The Cook's Illustrated Cookbook (231 page)
Read The Cook's Illustrated Cookbook Online
Authors: The Editors at America's Test Kitchen
Tags: #Cooking
WHY THIS RECIPE WORKS
A common way to prepare flank steak is to marinate it in a bottle of Italian-style salad dressing. Unfortunately, the acid in the vinegar can ruin the texture, making the exterior mushy and gray. We wanted to develop a fresh, Mediterranean-style marinade without acid—a marinade that would really boost flavor without overtenderizing the meat. Because fat carries flavor so well, we knew oil would be a key ingredient—the challenge was to infuse Mediterranean flavors (garlic, shallots, and rosemary) into the oil and then into the steak. We developed two key steps. First, we minced the aromatics and combined them with the oil in a blender to create a marinade paste. Next, we invented a novel “marinating” technique—prick the steak all over with a fork, rub it first with salt and then with the marinade paste, then let it sit for up to 24 hours. After marinating, the paste is wiped off to prevent burning, and the steak is ready for the grill. Our technique was so successful, we were free to create two more marinades—one with Asian flavors, and the other with a smoky-spicy kick.
SERVES 4 TO 6
Other thin steaks with a loose grain, such as skirt steak or steak tips, can be substituted for the flank steak.
1 | (2- to 2¹⁄ |
1 | teaspoon salt |
1 | recipe wet paste marinade (recipes follow) |
Pepper |
1.
Pat steak dry with paper towels and place in large baking dish. Using dinner fork, prick steak about 20 times on each side. Rub both sides of steak evenly with salt, then with paste. Cover with plastic wrap and refrigerate for at least 1 hour or up to 24 hours.
2A. FOR A CHARCOAL GRILL:
Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour two-thirds evenly over grill, then pour remaining coals over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
2B. FOR A GAS GRILL:
Turn all burners to high, cover, and heat grill until hot, about 15 minutes.
3.
Clean and oil cooking grate. Using paper towels, wipe paste off steak and season with pepper. Place steak on grill (hot side if using charcoal) and cook (covered if using gas) until well browned on first side, 4 to 6 minutes. Flip steak and cook (covered if using gas) until meat registers 120 to 125 degrees (for medium-rare) or 130 to 135 degrees (for medium), 3 to 6 minutes. If exterior of meat is browned but steak is not yet cooked through, move to cooler side of grill (if using charcoal) or turn down burners (if using gas) and continue to cook to desired doneness.
4.
Transfer steak to carving board, tent loosely with aluminum foil, and let rest for 10 minutes. Slice steak ¹⁄
4
inch thick against grain on bias and serve.
MAKES ABOUT
²⁄
3
CUP; ENOUGH FOR 1 RECIPE
GRILLED MARINATED FLANK STEAK
6 | tablespoons olive oil |
1 | shallot, minced |
6 | garlic cloves, minced |
2 | tablespoons minced fresh rosemary |
Process all ingredients in blender until smooth, about 30 seconds, scraping down bowl as needed.
MAKES ABOUT
²⁄
3
CUP; ENOUGH FOR 1 RECIPE
GRILLED MARINATED FLANK STEAK
6 | tablespoons vegetable oil |
6 | garlic cloves, minced |
2 | scallions, minced |
1 | tablespoon minced canned chipotle chile in adobo sauce |
1 | jalapeño chile, stemmed, seeded, and minced |
Process all ingredients in blender until smooth, about 30 seconds, scraping down bowl as needed.
MAKES ABOUT
²⁄
3
CUP; ENOUGH FOR 1 RECIPE
GRILLED MARINATED FLANK STEAK
¹⁄ | cup toasted sesame oil |
3 | tablespoons grated fresh ginger |
2 | tablespoons vegetable oil |
2 | scallions, minced |
3 | garlic cloves, minced |
Process all ingredients in blender until smooth, about 30 seconds, scraping down bowl as needed.
WHY THIS RECIPE WORKS
To capture perfectly juicy, tender, and inexpensive beef on the grill, we started with the meat. Top sirloin won out over other inexpensive contenders. To keep our grill-roasted beef tender, we seared it on the hot side of the grill, then transferred the roast inside a disposable pan (in which we poked holes to preserve the sear) and continued cooking it on the cool side of the grill. We also found that cutting the roast into thin slices made the meat taste even more tender.
SERVES 6 TO 8
A pair of kitchen shears works well for punching the holes in the aluminum pan. We prefer a top sirloin roast, but you can substitute a top round or bottom round roast. Start this recipe the day before you plan to grill so the salt rub has time to flavor and tenderize the meat.
6 | garlic cloves, minced |
2 | tablespoons minced fresh rosemary |
4 | teaspoons kosher salt |
1 | tablespoon pepper |
1 | (3- to 4-pound) top sirloin roast |
1 | (13 by 9-inch) disposable aluminum roasting pan |
1.
Combine garlic, rosemary, salt, and pepper in bowl. Sprinkle all sides of roast evenly with salt mixture, wrap with plastic wrap, and refrigerate for 18 to 24 hours.
2A. FOR A CHARCOAL GRILL:
Open bottom vent halfway. Light large chimney starter half filled with charcoal briquettes (3 quarts). When top coals are partially covered with ash, pour evenly over one-third of grill. Set cooking grate in place, cover, and open lid vent halfway. Heat grill until hot, about 5 minutes.
2B. FOR A GAS GRILL:
Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn primary burner to medium and turn off other burner(s). (Adjust primary burner as needed during cooking to maintain grill temperature between 250 and 300 degrees.)
3.
