STEAKS OF SU M M E R RECIPES
We chose the perfect cuts; then we
turned to freelance grilling guru JAMIE
PURVIANCE to make them the best
steaks of summer. As an expert in
outdoor cooking, Jamie appears on
national TV shows and judges several
major barbecue competitions. He sums
up his time around the grill this way:
“People have been grilling meat over
fire for so long that it must
Rtai G um ling
J
be hardwired into our DN A
Once the meat juices start
dripping into the flames and
A
vaporizing into aromatic
A
smoke, I am locked into the
whole delicious process.
Iwasmeanttobedoingthis.
m
m
Jamie’s most recent book is
W eber’s Charcoal G rilling
The A rt o f Cooking w ith
* * * ■
Live Fire.
(Su nset, $19.95)
a *
The steaks in this story were supplied by Allen
Brothers, a family-owned business based in
Chicago since
7
893.
8 0 0
-
957-0777
or
allenbrothers.com.
ROSEMARY PORTERHOUSE
STEAKS WITH OLIVE MAYO
A porterhouse typically serves 2 to 3 people.
I f y o u ’re feeding big appetites plan fo r one
each and expect leftovers. The Olive M ayo
serves 8 to 10.
PREP:25 MIN. STAN D:30MIN.GRILL:9MIN.
1
cup mayonnaise
V4
cup pitted Kalamata olives, chopped
1
Tbsp. finely chopped fresh dill
1
clovegarlic, minced
2
porterhouse steaks, cut 1 to 1 ’/4 inch
thick (about 1 lb. each)
1
Tbsp. extra virgin olive oil
1
Tbsp. finely chopped fresh rosemary
3/4
tsp. koshersaltorsalt
72
tsp. freshlyground black pepper
Snipped fresh rosemary (optional)
1
recipe HerbedPotatoesand
Squash,
rig h t
1
. For Olive Mayo, in bowl com bine
m ayonnaise, olives, dill, and garlic. Cover;
refrigerate up to
1
week.
2
. Brush steaks w ith oil. Com bine rosemary,
salt, and pepper; rub on steaks. L et stand at
room tem perature for 30 m inutes.
3
. For charcoal grill, place steaks on rack
directly over m edium -hot coals. Cover and
grill 9 to 11 m inutes for m edium rare
(145°F), turning once. (For gas grill, preheat;
set to medium-high. Cover and grill as above.)
4.
Sprinkle steaks w ith fresh rosemary; cut in
servingportions. Serve w ith Olive Mayo and
H erbed Potatoes and Squash,
s e r v e s
4
t o
6.
PUT
AKE THE MOST OF SUMMER
100+ BEST RECIPES FOR THE GRILL
Want to go beyond beef? Find
BHG.com*s
no-fail
recipes for grilling chicken, pork, fish, and vegetables.
PLUS 5 cooking videos: how to grill veggies (bhg.com/
grillingveggies), spice up with marinades (bhg.com/
marinade_tips), rubs for grilled foods (bhg.com/rubs).
EACH SERVING
589cal, 46gfat (11 gsat.fat),
112mgchol, 667mgsodium,lgcarbo, 0gfiber,40g
pro.Daily Values: 1% vit. C, 1% calcium,29% iron.
HERBED POTATOES
AND SQUASH
PREP:20MIN. GRILL:25MIN.
2
Tbsp. extra virgin olive oil
2
tsp. finely chopped fresh rosemary
1
lb. red and/or whitetiny new
potatoes, halved
2
smallyellow summer squash, cut in
thick diagonal slices (about 2 cups)
Snipped fresh rosemaryand/ordill
1
. In bow l stir together oil, rosem ary, and
V
2
tsp.
salt.
Add potatoes; toss.
2
. For charcoal grill, arrange m edium -hot
coals around drip pan. Place grill wok,
basket, or foil pan directly on rack above
drip pan; heat 5 m inutes. Add potatoes;
cover and grill
1 0
m inutes, stirrin g once.
Add squash; cover, grill 15 m inutes m ore,
until potatoes are tender, stirring once.
T ransfer to serving dish. Sprinkle w ith
rem aining fresh rosemary,
s e r v e s
4
t o
6.
EACH SERVING
147cal, 7gfat (lgsat.fat),
0 mgchol, 249 m g sodium, 20 gcarbo,3gfiber,
3gpro. Daily Values: 1% vit. A, 22% vit. C,
2% calcium, 6% iron.
All beef sold in the U.S. must, by law, be
inspected for safety. Meat packers can also
choose to have beef graded for quality
based on marbling— theflecksoffat
distributed withinthebeef that provide
f lavo r and ju ici ness. P RIM E, th e to p grad e,
hasthe most marbling; it's soldto
restaurants and some specialty retailers.
CHOICE has moderate marblingand isthe
grade commonly so Id in supermarkets.
SELECT is the leanest, but is I ess juicy and
tenderthan the top two grades.
Grass-fed cattle spend nearly all their lives
in pastures, eating only grass. Grain-fed
cattle typically spend most of their lives
eatinggrass in pastures before movingto
afeedlot where they are fed a high-energy
grain diet for 4 to 6 months. Grass-fed
beef is leaner and tends to have astronger,
“beefier”flavor.
I 7 4 JUNE2008 BETTERHOMES AND GARDENS
PHOTO: (PORTRAIT) HENRY DILTZ
