grilled chicken recipe

grilled chicken recipe

https://idealgrill.blogspot.com/2018/08/ten-tips-to-show-off-on-grill-this-18.html

Grilled Rib Eye Steak with Romaine Marmalade and Watercress


Ingredients
Steak:

One twenty four-ounce bone-in rib eye chop, regarding a pair of one/2 inches thick

Extra virgin olive oil

Large grain sea salt

Cracked pepper

French butter
Romaine Marmalade and Watercress:

4 bunches organic watercress, stems removed (about a pair of cups leaves)

2 whole leaves romaine lettuce

1 little clove garlic

one/four bunch recent cilantro, trimmed

one/four bunch fresh flat-leaf parsley, cut

Fresh lemon juice

Fine sea salt and freshly ground pepper

a pair of tablespoons additional-virgin olive oil


    For the steak: Sprinkle the steak liberally with olive oil, salt and pepper; create positive the whole steak is covered. Wrap gently and place within the refrigerator for twelve hours.
    Get the grill hot 1 hour before cooking (a charcoal or wood hearth, ideally with hardwood); the embers should be burned down and glowing and there ought to be no flames in any respect. Take away the steak from the refrigerator and leave at space temperature for the identical hour that the grill is obtaining ready.
    When prepared to grill, place the steak on the middle of the recent grill and rotate left and right to get proper grill marks. Do this for both sides, about ten minutes. When this is often done, move the steak to a cooler half of the grill and cook to rare, twenty five to thirty minutes. You may have to check it along with your fingers by pressing gently. When done, place the steak on a rack set within a sheet pan therefore the steak does not sit in its own juices. Then place a knob of French butter on prime and gently tent it with tin foil to rest for a minimum of fifteen minutes before carving.
    For the romaine marmalade and watercress: In a blender or food processor, mix the watercress, romaine, garlic, cilantro, parsley, lemon juice, salt and pepper. Add the oil and puree till smooth. Set aside. Yield: two cups.
    To serve, slice each steak into three thick, equal-size parts. Spoon equal portions of the watercress-romaine puree onto every of half dozen warm plates. Arrange the sliced steak on each plate. Strain the steak pan juices and pour them on top of the meat.