A Simple Recipe for Mastering Grilled Steak

“Admit it: The one dish you really want to grill well is steak.” The barbecue expert Steven Raichlen nailed it with that line, the introduction to his new basic grilled-steak recipe. I’ll freely admit it’s the way I feel, even though I don’t eat a lot of red meat. I’ll follow that recipe to the letter, because there are few dishes that hit the way a juicy grilled steak does.

If that doesn’t work for you for the Fourth of July (or for any other night of the week), we have a lot of other recipe suggestions for meat-eaters, vegans and everyone in between, including side dishes (mmm, potato salad) and easy desserts. Reach out anytime with requests or other notes. I’m at [email protected], and I love to hear from you.

Credit…David Malosh for The New York Times. Food Stylist: Simon Andrews.

1. Grilled Steak

Steven gives a lot of great advice in this recipe: Choose skirt steak. Let it marinate, even for just a few minutes. And rotate the steak on the grill, which helps it cook evenly and gives you those good-looking crosshatch marks.

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Credit…Kelly Marshall for The New York Times. Food Stylist: Roscoe Betsill. Prop Stylist: Paige Hicks.

2. Goat Cheese and Dill Dutch Baby

I like everything about Dutch babies and Yewande Komolafe’s cooking, so this new recipe is a dream to me. Yewande bakes goat cheese into a Dutch baby and then tops it with a salad, turning a baked breakfast pancake that is normally sweet into a savory full meal you can eat any time of day.

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Credit…Joe Lingeman for The New York Times. Food Stylist: Barrett Washburne.

3. Gochujang Burger With Spicy Slaw

The star of this new recipe from Rick Martínez is the tangy, spicy sauce, which Rick uses to both flavor the pork for the burgers and dress the cucumber slaw that goes on top of them. If you don’t have a grill, you can make these burgers indoors in a large, heavy skillet over medium-high heat.

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Credit…Ryan Liebe for The New York Times. Food Stylist: Simon Andews.

4. Grilled Za’atar Chicken With Garlic Yogurt and Cilantro

This great Melissa Clark recipe uses yogurt in the marinade for a juicier piece of chicken as well as za’atar for a more delicious one. Serve it with more yogurt sauce on the side, and maybe also pita and a cucumber-tomato salad. And you can make it in the oven if you like, rather than the grill, by cooking the chicken under the broiler.

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Credit…Christopher Simpson for The New York Times. Food Stylist: Simon Andrews. Prop Stylist: Paige Hicks.

5. Best Gazpacho

The title says it all! But I’ll also tell you that this Julia Moskin recipe has five stars, with 10,340 ratings as of this writing. Do not skip.

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