Grilled Steak and Vegetables
I am having WAY TOO MUCH FUN grilling outside!
The grocer had steaks on sale the other day and I couldn’t resist picking one up. I really needed a reason to break open the bag of Mesquite chips and learn what they were going to do for me.
After starting up the grill and getting it good and hot, I generously seasoned the steak with salt and pepper and laid it on my new non-stick grill pan. Can you see it in the photo? It doesn’t make those delicious looking grill marks that we all know and love, but it worked very well for grilling the vegetables.
For the vegetables, I simply sliced them up and spritzed with canola oil, and seasoned with salt & pepper. I left the mushrooms whole and tossed in a few garlic cloves with the skin on, just for good measure.
BEFORE
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15 MINUTES LATER
The garlic turned out GREAT! Next time, I’m grilling something for 15 minutes or so, I will make sure to wet a whole bulb with oil, wrap it with foil, and throw it on.
WHAT I’M LEARNING ABOUT GRILLING
- It’s good to have a hot side and cool side to the cooking area. When smaller foods cook up faster, I can move them off to the cool side of the grill to stop the cooking but still keep them hot.
- Smoking chips are fun and flavorful. Let them burn dry on the side of the coals for a mild flavor and have a spray bottle filled with water handy in case it ignites.
- Don’t walk away from the grill, unless to run and get something or refresh your drink. Loiter around the grill and keep checking and turning. I’m learning that grilling is an art and should be attended to constantly. Not every piece of meat is the same size, nor do we cook with the exact same amount of cooking coals, so cooking temperature vary as well as the cooking time.
- It’s better to have more hot coals than you need than not enough. I’ve learned this lesson, twice.
Grilling is not hard at all. It’s fun and quite simple once you get the hang of it. My favorite grill expert is Steven Raichlen from Barbecue University. He’s very easy to understand and follow. He shows you how to know when the meat is cooked without cutting it open.
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