grill gas Grilling Great, Cheap Steaks

It's the barbecue season, and many people mouth watering at the thought of hot juicy steak on the grill.However, we are all keeping a close eye on our grocery bill as food prices rise.The good news is that there are a lot of cheap steaks out there, so you don't have to spend a lot of money baking a delicious steak.But you need to prepare it properly.The latest 2020 news from PollNew Immigration plan released "adversity score", which is how Chris Kimball came in.On Wednesday's morning show, the editor-in-chief of the Cook illustration and the host of the American test kitchen showed how it was done.He suggests you can't cook them like you cook T-Bone or Porterhouse but shows two ways to turn a cheap steak into a delicious oneTaste the cut beef.There are four kinds of cheap cuts that Kimball likes: boneless beef loin (also known as the top beef loin) flap meat steak (also known as beef loin tip steak) why is the steak cheaper than filet steak or steak house?Kimball notes that for beginners, their cuts are much thinner and less tender.But --Compare them to the price of a room, $30 per pound!All the cheap steak on it is made of marble with fat, so it tastes strong;All you need to do is know how to prepare them properly.Roast steak is the best cheap cut, according to Kimball.He showed a unique way to use a salted grass paste that was applied to the meat before cooking, and then rub it off before the barbecue (to prevent burning ).Salt helps to inject flavor into the meat and make it more juicy.There are three different sauces on the package: onion/rosemary, ginger/sesame and garlic/pepper.For the second cooking method, Kimball uses cheap cut blocks that he doesn't usually recommend, with a round bottom.He did this just to prove that even the steak he didn't like very much can be delicious if prepared in advance and cooked properly.Basically, he put the steak in the fridge for three hours.Then he put the meat in a plastic zipper.Lock the bag and soak it in warm water for an hour.Then it was not cooked until then.This method can be used to salvage any cheap steak, says Kimball.Why does it work?Marinating the steak in advance adds flavor and helps keep the steak as hydrated as possible.It's like what brining did in Turkey.More specifically, salt attracts juice to the surface of the meat.The juice is turned into concentrated salt water, re-absorbed into the meat, bringing a rich flavor and masking the disgusting taste.In addition, the cold steak placed on the grill will eventually be overcooked outside.Take the steak to room temperature before baking it.This solves the problem that the external perimeter becomes overcooked before the temperature is reached internally.Several other tips for success: Flip the steak every minute on the grill to prevent long muscle fibers from contracting.Use an instant-Read the thermometer and check the internal temperature to avoid excessive temperaturecooking.Kimball especially likes the Thermapen instant-Read the thermometerCut the meat into slices at a 45 degree angle to enhance the tenderness.The Cookpesall recipe comes from the illustration of Cook, who threw a cheap piece of meat on the grill and sounds easy, but the result may be more like chewing on a tire than burning tenderThe problem is: using simple barbecue techniques on a large, tough (and therefore cheap) steak, when it develops into a decent scones, the meat can be turned grayOur goal is: we want a roast steak that tastes great without destroying the bank.The solution is: cheap steaks are usually labeled "London roast", a generic term used by butchers to sell large and cheap steaks, which may otherwise be ignored.Now, the label is usually attached to chuck shoulder, top round and steaks steak at the bottom.But there is a problem with each piece: When chuck has a good taste, when it is sliced with the grain (which is a trick to help reduce toughness), each piece has an unattractiveThe round steak at the top and bottom is not only hard, but also creates a very lively taste during the barbecue.We developed a four.Steps to solve these problems: we added salt to the steak and the salt sucked the juice onto the surface of the meat.The juice turns into concentrated salt water and is re-absorbed into the meat, bringing a rich flavor and covering up the fat.We also wrapped the beef tightly with plastic wrap and then dipped it in warm water in the last hour of pickling.This step increases the temperature of the meat, thus shortening the cooking time and reducing the time when the fatty acids in the meat are decomposed into fat.Taste the compounds.During the barbecue, we flip the meat once a minute, which prevents the long muscle fibers from shrinking and bending, making it easier to achieve good baking results.Finally, we cut the meat into superThin slices, greatly reducing chewing.For this recipe, the London roast is the first choice for the charcoal bakers.Although it is possible to replace the upper wheel, it is difficult to get even scars on a less uniform surface.We do not recommend cooking London scones in medium or aboverare.To get the best texture, cut the steak into very thin slices using a carving or cutting knife.