Herb flank steak
Photo by Rodrigo DeMedeiros
Memorial Weekend kicks off this Friday night (May 23) and we can already smell the grilled burgers, ribs, and chicken cooking.
The following guide includes recipes we pulled from the archives to help elevate your grilling game this long weekend and all summer.
“I recently came across this grilling technique and fell head over heels. It turns a humble cut of meat like flank steak into something outrageously delicious. It’s all about layering flavor with herbs, garlic, and a bit of heat from jalapeno peppers,” food columnist Monica Hart wrote of her herb flank steak recipe.
First, create a barbecue station sideboard, with everything you need at your fingertips, and then get grilling.
Start by rubbing the meat with olive oil and dried thyme.
While the meat marinates, chop up: 1 clove garlic; 1/2 a small, seeded jalapeno pepper; a handful of parsley; fresh thyme; chives; and oregano.
Grab a cutting board with a juice groove.
Drizzle the board with a glug of good olive oil, and sprinkle on the chopped garlic, peppers, and herbs. Sprinkle with salt and pepper.
Herb Mop
Next, create a fresh herb mop. Using twine, tie sprigs of fresh herbs on the end of a wooden spoon. Hart used fresh garden thyme, sage, parsley, and oregano.
Quick Marinade
In a small bowl, combine 1/4 cup olive oil, zest of half a lemon, a good squeeze of juice, and ½ teaspoon of salt.
Fire It Up!
Start grilling the flank steak. Use the herb mop to slather the meat with the marinade as you go. Grill 2 lemon and lime halves on the side. Take the meat off the heat. Place it on the board, on top of the herbs, garlic, and peppers. Squeeze a bit of the grilled lemon and limes and serve.
Photo by Michael Kartes
“Splurge on the meat. Go to your butcher or grocer’s meat counter and get 2 pounds of a top-quality 80/20 or 85/15 blend (this makes about eight, 4-ounce burgers), and try to get ground chuck if you can. These numbers are the meat-to-fat ratio: 85% meat to 15% fat. You need the fat for juicy burgers,” Kartes wrote. Here are more tips for the perfect burger.
Make It Hot
Preheat your grill for at least 10 minutes on high. Clean the grates, and continue to heat them.
Make a Patty
Don’t overwork or overhandle the meat. Kartes tries to pull off a handful of about 4 ounces and gently press the meat into a round patty. Work quickly, and don’t pack the burger too tightly.
Poke It
Once your burger is formed into a circle about 1½ inches thick and 4 inches wide, press your finger into the center, and make a small well. This keeps the burger from shrinking into a hockey puck with a thick center while cooking.
Sprinkle Simple Seasoning
Season your burgers with salt, pepper, and a touch of oil. Once the grill is preheated, place the burgers on the grill, lower the heat to 375 degrees, and close the lid. Watch for flare-ups, because these burgers are juicy.
Flip Out
After about 4 to 6 minutes, the juices will be pooling on top of your burgers, and this is your sign that they are ready to flip. Flip them once and cook for 2 to 3 minutes. This will give you a burger that’s medium-well, cooked through, and juicy, but not overdone. Allow the burgers to rest under foil once they’re fully cooked. If you want to be sure they are done, use an internal thermometer, and when it reads 160 degrees, it’s done.
Add Cheese, Please
At this stage, you can add cheese and watch it get soft and melt on the hot burger.
Toasted Buns
When it comes to the bun, toasted is better. Use a light smear of butter on the inside of the top and bottom, and throw them under the broiler, onto the grill, or into a frying pan just long enough to slightly toast, a minute or two.
Build It
To build your perfect burger, think flavor combos. Kartes always loves an interesting mayo, bacon, crunchy lettuce, and onions. If you are going for the all-American classic, think crunchy pickles and juicy tomatoes.
Photo by Jasmine Pulley
“Feel free to add in veggies to grill or roast with the same seasonings. Asparagus, green beans, peppers, green onions, carrots, potatoes, and sweet potatoes would all work great in this recipe. The jerk seasoning also makes a great rub for pork, steak, fish (like wild salmon), and other seafood. All of which pair perfectly with quinoa, rice, or a simple salad. Marinade can be prepared up to 24 hours in advance,” Adler wrote in her recipe for this jerk chicken.
Spice Rub + Chicken1 teaspoon allspice1 teaspoon cumin1 teaspoon cinnamon½ teaspoon thyme½ teaspoon cayenne pepper½ teaspoon sea salt½ teaspoon pepperOlive oil4 organic chicken breasts1 can of crushed pineapple or ½ fresh pineapple, cubed
Add all ingredients to a plastic bag to let marinate for at least 30 minutes (or up to 24 hours) before cooking. Grill or cook on the stovetop over medium heat.