Grilled Fruit with Coconut Sauce

Bananas, mangos, and pineapples are delicious grilled, and you can grill the fruit while the coals are dying down. The sauce can easily be made a day ahead. Unsweetened coconut cream can be hard to find, so I’m calling for spooning off the creamy top part of a can of coconut milk. Just take care not to shake the can before you open it.

For the sauce:

• 1 can (13-1/2 oz.) coconut milk
• 1/4 cup granulated sugar
• 1/4 tsp. kosher salt

For the grilled fruit:

• 2 large firm but ripe bananas, peeled and halved lengthwise 
• 2 large ripe mangos, peeled and sliced
• 1 small ripe pineapple

Make the sauce

Gently open the coconut milk and transfer the creamy top half into a measuring cup; you should have 1 cup. If you don’t, add enough of the clear juice from the bottom of the can to equal 1 cup. (Discard the remaining juice or save it for another use.) In a small saucepan, combine the coconut cream, sugar, and salt.  Heat over low to medium until the sugar and salt dissolve; don’t let it boil or the coconut cream will curdle. Simmer to thicken, stirring frequently, about 10 minutes. Chill the sauce (it will thicken further as it cools) and let it come to room temperature before serving.

Grill the fruit

Heat a grill to medium. Peel and core the pineapple; slice it into rings or cut it into chunks and thread the chunks onto skewers. Grill the fruit just enough to soften it, about 2 minutes per side. Drizzle with the coconut sauce and serve.

Grilled Top Sirloin

If you aren’t able to season the meat at least 12 hours in advance, do it right before cooking, but use only 3/4 tsp. kosher salt.

• 2-1/2- to 3-lb. top sirloin steak, 1-1/2 to 2 inches thick
• 1-1/2 tsp. kosher salt; more as needed
• Olive or vegetable oil
• Freshly ground black pepper
• 1 recipe Shallots Braised in Red Wine 

Tip:

Figure 5 to 7 oz. of steak per person. Buy two smaller steaks if you can’t find one big enough to serve six.

The day or morning before you plan to cook the steak, sprinkle both sides of it with the salt. Set it on a large plate, cover loosely (waxed paper works well), and refrigerate for 12 to 24 hours.

About an hour before you’re ready to cook, remove the steak from the refrigerator. Prepare a medium-hot charcoal fire or heat a gas grill to medium high. Wipe the steak dry with paper towels, coat very lightly with oil, and season with pepper if you like. Put the steak on the grill, watching for flare-ups especially when cooking the first side. (If the flames threaten to char the entire steak, move it off to the side for a few moments until the fire calms.) Grill 8 to 9 min. per side for medium rare, a minute or two longer per side for medium. Check for doneness by making a small cut into the steak and peeking—if the meat looks a shade less done than you like, it’s ready. Move the steak to a carving board, cover loosely with foil, and let rest for 5 min. (it will continue to cook a bit more).

To serve, either carve the steak into six peices or into 1/4-inch slices. Spoon any collected juices onto the meat and top each serving with the braised shallots.

Grilled Rib-Eye Steak with Roquefort Butter

One rib-eye is more than enough for one hungry person. Set the table with sharp steak knives.

• 2 Tbs. freshly ground black pepper
• 1 Tbs. fresh thyme leaves
• 1 Tbs. extra-virgin olive oil
• 2 boneless rib-eye steaks, about 20 oz. each (1-1/2 inches thick)
• 1 Tbs. coarse salt
• Roquefort Butter (optional)

In a small bowl or dish, combine the black pepper, thyme, and olive oil and rub equal amounts of the mixture on both sides of each steak. Set aside and prepare the grill.

When the fire is hot (you'll be able to hold your hand just above the grate for 1 second), sprinkle both sides of the steaks with the salt. Grill the steaks on one side for 5 to 6 minutes. If there are flare-ups, move them to another spot on the grill. Turn the steaks and finish cooking on the second side for 3 to 4 minutes. They should be rare to medium rare at this point. For more on doneness, see our video "Grill Steaks Rare, Medium or Well and How to Tell."

Remove the steaks from the grill and transfer to a clean serving platter to rest for 3 or 4 minutes. so the meat relaxes and the juices redistribute.

If you like, serve with a generous tablespoon of Roquefort Butter on each steak, letting the butter soften slightly on the cooked steak for a minute or two. At this point, the steak will have advanced half a degree to a perfect medium rare.

Marinated Strip Steak with Grilled Scallions

The intense flavor of this homemade marinade adds a special touch to these fine steaks. The grilled scallions make a perfect accompaniment to the beef.

• Four 1-inch-thick top loin (New York strip) steaks (8 to 10 oz. each), trimmed
• Kosher salt and freshly ground black pepper
• 5 Tbs. canola oil
• 2 Tbs. reduced-sodium soy sauce
• 4 tsp. chopped fresh thyme
• 1 Tbs. Worcestershire sauce
• 1 Tbs. Dijon mustard
• 1 Tbs. red-wine vinegar
• 1 large clove garlic, minced
• 10 scallions, bulbs split in half lengthwise if large

Sprinkle the steaks with 1-1/4 tsp. salt and 2 tsp. pepper.