(If you get stuck with a dull chef's knife, cut half the steak vertically first, because the shorter slices are easier to cut.) Can be paired with sweet smoked roasted tomato salsa or Chimichurri sauce if needed (see recipes for this ).Serves 4 -1 round steak with 62 teaspoons of Jewish salt, 2 to 2 1/2 lbs, 1 tablespoon of vegetable oil 1/2 teaspoon of black pepper 1 1/2 thick.The steak is evenly salted on both sides;Wrap tightly with plastic wrap and refrigerate for at least 3 hours (steak can be marinated and refrigerated for 24 hours ).2.Fill a large pot or bucket with 1 gallon of warm water (about 100 degrees.Put the wrapped steak in the zipperLock the plastic bag, squeeze out the extra air, and seal the bag tightly.Place the steak in the water and cover it with a plate or bowl to keep the bag flooded.Set aside 1 hour.3.Light large chimney starter filled with charcoal (6 quarts or about 100 pieces of coal balls) about 20 minutes before the barbecue, allowing to burn until the coal is covered with thin ash for about 20 minutesPut the coal into the grill and build the improved two-By arranging coal to cover a flat fireHalf is a grill and the other half is empty.Place a cooking grate on the coal, covering the grill, heated to heat, for about 5 minutes;Scrape the grate clean with a grill brush.4.Remove the steak from the water and open the package;Brush both sides with oil (salt will dissolve) and spread evenly with pepper.Roast the steak directly on the coal and flip the steak once per minute with pliers until a dark brown shell is formed on both sides for about 8 minutes.Move the steak to the cold side of the grill;Cover the grill and continue cooking until an instantThe reading thermometer inserted into the center of the steak is 120 degrees for rare to medium-About 5 minutes, flip the steak in half the cooking time.5.Transfer the steak to the cutting board for a rest of about 10 minutes and stretch it with tin paper.Keep the thin cutting knife at 45-With the angle of the meat (see below), the slices are very thin and edible.For more recipes, go to page 2.Grilled marinated steak, so what's the problem with soaking the steak in bottled Italian salad sauce?A lot.Question: A common way to prepare a flank steak is to marinate with a bottle of Italian steakSalad sauce.However, while the resulting flavor may be interesting, the acid in the vinegar destroys the texture --Make the exterior paste and gray.Our goal is to develop a fresh Mediterranean.Marinade without acidA marinade that really adds flavor without excessiveTender of meat.Solution: we have developed the best way to cook flank steakuse a two-Level fire (once the steak is finished, it allows you to move the thin part of the steak to the colder side of the grill), cooking only the steak to mediumRare, to prevent the steak from getting hard, let the steak rest before slicing to reduce the loss of juice --So we can focus on developing and applying an acid.less marinade.Because the taste of fat is very good, we know that oil is the key ingredient.The challenge is to inject the Mediterranean flavor (garlic, scallions and Rosemary) into the oil and then into the steak.We have two key steps in place.First of all, we chop the aromatic hydrocarbons and combine them with the oil in the mixer to make a marinade paste.Next, we invented a new technique of "soaking ---Poke the steak with a fork, rub it with salt first, then rub it with a marinade paste, and then let it sit for 24 hours.After stewing, wipe the paste clean to prevent burning, and the steak is ready for the grill.Steak with garlic-Shallot-You can use rosemary marinated steak less than or greater than 2 pounds, but you can adjust the amount of salt and pepper accordingly.We prefer steak that is half cooked or half cooked.rare.If the steak is to retain the juice, it must be rested before slicing.If using a gas grill, cook the steak at high temperature at the time in step 3, but keep the lid off.If the meat is clearly undercooked when tested with a peeling knife, close a burner, place the steak in the cooling part of the grill, and the thicker part in the hot part of the grill.Serves 4-Marinade: 6 tablespoons olive oil 6 medium cloves garlic, 1 medium scallion chopped or squeezed (about 2 tablespoons) by garlic, chopped (about 3 tablespoons) 2 tablespoons chopped fresh rosemary steak: 1 side steak (about 2 pounds), 2 teaspoons of Jewish Salt 1/4 teaspoons of black pepper 1 with a paper tray.Put all the marinade ingredients into the blender until smooth and scrape down the blender tank as needed.2.Place the steak on a baking sheet or in a large baking sheet.Use a fork and poke 20 steaks on each side.Use salt, then rub the two sides of the steak evenly with