Steakhouse Dinner On The Grill Recipes

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GRILLED STRIP STEAK



Grilled Strip Steak image

Provided by Anne Burrell

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 3

Extra-virgin olive oil
4 (12 to 14-ounce) strip steaks
Kosher salt

Steps:

  • Preheat the grill to high. Brush the grill with a wire grill brush to remove any soot and fat on the grill grates. Wipe the grill grate with an oiled cloth to remove any bits of crud that were loosened by brushing.
  • Remove the steaks from the refrigerator and let them come to room temperature. Season the steaks generously with salt and let sit for at least 15 minutes.
  • Arrange the steaks on the hottest part of the grill until beautiful brown grill marks form, then rotate the steaks 90 degrees to create the crosshatch marks.
  • Turn the steaks over and repeat the process. Once the grill marks have formed on the second side, move the steaks to a cooler part of the grill and let cook to the desired doneness. Cook about 5 to 6 minutes on each side for medium-rare.

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  • Basic Skirt Steak Let 1 skirt steak (about 1 1/4 pounds) come to room temperature. Pat dry and season with salt and pepper. Grill on oiled grates over medium-high heat, 2 to 5 minutes per side, depending on the thickness, for medium rare.
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  • Barbecue Pierce 1 flank steak all over with a fork. Mix 2 tablespoons barbecue sauce, 1 tablespoon each dark brown sugar and chili powder, and 1/4 cup chopped cilantro; rub all over the steak and refrigerate 4 to 8 hours.
  • Balsamic-Herb Pierce 1 flank steak all over with a fork; toss with 3 tablespoons balsamic vinegar, 2 tablespoons olive oil, 4 minced garlic cloves and 1 teaspoon each kosher salt, minced rosemary and oregano.
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