In a medium bowl, mix 4 Tbs. oil with the soy sauce, 3 tsp. thyme, the Worcestershire, mustard, vinegar, and garlic. Put the steaks in a large bowl and coat them with the soy sauce mixture. Cover the bowl and marinate the steaks in the refrigerator, turning occasionally, for at least 4 hours and up to 1 day.

For a gas grill, light the front burner to medium-high and the back burner(s) to medium-low. For a charcoal grill, light a medium fire (about 300°F to 350°F) with two-thirds of the coals banked to one side. Clean and oil the grill grates. While the grill heats, set the steaks out at room temperature. Toss the scallions with the remaining Tbs. oil and 1/2 tsp. each salt and pepper.

Set the steaks over the hotter part of the fire and the scallions over the cooler zone. Cook, covered, until the scallions brown, about 3 minutes, and the steaks have good grill marks and easily release from the grate, about 4 minutes. Flip both the scallions and steaks. Cook the steaks until they’re just firm to the touch, pink when you slice into a thicker part, and register 135°F on an instant-read thermometer for medium-rare, about 4 minutes. Grill the scallions until browned and softened, about 3 more minutes.

Transfer the steaks to dinner plates, top with the remaining tsp. thyme, and serve with the scallions.

Argentine-Style Burger

While this burger won't come together quite as quickly as a basic one, the few extra touches are well worth the time. Sautéing the onion and garlic before adding them to the meat makes for more integrated flavor, as well as a better consistency in the burger. The chimichurri adds intense flavor, and if there's any left over, it's perfect on grilled vegetables, steak, fish, or chicken. What we have is beyond your basic burger, but it's a keeper, especially for those times when you want something jazzy and new.

• 2 Tbs. extra-virgin olive oil
• 1/2 cup finely chopped yellow onion (from 1/2 medium-small onion)
• 2 Tbs. finely chopped garlic (from 6 to 7 medium cloves)
•  1 Tbs. finely chopped jalapeño (from 3/4 medium chile)
• Kosher salt and freshly ground black pepper
• 1-1/2 lb. ground round (85% lean)
• 1-1/2 tsp. ground cumin
• 1-1/2 tsp. dried oregano
• 1/4 cup finely chopped fresh cilantro
• 4 5- to 6-inch pita pockets
• Thin red onion slices (optional)
• Lettuce leaves (optional)
• Chimichurri Sauce

In a medium skillet, heat 1 Tbs. of the oil over medium heat. Add the onion, garlic, jalapeño, and 1/4 tsp. salt. Cook, stirring occasionally, until softened, about 3 min. Transfer to a medium bowl, let cool for 10 min., and then add the ground beef, cumin, oregano, cilantro, 1 tsp. salt, and several grinds of pepper. Mix gently with your hands until just combined. Shape the meat into four burgers, 3/4 inch thick and 4 inches across, working the meat as little as possible. Make a 1/4-inch dent in the center of each burger with the tips of your middle three fingers.

To pan-cook burgers:

Put a large skillet or griddle, preferably cast iron, over high heat and let it get very hot, about 2 min. (The pan is hot enough when a drop of water evaporates instantly.) Add the remaining 1 Tbs. oil and tilt the pan to spread it evenly. Arrange the burgers so there’s as much space as possible between them, reduce the heat to medium high, and cook, uncovered, for 5 min. Turn and cook until the burger feels springy but not mushy when poked, about 3 min. for medium rare (or longer if you’re concerned about undercooked meat).

To grill burgers:

Charcoal: Prepare a medium-hot fire. Cook the burgers, uncovered, on one side for 5 minutes. Turn and cook until the burgers feel springy but not mushy when poked, another 4 to 5 minutes for medium rare.

Gas: Heat the grill to high. When the interior temperature is about 500°F, cook the burgers for 3 minutes with the lid closed. Turn, close the lid, and cook until the burgers feel springy but not mushy when poked, another 3 to 4 minutes for medium rare.

To serve:

Cut the top inch or so off the pitas to open up the pockets wide enough to fit the burgers. Serve the burgers in the pita with red onion and lettuce, if using, and some of the chimichurri sauce.

Bourbon & Brown Sugar Marinated Steak

• 1/2 cup soy sauce
• 1/3 cup bourbon or other whiskey
• 1/3 cup firmly packed brown sugar, preferably dark
• 1 Tbs. Dijon mustard
• 1 tsp. hot sauce, such as Tabasco
• 1-1/2 to 2 lb. beef steak, preferably flank, or 1-1/2-inch-thick New York strip steaks

Tip:

You can marinate the steaks in the refrigerator for up to 2 hours before grilling. Just bring the steaks back to room temperature before grilling.

Prepare a medium-hot grill fire. Meanwhile, combine the soy sauce, bourbon, sugar, mustard, and hot sauce in a large zip-top bag. Seal and shake to combine the ingredients and dissolve the sugar. Add the steak to the bag, seal, massage to cover the steaks with marinade, and set aside for 15 to 20 min. at room temperature.

When the grill is ready, remove the steak from the marinade and shake off any excess, but don’t pat it dry. Reserve the marinade. Grill the steak until good sear marks appear, 3 to 4 min. With tongs, rotate the steak 90 degrees (to get a crosshatch of grill marks) and continue grilling until grill marks form and the edges are a little crisp, another 3 to 4 min. Flip the steak and grill the other side in the same way until the exterior is nicely seared and the steak is cooked to your liking, 10 to 12 min. total cooking time for medium rare. Let the steaks rest for about 5 min.

