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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Oh, go stuff it!: Feta-stuffed Chicken Burgers (and oven fries)

Opa! Lol…this isn’t really a greek recipe, but it does incorporate feta, oregano, and some paprika. The seasoning flavor combinations were used in both the burger and the oven fries.

I wasn’t even planning on cooking that night, but since I’ve grown tired of eating a bunch of crap from a drive-thru or take-out place (been busy lately, don’t judge, lol), I figured I’d try to make something quick.

I was already in the store anyways buying bread to make sausage-rye stuffing for Thanksgiving.

Here’s the ingredient list

Burgers:
– 1 lb ground chicken
– Garlic Powder
– Onion Powder
– Dried thyme
– Dried oregano
– Smoked Paprika
– Salt/Pepper
– Feta Cheese
– 1 Tbsp Olive Oil (I use extra virgin)
– Garlic Aioli (Mayonnaise) – See recipe below

Garlic Aioli:
– 3/4 cup mayonnaise (homemade, or jarred for convenience)
– juice of 1 lemon
– 1 clove garlic, finely minced, or mashed into a paste
– pinch of salt/pepper
– Worcestershire sauce (a few drops)

Oven Fries:
– 3 to 4 medium sized red potatoes
– Garlic powder
– Onion powder
– Dried Oregano
– Dried thyme
– Smoked paprika
– Salt/pepper
– Olive oil

The How-To:
Burgers:
1: Place ground chicken in a bowl

2: Add all the spices (I did not add measurements on spices because you can do whatever you like)

3: Mix to combine (do not overmix, or burgers will be tough)
4: Divide mixture into 3 or 4 sections

5: Split each section into two (for top and bottom halves)

6: Put feta one one half, then cover with the other and press edges to seal

7: Cook in pan until cooked through (180 degrees F), turning once – Carryover cooking will cook the burger another few degrees, so be careful it does not overcook.

Garlic Aioli:
1: Place mayonnaise in a bowl and add garlic and worcestershire sauce. Mix, then add lemon juice, salt and pepper and mix again until smooth

Oven Fries:
1: Rinse potatoes and then either peel (or not, depending on your preference)

2: Slice potatoes into 1/2 inch sticks

3: Place potatoes in a bowl, and toss with olive oil and all dry ingredients, coating evenly

4: Place seasoned potatoes on a baking sheet (with parchment paper or Silpat if you like) and bake in a 375 oven, turning potatoes halfway through. Cook until golden brown and cooked through.

It didn’t take much longer than 30-35 minutes to assemble all the food and get it cooking. Also, on the burger, you can add caramelized onions as I did, but it’s not necessary.

Eat up!