We hope everyone has a fun and safe Labor Day weekend. We also know that it will be full of good food, especially barbecue. To help make your grilling run more smoothly, check out this great accessory from The Companion Group.
Customers can easily achieve the intense, smoky flavor of a charcoal grill on a conventional gas grill with the Moistly Grilled Smoking Platform from the Companion Group. Food cooks directly over the smoldering wood chips for a more concentrated smoky flavor. Fill the platform’s stainless steel reservoirs with water, beer, wine, juice, stock or any other liquid to create a humid grilling environment, resulting in meats retaining a much high percentage of natural juices.
If you’re in need for a juicy recipe, try this one:
Beer-Marinated Flank Steak [from Epicurious]
2 1/3 lb. flank steak
1 tablespoon dried oregano
2 teaspoon ground cumin
coarse kosher salt
¼ cup extra-virgin olive oil
1 ¼ cups thinly sliced onions (about 6)
1 12oz. bottle dark beer
½ cup Worcestershire
Using sharp knife, lightly score flank steaks about 1/8 inch deep on both sides in a
crisscross pattern at 1/2-inch intervals. Place steaks in 13x9x2-inch glass baking
dish. Sprinkle steaks on both sides with oregano and cumin and generous amount
of coarse salt and freshly ground pepper. Drizzle olive oil over both sides of steaks,
rubbing oil and spices into meat. Add green onions, beer, and Worcestershire sauce,
turning steaks several times to coat both sides. Cover and chill at least 3 hours,
turning occasionally. DO AHEAD: Can be made 1 day ahead. Keep chilled.
Prepare barbecue (medium-high heat). Brush grill rack lightly with oil. Grill steaks
to desired doneness, 3 to 4 minutes total per side for medium-rare, turning steaks
1/4 turn after 1 1/2 minutes to form crisscross grill marks, if desired. Transfer
steaks to cutting board; let rest 5 minutes. Thinly slice steaks across grain.