Meanwhile, pour the marinade into a small saucepan and boil over medium-high heat until syrupy, about 3 min. (watch carefully to prevent burning). For flank steak, slice the meat thinly across the grain. For strip steaks, slice thickly or serve in chunks. Serve with a drizzle of the sauce.

Thai Beef Salad

You'll need to pound the dressing in a mortar and pestle, but the flavors you'll get are worth it. Fish sauce is strong and briny, so start with a few drops and season as you go. If you can't find clear fish sauce, use half the amount of dark fish sauce and add sea salt to taste. If you don't live near a grocer that stocks Asian ingredients, try Anzen Importers (503-233-5111), or The Spice Merchant (800-551-5999).

For the dressing:

• 1 large clove garlic, minced
• 1-1/2 Tbs. minced cilantro stems
• 2 tsp. toasted coriander seeds
• 1-1/2 Tbs. granulated sugar
• 1 tsp. kosher or sea salt
• 2 Tbs. clear fish sauce (or 1 Tbs. dark fish sauce and sea salt to taste)
• Juice of 1 large lime
• 7 or more Thai chiles (or 4 or more serrano chiles)

For the salad:

• 1 lb. flank steak, trimmed
• 3/4 cup pineapple juice
• Vegetable oil
• 3 large stalks lemongrass (green parts and tough outer stalks removed), minced to yield 1/2 cup
• 1 Tbs. thinly sliced kaffir lime leaves (or grated zest of 1 lime)
• 1/2 sweet onion, such as Vidalia, very thinly sliced
• 1/2 small cucumber, peeled, seeded, and thinly sliced on the diagonal
• 2 cups bite-size pieces romaine lettuce, washed and dried
• 1 cup bite-size pieces arugula, washed and dried
• 12 small cherry tomatoes, halved
• 1/4 cup mint leaves
• 1/4 cup cilantro leaves
• 6 cups warm cooked jasmine or basmati rice

To make the dressing

With a mortar and pestle, pound the garlic to a paste. Add the cilantro stems and coriander seeds and incorporate them into the paste. Add the sugar and salt; continue pounding. Mix in the fish sauce and lime juice. Add the chiles and pound them lightly until they’re crushed but still remain whole. Taste the sauce—it should be intense, with salty, sour, and peppery tastes predominating and a sweet undertone.

To grill the steak

Soak the flank steak in the pineapple juice for at least 1 hour (but no more than 3 hours) and light a hot grill fire. Remove the meat from the juice, reserving the juice for basting, and smear the meat with vegetable oil. Grill the steak, over the hottest part of the flame, searing the meat for 5 minutes on each side and basting occasionally. Remove and set aside to rest until cool enough to handle.

To assemble the salad

Slice the steak across the grain, cutting very thin, bite-size slices. Transfer to a bowl and add the minced lemongrass, lime leaves or zest, and the dressing, garnishing with the crushed chiles from the dressing. Mix well and set aside for 5 or 10 minutes to let the flavors marry. In another bowl, gently toss together the onion, cucumber, romaine, and arugula. Just before serving, add the cherry tomato halves, mint, and cilantro to the vegetables and greens. Toss gently. Add the meat mixture, toss gently, and serve the salad with the warm rice.

Grilled Flank Steak with Sesame Sauce & Grilled Scallions

• 1-1/2 lb. flank steak
• 1-1/2 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper
• 1/4 cup plus 1 Tbs. soy sauce
• 1/4 cup canola oil; more for the grill
• 1/4 cup minced fresh ginger
• 1-1/2 Tbs. minced garlic
• 3 Tbs. rice vinegar
• 2 Tbs. Asian sesame oil
• 1-1/2 Tbs. light or dark brown sugar
• 2 tsp. cornstarch
• 20 scallions (preferably thick ones), roots trimmed
• 1 Tbs. sesame seeds, toasted

Season the flank steak with 1 tsp. of the salt and the pepper. Mix 1 Tbs. of the soy sauce, 1 Tbs. of the canola oil, 2 Tbs. of the ginger, and 1 Tbs. of the garlic in a large zip-top plastic bag. Add the steak and turn and massage it in the bag to cover it with the marinade. Refrigerate for at least 4 hours or as long as overnight.

Heat 1-1/2 Tbs. of the canola oil and the remaining 2 Tbs. ginger and 1/2 Tbs. garlic in a small saucepan over medium heat until the ginger and garlic sizzle steadily and just begin to brown around the edges, about 3 min. Add 1/3 cup water, the remaining 1/4 cup soy sauce, and the rice vinegar, sesame oil, and brown sugar. Bring to a boil over medium-high heat. In a small bowl, whisk the cornstarch with 2 tsp. of water and stir it into the soy mixture. Cook until it returns to a boil and thickens slightly, about 1 min. Remove from the heat and set aside.

Heat a gas grill to medium high or prepare a fire on a charcoal grill with a medium-hot and a low zone. Rinse the scallions but do not dry them. Toss the scallions with the remaining 1-1/2 Tbs. canola oil and 1/2 tsp. salt.

