Memorial Day has passed, school zones are ending, and days are getting hotter. This means one thing – summer has officially begun! It’s a time for parks, pools, and family vacations. However, in this excitement, make sure you don’t neglect another summertime essential…grilling. Now, I am not sure who does the grilling in your household, but in mine, I have always been handed this important task.
A staple of my grilling season is the classic charcoal-grilled t-bone steak. Gone are the days when you served a whole steak per person. Instead, grilling a big steak and slicing it into strips is a perfect way to eat sensibly. Oh, and leftovers? Just toss that extra steak into a salad for lunch the next day.
1 T-Bone (bone-in) sirloin steak, cut 1 ½-inch thick, weighing about 3 pounds
2 tablespoons extra-virgin olive oil
1 teaspoon salt
1 tablespoon freshly ground black pepper
Several sprigs of flat-leaf parsley, for garnish
1 cup flat-leaf parsley, tightly packed
¼ cup toasted walnuts
1 clove garlic
¼ cup extra-virgin olive oil
2 teaspoons Sherry wine vinegar
½ cup (2 ounces) grated Pecorino-Romano
½ teaspoon salt
½ teaspoon freshly ground black pepper
An hour or so before you plan to grill the steak, massage the meat with the olive oil. Then sprinkle with the salt and pepper, and rub them into the surface of the steak. Let stand at room temperature until time to cook it.
For the Parsley-Pecorino Pesto, place the parsley, walnuts, garlic, olive oil and vinegar in the work bowl of a food processor fitted with a steel blade. Process until all ingredients are coarsely chopped. Add the cheese, and process to combine. Pour the sauce into a bowl, and season with salt and pepper. Set aside.
Preheat a charcoal or gas grill to high. Place a serving platter in a low oven to warm.
Place the steak on the grill over the hot coals. You may need to move the coals around so the fire is not too hot, or turn the gas grill to a lower setting, depending on your grill. Cook the steak until it is deeply browned on one side. Turn and grill the other side. Continue turning as necessary until cooked to the desired doneness. Try pressing on the surface of the meat to determine if it is the same firmness as between the thumb and forefinger of a relaxed hand. This will be a medium-rare steak. For a medium-cooked steak, the texture of the steak will be firmer.
Remove the steak from the grill to a warm platter, and allow to rest for 10 minutes before serving.
Just before slicing, spoon 4 to 5 tablespoons of the Parsley-Pecorino Pesto onto the meat. Slice the meat at an angle into slices about ½ thick. Spoon the remaining Pesto into a small dish. Set aside to serve with the steak.
To serve, place the sliced steak on a serving platter and garnish with sprigs of parsley. Serve immediately. Pass the remaining Parsley-Pecorino Pesto.
Makes 1 cup Parsley-Pecorino Pesto
Note: If there is any Parsley-Pecorino Pesto left over, it is fabulous when mixed with mayonnaise to make a sandwich spread or dip for vegetables. It is also delicious when incorporated into a salad dressing with olive oil and vinegar or as a wonderful accompaniment to grilled chicken and fish.
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