a paste.Cover with plastic wrap and refrigerate for at least 1 hour or 24 hours.3.Use a large chimney starter to ignite a charcoal coal ball of about 6 quarts (1 large chimney, or 2 1/2 lbs) and burn for about 20 minutes until covered with thin gray ash.Empty the coal into the grill;build two-Ignite by covering half of the grill with coal.Place the grill grate on the coal, lid Grill and hot grate for 5 minutes;Scrape the grate clean with a grill brush.The grill is ready when the coal is hot (you can hold your hand 5 inch above the grate for 2 seconds ).4.Wipe the paste on the steak with a paper towel;Season both sides with pepper.Roast the steak directly on the coal until it turns brown for 4 to 6 minutes.Flip the steak with pliers;Grill to the second, 3 to 4 minutes.Cut the meat into the thickest parts with a peeling knife;If the meat is done a little less than expected, transfer the steak to the chopping board (the meat will continue cooking at rest ).If the steak is obviously not done enough, then put the thin side on the cool side of the grill and the thick side on the hot side;Continue cooking until the thickest part is a little less than expected, and then transfer the steak to the cutting board.5.Loose tent steak with foil;Take 5 to 10 minutes off.Use a sharp chef's knife or carving knife to cut the 1/4 thick steak against grain and prejudice.Serve immediately.Step by step: the biggest taste in the shortest time.Our novel "soak" technique starts with a fork to pierce the steak to speed up the taste absorption.2.Next, add Jewish salt to the meat, then add garlicherb wet paste.3.In an hour, the sauce and salt will be wiped out so that the steak will turn brown on the grill.Steak with garlic-Ginger-You can use sesame marinade steak of less than or greater than 2 pounds, but adjust the amount of salt and pepper accordingly.We prefer steak that is half cooked or half cooked.rare.If the steak is to retain the juice, it must be rested before slicing.If using a gas grill, cook the steak at high temperature at the time in step 3, but keep the lid off.If the meat is clearly undercooked when tested with a peeling knife, close a burner, place the steak in the cooling part of the grill, and the thicker part in the hot part of the grill.4 to 6 servings of marinade: 4 tablespoons of roasted sesame oil 2 tablespoons of vegetable oil 3 inch slices of fresh ginger, peeled and chopped (about 3 tablespoons) 2 scallions, chopped (about 3 tablespoons) steak with clove garlic chopped or pressed over-voltage garlic (about a month tablespoon): monthly flank steak (about 2 pounds), gently pat a dry crust towels2 Jewish salt 1/4 teaspoon black pepper 1.Put all the marinade ingredients into the blender until smooth and scrape down the blender tank as needed.2.Place the steak on a baking sheet or in a large baking sheet.Use a fork and poke 20 steaks on each side.Use salt, then rub the two sides of the steak evenly with a paste.Cover with plastic wrap and refrigerate for at least 1 hour or 24 hours.3.Use a large chimney starter to ignite a charcoal coal ball of about 6 quarts (1 large chimney, or 2 1/2 lbs) and burn for about 20 minutes until covered with thin gray ash.Empty the coal into the grill;build two-Ignite by covering half of the grill with coal.Place the grill grate on the coal, lid Grill and hot grate for 5 minutes;Scrape the grate clean with a grill brush.The grill is ready when the coal is hot (you can hold your hand 5 inch above the grate for 2 seconds ).4.Wipe the paste on the steak with a paper towel;Season both sides with pepper.Roast the steak directly on the coal until it turns brown for 4 to 6 minutes.Flip the steak with pliers;Grill to the second, 3 to 4 minutes.Cut the meat into the thickest parts with a peeling knife;If the meat is done a little less than expected, transfer the steak to the chopping board (the meat will continue cooking at rest ).If the steak is obviously not done enough, then put the thin side on the cool side of the grill and the thick side on the hot side;Continue cooking until the thickest part is a little less than expected, and then transfer the steak to the cutting board.5.Loose tent steak with foil;Take 5 to 10 minutes off.Use a sharp chef's knife or carving knife to cut the 1/4 thick steak against grain and prejudice.Serve immediately.Step by step: the biggest taste in the shortest time.Our novel "soak" technique starts with a fork to pierce the steak to speed up the taste absorption.2.Next, add Jewish salt to the meat, then add garlicherb wet paste.3.In an hour, the sauce and salt will be wiped out so that the steak will turn brown on the grill.Steak with garlic-Chilean marinated steak with less than or greater than 2 pounds can be used, but the amount of salt and pepper should be adjusted accordingly.We prefer steak that is half cooked or half cooked.rare.If the steak is to retain the juice, it must be rested before slicing.If using a gas grill, cook the steak at high