Clean and oil the grill grates. Grill the steak (over the hotter zone if using charcoal), covered, until it has good grill marks, 5 to 6 min. Flip and reduce the heat to medium if using a gas grill or transfer the steak to the cooler part of the charcoal fire. Cook, covered, until the steak is done to your liking, 4 to 5 min. for medium rare (cut into the steak to check). Transfer to a large cutting board, brush with about a third of the sesame sauce, and let rest for 5 to 10 min.

While the steak rests, clean and oil the grill grates, set the scallions on the grill (over the cooler zone if using charcoal), and cook until they have good grill marks, 2 to 4 min. Flip and cook until they’re tender, 2 to 4 min. Transfer to a large platter and drizzle with a couple of tablespoons of the sesame sauce.

Slice the steak thinly and serve with the scallions, a drizzle of the remaining sesame sauce, and a sprinkling of sesame seeds.

Spice-Rubbed Grilled Steak

I love this spice rub for steaks on the grill, but it’s also great with lamb chops. For the best flavor, grind your own whole cumin seed.

• 2 Tbs. ground cumin
• 1 Tbs. dried oregano
• 1 Tbs. coarsely ground black peppercorns
• 1 Tbs. brown sugar, preferably light
• 1-1/2 tsp. ground cinnamon
• 1-1/2 tsp. sweet paprika
• 1 tsp. kosher salt
• 4 sirloin or New York strip steaks (about 8 oz. each), about 3/4 inch thick

Prepare a grill fire. In a small bowl, combine the ground cumin, oregano, peppercorns, brown sugar, cinnamon, paprika, and salt. Pat the rub all over the steaks. Grill the steaks over a medium-hot fire, about 5 minutes per side, or until done to your liking.

Margarita-Marinated Grilled Skirt Steak with Tomatillo Salsa

Grilling the tomatillos in this salsa mellows their sharp tanginess, making them a perfect foil for the big, beefy flavor of the grilled steak. 

For the steak:

• 2 limes
• 1/3 cup tequila
• 1/4 cup canola oil
• 2 Tbs. chopped fresh cilantro
• 1 Tbs. Cointreau
• 2 medium cloves garlic, minced
• 1/8 tsp. crushed red pepper flakes
• 2 lb. skirt steak
• Kosher salt

For the salsa:

• 1 Tbs. extra-virgin olive oil; more for the grill
• 1 lb. tomatillos (10 to 15), husked and rinsed
• 1 medium yellow bell pepper
• Kosher salt
• 1/2 ripe medium avocado, diced
• 2 Tbs. minced red onion
• 1 Tbs. chopped fresh cilantro
• 1 jalapeño, seeded and minced
• Freshly ground black pepper

Marinate the steak:

Finely grate the zest from 1 lime and put it in a 9x13-inch baking dish. Finely grate 1 tsp. zest from the second lime and set aside for the salsa. Juice the limes. Add 1/4 cup juice to the zest in the baking dish and mix 1 tsp. juice into the zest for the salsa.

To the baking dish, add the tequila, oil, cilantro, Cointreau, garlic, and pepper flakes; whisk to combine. Season the steak all over with 1/2 tsp. salt. Add it to the marinade and turn to coat. Cover with plastic wrap and refrigerate for 2 hours, turning the steak after 1 hour.

Make the salsa:

Prepare a medium gas or charcoal grill fire. Scrub the grill grate with a wire brush and then wipe clean with a paper towel dipped in oil.

Rub the tomatillos and yellow pepper all over with the 1 Tbs. oil and season with 1/2 tsp. salt. Grill the tomatillos, turning occasionally, until they have good grill marks and are starting to collapse, about 6 minutes. Grill the pepper, turning occasionally, until charred all over, 8 to 10 minutes. Transfer the tomatillos to a plate and let cool. Put the pepper in a small bowl and cover with plastic wrap. Let sit until cool enough to handle.

Roughly chop the tomatillos and put them in a medium bowl. Peel the skin from the pepper, remove the seeds, and cut into small dice. Add the pepper to the tomatillos along with the avocado, onion, cilantro, jalapeño, and the reserved lime zest and juice. Season to taste with salt and pepper.

Grill the steak:

Remove the steak from the marinade and pat it dry. Clean and oil the grill grates again. Grill the steak, covered, over medium heat until brown grill marks form on one side, about 5 minutes. Flip and cook until medium rare (130°F on an instant-read thermometer), 4 to 5 minutes more. Transfer to a cutting board and let rest for 5 minutes. Cut each steak crosswise into 2 or 3 pieces, and then thinly slice across the grain. Serve with the salsa on the side.

Caramelized Onion Cheeseburgers

Burgers just got better with the addition of tender sweet onions, melted cheese, and tangy lemon-Dijon mayonnaise.

• 2 Tbs. extra-virgin olive oil; more as needed
• 1 large sweet onion, thinly sliced (about 2 cups)
• Kosher salt and freshly ground black pepper
• 1/3 cup mayonnaise
• 1 Tbs. Dijon mustard
• 1-1/2 tsp. fresh lemon juice
• 1 tsp. finely chopped fresh rosemary
• 1 small clove garlic, minced
• 1-1/2 lb. 85%-lean ground beef
• 4 slices Comté or Gruyère cheese
• 4 good-quality hamburger buns or rolls, split
• 12 fresh arugula leaves

Prepare a medium-high gas or charcoal grill fire. Alternatively, position an oven rack 5 to 6 inches from the broiler and heat the broiler to high. Line the bottom of a broiler pan with foil and lightly oil the perforated part of the pan.