Clean and oil cooking grate. Place roast on grill (hot side if using charcoal) and cook (covered if using gas) until well browned on all sides, 10 to 12 minutes, turning as needed. (If flare-ups occur, move roast to cooler side of grill until flames die down.)
4.
Meanwhile, punch fifteen ¹⁄
4
-inch holes in center of disposable pan in area roughly same size as roast. Once browned, place beef in pan over holes and set pan over cool side of grill (if using charcoal) or turn all burners to medium (if using gas). (Adjust burners as needed during cooking to maintain grill temperature between 250 and 300 degrees.) Cover and cook until meat registers 120 to 125 degrees (for medium-rare) or 130 to 135 degrees (for medium), 40 minutes to 1 hour, rotating pan halfway through cooking.
5.
Transfer meat to wire rack set in rimmed baking sheet, tent loosely with aluminum foil, and let rest for 20 minutes. Transfer meat to carving board, slice thin against grain, and serve.
Substitute 1 minced shallot for garlic and 2 tablespoons minced fresh tarragon for rosemary.
WHY THIS RECIPE WORKS
While you can achieve a well-charred crust by searing the prime rib on all sides quickly in a hot skillet, this approach often produces sputtering grease and billowing smoke. We wanted a great crust without the mess and without setting off the smoke detectors, so we took our roast to the grill. We built a fire on one side of the grill and placed a roasting pan on the other side to create two cooking zones—one hot and one cool. We seared the fat-covered side of the roast over the hot side of the grill, then we moved the roast to the cooler side of the grill. To get a flavorful, crisp crust, we applied a dry salt rub to the roast three hours before grilling. This drew out moisture from just below the surface, allowing for faster browning once we began searing. To achieve more depth, we added 2 cups wood chips to the fire—just enough for the smoke flavor to lightly permeate the meat.
SERVES 6 TO 8
Your butcher can remove the bones and trim excess fat from the roast; just make sure that the bones are packed up along with the meat, as you need them to protect the meat from overbrowning. Two medium wood chunks, soaked in water for 1 hour, can be substituted for the wood chip packet on a charcoal grill. Serve the roast with
HORSERADISH CREAM SAUCE
, if desired.
1 | (7-pound) first-cut (3- or 4-rib) beef standing rib roast, meat removed from bones, bones reserved, exterior fat trimmed to ¹⁄ |
1 | tablespoon vegetable oil |
Pepper | |
¹⁄ | cup kosher salt |
2 | cups wood chips, soaked in water for 15 minutes and drained |
1 | (16 by 12-inch) disposable aluminum roasting pan (if using charcoal) |
1.
Pat roast dry with paper towels, rub with oil, and season with pepper. Spread salt on rimmed baking sheet and press roast into salt to coat evenly on all sides. Tie meat back onto bones exactly from where it was cut, passing 2 lengths of kitchen twine between each set of bones and knotting securely. Refrigerate roast, uncovered, for 1 hour, then let sit at room temperature for 2 hours.
2.
Using large piece of heavy-duty aluminum foil, wrap soaked chips in foil packet and cut several vent holes in top.
3A. FOR A CHARCOAL GRILL:
Open bottom vent halfway and place roasting pan on one side of grill. Light large chimney starter three-quarters filled with charcoal briquettes (4¹⁄
2
quarts). When top coals are partially covered with ash, pour evenly over half of grill (opposite roasting pan). Place wood chip packet on coals. Set cooking grate in place, cover, and open lid vent halfway. Heat grill until hot and wood chips are smoking, about 5 minutes.
3B. FOR A GAS GRILL:
Turn all burners to high, cover, and heat grill until hot and wood chips are smoking, about 15 minutes. Turn primary burner to medium and turn off other burner(s). (Adjust primary burner as needed during cooking to maintain grill temperature around 325 degrees.)
4.
Clean and oil cooking grate. Place roast on hot side of grill and cook (covered if using gas) until well browned on all sides, 10 to 15 minutes, turning as needed. (If flare-ups occur, move roast to cooler side of grill until flames die down.)
5.
Transfer roast to rimmed baking sheet. If using charcoal, remove cooking grate and place wood chip packet on pile of coals; set cooking grate in place. If using gas, place wood chip packet directly on primary burner. Place roast on cool side of grill, bone side down, with tips of bones pointed away from fire. Cover (position lid vent over meat if using charcoal) and cook until meat registers 115 to 120 degrees (for rare) or 120 to 125 degrees (for medium-rare), 2 to 2¹⁄
2
hours.
6.
Transfer roast to carving board, tent loosely with foil, and let rest for 20 minutes. Remove twine and bones, cut into ¹⁄
2
-inch-thick slices, and serve.
Combine ¹⁄
2
cup extra-virgin olive oil, 12 minced garlic cloves (¹⁄
4
cup), and ¹⁄
4
cup minced fresh rosemary in bowl. Brush paste onto roast after browning.
A whole prime rib roast can weigh as much as 20 pounds and easily serves a crowd (16 to 20 people). Because the whole rib tapers slightly, expect the smaller end to be slightly more cooked than the thicker end.
Substitute 1 whole beef standing rib roast for first-cut roast and increase salt to ¹⁄
2
cup. If using charcoal, after roast cooks on cool side of grill for 1¹⁄
4
hours, transfer roast to rimmed baking sheet; light additional large chimney starter three-quarters filled with charcoal briquettes (4¹⁄
2
quarts). When top coals are partially covered with ash, pour evenly over half of grill (opposite roasting pan). Set cooking grate in place and return roast to cool side of grill. Cover and continue to cook for 2¹⁄
2
to 3 hours longer.