temperature at the time in step 3, but keep the lid off.If the meat is clearly undercooked when tested with a peeling knife, close a burner, place the steak in the cooling part of the grill, and the thicker part in the hot part of the grill.4 to 6 tablespoons of marinade: 6 tablespoons of vegetable oil 6 medium cloves garlic, chopped or squeezed by garlic (about 2 tablespoons) 2 medium scallions, chopped (about 3 tablespoons) 1 can of Chilean Mexican peppers made with adobo sauce, chopped (about 1 tablespoon) 1 medium Mexican pepper, chopped (about 1 tablespoon) for steak: 1 flank steak (about 2 pounds), 1 pat dry with 2 teaspoons of kosher salt 1/4 teaspoons of ground black pepper.Put all the marinade ingredients into the blender until smooth and scrape down the blender tank as needed.Refrigerate with plastic wrap for at least 1 hour or 24 hours.3.Use a large chimney starter to ignite a charcoal coal ball of about 6 quarts (1 large chimney, or 2 1/2 lbs) and burn for about 20 minutes until covered with thin gray ash.Empty the coal into the grill;build two-Ignite by covering half of the grill with coal.Place the grill grate on the coal, lid Grill and hot grate for 5 minutes;Scrape the grate clean with a grill brush.The grill is ready when the coal is hot (you can hold your hand 5 inch above the grate for 2 seconds ).4.Wipe the paste on the steak with a paper towel;Season both sides with pepper.Roast the steak directly on the coal until it turns brown for 4 to 6 minutes.Flip the steak with pliers;Grill to the second, 3 to 4 minutes.Cut the meat into the thickest parts with a peeling knife;If the meat is done a little less than expected, transfer the steak to the chopping board (the meat will continue cooking at rest ).If the steak is obviously not done enough, then put the thin side on the cool side of the grill and the thick side on the hot side;Continue cooking until the thickest part is a little less than expected, and then transfer the steak to the cutting board.5.Loose tent steak with foil;Take 5 to 10 minutes off.Use a sharp chef's knife or carving knife to cut the 1/4 thick steak against grain and prejudice.Serve immediately.Step by step: the biggest taste in the shortest time.Our novel "soak" technique starts with a fork to pierce the steak to speed up the taste absorption.2.Next, add Jewish salt to the meat, then add garlicherb wet paste.3.After an hour, the paste and salt will be wiped out so that the steak will be baked well on the grill, as there are more recipes, please go to page 3.Cherry tomato salad is really good. How do you turn juicy cherry tomatoes into a delicious salad?First, remove some juice.The problem is: a lot of liquid is emitted when cutting cherry tomatoes, and the salad will soon be turned into soup.Goal: every bite of our salad should have a sweet tomato flavor.Solution: we need to remove tomato sauce without laborious cutting 40 or so cherry tomatoes and pushing out jelly and seeds.Our answer?First, chop the tomatoes, add salt, and let them drain for 30 minutes.Then, use the centrifugal force generated by the rotating salad rotating bowl to remove the remaining juice.But this method also eliminates jelly, which is found to be the most delicious part of the tomato.We can't just add jelly (this will be re-Produce excessive liquid problems), but concentrate its taste by filtering the seeds from the jelly and reducing the jelly (add garlic, oregano, scallions and vinegar ), without adding extra liquid, we restored the delicious tomato base flavor.Once we have this foundation, we are starting to develop several variants, including a salad featuring basil and fresh mozzarella cheese, and one with tarragon and blue cheeseGreek cherry tomato saladCherry tomatoes without Season, alternative VineRipe cherry tomatoes or grape tomatoes from supermarkets.Cut the grapes and tomatoes in half (instead of four) along the equator ).If you don't have a salad spinner, wrap the bowl tightly with plastic wrap 30 minutes after the salt tomatoes are placed, gently shake to remove the seeds and excess liquid.Filter the liquid as indicated and proceed with the formula.The amount of liquid produced by tomatoes will depend on how mature they are.If you have less than 1/2 cups of juice after rotation, use all the juice as instructed and reduce it to 3 tablespoons (cooking time will be shorter ).Serve 4 to 62 pints of cherry tomatoes, mature, 4 points (about 4 cups) (see note) 1/2 teaspoon of salt sugar 2 medium garlic cloves, chopped or pressed by garlic (about 2 teaspoons) 1/2 teaspoon of dried beef to 1 scallion, 2 tablespoons of chopped (about 3 tablespoons) 1 tablespoon of red wine vinegarGround black pepper 1 cucumber with virgin olive oil, Peel, sow, cut into 1/2-1/2 cup chopped kalamata olive 4 oz feta cheese with 3 tablespoons chopped fresh parsley leaves 1.Stir tomatoes, 1/4 teaspoons of salt and sugar in a medium bowl;Let's stand for 30 minutes.Transfer the tomatoes to the salad spinner and