Grilling for Dummies

I grew up in an apartment in the Bronx and then Queens. In between those two boroughs came a short stint on Long Island. After a year my dad found he preferred playing golf on a lawn a lot more than mowing one! I remember my mother grilling almost every night during that brief period; she loved that it meant no pots to wash. She also grew up in an apartment so her grilling repertoire was not that broad – we ate a lot of grilled chicken that year!

One of the highlights for me moving to the suburbs, as an adult, was purchasing our shiny new Weber grill. We came from a 1-BDRM in Brooklyn with a 2-burner stove and no oven – to say we were novices when our grill showed up was an understatement.

The delivery guy had to show us three times how to turn it on – I remember him talking slowly so we could follow along. After our “lesson” he assured us we would be fine, wished us luck, got in his truck and drove away… However, I guess we missed part of the instructions… How would we know when you ignite a gas grill the cover should be OPEN?!

To date we have managed not to set the house ablaze… And thanks to Bobby Flay and his plethora of grilling shows I have mastered most of the basics. Now we just have to figure out how to take care of the $#%^ lawn!

Thai Skirt Steak & Corn on the Cob

Ingredients 

1/4 cup fresh cilantro, chopped

1 Tbsp sugar

1 Tbsp fresh ginger, grated

1 Tbsp garlic, minced (2-3 cloves)

1 Tbsp fish sauce

1 Tbsp soy sauce

1 1/2 pound skirt steak, cut into 4” pieces

4 ears corn, silk and husk removed

Olive oil for brushing

Salt & Pepper

 

Directions

Combine cilantro, sugar, ginger, garlic, fish sauce, soy sauce in a large zip lock bag. Add skirt steak, seal bag, and make sure steak is well coated. Refrigerate and marinade for one hour – ideally let marinade overnight.

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Soak corn in large bowl of cold water for about 10 minutes.

Preheat grill to medium-high. Remove corn from water and shake of excess. Brush the corn with olive oil and season with salt & pepper. Place corn on grill and turn frequently until kernels are tender and slightly charred, about 15 minutes. Remove from grill and set aside.

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Let steak come to room temperature. Crank grill up to high heat. Place steak on grill and brush with reserved marinade. Grill on each side until well charred, about 5-6 minutes, for medium-rare.

IMG_4598Remove steak from grill; cover with foil. Let stand for 5 minutes; cut across the grain into thin slices.

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And the VERDICT is:

Matthew (age 5): “Really really really yummy, why do we need to save any for Daddy?”

Liam (age 4): “I like the steak so badly”

Dylan (age 4): “This corn tastes like fish. I can’t even bite it!”

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6 thoughts on “Grilling for Dummies

  1. Obviously a winning recipe, and one that pretty soon you’ll have to start cooking as if for 12 people, if you want all your men to walk away satisfied! Can’t blame them – it’s an awesome dish. Now you just have to make sure that the grill is cleaned after your previous cooking!

  2. “This corn tastes like fish.” There’s one in every crowd. 🙂
    Your marinade sounds great and I’m definitely going to give it a try. Thanks!

  3. This is off topic but where in the Bronx? I grew up in the Bronx too. (but about a hundred years before you.)

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