Independence Day Egg Bash Part II

In my opinion, grilling comes down to a) quality meats and b) proper technique. Although I still consider myself a real beginner at grilling, I am noticing that when I do the least I’m getting the best results. For example, the burgers I grilled today. Ground beef and a homemade rub. That’s it. Granted, the meat was super high quality, but preparation was quick and almost effortless. If you do it right, grilling should be easy.

Earlier this weekend I made steak and chicken satay on the grill. For the steak, it couldn’t have been easier. I took a dry aged blade steak from my local grass-based farmer and marinated it for 8-9 hours in plain old olive oil. Right before grilling, I salted and peppered. Then I threw it on my Egg at about a 450 degrees and closed the lid. A few minutes later, I opened and flipped it, and gave it another two minutes. I let it rest while I grilled my satay.

The chicken satay is a recipe I got from my Viking Cooking School Thai cooking class. Chicken breast strips are marinated in a coconut milk/garlic/cilantro mixture, then threaded onto skewers. I had them on a 450 degree egg for about 2-3 minutes per side and they came out soooo juicy, a real feat for chicken breast. The peanut sauce is a combination of coconut milk, red curry paste (use Mae Ploy brand), fish sauce, tamarind paste (make a visit to your local ethnic grocery store), garlic, a sweetner (I used sucanat), and of course, a few tablespoons of creamy peanut butter. So clearly, far more effort went into the sauce than the meat itself! It was worth it though…quite delicious.

The steak’s flavor was incredible for as little as I did to it. I’ve noticed that with quality meats. Portions of it were chewy and other portions were very tender. Lucky for me I like to pick up meat and gnaw on it so I got every part, chewy or tender 🙂 I think next time I may marinade it even longer and see how that works out.

Hope everyone had a blessed and safe 4th of July holiday!