57
SUMMER
2016
What to do...
-
for thescallionbutter...
1. First, check the grill surface temperature by placing the thermometer on the grill over
the heated side of the barbecue. Close the lid. It only takes 4 or 5minutes to take a
reading. What you are aiming for is a temperature in the range of 475° to 500°F.
That's an ideal temperature range for grilling.
2. Add scallions and cook, turning occasionally, until evenly blackened, 5–8minutes.
Transfer to a cutting board and let cool; coarsely chop.
3. Mix scallions, lime zest, and lime juice into butter in amedium bowl until evenly
blended; seasonwith salt and pepper.
4. Cover and chill. (NOTE: Butter can bemade 2weeks ahead.)
-
for thespicedpotatoes...
1. Boil the potatoes. In a bowl add all the ingredientsmentioned under themarinade list
andwhiskwell. Add the potatoes andmixwell. Refrigerate and let it rest for 3 hours.
2. Grill themarinated potatoes alongwith the curdmixture and cook over high flame for
2-3min till themarinade thickens and the potatoes begin to show some charring.
3. Garnishwith finely chopped parsley leaves and a drizzle of olive oil.
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for thecharred tomatosalad...
1. Combine vinegar, 1 tsp. salt, garlic, shallot, and chili in amedium bowl and let stand
for 10minutes. Stir in cilantro, parsley, and oregano. Using a fork, whisk in oil. Remove
1/2 cup chimichurri to a small bowl, seasonwith salt to taste, and reserve as sauce.
2. Season the tomatoes with salt and pepper and coat with vegetable oil. Then place on
the hot grill. Try to avoidmoving them around tomuch and allow to blister and char.
3. Once the tomatoes sufficiently charred place on plate then add plenty of chimichurri
and sheep’smilk feta and a littlemore salt and pepper if needed.
-
for theBisonRibeyes...
1. Reaching andmaintaining temperatures in this range when using a gas grill is rela-
tively straight forward. A little adjustment in the gas flow rate is all it takes. With char-
coal, I admit, more time is usually needed for experimentingwith grill elevation and/or
the amount of charcoal used before the desired temperature range is realized.
2. Once the 475-500°F temperature is reached andmaintained, prepare the steaks by
lightly brushingwith some vegetable oil; sprinkle with coarse sea salt & cracked pepper.
3. Put somemore oil on a cotton dish towel and quickly oil the hot side of the grill.
Immediately put the steaks on the hot grill; close the barbecue lid and sear the steaks
for 3minutes. Open the lid, turn the steaks over and sear for 3moreminutes.
4. Remove steaks from barbecue and let rest for full 5-10minutes at room temperature,
before serving and slicing. During this time don't worry about the steaks going cold on
you. In fact, for the first 4minutes off the grill they're still cooking and their internal
temperature is rising. After 10minutes off the grill moisture that would be lost, had the
steak been cut into too early, will for themost part sink right back into themeat.
5. While the steak is still warm spread you charred scallion butter all over your steaks
and enjoy your summer.
|E|
BisonRibeye
withGrilled
Scallion Butter,
Spiced
Fingerling
Potatoes &
Grilled Tomato
Salad
1 tbsp. Vegetable oil
½
cup sheep’smilk feta cheese
½
cup redwine vinegar
1 teaspoon kosher salt plusmore
2-3 garlic cloves, thinly sliced or minced
½
shallot, finely chopped
½
Fresno chili or red jalapeño, finely chopped
1/
4
cupminced fresh cilantro
1/
4
cupminced fresh flat-leaf parsley
1 tablespoon finely chopped fresh oregano
½
cup extra-virgin olive oil
Grilled Tomato Salad
...
