Category Archives: Grilling

Show Me Your Grill: Skirt Steak and Grilled Tarragon Potatoes

In the month and a half it has been “cold” here in South Florida, and probably a little longer before that, I had kinda forgotten that I had a grill sitting outside, being so busy with work and other things. Well, I figured it was time to bring it out of retirement and grill up some skirt steak.

It’s been at least 3 months since I last grilled up skirt steak, as posted in Thrill of the Grill: Sunday, September 19th, 2010. I didn’t have any recipes posted on that though, so here ya go! It’s a very simple recipe, with a quickly assembled dry rub spice mix. I didn’t make a whole lot of it, only lightly coating the steak in the seasoning instead of rubbing a ton of the rub on the steak, barbecue style.

If you want more seasoning, double the spice rub recipe. Add whichever spices you like as well, or take out any you don’t. If you like it a little sweeter, add a little brown sugar…just note that it may burn, leaving a charred taste if you cook it at too high a heat.

Here’s a quick tip, take the steak out about 30 minutes before cooking it to let it come to room temperature. This will help you avoid overcooking the outside and having a raw (not rare, raw) interior.

Also, to get things done fairly quickly, get the potatoes cooking about 10-15 minutes before you start to grilling the steak. This way, you can get them grilling soon after the steak is done. You just want to mark them on the grill over high heat for a couple minutes, then toss them in the tarragon dressing.

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Thrill of the Grill: Mojo Marinated Pork Tenderloin (Monday, October 18th, 2010)

The weather here in Florida has been great the past few days. What better way to take advantage of the cooler weather than to throw something on the grill? I grilled up some marinated pork tenderloin and served it with some freshly made tostones.

I marinated the pork tenderloin overnight in a homemade version of a Mojo sauce, which I had to doctor using what I had in the fridge.

Marinade:

  • 3-4 cloves garlic, chopped
  • 1/2 cup olive oil
  • 1 1/2 to 2 cups Orange Juice
  • Juice of 1 lemon (I didn’t have any limes!)
  • Zest of 1 lemon
  • 1 Tbsp Ground Cumin
  • Salt and Pepper to Taste
  1. Put the olive oil in a saucepan and heat over medium heat. When hot, add garlic and cook until soft
  2. Add Orange juice, lemon juice, lemon zest, Cumin, salt and pepper
  3. Bring to boil
  4. Reduce by half
  5. Let cool

 

Pork Tenderloin and Tostones

  • 1 package pork tenderloin (contains 2 tenderloin sections)
  • salt, pepper, and garlic powder
  • 2-3 Green plantains (Makes 12-16 tostones)
  1. When Marinade is cooled, butterfly the pork tenderloin by cutting (not all the way through) along the length of the tenderloin. Place in Plastic ziplock bag and pour half of the mojo over it. Press out the air and seal the bag. Make sure all of the pork is coated with the mojo. Marinate in the refrigerator at least 4 hours, or overnight.
  2. When ready to cook, remove the meat and let it warm up for a few minutes while the grill heats up.
  3. While you wait, you can also peel and slice the plantains into 1 1/2 inch pieces.
  4. For each tenderloin piece, season both sides liberally with salt (I prefer kosher), pepper, and garlic powder, or whatever other spices you like.

Place on a hot grill to sear one side, approximately 5-7 minutes, and then turn over to grill the other side until the pork registers at least 160 (medium), or 165, probably another 7 minutes with the lid closed. 

Take off the grill and cover with foil tent, the pork will continue to cook and gain another 5-10 degrees.

For the Tostones, heat about 2 inches of oil in a pot to 350 degrees. Fry the plantain pieces for about 5-6 minutes, until they are brown and have some give to them. Drain on paper towels and let cool for a few minutes.

When they are somewhat cool, take some plastic wrap or parchment paper and place a piece of plantain on one side. Fold the other half of the wrap/paper over and using a skillet or other flat object, press the plantain down into a flat round. Fry these rounds at 350 degrees until brown and crispy on each side, about 4 minutes total. Drain, and season with salt and garlic powder.

Then…TIME TO EAT! Serve with extra mojo sauce!

– Anthony

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Thrill of the Grill: Sunday, September 19th, 2010

Who doesn’t love grilled food, I mean really? The awesome char on a steak or other piece of meat. The smokiness, the seared in flavors, nothing beats it.

I decided to grill up some Chimichurri skirt steak, along with some roasted garlic aioli, and some onion rings (store bought, but sometimes ya just need a shortcut, lol)

And dessert…I grilled up some peaches and attempted to make a grilled peach dessert with a crumble. This was a semi-success and also a semi-failure dish. The peaches cooked just fine, but then I didn’t mix the brown sugar/flour/butter crumble correctly, so I scrapped that. Oh well, some vanilla ice cream and cinnamon fixed that. See below! I don’t really cook from recipes, but in the future I may at least try to conjure up the steps that I took to cook whatever it is I made.

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