Meanwhile, heat the oil in a 10-inch skillet over medium-high heat. Add the onion, 1/4 tsp. salt, and 1/8 tsp. pepper; reduce the heat to medium low and cook, stirring occasionally, until deeply golden brown and tender, 15 to 18 minutes.

Combine the mayonnaise, Dijon, lemon juice, rosemary, and garlic in a small bowl. Season to taste with salt and pepper and set aside.

In a medium bowl, gently combine the beef with 1/4 tsp. salt and 1/8 tsp. pepper. Form the beef into 4 patties (3-1/2 inches in diameter) and make a deep depression in the center of each patty so the burgers keep their shape during cooking. Lightly sprinkle the patties with 3/4 tsp. salt and 1/2 tsp. pepper. Grill or broil them on the prepared pan for about 4 minutes per side for medium, or until desired doneness. Top each burger with 1 slice of the cheese and grill or broil until melted, 30 to 60 seconds.

Toast the buns on the grill or under the broiler until golden, 30 to 60 seconds. Serve the burgers on the toasted buns with the caramelized onions, mayonnaise, and arugula.

Grilled Steak and Peppered Spaetzle with Black Trumpet Mushrooms and Shallot Marmalade

This modern update on homey beef Stroganoff elevates it to a restaurant-worthy steak dinner: grilled flatiron steak on a bed of spaetzle with caramelized shallots and earthy, fragrant black trumpet mushrooms, topped with a drizzle of crème fraîche

For the shallot marmalade:

• 1 Tbs. unsalted butter
• 8 oz. shallots, sliced 1/8 inch thick (1-1/2 cups)
• 1/2 cup granulated sugar
• 1/2 cup sherry vinegar

For the spaetzle:

• 1 cup sour cream
• 1/4 cup whole milk
• 2 large eggs
• 4 tsp. kosher salt
• 1 tsp. freshly cracked black peppercorns
• 9 oz. (2 cups) unbleached all-purpose flour

For the mushrooms:

• 3 Tbs. extra-virgin olive oil
• 5-1/4 oz. black trumpet mushrooms, washed and thickly sliced (3 cups)
• 3 Tbs. finely chopped shallots
• 2 Tbs. finely chopped garlic
• 1-1/2 tsp. fresh thyme leaves
• 2 Tbs. sherry vinegar; more to taste
• 1-1/2 tsp. white truffle oil (optional)
• Kosher salt and freshly ground black pepper
• 2 tsp. extra-virgin olive oil

For the cooking the steaks and serving:

• 4 6-oz. beef flatiron steaks
• Kosher salt and freshly ground black pepper
• 1/2 cup crème fraîche or sour cream, whisked to to loosen
• 2 Tbs. unsalted butter
• Dill sprigs, for garnish

Make the shallot marmalade:

Melt the butter in a 3-quart saucepan over medium heat. Add the shallots and cook, stirring occasionally, until translucent, 3 to 5 minutes. Add the sugar and vinegar, reduce the heat to medium low, and cook, stirring occasionally, until thickened, about 15 minutes.

Make the spaetzle:

Bring a large pot of salted water to a boil over high heat. Have ready a large bowl of ice water.

Purée the sour cream, milk, eggs, salt, and cracked pepper in a blender until smooth. Pour the mixture into large bowl and fold in the flour.

To cook the spaetzle, place a spaetzle maker over the boiling water. Push the dough through the holes, letting it fall into the water below. (If you don’t have a spaetzle maker, use a rubber spatula to push the dough through the holes of a colander set over the pot of water.) The dough will form small dumplings as it drops into the water. Allow the spaetzle to rise to the surface and float for about 30 seconds before transferring it to the ice water with a slotted spoon. Let cool completely, about 5 minutes. Drain well, transfer to a large bowl, toss with the oil, and reserve.

Cook the mushrooms:

Heat the oil in a 12-inch skillet over high heat until very hot. Add the mushrooms and cook, stirring often, until softened, 5 minutes. Add the shallots, garlic, and thyme. Reduce the heat to medium and cook, stirring occasionally, until the mushrooms are tender, about 3 minutes. Stir in the sherry vinegar and continue to cook until the pan is almost dry, about 1 minute.

Take the pan off the heat and drizzle in the truffle oil (if using). Season to taste with salt and pepper, and a touch of vinegar, if necessary. Keep warm.

Grill the steaks and serve:

Season the steak generously with salt and pepper. Heat a grill pan (or a large cast-iron skillet) over medium-high heat until very hot. Working in batches if necessary, grill the beef until medium rare (130°F to 135°F on an instant-read thermometer), 2 to 3 minutes per side. Transfer to a cutting board and let rest for 5 minutes.

In a small bowl, combine the crème fraîche and 1/2 tsp. each salt and pepper.

Melt the butter in a 12-inch skillet over medium-high heat. Add the
shallot marmalade and cook until heated through and thinned, about 2
minutes. Add the spaetzle and the mushrooms; cook, stirring, until
heated through, 2 to 3 minutes.

Thinly slice the steak across the grain. Serve the steak over the
spaetzle, drizzled with the crème fraîche and garnished with the dill
sprigs.

