I don’t know if it’s obvious, but I’ve gone barbecue crazy this summer. Most of my grocery shopping revolves around grill-able things. Here’s something else you can try if you’re tired of burgers and hot dogs. I marinated my steaks overnight, so although it’s easy, it does take some planning ahead.
Grilling or marinating beef steak (I used sirloin)
A big container of some sort for marinating
Italian salad dressing (enough to cover the steaks)
First, get the steaks marinating. Pour a little salad dressing in the bottom of the container, drop the steaks in and let them sit overnight in the fridge. Turn them over once or twice if you can.
The next day, heat up your grill to a high temperature and drop the steak onto the grill, searing both sides over the high heat for about 1 minute on each side, then turn the heat down to medium and continue grilling (this is a tip from Cumbrae’s, the amazing butcher down the street from me).
Admittedly I’m not much of a griller, so if you’re not either you can read up on cooking times and steak cuts.
When you think the steak is done to your liking, remove it from the grill and let it rest on a plate before serving so the juices won’t all run out when you cut it.
Bonus: If, like me, you happened to make way too much steak, try this idea for leftovers: Place the steak on a piece of aluminum foil and add a little bit more italian dressing on top. Wrap it up well in the foil and place it in a preheated toaster oven or oven for about 20 minutes at 300F. Serve with eggs any style and some toast for a hearty, greasy-spoon style breakfast.