Recipes: 'The New York Times Country Weekend'

Steak with Herb Salad i i
Jim Wilson/New York Times
Steak with Herb Salad
Jim Wilson/New York Times

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These recipes appear in The New York Times Country Weekend Cookbook, edited by Linda Amster, St. Martin's Press 2007.

Grilled Steak with Herb Salad by Kim Severson

Adapted from Traci Des Jardins

 

For the Herb Salad (see Note):

1 cup per serving of frisee, baby arugula, sliced fennel, tarragon, chives or chervil, or other fresh tender herbs

Extra virgin olive oil

Red wine vinegar

Salt and freshly ground black pepper

For the Grilled Steak:

Vegetable oil, for oiling grilling rack

4 (16-ounce) T-bone or rib-eye steaks, preferably grass-fed beef

Kosher salt and black pepper

3 tablespoons butter

5 cloves garlic, peeled

1/4 cup packed fresh thyme stems

Fleur de sel

Salsa verde (recipe follows)

 

1. In a large mixing bowl, combine the salad greens. Cover and refrigerate.

2. Prepare a fire of mesquite charcoal; burn down until coals are white. Push the coals to the side of the cooking area. Clean the grill rack with a wire brush, then lightly oil the rack.

3. While the grill heats, season the steaks well on both sides with salt and pepper. In a small saucepan, combine the butter, garlic and thyme over very low heat. Set aside.

4. Place the steaks on the grill until seared, about 5 minutes. Flip the steaks over and brush with the herbed butter. Allow the steaks to sear again for a few minutes, then flip and brush again with the butter. Continue until the steaks are grilled to taste: 125 degrees on an instant-read thermometer for rare, 130 degrees for medium rare or 135 degrees for medium. (Grass-fed beef cooks more quickly than grain-fed beef.)

5. Remove the steaks from the grill and allow to rest for 10 minutes before seasoning again and serving. Dress the salad with olive oil and vinegar and salt and pepper to taste.

6. To serve, thinly slice the steaks. Place a portion of salad in the center of each serving plate and surround with sliced steak. Sprinkle with a little fleur de sel, and garnish each plate with a spoonful of salsa verde.

Yield: 4 to 8 servings

Time: About 30 minutes, plus time for heating the grill

Note: The herb salad is made to the taste of the cook. Some will want more greens, others more herbs.

 

Salsa Verde

1/4 cup finely chopped fresh flat-leaf parsley

3 tablespoons each finely chopped fresh chervil, chives and tarragon

1 shallot, minced

3 tablespoons chopped capers

3 tablespoons finely chopped anchovies

Finely grated zest of 1 lemon

1/2 cup extra virgin olive oil

1 tablespoon red wine vinegar

Salt and pepper to taste

Combine all ingredients and season to taste with salt and pepper. Serve with steaks.

Yield: 2 cups

Time: 15 minutes

Grilled Chicken with Mediterranean Flavors
Andrew Scrivani/New York Times

Mark Bittman's Grilled Chicken with Mediterranean Flavors

 

Mark Bittman considers this the model for grilled chicken recipes, a dish that seems perfect for outdoor eating.

 

Salt and freshly ground black pepper

1 teaspoon fresh thyme leaves

1 teaspoon chopped fresh rosemary leaves

1/2 teaspoon chopped fresh lavender leaves, optional

1/4 cup roughly chopped fresh flat-leaf parsley

Extra virgin olive oil as needed

8 bay leaves

8 chicken thighs or drumsticks, or a combination

2 lemons, cut into wedges

 

1. Start a charcoal or wood fire or heat a gas grill. The fire should be only moderately hot, part of the grill should be kept cooler than the rest and the rack should be 4 to 6 inches from the heat source.

2. In a small bowl, combine the salt, pepper, thyme, rosemary, lavender and parsley. Add enough olive oil to make a paste. Loosen the skin of the chicken and slide a bay leaf between the skin and meat, then insert a portion of the herb mixture. Push the skin back onto the meat and sprinkle with salt and pepper.

3. Place the chicken skin side up on the coolest area of the grill. When the fat has rendered a bit, turn the chicken over. After 20 minutes or so, move the chicken to the hottest part of the grill, brush with a bit of olive oil and cook until the meat is done and skin is nicely browned. Serve with lemon wedges. (The bay leaf is not edible.)

 

Yield: 4 servings

Time: 45 minutes

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