brown sugar and bourbon flank steak

yields: 6 plentiful servings

the ingredients:

3 lbs. flank steak 

1/4 cup light brown sugar

1/4 cup bourbon

1/2 tsp. red pepper flakes

kosher salt and freshly ground black pepper 

maldon salt

the method:

in a shallow bowl or on your baking sheet, rub the sugar and red pepper flakes into both sides of the steak. pour the bourbon on top, and rub everything around so that it’s blended. put the steak in a large ziploc, and pour the remaining marinade in the bag. let the steak marinate for at least 30 minutes or up to three hours.

position a rack six inches from the broil, and turn the broil onto high. put the steak on a baking sheet (it’s going take a beating under the broiler – don’t say i didn’t warn you). season both sides of the steak with the kosher salt and pepper, and stick it under the broiler. i broiled mine for four to five minutes on each side, and it was definitely on the rarer side of medium rare. every broiler is different, though, so keep an eye on your loin. when you think it’s done, let the steak rest for ten minutes, and then cut it into quarter-inch slices. transfer to a serving platter, and sprinkle with some maldon flakes.

slightly adapted from a food52 recipe.

grilled romano beans

the ingredients:

fresh romano beans

extra-virgin olive oil

freshly ground black pepper

maldon salt (or another type of large-flake sea salt)

the method:

preheat the grill to medium-high.

toss the romano beans with olive oil (they should be well-coated but not drenched) and some pepper. throw the beans on the grill, making sure they’re in a single layer. as the start to blister, flip the beans to prevent them from burning. these won’t take long to cook (just keep an eye on them so that they don’t burn). once the beans are appropriately blistered, remove them from the grill, and transfer to a platter. sprinkle with the salt, and serve.

pecorino and herb-crusted pork chops

my interest in grilling has really developed this summer. i have little to no experience doing it but am determined to be quite nimble at it come labor day. despite the heat, last night was no exception. and this is what happened. ten juicy pork chops, all cooking at different temperatures and, therefore, ready at different times. i guess it shouldn’t come as a surprise when you grill on a grill that’s 15 years old and recently survived sandy. and grilling in 85% humidity is always a good idea. we collectively decided that it was too hot to eat outside, but why not cook meat over an open flame out there? they say the humidity is good for your skin and hair. i certainly had a glow. last night was worth the burn, however, as we were celebrating a special friend’s birthday, and he loves pork. there was just no way i couldn’t incorporate it into our meal. i had done so last year with my pork chops giambotta rossa, which were a big hit. the heat was equally excruciating last year, and similarly, we were confined to eat indoors. this, you would think, would have been the cooler option, except that i slow-cooked last year’s chops and had the oven on for about four hours that day, so i decided to avoid turning the oven on this year and grill outside. because the temperature of our grill is a challenge to manage, i initially thought i had burned all ten pounds of pork as i was searing the chops (see below for recommendations for indirect and direct grilling). because of this, i decided to slice the finished product. this also prevented people from being served their chops at completely different times. despite some firey obstacles, the chops were cooked perfectly, which is why i definitely encourage taking the below recommendations. you won’t be disappointed.

yields: 10 servings

the ingredients:

10 bone-in pork chops (1 1/2″ thick)

1 cup assorted fresh herbs (i used rosemary, thyme, mint, sage, and parsley.)

1 cup grated pecorino romano (parmesan would work as well.)

extra-virgin olive oil

kosher salt and freshly ground black pepper

the method:

preheat the grill to high on one side and medium-low on the other (give it a good 30 minutes before grilling).

generously brush each chop with olive oil, and salt and pepper both sides. dip each chop into the cheese and herb mixture. after all chops are coated, place them on the hottest part of the grill until all chops have a lovely sear on them. make sure this has been accomplished on both sides. once seared, relocate the chops to the cooler side of the grill. according to serious eats, the temperature you’re looking for is 135, which is just at the high end of medium-rare. this allows the final cooking to happen as the chops are resting off the grill, resulting in a rosy and juicy medium. once the chops have rested, you can choose to slice them or leave them as is. transfer them to a platter, and serve.

balsamic-grilled jersey tomatoes

yields: 10 servings

the ingredients:

5 juicy tomatoes (halved crosswise)

4 cloves garlic (minced)

2 tbsp. balsamic vinegar

1 tsp. dark brown sugar

1 tsp. kosher salt

1 tsp. fresh thyme (plus more for garnish)

1/4 cup extra-virgin olive oil

the method:

preheat the grill to high on one side and medium-low on the other (give it a good 30 minutes before grilling).

in a small bowl, add the garlic, vinegar, sugar, salt, and thyme. gradually drizzle in the olive oil, whisking while doing so. brush the marinade over the tomatoes until thoroughly coated, and let them rest at room temperature (cut side down) for 15 minutes.

once the grill is hot, place the tomatoes (cut side down) on the hotter side of the grill, reserving the marinade, until slightly charred (a few minutes). flip the tomatoes, and relocate them to the cooler side of the grill. brush the marinade  over the tops. allow them to rest here until they begin to caramelize, another five minutes or more. remove from the tomatoes from the grill, and plate them cut side up. garnish each with a pinch of fresh thyme, and serve hot or at room temperature.

