Vegan Cuts

Grilled Steak and Vegetables

I am having WAY TOO MUCH FUN grilling outside!

The grocer had steaks on sale the other day and I couldn’t resist picking one up. I really needed a reason to break open the bag of Mesquite chips and learn what they were going to do for me.

After starting up the grill and getting it good and hot, I generously seasoned the steak with salt and pepper and laid it on my new non-stick grill pan. Can you see it in the photo? It doesn’t make those delicious looking grill marks that we all know and love, but it worked very well for grilling the vegetables.

For the vegetables, I simply sliced them up and spritzed with canola oil, and seasoned with salt & pepper. I left the mushrooms whole and tossed in a few garlic cloves with the skin on, just for good measure.

BEFORE

.

15 MINUTES LATER

The garlic turned out GREAT! Next time, I’m grilling something for 15 minutes or so, I will make sure to wet a whole bulb with oil, wrap it with foil, and throw it on.

WHAT I’M LEARNING ABOUT GRILLING

  • It’s good to have a hot side and cool side to the cooking area. When smaller foods cook up faster, I can move them off to the cool side of the grill to stop the cooking but still keep them hot.
  • Smoking chips are fun and flavorful. Let them burn dry on the side of the coals for a mild flavor and have a spray bottle filled with water handy in case it ignites.
  • Don’t walk away from the grill, unless to run and get something or refresh your drink. Loiter around the grill and keep checking and turning. I’m learning that grilling is an art and should be attended to constantly. Not every piece of meat is the same size, nor do we cook with the exact same amount of cooking coals, so cooking temperature vary as well as the cooking time.
  • It’s better to have more hot coals than you need than not enough. I’ve learned this lesson, twice.

Grilling is not hard at all. It’s fun and quite simple once you get the hang of it. My favorite grill expert is Steven Raichlen from Barbecue University. He’s very easy to understand and follow. He shows you how to know when the meat is cooked without cutting it open.



Did you see these?

  • http://www.kokkekniven.com Kristian

    Ohh, yeah Jill. Looks like you catched a case of grill-flue :-)

    Aint it lovely when the grill just works perfect.
    In denmark it seems that the trend for a weber grill (round grill, with an air opener in each end, dunno if you know it) is getting bigger and bigger, and i must admit that i just bought one aswell :-)
    Know i just need to learn how to smoke in these thing.
    Btw: Photos are mouth watering delicious! Gotta cook!

    • http://www.simpledailyrecipes.com Jill

      Dr. Kristian, what do I do to remedy this ailment?
      Smoke two Salmon and call you in the morning!?!

      I keep watching propane grills getting larger and larger and more expensive. I actually read a sales tag from a local hardware store that said I could get approved for their credit card so I could buy a grill.

      Since when do we need to take out a loan to buy a grill? This is ABSURD!
      I went on a quest to find a Hibachi grill (a very small cast iron grill, popular back in the 80s, costs $15, lasts forever). NO WHERE TO BE FOUND.

      Then I went looking for normal, traditional, charcoal grills. I found TWO rickety cans on the back aisle, hidden and running $25 and $40. I bought the one for $40 because it had a larger cooking area and the grill rack had adjustable height.

      The whole experience has me planning to build an outdoor grill out of brick and morter. Something that will not rust, is long lasting and I don’t have to cover it with a special, overpriced grill cover.

  • http://www.kokkekniven.com Kristian

    I could not agree more.
    Up here you also see the propane grill getting more and more popular, and i think this is a shame.
    Grilling is an art. Its difficult if youre a novice, and dont get to know your grill and expect it to work right out of the box, but once you get the feeling of the coal, the fire and so on, its a funny, familiar gettogether artifact, that has many purpesses, besides just grilling.
    I personally wil NEVER get a propane grill. I like the ignition thingy, where you put paper, and the a little coal to light it up with. Thats my style.
    Here a grill like the one i have values $180, and thats just for the small 1 :-o
    Did a seach on Hibachi – Unavailable everywhere, but Son of hibachi values EUR 74.95
    So when are we gonna build ths grill of bricks??

    Btw: Dr. says smoke two salmons, drink lots of redwine/coca cola, and call me when dinner is ready.

