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Grilled Steak & Asparagus Bibimbap

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Apparently, the world is divided into two types of eaters: those who want to segregate everything on their dinner plates, and those who like everything mixed together in a big jumble, like pad Thai or a rice bowl topped with all manner of meat, eggs and veggies. That’s me.

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The grill continues to rule our world. I’m amazed how much I don’t miss my oven. (This will change in the fall, I know. Absence makes the heart grow fonder.)

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Thinly sliced, intensely marinated steak cooks almost instantly on the grill while you do any number of veggies alongside – sliced zucchini, peppers, eggplant, asparagus – anything goes. Totally different from the usual barbecue fare, but perfect for eating outdoors – a pair of chopsticks is all you’ll need.

Steak & Asparagus Bibimbap

1 lb. steak, very thinly sliced, or leftover roast beef or short ribs
1/4 cup soy sauce
2 Tbsp. sugar
2 Tbsp. sesame oil, divided
2 Tbsp. rice vinegar or lime juice
2 green onions, finely chopped
1-2 garlic cloves, crushed
1 tsp. grated fresh ginger
a handful of asparagus, ends snapped off
a handful of cherry tomatoes
1 red, yellow or orange pepper, thickly sliced
canola oil, for cooking
4 eggs (optional)
freshly cooked rice
Sriracha, for serving

In a medium bowl or heavy zip-lock bag, combine the steak, soy sauce, sugar, sesame oil, rice vinegar, green onions, garlic and ginger. Let sit for at least 30 minutes, or a couple hours, or freeze the meat in the mixture for later dinners.

Preheat your grill to medium high and toss the veggies with a drizzle of oil. Lay them all out on the grill and turn as needed until just tender and char-marked. Lay the strips of marinated steak on the grill and cook them as well. If you like, place a small cast iron skillet on the grill, add a drizzle of oil and fry an egg for each person.

Divide steamed rice between shallow bowls and top with the cooked meat, veggies and an egg. Pass the Sriracha. Serves 4.

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July 31 2014 | beef and one dish | 4 Comments »

Prime Rib on the Grill

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I know, cooking a $50 prime rib is scary. Trusting it to cook properly on the grill can be even scarier. But once you get the hang of cooking on your grill over indirect heat – there really is nothing to it – it’s very liberating to realize you can use your backyard barbecue much like your indoor oven.

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Prime rib is a classic – the marbling means it will be juicy, the bone means one lucky person (or a few, if you get a 2 or 3 bone roast) will get to stretch out in the grass and gnaw on it afterward. This is a single bone roast – almost like an enormous steak. A beautiful cut of meat I do not want to screw up.

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So here’s the trick: once you prep your roast however you like it – I just pat it dry with paper towel, then rub it with a cut garlic clove and sprinkle with salt and pepper – a good piece of meat doesn’t need anything more – preheat your grill and sear it on both sides. Get some good colour and char marks on it. Then put the roast into a cast iron skillet or disposable aluminum baking pan and put it to one side – turn that side of the grill off, but leave the other side on.

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You don’t want to incinerate the meat, but you want the heat – close the lid to trap it.

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This took about 45 minutes and the thermometer on the outside of the grill read about 400F; adjust your cooking time according to the size of your roast. Or if you have a meat probe, stick it in and let it do its job. Keep in mind that when you pull the roast off, wrap it in foil and let it rest, it will continue to go up a few degrees.

Next on my to-do list: Yorkshire puddings on the grill…

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Prime Rib on the Grill

one 1-2 bone prime rib, about 2 lbs.
1 garlic clove
salt and freshly ground black pepper

Pat your prime rib dry with paper towel, rub all over with a cut clove of garlic and sprinkle with salt and pepper. Preheat your grill to high.

Brown your prime rib for a few minutes on each side, until deep golden and char-marked. Transfer it to a cast iron skillet or aluminum roasting pan, and place it on one side of the grill, turning off the heat underneath that side but leaving it on on the other side. Close the lid and cook over indirect heat for about 45-50 minutes – the temperature should be about 400F – until a meat thermometer inserted into the thickest part of the roast (make sure it doesn’t touch the bone, which conducts heat more efficiently than the meat itself) reads about 130F for medium-rare.

Remove from the heat and wrap in foil; let rest for 15-20 minutes before carving. (The temperature will continue to rise as it sits.)

Serves 6.

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June 10 2014 | beef and on the grill | 11 Comments »

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