Herbed Aïoli Burgers

These burgers get a double whammy of herb flavor: Finely chopped herbs are mixed into the beef, then the burgers are topped with an herbed mayonnaise that’s so good it can be served on its own as a dip for french fries or chips.

For the aïoli

• 1 small clove garlic
• Kosher salt
• 1 large egg yolk
• 2 Tbs. red wine vinegar
• 1-1/2 tsp. Dijon mustard
• 1 cup extra-virgin olive oil
• 1/4 cup chopped fresh basil
• 1/4 cup chopped fresh flat-leaf parsley
• 1/4 cup chopped fresh tarragon
• 1/4 cup thinly sliced fresh chives

For the burgers

• 1-1/4 lb. ground beef (80% lean), preferably grass-fed
• 2 Tbs. finely chopped fresh basil
• 1 tsp. finely chopped fresh marjoram
• 1 tsp. finely chopped fresh rosemary
• Kosher salt and freshly ground black pepper
• 4 hamburger rolls, preferably brioche
• Lettuce and tomato for serving (optional)

Make the aïoli

Peel, mince, and mash the garlic to a paste with a pinch of salt. In a food processor, pulse the egg yolk, vinegar, mustard, garlic paste, and 1/2 tsp. salt until combined. With the machine running, drizzle in the olive oil until the mixture is emulsified. Add the herbs and pulse once or twice to combine. Transfer to a small bowl and season to taste with salt.

Make the burgers

Prepare a medium (350°F) gas or charcoal grill fire.

In a medium bowl, combine the ground beef, basil, marjoram, rosemary, 1 tsp. salt, and a few grinds of pepper. Form into four 1/2-inch-thick patties. Press the center of each patty with 3 fingers to make an indentation.

Grill the burgers, covered, flipping once, until cooked to your liking, about 6 minutes for medium rare (125°F).

Transfer the burgers to a plate and keep warm.

Toast the buns cut side down on the grill. Serve the burgers on the buns, topped with the aïoli, lettuce, and tomato, if using.

Chili-Rubbed Rib-Eye Steak with Corn & Green Chile Ragoût

This spice-rubbed steak get a nice kick from a poblano pepper. Poblanos vary a lot in spiciness, so taste yours before you add it to the pan and hold back a bit if it’s too hot. If you want more heat, add a minced jalapeño along with the poblano.

• 1 tsp. chili powder
• 1 tsp. ground coriander
• 1 tsp. kosher salt; more to taste
• Two 8-oz. boneless beef rib-eye steaks (about 3/4 inch thick)
• 2 tsp. canola or other vegetable oil
• 1 small poblano or other mildly hot fresh chile (Anaheim or Italian frying pepper), seeded and cut into 1/4-inch dice (about 1/2 cup)
• Freshly ground black pepper
• 1 generous cup fresh corn kernels (from 2 medium ears)
• 1/2 cup heavy cream
• 1 Tbs. minced oil-packed sun-dried tomatoes (from 2 medium tomato halves)
• 1 Tbs. fresh lime juice

In a small bowl, mix the chili powder, coriander, and salt. Rub the mixture on the steaks.

Heat a gas grill to medium high or prepare a medium-hot charcoal fire. Drizzle the steaks with oil and grill, turning once, until medium rare, 3 to 4 minutes per side. Transfer to a plate and cover loosely to keep warm.  

Meanwhile, heat the oil in a 10-inch skillet over medium heat. Add the chile, season with salt and pepper, and cook over medium-high heat, stirring frequently, until softened and starting to brown, about 2 minutes. Add the corn and continue to cook until it’s slightly browned, 1 to 2 minutes more. Add the cream and boil until it has reduced and the mixture is thick, 1 to 2 minutes.

Remove from the heat, stir in the sun-dried tomato, lime juice, and the accumulated juices from the steak. Taste and add more salt and black pepper, if you like. Serve the rib-eyes whole or slice them and arrange on plates. Serve immediately, with the corn ragoût on top or alongside.

Banh Mi Burger

You can substitute half of the carrots with daikon radish for an even more authentic flavor. To speed up the process you can buy already julienned carrots in the produce section of your supermarket.

• 1 large carrot, peeled and cut into 1/8-inch thick matchsticks (about 1-1/2 cup)
• Kosher salt
• 3 Tbs. granulated sugar
• 1/4 cup white vinegar
• 1 lb. ground pork
• 1-1/2 Tbs. chili garlic sauce
• 1/2 Tbs. fish sauce
• 1/2 Tbs. fresh lime juice
• Canola or vegetable oil for brushing
• 4 crusty rolls, such as French baguettes, split
• 1/4 medium English cucumber, cut into 16-1/8-inch slices
• 1 medium jalapeño, cut into 16 thin slices
• 1/2 cup loosely packed cilantro leaves
• 4 thin slices of ham
• Mayonnaise

Put the carrots in a medium bowl and sprinkle with 1-1/2 tsp. of the sugar and 1/2 tsp. of salt. Using your hands, toss the carrots in the salt and sugar to begin expelling the water from them, about 3 minutes. They will soften and liquid will begin to pool in the bottom of the bowl. The carrots are ready when they can bend easily without snapping in half and they have lost about a third of their volume. Drain in a colander and rinse under cold water. Gently press down on the carrots to push out any additional water.