rotate until the seeds and excess liquid are removed, stir for 45 to 60 seconds and redistribute the tomatoes multiple times during the rotation.Put the tomatoes back in the bowl for standby.Fine screening of tomato liquidPut the filter into the liquid measuring cup and press the solid to extract the liquid as much as possible.2.Boil 1/2 cups of tomato liquid (discard any excess), garlic, oregano, scallions, and vinegar in a small pot.Cook to 3 tablespoons for 6 to 8 minutes.Transfer the mixture to a small bowl and cool to room temperature for about 5 minutes.Add oil and pepper to mix.Season with up to 1/8 teaspoons of salt.3.Add cucumbers, olives, Feida, spices and parsley to the tomato bowl;Toss gently, service.Step by step: avoid cherry tomato salad.Spray the stationed tomatoes in the salad spinner to remove excess liquid that will make the salad watery.2.Restore the filtered tomato liquid to create a concentrated tomato base for the sauce.Grilled Garlic-How can we improve our baked potato recipe?With rosemary, garlic and a new technology.The problem is: we found it harder to add garlic and rosemary to regular baked potatoes than it sounds.Apply oil, garlic, and rosemary to potatoes, creating burnt, bitter garlic and burnt rosemary.If we put potatoes in garlic oil after cooking, then raw garlic is too rough.Our goal is to add strong garlic and rosemary flavors to our potatoes without bitter taste and burning.Solution: we need to bring potatoes into garlicThe oil mixture is not once, but three times.Before cooking, we first punch the potatoes in, then season them with salt, and then brush them on the garlic.Rosemary oil, cooked in microwave oven.Before the barbecue, we brushed it again with the injected oil.After the barbecue, we threw them again with garlic and rosemary oil.Roast garlic and rosemary potatoes on a charcoal plate. This recipe allows you to bake the main course with hot coal burning in step 1.After finishing, start baking potatoes.This recipe is best for small potatoes about 1/2 in diameter.If you use potatoes with a medium diameter of 2 to 3 inch, cut the potatoes in half.If the diameter of the potato is greater than 3 inch, cut each potato into 8.Because potatoes are cooked in a microwave oven, Wood strings are used.4 vegetable oils 4 tablespoons olive oil 9 kinds of garlic cloves for the grill, chopped or pressed by garlic press (about 3 tablespoons) 1 teaspoon chopped fresh rosemary Jewish Salt 2 pounds red bliss potatoes (about 18), scrubbed, halved, and skewers (see chart above) large disposable aluminum baking tray with black pepper (13 by 9-Inch) 2 tablespoons chopped fresh leeks 1.A light large chimney starter filled with charcoal (6 quarts or about 100 pieces of coal balls) that allows combustion until the coal is fully ignited and covered with a thin layer of ash for about 20 minutes.Empty the coal into the grill;build two-By arranging two-More than half of the coal in the grill and more than half of the single-layer coal in the other.Place the cooking grate on the coal, cover the grill, heat the grate to heat for about 5 minutes;Scrape the grate clean with a grill brush.Remove the lid and let the coal burn until the fire in the hotter part of the grill is medium (you can hold your hand at 5 inch above the grate for 5 to 6 seconds) for about 10 minutesDip a stack of paper towels with vegetable oil;Pinch a ball with pliers and wipe the cooking grate.2.At the same time, heat olive oil, garlic, rosemary and 1/2 teaspoon of salt with medium heat in a small pan for about 3 minutes until hissing.Reduce heat to medium-Low, continue to cook until the garlic is light gold for about 3 minutes.Pour the mixture through finePut the filter in a small bowl;Press solid.Place 1 tablespoon of solid and 1 tablespoon of oil in a large bowl for standby.Discard the remaining solids but keep the remaining oil.3.Place single-layer baked potatoes on large microwaveSafe Plate, poke each potato a few times with skewers.Use 1 tablespoon of tight oil brush and season with salt.High Power Microwave until the potatoes are worn with a peeler, providing slight resistance, about 8 minutes, to turn them in half the cooking time.Transfer the potatoes to a baking pan coated with 1 tablespoon of oil.Brush with the remaining tablespoon oil;Season with salt and pepper.4.Put potatoes in a hot place on the grill.Cook, turn once, until traces of the grill appear, about 4 minutes.Move the potatoes to the cold side of the grill;Cover the disposable pan and continue cooking until the peeler is easy to get in and out of the potatoes for an extended period of 5 to 8 minutes.Remove the potatoes from the skewers and transfer them to the bowl with a reserved garlic/oil mixture;Add leeks and stir until thoroughly applied.Serve immediately.Step by step: baked potatoes semi-cut potatoesUnder the side of the working face, pass through the center with skewers.Repeat, already held-Roast potatoes for better use.CBS Interactive MMVIII