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The first long weekend of the summer is here at last and its arrival means it's time to fire up the grill. If you're like me, it's been a rough winter and while I relish the advent of warm days, gatherings of friends and family, and an extra day off, I'm tired. In years past, I would have combed my favorite cookbooks and foodie websites for weeks in preparation for a Memorial Day party. This year, I wish Bobby Flay would show up and just "Grill It" for me. Alas, I don't think the Iron Chef is coming.
With that sad fact in mind, I'm busting out some tricks of the trade that even the least enthusiastic and fatigued among us can bust out to impress our guests.
Here's the rub: For a two to three pound steak, combine 1 tablespoon each of fresh, finely chopped rosemary, thyme, and sage with a tablespoon each of salt and pepper. Pat your steak dry, rub the meat evenly with the herb mixture, then set it aside for half an hour while you light your charcoal or heat the gas grill. Before cooking, dab the steak all over with olive oil. Cook to desired temperature, let the meat rest for 5-7 minutes, loosely covered with foil, then slice and serve. As simple as it sounds, this herb rub turns a plain piece of meat into a mouth-watering steak of the Gods.
Super tasty turkey burgers: for each pound of ground turkey (please use thigh or leg meat, or a combination of white and dark, as breast meat alone will yield a dry burger), add two tablespoons of Worcestershire sauce, one tablespoon of Dijon mustard, one and a half teaspoons of Kosher salt, and half teaspoon fresh cracked black pepper. Mix gently, just until combined, then form into patties and cook thoroughly on a hot, well-oiled grill. The burgers will be very juicy and flavorful.
Tangy grilled veggies: This works beautifully with asparagus, halved, seeded peppers, or long, flat slices of zucchini or squash. Whisk together or shake in a jar two parts olive oil, one part aged balsamic vinegar, a few teaspoons of fresh thyme leaves, salt and pepper. Arrange vegetables in a flat baking dish, pour marinade over them and mix so all are well coated. Cover with plastic wrap and let them sit at room temperature for an hour before grilling. Grill just a few minutes on each side until vegetables are lightly charred and tender but not over-softened.
Relax and enjoy the long weekend.
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