I mentioned yesterday that I was going to dine on a fine repast of grillage. This is how to cook…
I’m not one of those dudes that gives a shit about charcoal or gas. Each has it’s benefits and I can cook just fine on both. I let the steak marinate in a mixture of worcestershire, red wine vinegar, olive oil, lemon juice and a few spices for about two and a half hours at room temperature prior to grilling. Getting the meat to room temp allows for it to be cook at a somewhat uniform amount. Got the grill REALLY hot and cooked it like it should be. Charred on the outside, medium-rare in the middle.
I also cooked up some red onion in garlic butter using fresh garlic and real butter. I love red onion but amazingly enough it wasn’t as good as I thought it would be.
Here’s the finished product…
Damn good eats if I do say so myself. Since I was dining alone I chose the smallest steak I could fine but I still couldn’t finish it. The dog got a really nice treat…
