Enjoy these delicious recipes, as described in Lenore's previous blog entry about summer grilling.
HANGER STEAK WITH CHARRED ONION SAUCE
½ cup crushed or coarsely chopped walnuts
1 small garlic clove
9 Tbsp. extra-virgin olive oil, divided
1 1½-lb. hanger steak, cut into 4 pieces, center membrane removed
Kosher salt, freshly ground pepper
¾ tsp. Aleppo-style pepper, plus more for serving
5 tsp. sherry vinegar or red wine vinegar
1 Tbsp. chopped cornichons
1 Tbsp. chopped drained capers
1 Tbsp. whole grain mustard
¾ tsp. chopped thyme
Pinch of sugar
Flaky sea salt
Heat a large cast-iron skillet over medium-high. Season steaks with kosher salt and black pepper; sprinkle all over with Aleppo-style pepper. Rub with 2 Tbsp. oil and cook, turning occasionally, until deeply browned and an instant-read thermometer inserted into the thickest part registers 130° for medium-rare, 10–12 minutes. Transfer steaks to a cutting board.
Wipe out skillet and reduce heat to medium. Place scallions and 1 Tbsp. oil in skillet, season with kosher salt, and cook, turning occasionally, until softened and deeply charred, about 4 minutes. Transfer to cutting board; trim and cut into 1" pieces. Add to bowl with walnut mixture along with vinegar, cornichons, capers, mustard, thyme, and sugar and toss to combine; season with kosher salt and black pepper.
Slice steak against the grain and sprinkle with sea salt. Serve with scallion sauce and more Aleppo-style pepper.
BEST GRILLED SWORDFISH
2 tablespoons fresh lemon juice
2 teaspoons table salt
2 teaspoons chopped fresh oregano or 1 teaspoon dried
1/4 cup extra-virgin olive oil
Freshly ground pepper
2 pounds swordfish steaks, cut 1/2 inch thick
Light a grill or preheat the broiler. In a small bowl, mix the lemon juice with the salt until the salt dissolves. Stir in the oregano. Slowly whisk in the olive oil and season generously with pepper.
Grill the swordfish steaks over high heat (as close to the heat as possible), turning once, until cooked through, 6 to 7 minutes. Transfer the fish to a platter. Prick each fish steak in several places with a fork to allow the sauce to penetrate. Using a spoon, beat the sauce, then drizzle it over the fish. Serve at once.
BEST GRILLED SALMON
1 tablespoon yellow mustard seeds
1/4 cup mayonnaise
1/4 cup whole-grain mustard
1 tablespoon finely chopped dill
1 1/2 teaspoons fresh lime juice
1 1/2 teaspoons dark brown sugar
Freshly ground pepper
Vegetable oil, for the grill
One 2-pound salmon fillet, skin on
1 tablespoon olive oil
In a dry skillet, toast the mustard seeds over moderate heat until they darken and begin to pop, about 2 minutes. Transfer to a plate. In a bowl, whisk the mayonnaise with the mustard, dill, lime juice and brown sugar. Season with pepper.
Light a gas grill. Lightly brush the grate with oil. Run your fingers over the salmon fillet, feeling for bones; use sturdy tweezers to remove any you find.
Brush the skin side of the salmon with the olive oil and season generously with salt and pepper. Set the fillet on the grill, skin side down, and spread the mustard glaze over the fish. Sprinkle with the toasted mustard seeds. Close the grill and cook over moderate heat until the glaze is golden and the fish is nearly opaque, about 25 minutes. If the skin begins to char, reduce the heat to low and move the fish to a cooler part of the grill. Transfer the salmon to a platter and serve hot or at room temperature.
CRISPY DELICIOUS GRILLED WHOLE FISH
One 2-pound fish, such as branzino, red snapper or sea bass, cleaned and scaled
Extra-virgin olive oil, for brushing and drizzling
Freshly ground pepper
4 parsley stems
1 crushed garlic clove
2 halved lemon slices
Light a grill. Let the fish stand at room temperature for 20 minutes; pat dry with paper towels.
Brush the fish all over with olive oil and season generously inside and out with salt and pepper. Stuff the cavity with the parsley stems, garlic and lemon.
Brush the grate with oil. Grill the fish over moderately high heat, uncovered, until lightly charred and it releases easily from the grate, 10 minutes. Turn and grill until the flesh is white throughout, 10 minutes longer. Transfer the fish to a platter and let stand for 10 minutes. Drizzle with oil and serve.
CHARRED CITRUS CUCUMBER SALAD
1 Fresno chile, thinly sliced into rings, seeded if desired
4 tablespoons red wine vinegar, divided
2 medium red onions, sliced into ¼-inch rounds
4 tablespoons olive oil, divided, plus more for serving
Kosher salt and freshly ground black pepper
1 medium English hothouse cucumber, sliced into rounds
¼ teaspoon dried oregano
Prepare grill for medium-high heat. Combine chile and 2 Tbsp. vinegar in a small bowl; set aside.
Place onions on a rimmed baking sheet and drizzle with 2 Tbsp. oil; season with salt and pepper. Turn to coat. Grill onions directly on grate until lightly charred and softened, about 2 minutes per side. Transfer to a large bowl and toss with remaining 2 Tbsp. vinegar; let cool.
Coarsely chop ½ cup grilled onion and return to bowl. Add chile and soaking liquid, cucumber, dried oregano, and 2 Tbsp. oil and toss to combine; season with salt and pepper. Serve drizzled with more oil.