Idiomas disponibles
Idiomas disponibles
GRILLING RECIPES
Direct Heat Recipes
Direct Heat is a high heat method used to cook foods that take less than 25 minutes to cook. Typically
this includes foods that are relatively small or thin, such as steaks, chops, boneless chicken breasts, fish
fillets, hamburgers, etc.
•
Cooking with a MEAT THERMOMETER ensures food is fully cooked. Insert thermometer into the
thickest part of the meat, not touching bone, and allow 1 to 1 1/2 minutes to register temperature.
•
USDA Safe Minimal Temperature is 165°F for chicken / poultry.
•
USDA Safe Minimal Temperature is 145°F for Beef, Pork, Veal & Lamb (Steaks, chops, roasts).
GRILLED FLANK STEAK WITH VEGETABLES
A vastly under-appreciated meat, the flank steak can be a flavorful and fast meal for the weeknights.
Get dinner on the table in under 20 minutes and use a charcoal grill to get all the best flavors of summer
with this flank steak recipe.
Ingredients:
1.5 Pound Flank Steak
1.5 tsp of Smoked Paprika
2 Garlic Cloves, Minced
Salt and Pepper to Taste
4 Ears of Corn
2 Large Zucchini, Cut in Half Lengthwise
1 Pint Cherry Tomatoes
3 Tbsp of Olive Oil
1.5 Tbsp of Fresh Rosemary, Chopped
1 Tbsp of Red Wine Vinegar
2 Garlic Cloves, Minced (Oil Dressing)
2 Tbsp of Canola Oil
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Instructions:
1. Season flank steak with paprika and garlic.
Rub on all sides and season with salt and
pepper.
Brush with canola oil.
2. Brush corn, zucchini, and tomatoes with
canola oil and season with salt and pepper.
3. Preheat the grill to medium high heat.
4. Add flank steak to grill, flip once and cook to
desired internal temperature. About 4 to 6
minutes per side, let rest 5 minutes.
5. Add vegetables to grill and turn occasionally
until lightly charred all over.
6. Whisk olive oil, rosemary, red wine vinegar,
garlic and salt and pepper to taste in a
small bowl.
7. Brush steak and drizzle vegetables with olive
oil mixture and serve with steak immediately.
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