While nearly everyone in America grills, not everyone is comfortable barbecuing more than the basics. Here’s an approach to grilling you can “steak” your reputation on:
Neighborhood grocery stores can help make the outdoor cooking experience more comfortable by providing everything a griller needs under one roof.
The Great Grilling program at Safeway features recipes, tools, and high-quality ingredients for families that want to create delicious meals on the grill, and their Rancher’s Reserve beef is guaranteed tender. The recipes were developed in Sunset magazine’s test kitchens to make it easier for shoppers to grill up a meal on the spur of the moment.
Whether using a charcoal or gas grill, having the right accessories on hand makes for easy and safe grilling-and even easier cleanup.
A wide spatula, extra-long tongs, a long-handled brush, and a spray bottle with water are the foundation for a great griller’s tool kit.
Direct-heat grilling is best for thin cuts of meat that cook quickly.
It gets them nicely browned outside in the short time they take to get done in the middle. Here’s a surefire recipe using direct-heat grilling:
Flank Steak with Green Olive-Jalapeño Tapenade
A Mediterranean-inspired tapenade is a flavorful addition to this tender flank steak.
Prep time: About 20 minutes
Grill time: 13 to 17 minutes, plus 5 minutes to rest off the grill
Makes: 4 servings
1 jar (4.5 oz.) Safeway Select Stuffed Jalapeño Olives, drained
2 garlic cloves, peeled
1 cup coarsely chopped Italian parsley
2 tablespoons fresh rosemary leaves
1 tablespoon grated lemon peel
1/4 cup Safeway Select Verdi Olive Oil
1 Rancher’s Reserve Flank Steak (about 11/2 lb.)
1. Prepare barbecue grill and preheat for direct-heat cooking. For the charcoal grill, before you put the grill over the hot coals, brush it with a medium coat of oil; for the gas grill, when hot, brush the grill with a medium coat of oil.
2. Rinse olives and drain well. Combine olives, garlic, parsley, rosemary, lemon peel, and oil in a food processor and pulse until mixture forms a fine paste. Set aside 1/2 cup of the tapenade mixture for seasoning meat; reserve remainder for serving or another use.
3. Rinse flank steak and pat dry. With the tip of a sharp knife, make shallow diagonal cuts about 1 inch apart over one side of the steak, then make cuts perpendicular to the first to create a diamond pattern. Repeat on the other side of the steak.
4. Spread 1/2 cup of the olive mixture on both sides of the steak to coat evenly.
5. Lay steak on an oiled grill over a solid bed of hot coals or high heat on a gas grill. Keep charcoal grill uncovered; close lid on a gas grill. Cook steak until browned on the bottom (lift edge with tongs to check), 8 to 10 minutes. With tongs or a wide spatula, turn steak and continue to cook until done as desired, about 2 minutes longer for rare (red in the center; cut to test) or 4 minutes longer for medium-rare (pink in the center).
6. Transfer steak to a clean platter or rimmed carving board and let rest about 5 minutes, then cut in thin, slanting slices across the grain to serve. Offer remaining tapenade to add to the meat to taste.
Spicy, plummy zinfandel will pair perfectly. It has a hoppy, English-style pale ale; or peppermint iced tea.
Tools: Grater (for peel), strainer or colander, measuring cups and spoons, food processor, paper towels, sharp knife, spatula for spreading, heatproof brush for oiling grill, tongs or wide spatula, platter, or rimmed carving board.
While nearly everyone in America grills, not everyone is comfortable barbecuing more than the basics. Here’s an approach to grilling you can “steak” your reputation on.
Dinner Outdoors. Get Your Grilling On.