It’s hard to beat a juicy steak grilled outside in the summertime — and you don’t have to. Often considered a special-occasion indulgence, a quality cut of beef can actually be part of a fresh and healthy everyday menu.
McConnell Golf Corporate Executive Chef Mike Marques says the most common mistake with steak is overdoing it. “People try to go crazy. Salt and pepper: That’s all you really need.”
Rather than the classic rib-eye or filet, Chef Marques recommends exploring more affordable and less fatty cuts of beef for your steak: Look for flank (also called London broil), flat iron (also called coulotte and shoulder tender), and chuck tenders. Instead of gussying up meat with butter and oil, pay attention to temperature and preparation. “A room temperature steak cooks better than a cold one,” Marques advises. “Leave it out for 20 minutes before cooking.”
When the meat is close to room temperature, generously add salt and let it rest for five minutes, then add pepper. Put the seasoned beef on a grill — charcoal, gas, or whatever you prefer — and cook it slightly below the temperature you’re comfortable eating (so if you prefer medium, cook it to a medium-rare). The key to getting the desired result is to let the steak rest off the grill for ten minutes. “The resting period is important because all of the steak’s juices rush into the center.” Finally, cut the steak across the grain with a smooth chef’s knife, not a serrated one. “Once your juices have rested and flavored the meat, cutting it releases some of those juices to tenderize the steak.”
Attention to detail will season a good steak better than any sauce. “You don’t need a lot of fat to have a flavorful steak,” Marques says. “As long as you follow the procedure of cooking it, letting it rest, and slicing it across the grain, you will enjoy a really great steak without breaking the bank.” Or your waistline. What’s not to love?
Try topping your steak with a reduced balsamic or pomegranate molasses, both available at the grocery store. Or, make a gastrique by combining equal parts of vinegar and brown sugar in a saucepan over medium heat until it reduces by half. All three garnishes “add a little bit of acidity to balance the full-bodied steak flavor,” says Chef Marques.