135 degrees, the lobster is ready to eat.
GARLICKY FOUR-BEAN SALAD
I served this colorful bean salad along with the meal. A garlicky vinaigrette adds a nice change of pace from a typical bean salad.
• 1/4 cup olive oil
• 1/4 cup red wine vinegar
• 1 teaspoon sugar
• 1 to 2 teaspoons minced garlic
• Salt and freshly ground black pepper
• 12 ounces fresh green beans (cut into 2-inch pieces)
• 1 can chickpeas (16 ounces) rinsed and drained
• 1 can red kidney beans (16 ounces) rinsed and drained
• 1 can yellow wax beans (14.5 ounces) rinsed and drained
• 1/2 cup finely chopped celery
• 1/2 cup finely chopped red onion
• 1/2 cup chopped parsley
Whisk together the oil, vinegar, sugar, garlic, salt and pepper.
Blanch the green beans in boiling, salted water until crisp-tender, 3 to 4 minutes. Transfer to a bowl of ice water to stop the cooking process, then drain.
Combine the cooked green beans, chickpeas, kidney beans, wax beans, celery, red onions and parsley in a bowl; toss with the vinaigrette. Cover and chill until ready to serve.
- Adapted from Cuisine at Home, Issue No. 124
Laura Tolbert, also known as Fleur de Lolly, has been sharing recipes, table decor ideas and advice for fellow foodies and novices on her blog, fleurdelolly.blogspot.com, for more than eight years. She won the Duke’s Mayonnaise 100th Anniversary nationwide recipe contest for her Alabama White BBQ Sauce. You can contact her at facebook.com/fleurde.lolly.5, on Instagram, and at email@example.com.