Bar BQ Grills

This recipe is adaptedfrom Rick Browne's 1,001 Best Grilling Recipes. 

Rick is the host of thePBS television show Barbecue America and the author of 8 books onbarbecue. 1,001 Best Grilling Recipes features tried and truetechniques, helpful hints, and key tips that is sure to make agrillmaster out of even the most inexperienced BBQ-er and I amgiving away a copy of this book, courtesy of the publisher, AgateSurrey.

adapted from 1,001 BestGrilling Recipes

1 flank steak, scored1/8” deep at 1” intervals (drag a knife across in a criss-crosspattern)

Marinade

½ cup onion, diced

¼ cup lime juice

2 Tbsp red wine vinegar

3 Tbsp oregano, freshchopped

1 heaping tsp roastedgarlic (substitute 3 cloves minced if you don't have roasted)

1 tsp salt

1 tsp black pepper

1 tsp Worcestershiresauce

1 bay leaf

Spicy Salsa Verde

2 jalapeno chiles, seededand chopped

½ onion, chopped

1 heaping tsp roastedgarlic

½ tsp Kosher salt

Make ahead: Place theSalsa Verde ingredients in a food processor and pulse until itbecomes a smooth paste. Refrigerate until an hour before use. (Note: I honestly doubted this simple salsa but it had a greatflavor.  Alexis ended up topping her black beans and rice with it too and she doesn't like a lot of spicy heat.)

Mix all marinadeingredients together and marinate the steak for 4-6 hours.

Remove the steak from themarinade and wipe off the excess. Set up your grill for direct heatand preheat to 450f.

Grill about 4-5 minutesper side until the steak reaches an internal temp of 130f. I like torotate them 90 degrees on each side for cross hatch marks.

Rest for 10 minutes. Slice thin across the grain and serve with the spicy salsa verde. 

We served it with blackbeans & rice and Plain Chicken's Brazilian Cheese Bread puffs.

I recently had theopportunity to interview Rick Browne about this book and here's whathe had to say.

NibbleMeThis:1,001 Best Grilling Recipes is quite a body of work. Did the largenumber of recipes needed to complete the book put extra pressure onyou to produce or did you see it as the freedom to explore?

NibbleMeThis: One ofthe things I noticed about this book is how the difficulty of therecipes varies from simple to complex. How did you go about ensuringsuch a good balance of recipes for a wide audience ranging frombeginner to enthusiast to pitmaster?

RickBrowne: Iwanted to make sure the beginner (ie: kids in or just out of college,older folks who have never barbecued) as well as the BBQ pros whocompete in the major BBQ contests (American Royal, Memphis in May,Blues-Brews & BBQ, and Jack Daniels) had some new ideas forbarbecue meals.

NibbleMeThis:How did your six year, 30,000 mile road trip influence your approachto writing 1,001 Best Grilling Recipes? Was a lot of it written onthe road?

RickBrowne: Nonewas written on the road, only took notes and over 10,000 images -then when I went to write my various books referred to those notesand those pictures to remind me of the delicious bbq I had sampled,and watched folks cook.

NibbleMeThis:You and your wife seem to be quite the team.  How is Kathyinvolved in your recipe development?

RickBrowne: Sheis my sous chef, prepping and cleaning up after my cooking demos, mytravel companion and guide, navigator, and proofs all my writings forme.

NibbleMeThis: What's next foryou? Already working on recipe 1,002?