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American Grill

I don’t know how it came to be that our country’s independence became synonymous with mass consumption of grilled meat, but somehow, throwing steaks and burgers on the grill has come to represent freedom and independence here in America (not so for the cows…just saying.).  Not that I’m complaining – any excuse for a BBQ is a good excuse as far as I’m concerned, and here is your chance to master all of the grilling tips you’ve been reading about on the blog for the past few weeks.  For good measure, I’ll throw in a few more important rules to grill by.
It can be very tricky to get a feel for “doneness,” to know how long is long enough, and how long is too long.  Raw chicken is a no-no, and dried-out steak is a waste of money and a chore to chew.  So in honor of the “stars and stripes,” let’s grill and eat well this 4th.  Here are the do’s and don’ts:

  • Do poke your meat (not with something sharp) – a well-trained finger will be able to feel doneness by touch.  Rare is soft and squishy, medium has a spring, and well done is taut and firm.
  • Do Not cut into the meat on the grill to check for doneness – all the juices will pour out.  If you must cut, remove from the grill and allow it to rest for a few minutes (you can always put it back on if necessary).
  • Do consider purchasing an instant read meat thermometer – it will take the guesswork out of grilling.
  • Do Not constantly move the food around on the grill.  Give it a chance to sear and build itself a good crust – this will also minimize sticking to the grates.
  • Do time your grilling – it will give you more awareness of how long you’ve had something on the fire and also more of a feel for the next time you grill.
  • Do allow for a resting period immediately following grilling (prior to slicing).  This will allow the juices to settle back into the meat and stay juicy.  (Resting is not needed for fish).

As much as I enjoy grilling, I like to enjoy my company more, so I don’t want to stand at a hot grill for hours.  I try to make smart choices when entertaining a crowd: either items that are fast on the grill, several of which can be made at once (e.g. burgers and dogs) or a larger item that can be sliced and serve a crowd (see the recipe below for London broil).  And don’t forget to factor in “bone time” – meaning, anything bone-in will take much longer than boneless.

With your tongs in hand and “kiss the cook” apron happily splattered, you’ll grill to the sound of fireworks in the background and a meal that will make your country proud.

Best wishes for a happy 4th,

Naomi Ross and the Park East Kosher Family

Orange-Soy Marinated London Broil

A London broil is a common term for a thick cut of meat that is generally broiled or grilled like a steak, but then thinly sliced across the grain.  Here, a shoulder London broil is tenderized by way of a flavorful Asian-inspired marinade – perfect for a BBQ!

Orange-Soy Marinade

  • ½ cup tamari soy sauce
  • 1 tsp. grated orange peel
  • Juice of 1 large orange (about 1/3 cup)
  • 2 garlic cloves, peeled and minced
  • 2 tsp. toasted sesame oil
  • 3 tbsp. honey
  • 1½ tbsp. rice vinegar
  • 2 scallions, thinly sliced
  • 1 tsp. wasabi powder (Japanese horseradish root)
  • 1 tbsp. minced fresh ginger
  • Freshly ground black pepper, to taste
  • 1-2 lb. shoulder London broil*, about 1½” thick
  • Oil for greasing

Combine all marinade ingredients a large mixing bowl.  Whisk to blend.  Place London broil in the marinade and turn to coat.  Cover and refrigerate, marinating for at least an hour and up to 6 hours. (Allow London broil to come to room temperature prior to grilling –take out of the refrigerator about 20-30 minutes before).

Preheat grill to high heat (about 450 degrees).  Carefully oil the grates of the grill (a wad of oil-soaked paper towels and tongs do a good job of this).  Remove meat from marinade (discarding marinade**) and place on the grill over high heat.  Close cover, and grill for about 8 minutes per side, turning once during grilling for medium-rare, about 125 degrees on an instant-read thermometer, or longer for medium-well done (thicker cuts will also require more time).   Transfer to a cutting board and allow meat to rest for 10 minutes.  Using a sharp, non-serrated carving knife, slice thinly across the grain and serve.

*Park East Kosher is now carrying Kobe-Wagyu beef, prized for well-marbled texture and superior flavor.  Be sure to inquire about a Kobe-Wagyu London broil when placing your order.

**Steak Salad Option: Marinade can be reserved for a salad dressing: simply bring marinade to a boil for 5 minutes in a small saucepan (to kill any bacteria).  Remove from heat and cool.  Slowly pour ¼ cup of olive oil into marinade, whisking constantly until emulsified.  Season to taste with salt and freshly ground black pepper.  Place thin slices of warm grilled London broil over a bed of mixed greens.  Garnish with thin slices of cucumber and radishes.  Drizzle dressing over salad.

 

By Naomi Ross

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