In the same bowl, combine 2 Tbs. of the sugar, the vinegar, and 1/4 cup of lukewarm water and stir to dissolve the sugar. Add the carrots to the pickling liquid (the liquid should be covering the carrots) and let sit for about 20 minutes.

Meanwhile, combine the pork, chili garlic sauce, fish sauce, lime juice, and the remaining 1-1/2 tsp. sugar. Shape into four 4-inch wide, 1/2-inch-thick patties and let sit at room temperature for 15 minutes.

Prepare a gas or charcoal grill or a grill pan at medium-high heat. Brush and oil the grates.

Make a thumbprint in the center of each of the burgers and then place on the grill. Grill the first side until grill marks form, about 4 minutes. Flip and continue to cook until an instant-read thermometer reads 145°F, about 3 minutes more.

Remove the burgers from the grill and let rest on a plate. Place the buns on the grill and toast until grill marks form on both sides, about 1 minute per side.

Spread a small amount of mayonnaise on the upper and lower halves of the buns. Lay a burger on the lower bun and top with a quarter of the carrot pickle, 4 cucumber slices, 4 jalapeño slices, a few cilantro leaves, a slice of ham, and the top half of the bun. Repeat with the other 3 burgers and serve.

Salmon Brochettes with Sliced Fennel Vinaigrette

An arugula and red onion salad would make a nice complement to these brochettes. The vinaigrette can double as a salad dressing.

For the fennel vinaigrette:

• 1 clove garlic, peeled
• 2 anchovy fillets
• 1 Tbs. capers, rinsed
• 1 tsp. grainy mustard
• 2 shallots, thinly sliced
• 1/4 medium bulb fresh fennel, outer leaves removed, cored, and thinly sliced crosswise
• 1/2 tsp. fresh thyme
• 1/2 tsp. crushed fennel seeds
• 1/4 tsp. crushed red pepper flakes
• 1/3 cup fresh lemon juice; more as needed
• 1 cup extra-virgin olive oil
• Kosher salt and freshly ground black pepper

For the brochettes:

• One 4-lb. fresh skin-on salmon fillet
• Kosher salt
• Olive oil for brushing

Make the vinaigrette:

Mince together the garlic, anchovies, and capers. Transfer to a bowl and add the mustard, shallots, fennel, thyme, fennel seeds, red pepper flakes, and lemon juice. Stir briefly. Mix in the olive oil with a fork. Season with salt and pepper. Taste the vinaigrette; it should be slightly acidic, so add more lemon juice if necessary. Let stand for at least 1 hour so the fennel softens and the flavors mingle.

Make the brochettes:

Heat a gas grill to medium high or prepare a medium hot charcoal fire. Cut the salmon crosswise into 1-inch-wide strips, 3 to 4 oz. each. Thread the skewers through the salmon strips: starting at the tapered end, carefully pierce the flesh, pushing the skewer all the way through to the fat end until the point pokes through.

When the grill is just on the hot side of medium (you should be able to hold your hand just above the grate for 2 seconds), use tongs to clean the grate with a lightly oiled paper towel.

Season the salmon lightly with salt and brush lightly with olive oil. Put the brochettes on the grill, skin side down, keeping the exposed skewer ends away from the fire if using bamboo. 

The salmon will cook quickly but not always at the same rate. Cook until the skin is crisp and it “releases” from the grill, 2 to 3 minutes. Turn the brochettes with tongs or a spatula and cook another 1 minute. If necessary, turn again and cook another 1 minute. The salmon is done when the flesh feels firm and almost begins to flake apart. Put the brochettes on a platter and drizzle immediately with the vinaigrette.

Lamb and Goat Cheese Burgers with Roasted Red Pepper Relish

There’s a double dose of fresh goat cheese here—as little pockets of flavor inside the burgers and as a creamy spread on the buns. The egg and breadcrumbs in the burgers help keep them moist.

• 4 oz. jarred roasted red peppers, drained, patted dry, and coarsely chopped (about 1/2 cup)
• 8 pitted Kalamata olives
• 1 medium clove garlic, chopped
• 1 Tbs. chopped fresh flat-leaf parsley
• 2 tsp. extra-virgin olive oil
• 8 oz. fresh goat cheese, at room temperature
• 1 tsp. finely chopped fresh mint
• 1/2 tsp. finely grated lemon zest
• 1 lb. ground lamb
• 1/4 cup finely chopped sweet onion
• 1 large egg, beaten
• 2 Tbs. coarse fresh breadcrumbs
• 1 tsp. finely chopped fresh rosemary
• Kosher salt and freshly ground black pepper
• Vegetable oil, for the pan
• 4 onion rolls, split and toasted
• 4 medium butter lettuce leaves

In a food processor, pulse the red peppers, olives, garlic, parsley, and olive oil into a coarse paste, 15 to 20 one-second pulses. Set aside.

Combine the goat cheese, mint, and lemon zest in a large bowl. Transfer about one-quarter of the mixture to a small bowl and set aside at room temperature. Refrigerate the goat cheese mixture left in the large bowl until firm, 10 to 15 minutes.

Add the lamb, onion, egg, breadcrumbs, rosemary, 1/2 tsp. salt, and 1/2 tsp. pepper to the chilled goat cheese mixture and mix by hand until well combined there should be some small pieces of goat cheese visible. Shape into four 4-inch patties and transfer to a plate. Press 3 fingers down into the middle of each patty to create a shallow indentation, loosely cover with plastic wrap, and refrigerate until cold, at least 20 minutes and up to 3 hours.

