grill on

perfecting the "done before they arrive" party- a work in progress

Categories: Meat, Veggies and Sides, Supper, Dinner Party, Sources, Posted on June 30, 2014 by Sandy Bergsten

Can’t believe tomorrow is July.  That said it is time to get your grill on! One of the things I like best about grilling is that most things need to be marinated and that means prepped and placed in a bag hours ahead of time. Another little secret is that most grilled meats should sit for at least fifteen minutes. And if that’s the case then why not grill it a bit earlier. Let it sit, tent it with foil, slice, then warm it briefly in a 350 oven. Grilled vegetables can be done even earlier. Just warm in a 50% microwave for a minute. The key is not overcooking it on the grill. You want the final result crisp-tender. And remember you can always throw your meat back on the coals, but you can’t undo an overdone cut.

My obsession with vine-ripe tomatoes continues and what better companions for the plate than flank steak and grilled broccollini. Both my marinades have a slightly Asian touch, which are the perfect foil for the sweet-tart tomatoes and creamy burrata and basil.

flank steak

My flank steak starts with a marinade of soy sauce, red wine vinegar, honey and Italian dressing. Now you can use Wish Bone Robust Italian, which is quite good, but when I’m in Dayton I opt for Ronnie’s freshly made from Disalvo’s Deli. It’s out of this world. And almost weekly I pop in for a pint and use it on almost everything from marinating chicken breast to a romaine salad.

grilled broccolini

Whisk together the Italian dressing, soy sauce, red wine vinegar and honey.

flank steak

Place the steak in a large Ziploc bag. Pour in the marinade, remove the air, and refrigerate for at least four in the frig, turning occasionally.

grilled broccolini

For the brocollini marinade combine ¼ cup canola oil with one and half tablespoons of soy sauce, a tablespoon sesame oil and a tablespoon of rice vinegar.

grilled broccolini

Place in a plastic container and with the lid snuggly on give it a big shake.

grilled broccolini

This can be made and refrigerated a day in advance.

grilled broccolini

Trim the broccolini.

grilled broccolini 

Place in a large Ziploc bag. This too can be done earlier in the day. A half-hour before grilling toss the broccolini with the marinade in a large Ziploc bag. Turning occasionally.

grilled broccolini

Drain, and then grill on high for about a minute or two a side, until the edges are just charred and the stalks are crisp tender. You can grill it earlier in the day if you like, then re-warm it gently in the microwave on 50% power.

 

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