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RECIPE: Lemongrass-Ginger Coconut Grilled Steak (from For The Table by Anna Stockwell)

Serves 6 to 8, recipe easily halved to serve 2 to 4 or doubled to serve 12 to 14

Gluten free & dairy free

3 pounds (1.4 kg) skirt steak, cut into 6-inch (15-cm) pieces

3 teaspoons kosher salt

1 cup (240 ml) coconut milk

1 stalk lemongrass, smashed and coarsely chopped

1 (3-inch/7.5-cm) piece ginger, peeled and finely chopped (3 tablespoons)

2 cloves garlic, crushed and coarsely chopped

1 teaspoon brown sugar

1 tablespoon fish sauce

Flaky sea salt, for serving

Season the steak on all sides with the salt and place in a baking dish.

In the jar of a blender or food processor, pulse the coconut milk, lemongrass, ginger, garlic, sugar, and fish sauce until as smooth as possible—it will never get totally smooth with all that tough lemongrass fiber, but that’s alright. Pour over the steak, turn to coat, and let sit at least 30 minutes and up to 1 hour. (You can make the marinade mixture up to 1 day in advance, just store it in the fridge and give it a good stir before pouring over your steak since the coconut fat may have separated and solidified.)

Prepare a grill for high-heat grilling. Grill the steak pieces, turning once halfway through, until deeply charred, 3 to 4 minutes per side. Let sit 10 minutes before slicing against the grain. Cutting the skirt steak against the grain is very important to make your eating experience pleasant, but the shape of a skirt steak is made to trick you. You might think you should cut it into strips crosswise, but think again: Turn your section of skirt steak so that the stripes of the grain go side to side in front of you instead of up and down, and then slice it into strips through those stripes, which will mean you’re cutting it lengthwise. You can also turn it on the diagonal and cut sort of lengthwise on a bias, as long as you’re cutting against the grain.

Assemble the sliced steak on a serving platter and drizzle lightly with Crispy Garlic and Chili Oil, if using, or just sprinkle it with flaky sea salt. You could also sprinkle it with some chile flakes if you want to add spice but didn’t get around to making the Crispy Garlic and Chili Oil.

Hosting a dinner party is a special kind of occasion. You welcome old and new friends into your home and gather around the table. You put out platters of food prepared just for that table of people, passing them around until everyone’s had their fill. This sense of sharing and togetherness feeds more than just bellies. It is what helps us stay connected, form new relationships, and build lasting bonds with our chosen families. During socially distanced times, the perfect dinner party might have felt like a lost art, but in For the Table, up-and-coming food writer Anna Stockwell provides all the tools needed for bringing back the ritual of hosting memorable yet modern dinner parties.

Stockwell has written a cookbook for a new way of entertaining that’s simpler, better, healthier, and more fun. Organized by season and full of helpful hosting advice, Stockwell provides accessible and modern menus; each is built around two large platters to pass around the table and includes suggestions for no-recipe side dishes. Dinner parties don't have to be formal or fussy, or even a lot of work, to be celebratory and gratifying. This book teaches you how to plan and prepare great-tasting and impressive-looking menus that are easy to pull off, as well as offers expert advice on toasts, prep-ahead strategies, and tips on handling guest lists and dietary restrictions. With its mix of innovative food presentation and old-fashioned, homestyle technique, For the Table is a testament to the art of the dinner party and looks forward to the festive dinner gatherings of the future.

For more information, click here.

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How To Grill A Steak Perfectly Every Time!

Today I’m writing about how to grill a steak perfectly every time. A steak is a classic American protein. It’s on the menu at all the finest restaurants, it’s appropriate for every occasion, and it’s impressive to look at…when it’s done right! I love steaks. I eat them more than just hot off the grill. In fact, I often make an extra, slice it thin, and make steak salads to carry to my job all…

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#cooking steak #grilling steak #hot to cook steak #how to grill a steak #how to make grill marks

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Grilling Steak

Steaks are the most palatable when they are grilled. The best steak for grilling is the sirloin steak, but it tends to be a bit tough. The T-bone steak and the porterhouse steak are both excellent choices and the bone in them give them an added flavor. Rib-eye steaks also grill well, as do the rib steaks. Filet mignon steaks do not generally find their way to the backyard barbeques owing to their steep prices. Thick steaks grill well than thin ones – the thin ones tend to form a hard crust, which interferes with the cooking of the interior of the steak.