  • http://www.simpledailyrecipes.com Jill

    The chimney starter is my favorite part! It’s like microwave grilling- it’s so fast!

    I’m going to do some research and learn what it would take to build a brick grill before I call on my favorite handy man to build it.

    Oh and Doctor, I’ll take a good glass of wine, please.

  • Michael

    I use a fire starter stick with my chimney starter. Just strike the starter stick, slide it through the hole at the bottom, and it just works. I am embarrassed to admit that I have a hard time getting the right amount of newspaper under the starter. It either doesn’t burn cause it wadded too tight, or there’s not enough so it goes out before starting the charcoal.
    But I don’t fuss with the food. I put it on, close the lid, then step back. After the right time, I open the lid, turn, and step back again. I find I get much better results.

  • http://www.kokkekniven.com Kristian

    Hi michael,
    Dont be embarrased! I have the same problems from time to time, but eventually the thing starts to work, and were of again on a bbq journey of a lifetime.

    Btw jill: You are suppossed to mix the wine and the coke, not have one or the other! :-)
    ½ and ½, and a slice of lemon and a few icey cubes.
    Yummi – bbq drink on the fly!

  • http://www.simpledailyrecipes.com Jill

    You Men. Two full sheets of newspaper waded loosely, no more, no less.

    My Uncle just told me his similar story of trying to shove 6 sheets of newspaper into the chimney starter, thinking it would heat up faster.

    I’m not using traditional charcoal like Kingston or the such. I’m having great success with

    Cowboy Brand
    100% All Natural
    Hardwood Lump Charcoal

    I found it at Lowe’s Home Improvement for $6.97.
    With the chimney starter, it’s ready in 10 minutes. It burns hot and fast.

    I haven’t figured out that perfect measurement of coal to cooking time ratio. After a few times of not starting enough coals and cooking too long and slow (giving me dry, tough meat), I just keep filling up the starter full and getting perfect grilling results.

    To help stretch the life of my coals, I’m closing off the air vents after I’m done grilling to smother out the fire. I’m able to recycle about half that way.

  • http://www.simpledailyrecipes.com Jill

    WHOA, WHOA, whoa!!!

    CoCa Cola and Wine?!?
    Not 7Up or Sprite, but real Coca-Cola?

    And what type of wine? Red? Rose? White?

    My neighbor, John, makes a delicious beverage:
    1/2 Sangria
    1/2 7Up (lemon-lime soda)
    on ice
    with a twist of lime.

    Sweet, fruity, perfect while standing next to the grill or floating on a swimming raft.

  • http://www.kokkekniven.com Kristian

    HAHA!
    Yes, red wine and coca cola, BUT!
    You could use sprite aswell, and even lemon, but a bit of advise on the lemon thingy.
    You WILL get more thirsty mixing red wine and lemon.

    After 10 years in spain, you get addicted to it. Sweet, fruity as you say, but addictive :)
    We cal it a Calimucho, and comes from calor=warm and mucho=alot.
    What you neighbour makes sounds delicious. :-)

  • http://www.simpledailyrecipes.com Jill

    Ok, the next time I pick a six pack of coca-colas, I’ll try this. But honestly, I’m a little scared.

  • http://www.kokkekniven.com Kristian

    In that case i will look forward to hear you reaction about this :)

  • http://mustlovefood.com dondon

    I love grilled food specially chicken and pork…then with matching beer..

  • http://SimpleDailyRecipes.com Jill@SimpleDailyRecipes.com

    Dondon, are you a beer enthusiast to match different beers/ales to your dining experience?

  • Oat

    Those pans work great when grilling asparagus coated in sesame oil. I also use it to grill sausage links that I get from my local butcher.

    • http://www.simpledailyrecipes.com Jill

      First, fresh eggs. Now you’re telling me you have a local butcher? Man, Oat! You are blessed.

  • Oat

    Jill, I live in small town and I get my eggs from a local farm. Sometimes the farmer will let my 4 year old granddaughter get the eggs from the hen house. She really gets a kick when she finds a blue egg.

    The meat I get from the butcher is very good and priced way lower than a supermarket. They make their own sausage and it’s fantastic.

    I am a lucky guy. :)