Over burgers already? Here are seven other meaty grilling ideas
We're reaching peak summer this week, which means peak burger season.
But if you've already had your fill of burgers for the summer, go beyond ground beef in the meat department. Grilled chicken breasts can be boring, unless you season them a la Hawaii's huli huli chicken, and I'm a big fan of Trader Joe's marinated spatchcocked chickens, which grill nicely and are bursting with flavor, usually lemon and rosemary.
I've rediscovered a love of pork chops in the past few years, and Jess Pryles' Hardcore Carnivore rub means I'll never underseason a steak again. Other meats you'll frequently find on my grill: Longhorn Meats' housemade sausage ring, a local grilling specialty — seriously, stop by the butcher shop on East MLK Jr. Boulevard to try one, you don't regret it — and costillas de res, those thinly sliced beef rib strips that you can find at all the local Mexican meat markets and that cook quickly over a hot fire. Those are my kids' favorite thing to eat off the grill, even over hot dogs.
I also like a well-seasoned (and well-seared) flank or skirt steak, but it has to be salted or marinated ahead of time. This version from Beef Loving Texans gets its flavor from tequila, lime, cilantro and lots of garlic and shallots. The marinade would also be great on another cut of meat, such as chicken thighs or pork cutlets.
Tequila Lime Flank Steak
Use a gas or charcoal grill to get the best flavor on this tequila- and lime-marinated steak. You can serve thin slices of the meat in fajitas or on top of a fresh salad.
1 1/2 pounds flank steak
For the tequila and lime marinade:
1/2 cup fresh lime juice, about 2 large limes
1/2 cup cilantro, chopped
1/2 cup shallots, chopped
5 cloves garlic, minced
1/2 cup olive oil
1/2 cup low-sodium soy sauce
1/4 cup tequila
1 teaspoon ground cumin
1 teaspoon dried oregano
2 teaspoons salt
1 teaspoon freshly ground black pepper
Combine all marinade ingredients in a small bowl. Place beef and marinade in a zip-top plastic bag. Turn steak to coat and lay in shallow baking pan. Place in refrigerator 6-24 hours turning occasionally. The longer the steak is marinated the more tender and flavorful it becomes.
Heat gas or charcoal grill to 400 degrees. Remove meat and discard marinade. Place steaks on oiled grates and grill for approximately 5 minutes on one side, or until moisture starts to pool on the top and beef releases easily from grates with tongs. Flip once, grilling on the other side for 5 minutes or until internal temperature reaches 135 degrees with meat thermometer inserted into the thickest part of the steak.
Transfer steaks to a platter and let rest for 5 to 10 minutes before slicing against the grain. Serves 4.
— From chef Tiffany Blackmon for Beef Loving Texans