Caution: men grilling. And normally it’s plain old burgers and hotdogs that turn out just…so-so. We’ve called in the experts from Fleming’s Prime Steakhouse & Wine Bar with tips and recipes to create restaurant-quality seafood and steak at your Labor Day BBQ. First things first, when it comes to cooking on the grill, some simple tools will make it easy to cook your delicacies without sacrificing it to the coals (or gas burners). Tips and yummy recipes for Grilled Swordfish and Peppercorn Steak after the jump.
For Seafood Specialties:
• Plank It – A good cedar plank will add flavor to your fish such as salmon. Be sure that you soak it for at least four hours beforehand so you don’t end up with a smoldering hunk of cedar.
• Wrap It – A banana leaf can steam smaller pieces of fish, shrimp or scallops, as well as keep them from tumbling into the fire. You can purchase fresh banana leaves at most Asian specialty stores.
• Basket – A wire basket (pictured) helps keep a filet or whole fish in one piece without sticking to the grill. Plus it’s easy to turn.
Grilled Swordfish with Pomegranate Salsa
4 (6 oz) swordfish fillets
1/4 C olive oil
1 T minced chives
1 T minced lemon zest
Salt & pepper to taste
Mix all ingredients and marinate over night. Grill over high heat for 4-5 min. on each side or until cooked to desired temp. Plate and top with Pomegranate salsa.
1 pomegranate (de-seeded)
1 T basil
2 T shallot minced
1 T lime juice
2 T olive oil
Salt & pepper
Mix all ingredients.
For Sumptuous Steak:
- Use tongs to turn when cooking and never use a fork. Piercing the meat allows the juices to escape – an instant way to dry it out.
- Learn to Turn. Foods cook fast on a grill, you have to turn them in order to cook them evenly without burning. The trick is knowing when to flip them. Turning too often will slow the process of cooking leading to food that is tough and dry
- Get the Down Low. Be sure to get down low by the edge of the grill, and gently lift up the corner of the meat; when the lines from the cooking grate start to turn black it’s time to turn the steak.
- Use the Finger Test. You can judge the doneness of steak by pressing the meat with your finger. Very rare meat offers little resistance, medium rare is slightly springy, medium is firm and springy, and well-done steak feels quite firm. A common chef trick to learn this touch test is to make the OK symbol with your thumb and first finger. Touch the pad of your hand below your thumb. This is the same resistance a rare steak will have. The resistance of the pad from your thumb and second finger is medium rare, and so on.
- Rest Before Serving. Let the steak rest for a few minutes before serving
to allow the juices to spread evenly. Remember, the steak will continue to cook after you take it off the heat. Remove it just as it’s reaching the doneness you want and by the time you serve, it will be just right.
2 ½ tbsp. Black Peppercorns
2 ½ tsp. White Peppercorns
3 ea. 12 oz. New York Strip
3 tsp. Kosher Salt
5 oz. Pomace oil
½ tsp. Chopped Parsley, dry
To taste Salt and pepper
As needed Steak Sauce
Place both peppercorns in a sauté pan and cook on medium high heat for 2 minutes. Pull from the heat and crack the peppercorns in half. Season the steak with salt and pepper on both sides. Place the cracked peppercorns on a plate and press one side of the steak into the peppercorns to coat evenly. Pour pomace oil in sauté and then sear the steak peppercorn side down first for 2-3 minutes. Turn the steak over and cook to medium rare or desired doneness. Cut the NY strip into ¾ inch thick slices on a slight angle then arrange 3 pieces on a small, warm plate. Plate with your favorite steak sauce. Garnish with chopped parsley.
Most important, don’t forget to enjoy the party while you grill. Just because you’re wearing a “De Grillmeister” apron, doesn’t mean you have to stand sweating over the grill while everyone else has the fun. Keep the menu simple and include dishes that can be prepared in advance. But don’t confuse simple for boring: Bleu cheese burgers are easy to make and have an extra kick; wings can be marinated in advance and taste great when finished on the grill; try grilling fruit skewers for that extra wow factor. Finally, don’t forget the drinks, such as this a simple-yet-refreshing Italian Sangria.