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Home plate: Grillin’ and chillin’

Today’s weather forecast is bellowing barbecue. So pull out the grill, grab a beer and savor the flavor of meat on the grill.

Alehouse Beef-and-Potato Skewers

1 pound small red-skinned or Yukon gold potatoes, each about 1 ½ inches in diameter, or cut if larger

For the alehouse marinade:

3/4 cup ale or beer

1/3 cup beef broth

1/3 cup spicy tomato juice

1 tablespoon Worcestershire sauce

½ to 1 teaspoon hot-pepper sauce, such as Tabasco

1 tablespoon chopped fresh thyme

1 tablespoon chopped fresh oregano

2 bay leaves, broken in half

1 ½ pounds boneless sirloin, about 1 ½-inch thick cut into 1 ½-inch cubes

Mushrooms and/or parboiled carrots (optional) to add to the skewer

Bring a saucepan three-fourths full of salted water to a boil Add the potatoes and parboil just until they can be pierced with a knife, but are not completely tender, 8 to 10 minutes.

Drain well and set aside. (The potatoes can be parboiled up to four hours ahead of grilling and kept at room temperature.)

To make the marinade, select a shallow, nonreactive dish just large enough to hold the meat. Add the ale, broth, tomato juice, Worcestershire and hot-pepper sauces, thyme, oregano and bay leaves to the dish and mix well. Add the meat and turn to coat all sides. Cover and refrigerate for at least 1 hour or for up to 4 hours. Add potatoes to the marinade the last 30 minutes.

Prepare a charcoal or gas grill for direct grilling over high heat. Oil the grill rack. Remove the meat and potatoes from the marinade; discard the marinade. Dividing ingredients evenly, thread the meat and potatoes alternately onto 8 metal skewers.

Charcoal: Grill the skewers over the hottest part of the fire, turning to char all sides until the potatoes are browned and the meat is cooked to your liking, 7 to 9 minutes for medium-rare meat.

Gas: Grill the skewers directly over the heat elements, turning to char on all sides, also 7 to 9 minutes.

Transfer to individual plates and serve at once. Dijon mustard complements the flavors.

Sirloin with Thai Flavors

6 tablespoons fresh lime juice

3 tablespoons fish sauce

3 tablespoons hoisin sauce

3 tablespoons Asian hot-chile sauce

3 tablespoons peeled and grated fresh ginger

1 teaspoon grated lime zest

1 sirloin or flatiron steak, 1 ½ to 2 pounds and 1 inch thick

Select a shallow, nonreactive dish just large enough to hold the steak. Add the lime juice, fish sauce, hoisin sauce, chili sauce, ginger and lime zest to the dish and mix well. Add the steak and turn to coat both sides. Cover and refrigerate for at least 2 hours or for up to 8 hours, turning the meat occasionally. Remove from the refrigerator 30 minutes before grilling.

Prepare a charcoal or gas grill for direct grilling over high heat. Oil the grill rack. Remove the steak from the marinade and discard the marinade.

Charcoal and gas: Grill the steak over the hottest part of the fire/heating elements until it is nicely charred and to your liking, 4 to 6 minutes per side for medium rare.

Let the meat rest for 3 to 5 minutes. Cut into slices and serve.

Serve this dish with grilled fresh vegetables such as baby bok choy and sweet bell peppers.

This marinade will also complement pork, chicken or shrimp.

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