When it comes to making flan and using the pressure cooker to make mean, savory meals, I have it mastered. But, I have to admit, there are still a few cooking methods that have me stumped. I used to think grilling was one of them. For the longest, it was almost another language to me. You know how we, as women, think: That’s for the guys to handle—turning on the gas, lighting up the fire, brushing the food, shuffling hot charcoal, etc.
But if you’re like me—single and not the owner of an outdoor, king-of-the-backyard grill—you have to adjust the way you approach grilling. You still want to be able enjoy all the delicious foods we love on hot summer days. I’ve gone out and done some searching on essential tools we chicas need to have in order to create a fabulously delicious grilled meal, just in case the guy’s not around (until the food is ready!). Click here for my tips on the simple tools you'll need to get grilling!
In the meantime, here’s a great semi-homemade rub and marinade I made for a caliente Rib Eye Steak. I served it with a grilled tomatillo sauce and grilled corn with a bleu cheese butter. Give it a try!
Spicy Rub & Malta Marinated Rib Eye Grilled Steak With Tomatillo Salsa
2.5-3lbs. boneless rib eye steak
½ cup Malta drink (any brand will work)
½ cup Worchestire sauce
1 ¼ tbs. spicy rub
1.5 tbs. sage honey
2 tsp. whole ground black pepper
1.5 tsp. salt
For Tomatillo Salsa
2 lbs. fresh tomatillos (husked)
2 small white onions
4 garlic cloves (peeled)
4 tbsp. fresh limejuice
1 tbsp. olive oil
3 tsp. salt
1 tsp. cumin
Rinse steak, pat dry and place in large platter. Using your fingers even distribute the spicy rub. Add salt and pepper. Add Malta and Worchestire sauce. Cover and refrigerate for an hour. Light up the grill. Remove steaks from refrigeration and stir in honey to marinade. Using tongs, place steak on grill and baste with the juices from the marinade. Insert the thermostats in each steak. Turn heat on grill to medium and close. Cook on each side for 10-12 minutes. Open grill and flip steaks using large spatula (you can use tongs here, too). Check needle on thermostat for doneness). Baste other side with the remaining marinade, making sure to saturate them well. While grill top is open, rinse tongs (or using a different pair, place tomatillos and garlic on grill, around the steaks. Close grill and cook steaks for another 10-12 minutes; and tomatillos until charred around, but not too soft. Using tongs or spatula, you can flip steaks one more time or until your desired doneness is achieved (as indicated by your thermostat*). Remove steaks and place back into another large platter. Remove tomatillos and garlic from grill and place in bowl.
Once you’ve roasted the tomatillos and garlic, cut tomatillos half and add to a food processor or blender. Add onions, salt, cumin, olive oil, and limejuice. Pulse for 3-4 minutes until you have a nice chunky salsa.
To serve, use a large steak knife to cut pieces of carnita. You can alternatively, serve single filets. Pour 3 tbsp. of tomatillo sauce overtop steak. Serve with grilled corn and other vegetables, as desired.
For additional cooking advice from Bren Herrera, visit Flanboyanteats.com.