Become “Boss” of your BBQ
Grilling and barbecuing is a summertime tradition. There’s nothing like grilling your meals to add that smokey flavour, while keeping the additional heat out of the house.
Most of us enjoy it so much, that the summer grill Season extends well into fall, winter and spring.
However there are some of us who are intimidated by this process, or have traditionally felt the grill to be a “man’s” domain. Let’st dispel those crazy ideas.
Anyone can use the grill to cook – and just like any new appliance, you just need few tips and tricks to help you along way.
The guidelines of what you can grill have been expanded to include just about anything that will not fall through the grate! This even includes lettuce for salads. Just think about the added flavour to a Caesar salad if the romaine lettuce were grilled… my mouth is watering just writing about it!!
First thing to consider when using your barbecue, is to determine if you want to grill (sear) your food, roast (like in an oven), or slow cook (like you might do in a slow cooker). All can be performed on your barbecue, and sometimes you may even use a combination of both.
Grilling – is a quick method under direct heat, generally under 20 min in total cooking time at a high heat (400° plus). Examples include burgers, steak, vegetables
Roasting – is a longer method under indirect heat, but less than 1 hour in cooking time at a med/high heat (300°). Examples include whole chickens, roasts, tenderloins
Barbecuing – is the longest method under indirect heat, over 2 hrs in cooking time at a low heat (250°). Examples include ribs, pork shoulder
This being said, just about anything you want to cook can be done on your barbecue!
Today we are going to make a Wedged Iceburg Salad with Grilled Steak
What you need:
– 2 firm plum tomatoes
– 2 small onions
– 1 head iceberg lettuce, rinsed and patted dry
– 2 tsp Crushed Peppercorn & Garlic Rub
– 2 beef tenderloin filets (6 oz/175 g each) or 12 oz (350 g) top sirloin steak, cut 1-in. (2.5- cm thick)
– 1 tbsp of oil (high heat withstanding – eg. Avocado Oil)
– 1 tsp of oil (high heat withstanding – eg Avocado Oil)
– Your favourite blue cheese dressing (for a homemade option see below)
What you do:
- Fire-up your grill, place it on high and cover for 15 min. This will get your grill warmed up and ready for cooking.
- Cut lettuce – Keeping the core intact cut into 4 wedges
- Cut the Ttomatoes into wedges (plum tomatoes will stay together better than any other)
- Slice to top off of the onion, but keep the roots in tact. Wedge the onion. The roots will keep the layers together while grilling.
- Season your meat – brush with oil and add the crushed peppercorn and garlic rub, and set aside.
- Once the grill is warmed up, clean grill with a grill scraper
- Oil the grill using a silicone brush and a tbsp of oil. (An alternative method is to soak a paper-towel in the oil, then using your tongs, brush the paper-towel soaked with oil over the grill.)
- Place your tomatoes and lettuce on the grill for 2 to 2.5 minutes on each side, enough for grill marks to appear.
- Remove from the grill and set aside.
- Leave the primary burner on High and reduce the other burners to medium (the primary burner is the one that must stay on).
- Place the onions over the Medium heat burner, turning after 4 to 6 minutes – or when grill marks appear.
- Place meat over the primary grill until nicely charred, 4 to 6 minutes on each side, then place your meat over the Medium heat burner for an additional 4 to 8 minutes longer. Timing will vary due to meat and thickness.
- Transfer meat to a covered platter and let rest for 5 to 10 minutes before slicing.
- Turn off the grill.
- To serve: Evenly divide lettuce, onions, tomatoes and beef among the plates and drizzle with your favourite Blue Cheese Dressing.
Blue Cheese Dressing:
– 1/4 cup (50 mL) 2% plain low-fat Greek yogurt
– 1/4 cup (50 mL) light mayonnaise
– 1/4 cup (50 mL) crumbled blue cheese (about 1 oz/30 g)
– 3 tbsp (45 mL) milk
– 1 tsp (5 mL) Crushed Peppercorn & Garlic Rub
What you do:
Mix (whisk) all ingredients chill and serve.
Now you can master vegetables or meats on your grill. Let me know what you think or send me pictures of your creations. I’d love to hear what you think.
Have a “GRILLtastic” week!
Independent Consultant of The Pampered Chef