Grilled steak is a staple of the warmer seasons. For many people, the smell of grilled steak represents the glorious return of Spring.
3 pounds of your favorite steak
Build a two-zone fire so that you have a side that is very hot and another side that is cooler.
Open all the vents, and let the top grate heat up. Oil the grate.
Make sure your steak is at room temperature, which will take about half an hour out of the fridge. Vertically slash any fat around the outside edge of the steak. This will keep your steak from curling up. Add salt and pepper, flip the steak over and shake on some more salt and pepper to this side as well.
Your steak should be cooking right over the coals, in the hottest area of the grill. Sear it for two or three minutes. Turn the steak. Sear this side for another two or three minutes.
Move your seared steak away from the hot coals to the warm side of your grill. Close the lid while the steak finishes cooking to your preference. Use a meat thermometer to check your steak’s internal temperature. Rare will be 130°F, medium-rare is 135°F, medium is 145°F, medium-well is 150°F and well-done would be 160°F.
Finally, lift off the steak and let it rest five minutes. Don’t forget that after you take the steak off the grill, it will continue to cook a little more.
- Red onions
- Red peppers
- 1/4 cup olive oil
- 3 tbsp. balsamic vinegar
- 1 tsp. fresh parsley
- 1 tsp. fresh basil
- 2 tbsp. olive oil
- Salt and pepper
Brush vegetables with olive oil. Add salt and pepper.
Grill vegetables till they’re charred to your liking, from 5 to 10 minutes.
Mix 2 tablespoons of olive oil, vinegar, parsley, basil, salt and pepper in a bowl. Drizzle it on the vegetables.
Serve with your steak and your favorite beverage, and enjoy!
Photo via Pixabay