grilled skirt steak with chimichurri

last weekend, i was in napa valley, one of my favorite places in the world. i’ve been there many times before, but this one was especially memorable as we were celebrating my mom’s 60th birthday. the weekend was full of our family and most important friends, and we dined and drank with the best of them. on saturday night, we did a dinner at ma(i)sonry, an art gallery that doubles as a tasting space. much to my delight (and surprise), one of my favorite chefs in the valley happened to be in the kitchen and prepared a delicious meal, including a grilled steak with cabernet compound butter. it was divine and inspired me to attempt something similar this weekend. truth be told, i’ve never cooked red meat because it’s always intimidated me. but last night, all went well. i love anything green, so the chimichurri was a welcome accompaniment to the steak, but my fellow diners weren’t as green-loving. depending on who you’re cooking for, you could probably half the chimichurri (and adjust the spiciness if need be). but overall, this was the perfect backyard dish for a beautiful summer night.

yields: 8 servings

the ingredients:

2 cups chopped parsley

2/3 cup extra-virgin olive oil

1 lemon (zested and juiced)

2 tbsp. minced garlic

1 tsp. crushed red pepper

kosher salt and freshly ground pepper

4 lbs. skirt steak

the method:

light a grill. in the bowl of a mortar and pestle, mix the parsley, olive oil, lemon juice, garlic and crushed red pepper; season with salt and pepper.

season the skirt steak with salt and pepper, and grill over a hot fire until the meat is charred on the outside and rare within, about two to three minutes per side. transfer to a carving board, and let rest for five minutes. thinly slice the steak across the grain. serve right away, passing the chimichurri sauce at the table.

adapted from a mark bittman recipe.

grilled flatbread with ricotta and herbed truffle oil

yields: 4 flatbreads

the ingredients:

1 ball of pizza dough

extra-virgin olive oil

1/2 cup organic white truffle oil (available from paq ny)

1 tbsp. of rosemary (chopped)

1 tbsp. of thyme (chopped)

2 cloves garlic (minced)

8 oz. fresh ricotta

the method:

fire up the grill.

add the herbs and garlic to the truffle oil. stir everything together, and let rest (you can do this ahead of time if you want to up the flavors).

evenly divide the pizza dough into four balls. add a few drops of olive oil to each to prevent them from sticking to the grill. grill each one for a few minutes on each side (grill marks should start to form). transfer to a serving platter, dollop with the fresh ricotta, and drizzle with the herb infused truffle oil. enjoy!

broiled swordfish with orange-walnut butter

yields: 4 servings

the ingredients:

1/2 stick unsalted butter (at room temperature)

1/2 orange (zested)

1 tsp. fresh thyme (chopped)

2 tbsp. walnuts (coarsely chopped)

1 1/2 tsp. brown sugar

pinch of salt

4 6-oz. pieces of swordfish

extra-virgin olive oil (you’ll need about 1 tsp. per piece)

kosher salt and freshly ground black pepper

the method:

in a small bowl, combine the butter, orange zest, thyme, walnuts, sugar, and salt. stir to combine. set aside (or in the fridge if you’re making this ahead of time).

when you’re ready to cook the fish, preheat the oven to broil (high).

place the fish on a rimmed baking sheet. brush each piece of fish (both sides) with the olive oil, and season with salt and pepper. broil for 7-10 minutes, depending on your oven.

transfer the swordfish to a serving platter, and garnish each piece with the orange-walnut butter (about a teaspoon each) while the fish is still warm so that the butter melts. serve the remaining butter on the side, and dig in.

truffled corn on the cob

yields: 4 servings

the ingredients:

4 ears of corn (shucked)

unsalted butter

truffle salt

the method:

fire up the grill, turning the heat to medium. place the ears of corn on the grill, turning frequently so that all angles cook evenly, until the ears are cooked. it should take about 10-15 minutes (maybe less). remove from the grill.

once the corn is cool enough to handle, lightly butter each ear. then, sprinkle some salt on. sink your teeth in, and enjoy!

swordfish (or steak) with basil pistou

yields: 6 servings

the ingredients:

2 cups fresh basil leaves (packed)

1/2 cup extra-virgin olive oil

4 cloves garlic (minced)

2 lbs. swordfish steaks (or grilling steaks)

kosher salt and freshly ground black pepper

the method:

in the bowl of a food processor, pulse the basil and two cloves of the garlic. add half of the olive through the top spout, and pulse to combine (the pistou should be textured, not puréed). season to taste with salt and pepper. set aside.

in a small bowl, combine the remaining oil and garlic. season each side of the protein with salt and pepper (more so for steaks), and drizzle with the garlic oil. let stand for 15 minutes. then, preheat the oven to broil or the grill to medium-high. broil the swordfish for five to seven minutes (depending on your oven), or cook steaks until desired doneness. garnish with the pistou, or serve it on the side.

grilled steaks with lemon-garlic butter

yields: 4 servings

the ingredients:

4 tbsp. unsalted butter (softened)

1 small garlic clove (minced)

1/4 tsp. finely grated lemon zest

1 tbsp. fresh lemon juice

extra virgin olive oil

kosher salt and freshly ground pepper

2 lbs. steak

the method:

preheat the grill to medium-high.

in a small bowl, combine the butter, garlic, lemon zest, lemon juice, and a pinch of salt.

brush a little bit of olive oil on each steak, and generously season both sides with salt and pepper. grill the steaks, turning once, until slightly charred and medium-rare (or whatever doneness you prefer), about 12 minutes. transfer the steaks to a platter, and top with the butter. allow the steaks to stand for five minutes before serving. then slice, and serve.

inspired by a food and wine recipe.