The Best Grilling Secret You’ve Never Cooked
Ok folks if you haven’t tried skirt steak–this is your new jump off–affordable, and with the most amazing chewy (yet tender texture).
Here I’ve coped an awesome “a-ha” technique from my fellow Artisan author Adam Perry Lang. Make a grilling sauce–any sauce (I used a ChimiChurri). When your hot meat, fish, or chicken comes right off the grill, drag it through the sauce immediately post-grilling; when the meat is still that hot, it’ll actually absorb the sauce and add flavor to your dish like nothing else!
The accompanying zucchini and red onions grilled are dipped with Labne (or thick yogurt) that’s mixed with chopped fresh dill. The whole dish is then topped with toasted pistachios or almonds– it’s SICK!! And the best thing is with the Big Green Egg–the grill is going with the enough room for the cast iron skillet to do its thing.
And if that isn’t enough–we threw on some whole mangoes while we were eating and scooped out the juicy hot mango sauce onto vanilla ice-cream. WHAT!!! Happy Independence Day folks. Liberate yourself from the norm!
Best,
LSQ
Categorised in: Recipes
Happy 4th !
Nina
Lucinda,
Get back to blogging more often. We’re much nicer than “Facebookers”.
Audrey
I have to agree with the attached post from a previous post:
From: Jennifer | 7/2/13 at 2:52 pm
MH Team,
Reading your comments, from the June 25 post, lets hope MH does the right thing when new videos are shot that John Contratti is back cooking something new with Lucinda. Mad Hungry fans are big fans of his and we’ve been asking for a very long time.
Jennifer
I have followed this man for a very long time. He has inspired me to cook more often instead of doing the unhealthy fast food take out. I’ve lost weight by doing that.
Nelson
Thanks for the 4th of July suggestions.
Frieda
The best time of year for grilling. Love the weekend photos of you and your family.
Sal
Making the Icebox Cake for the holidays. I’m sure the kids will enjoy it.
Bonnie
LOVE skirt steak, one of my FAVES to grill! Texture-wise, it’s VERY important to cut it ACROSS the grain. This would be parallel to the length of the meat. I usually lop the whole thing in 1/2 (perpendicular), and then slice (parallel to the length) – about 1/2 in thick slices. Serving slices is a very economical way to serve steak!
Nelson has hit the nail on the head. We’ve been saying the same thing for 2 years now.
Wilma
I’m not a Facebook person, I’m a blogger. The same pictures should be posted on here as well.
Belinda
Thanks for the grilling tip.
Like the mango and vanilla ice cream. Have to admit, big fan of that John Contratti. It would be nice to see him in some of the new video content. I love his recipes. Let’s give the MH fans what they want.
Nina
Going from having notnhig to having it all..I sometimes feel that when we have it all we always want more and more .. There is always no ending wanting everything but for the needs I think people should think more about that because with your wants you get debt and with debt you get misery I try to stay with needs but I have no kids and I have no debt so when I want something I have to either safe for it then I usually don’t want it after I have waited to have it but If I need it I usually go out and get it sometimes at no cost but where does a relationship come under?? a want or need I think sometimes it’s a want but then sometimes a need because everyone should have a relationship so I guess you have to know what you want out of one or what the need is .