grilling in the winter...

i do it ALL the time. but i guess that's a bit obsolete now that spring has sprung. but really, i prefer grilling to almost any other kind of cooking method. there's not pots to clean, no stove top to scrub, the prep is minimal, and the results are tasty.

if you've eaten in our home, chances are you've had this meal. it pleases carnivores and our veggie eating friends alike. quick, easy, smoky, and muchos tasty.

my favorite cuts of meat to grill are flank steak and ny strip. filet (mignon) isn't fatty enough, ribeye is too fatty and t-bones can get pretty pricey. and here's two tips that help to insure your meat is super amazing

1) let the meat sit at room temperature for a while...it helps the meat stay tender and not go into shock when you put it on the heat

2) let the meat rest for AT LEAST 15 minutes after it's done cooking...this helps to make sure you don't loose all the juicy goodness to your cutting board

i also like to think about color when planning a meal and veggies are the best way to take care of that concern. i usually end up grilling eggplant (purple), zucchini (green), bell peppers (red, orange, or yellow) and red onions (more purple!).

so here's the "recipe"...


grilled steak and veggies

your favorite cut of meat
your favorite veggies to grill
salt
pepper
extra virgin olive oil
a hot grill

season everything with salt and pepper on both sides. drizzle with olive oil. grill it. veggies are done long before the meat...probably 4-5 minutes per side on a relatively hot grill.

depending on the cut and size of your steak, it will take 7-8 minutes per side to have a medium rare finished product.

that's it folks. sinfully easy :)