Heat a grill pan over medium-high heat or prepare a medium-high (400°F) gas or charcoal grill fire. Lightly oil the pan (or grill grates) and then cook the burgers, flipping once, until done to your liking, about 7 minutes total for medium (135°F to 140°F).

Spread the remaining goat cheese mixture on one cut side of each roll and then assemble the burgers on the rolls with the lettuce and red pepper relish.

Sirloin Tacos

Serve these with roasted tomato salsa, as well as chopped lettuce, cilantro sprigs, sour cream, and your other favorite taco condiments.

• 1 Tbs. kosher salt
• 1 tsp. Hungarian paprika
• 1 tsp. dried granulated garlic
• 1 tsp. coarsely ground black pepper
• 1 tsp. dried thyme
• 2 lb. sirloin steak, about 1 inch thick
• 12 to 16 small (5-1/2- or 6-inch) flour or corn tortillas, warmed
• Roasted Tomato Salsa  

In a small bowl, combine the salt, paprika, garlic, pepper, and thyme; blend well. Sprinkle both sides of the steak with the dry rub and then rub it in. Let the meat sit for half an hour at room temperature.

To cook on a charcoal grill, light the charcoal (preferably hardwood) in a chimney starter. Pour the hot coals into the grill so that the coals are banked to one side. Put the grill grate on the grill. When the coals are coated in gray ash and you can hold your hand 1 to 2 inches above the grate for 2 seconds, set the meat directly above the coals to sear it until dark grill marks form, about 3 minutes per side. Or, heat one area of a gas grill on high and another on low. Set the meat on the grates on the high side and sear it until dark grill marks form, about 3 minutes per side.

When the steak is nicely marked by the hot grill on both sides, move the meat away from the coals (or to the cooler side of a gas grill) and cover the grill so it can cook indirectly. Remove the steak from the grill when it's slightly firm to the touch and registers 130° to 135°F on an instant-read thermometer for medium rare (about another 5 to 8 minutes), or 140° to 145°F for medium.

Let the steak rest on a cutting board for at least 5 minutes before carving. To serve, trim the fat from the steak and slice the meat on the diagonal into thin strips. Serve with warm tortillas and roasted tomato salsa and let your guests assemble their own tacos.

Turkey-Chorizo Burgers with Guacamole

Adding chorizo to ground turkey boosts its flavor and makes these burgers juicier. Don’t use cured Spanish-style chorizo, though; instead, use the fresh Mexican-style sausage (learn more about the difference).

• 1/2 lb. fresh pork chorizo, casings removed
• 1 lb. ground turkey
• Kosher salt
• Olive oil, for the grill
• 1 medium ripe avocado, seeded and peeled
• 2 tsp. cider vinegar
• 1/2 tsp. ground cumin
• 2 or 3 dashes hot pepper sauce, such as Tabasco
• 4 rolls, split and toasted
• 1 medium ripe tomato, sliced

Prepare a medium (375°F) gas or charcoal grill fire.

Over a large bowl, break up the chorizo into small pieces. Add the turkey and 1/2 tsp. salt and mix well with your hands. Form into four 1/2-inch-thick patties. Press the center of each patty with 3 fingers to make an indentation to help it keep its shape during cooking.

Oil the grill grates and grill the burgers, covered, turning once, until an instant-read thermometer inserted in the center of a burger registers 165°F, about 10 minutes.

Meanwhile, in a small bowl, mash the avocado, vinegar, cumin, hot sauce, and 1/2 tsp. salt until fairly smooth.

Spread the guacamole over the bottom of each roll, top with a burger, tomato slices, and the top of the roll and serve.

Grilled Watermelon Salad

Whoever thought of grilling watermelon? We did!  It’s unexpected and a real summertime crowd-pleaser.

• 1 small red or yellow watermelon (3 to 4 pounds), preferably seedless and not too ripe
• 1/4 cup extra-virgin olive oil, plus extra for brushing the melon
• 3 tablespoons fresh lime juice (about 2 limes)
• Juice of 1 large navel orange
• Pinch of sea or kosher salt, or more to taste
• Pinch of cayenne pepper; or more to taste
• 1/4 cup chopped fresh mint
• 1/2 cup crumbled feta cheese (optional)

Preheat a gas grill or build a charcoal fire for direct grilling.

Cut the watermelon in half lengthwise, then cut each half in half. Cut these quarters into 2-inch-thick slices. Brush the slices lightly with olive oil and set aside until ready to grill.

Combine lime and orange juices. Taste; if it is too tart, add more orange juice. It should taste like a “sour” orange. Add the salt and cayenne and whisk continually while adding the oil in a thin stream. Whisk until thickened (emulsified). Taste and adjust the oil and salt to your liking. Add the mint and set aside.

Just before serving, place the oiled watermelon slices on a very clean cooking grate directly over the heat source. Grill until marked and just warmed through but still crunchy, 2 to 3 minutes per side. Let cool.

Cut off the rinds and discard. Cut the watermelon into chunks and place in a serving bowl. Pour the dressing over the top and toss gently. Top with the feta, if desired,  and sprinkle with another pinch of cayenne.