Grilling season is here — (ahem, May is National Grilling Month) — which means it’s time to crank up the barbecue and get set for a whole slew of delicious outdoor cookouts. What does it take to create the flavors only food hot off the grill can bring? Five easy-to-use tools…
First things first: You’ll need a sturdy grill brush to keep the grates clean and prevent food — especially delicate proteins like fish — from sticking to the charred parts. Clean your grill before and after each use for fresh-tasting fare with no extra “crunchy” bits.
Think outside the box when it comes to grilling – it’s just as easy to grill a pizza as it is a steak. All you have to do is preheat a pizza stone right on the grill surface, assemble your pizza and cook with the top closed. A tip? Transfer the pizza directly to the grates a few minutes before it’s ready for impressive grill marks (you know, the fancy restaurant kind) and a delicious smoky flavor-infused crust.
A-tisket, a-tasket… invest in a grill basket! It goes right onto the barbecue and cooks vegetables, potatoes and seafood (hint: side dishes) without ever touching the grill. You’ll get all the oven-roasted goodness and great, bold flavor — but without having to run back to the kitchen to see if your corn on the cob is okay!
Once your food is on the grill, the last thing you want to do is overcook it. Keep your proteins moist, juicy, and perfectly prepared by inserting a leave-in digital thermometer. It’ll tell you when your food is done so you can ditch the “guessing game” of having to cut your meat (which lets out a shocking amount of valuable tasty juices, by the way!)
Unfortunately, the weather won’t always be suitable for an outdoor ‘cue, so if grilling was the plan, have a backup pan. You heard us correctly, a cast-iron grill pan may not infuse your food with that special seared flavor or give it quite the same flame-char, but it’s still better than deferring to a regular skillet.
Now that you’re all fired up for grilling season, try out this easy and tasty recipe:
- In the bowl of a food processor, combine all of the ingredients and buzz until smooth. Set aside, covered.
- Preheat the grill to high.
- Drop steak on the center of the grill and place remaining rosemary sprigs on top.
- Close the lid and cook for 3 minutes, then lift the lid, pick the steak up using long tongs and rotate 90 degrees to make hatch marks.
- Cook for another 2-3 minutes then remove rosemary, flip and repeat on the other side, placing the rosemary back on top.
- Remove steak from grill and allow to rest for 10 minutes before serving with chimichurri and rosemary sprigs.