The Perfect Summer Steak

Summer is one of the greatest cooking seasons of the year. Not only do you have an array of fresh fruits and vegetables readily available (think beets, watermelon, tomatoes, corn, cherries, peppers, peaches, plums etc.), but you also have the opportunity to take full advantage of the grill and other outdoor cooking methods.  I envy those who live in warm climates and are able to grill out year round. Though I suppose being a northern girl who must give up outdoor cooking during torrential downpours and stick to the stove when the grill is lost under multiple feet of snow, I tend to appreciate it that much more in the summer time. This weekend the sun was shining and the grill was calling for an all American meal of steak, mashed red potatoes, salad and good wine.

When it comes to the grill, the men in my life have taught me all I know. Growing up in Kansas City, some of the best meals I have ever had were the result of my dad and his expertise in grilling and smoking. I remember many summer days starting with him preparing and soaking the wood chips for his smoker, slathering baby backs with his very own brown sugar and spice rubs, followed by hours of dedicated basting and temperature checking until the perfect slab of ribs was ready to be served. From barbecue ribs, to smoked chicken, pork chops, beef tenderloin and more, my siblings and I are spoiled when it comes to grilled or smoked food. There is no barbecue better than Kansas City barbecue and the best place to find and enjoy it is at my parent’s house. I may be biased, but I doubt I am wrong.

My husband is also a master griller. Although he does not have the many smokers, fancy grills and tools like my father (I am sure those will come in time), he still knows how to create a masterpiece. The flank steak from this past weekend is actually something he use to make for me when we were first dating. I have made some of my own changes - omitted some ingredients and added others - but he deserves all the credit for this perfect summer steak.

The Night Before:

With a fork, poke holes in the meat. Rub with ginger, black pepper, and brown sugar. Place steak in a Tupperware container and add enough soy sauce to cover entirely. Add in several drops of Worcestershire sauce. Slice up a Jalapeno or two and add on top of the steak (for some great heat!). Close container and refrigerate meat over night. Flip the meat at least one time while marinating. 

You can get away with marinating the meat for 2-3 hours, if you are unable to do it overnight. However, marinating over night results in extremely tender meat overflowing with flavor. It is definitely worth the night before preparation.

The Day of:

About 20 - 30 minutes before grilling, take the meat out of the refrigerator. If you go from the refrigerator straight to the grill, the drastic change in temperature will cause the meat to experience shock, which will result in a drier, less tender steak. Allow the meat to “warm up” a bit before throwing on the grill. 

While the grill is heating up, bring a large pot of slightly salted water to a boil. Once boiling, add in red potatoes (usually 2 per person depending on size). Allow to boil until the potatoes are easily pierced with a fork. 

After the potatoes have been boiling for a bit, it is time to start grilling your steak. Make sure the grill is very hot before putting the steak on. This will help create a nice sear and lock in all the juices. Grill meat until medium rare; about 5-8 minutes per side depending on the thickness of the steak. Cover with lid while cooking.

When the meat is done, transfer to a cutting board and allow to sit for 5 full minutes. Again, this will help lock in the juice.

While the meat is resting, drain your potatoes, and place in a large bowl (do not remove the skins! They add great flavor, nutrients, and texture). Add one tablespoon of butter and roughly 2 tablespoons of fat free milk. Beat until smooth or a until the potatoes reach the consistency you most prefer. If too dry, add a few more drops of milk. Mix in seasoned salt and black pepper to taste.

For the salad throw together a mix of chopped romaine lettuce, carrots, snapped peas, cabbage, tomatoes and your choice of dressing.

After the meat has had the chance to rest for a full 5 minutes, cut against the grain to ensure tenderness. If you like, you can quickly whip up a sauce very similar to that of the marinade. Combine soy sauce, pepper, ginger and a touch of brown sugar; warm on the stove and serve with the meat.  

Enjoy this meal with your favorite bottle of red wine and be sure to savor every moment of your grilled masterpiece. Before you know the snow will be back and you will be dreaming of grill lines on every dish you serve.