There’s nothing comparable to a backyard barbeque on a pleasant summer day – and what better ingredient to barbeque than a steak!

For grilling, a good marbled steak is preferred. The marbling of a steak is the shreds of white fat that are visible in the red meat. More the specks of fat; better will be their flavor. Most of the fat liquefies while cooking and the steak simmers in its own fat giving it an incomparable taste.

The basic trick of a good grilled steak is not in the actual grilling process, but in the marinade. Marinating must be done not earlier than 2-3 hours of the grilling, unless it is a flank steak, in which case it can be marinated overnight. Acidic liquids are the best marinades, such as curds, lemon juice and tomato juice; even whiskey and wine. Marinades make the steaks tender and easier to grill.

Another important factor for the grilling is the barbeque grill. It is wise to buy decent charcoal and lighter fluid. Cheap varieties would burn non-uniformly and this would not grill the steak evenly. The coals should burn with bright steady flames and should turn white when the steaks are ready to be placed on the grill. Ideally, steak grilling requires constant attention and someone must be beside the grill throughout the process to turn the steaks. Steaks are to be turned a couple of times depending on the type of steak that is used. Thrice is usually enough.

Steak aficionados know that basting a steak with butter as soon as it is done gives it an extra flavor. Properly grilled steaks do not require much garnishing. A dash of salt and a sprinkling of peppercorn are usually sufficient. Steaks should be let be for a couple of minutes before serving to allow the juices to settle. Grilled steaks are usually eaten with boiled potatoes, salad and sauces such as Worcestershire and mustard.

Before arranging for a barbeque, it is necessary to check out with the local authorities as some neighborhoods have regulations concerning the use of charcoal grills. These regulations may be about the distance that a grill should be placed from the house and that someone tends the fire constantly.

#flank steak #grilling steak #steak

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The Best Grilling Book by Far

The best grilling book is one that tackles not only recipes but gives out an in-depth guide to all things related to grilling. Most books that claim to be the best grilling book lack necessary information, which makes it confusing and difficult for first-time grillers. The following is a list of the four books that deserve to be called “The Best Grilling Book:”

1. How To Grill: The Complete Illustrated Book of Barbecue Techniques by Steven Raichlen

In this book, author Steven Raichlen further explains the differences of grilling on every type of grill and teaches the readers how to grill every kind of meat. He shares many different grilling techniques as well as a great number of excellent recipes that are easy to follow. This is a lovely testament to grilling and an excellent must-read.

2. The New Grilling Book: Charcoal, Gas, Smokers, Indoor Grills, Rotisseries by Better Homes And Gardens

A team of experts from Better Homes And Gardens has gathered pages upon pages of recipes, cooking techniques, practical grilling information, and even secrets from master chefs to provide a book that just might be the definitive guide to grilling. This is also very convenient for those who are new to the kitchen and haven’t even attempted to grill before because the recipes are easy to follow and there are detailed instructions and even instructional photographs. This is how the Best Grilling Book should be.

3. Grilling America by Rick Browne

More than just a grilling cookbook, Grilling America by Rick Browne chronicles his travels through various barbecue festivals in the United States. Included in this book are photographs, basic grilling information, cooking tips and techniques, excellent recipes, and even secrets from master grillers.

4. Born to Grill: An American Celebration by Cheryl Alters Jamison & Bill Jamison

This is a book that cherishes the good old basics of grilling. Authors Cheryl Alters Jamison and Bill Jamison further explain the importance of going back to basics when it comes to grilling. This book offers many insights on classic grilled favorites as well as the art of grilling.

These four books have everything you need to know about grilling and then some, which make each of them deserving to earn the tile, “The Best Grilling Book.”

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