I grew up in an apartment in the Bronx and then Queens. In between those two boroughs came a short stint on Long Island. After a year my dad found he preferred playing golf on a lawn a lot more than mowing one! I remember my mother grilling almost every night during that brief period; she loved that it meant no pots to wash. She also grew up in an apartment so her grilling repertoire was not that broad – we ate a lot of grilled chicken that year!One of the highlights for me moving to the suburbs, as an adult, was purchasing our shiny new Weber grill. We came from a 1-BDRM in Brooklyn with a 2-burner stove and no oven - to say we were novices when our grill showed up was an understatement.The delivery guy had to show us three times how to turn it on – I remember him talking slowly so we could follow along. After our “lesson” he assured us we would be fine, wished us luck, got in his truck and drove away… However, I guess we missed part of the instructions… How would we know when you ignite a gas grill the cover should be OPEN?!To date we have managed not to set the house ablaze… And thanks to Bobby Flay and his plethora of grilling shows I have mastered most of the basics. Now we just have to figure out how to take care of the $#%^ lawn!
Thai Skirt Steak & Corn on the CobIngredients 1/4 cup fresh cilantro, chopped
1 Tbsp sugar
1 Tbsp fresh ginger, grated
1 Tbsp garlic, minced (2-3 cloves)
1 Tbsp fish sauce
1 Tbsp soy sauce
1 1/2 pound skirt steak, cut into 4” pieces4 ears corn, silk and husk removed
Olive oil for brushing
Salt & PepperDirectionsCombine cilantro, sugar, ginger, garlic, fish sauce, soy sauce in a large zip lock bag. Add skirt steak, seal bag, and make sure steak is well coated. Refrigerate and marinade for one hour – ideally let marinade overnight.
Soak corn in large bowl of cold water for about 10 minutes.Preheat grill to medium-high. Remove corn from water and shake of excess. Brush the corn with olive oil and season with salt & pepper. Place corn on grill and turn frequently until kernels are tender and slightly charred, about 15 minutes. Remove from grill and set aside.
Let steak come to room temperature. Crank grill up to high heat. Place steak on grill and brush with reserved marinade. Grill on each side until well charred, about 5-6 minutes, for medium-rare.
Remove steak from grill; cover with foil. Let stand for 5 minutes; cut across the grain into thin slices.
And the VERDICT is:
Matthew (age 5): “Really really really yummy, why do we need to save any for Daddy?”
Liam (age 4): “I like the steak so badly"
Dylan (age 4): “This corn tastes like fish. I can’t even bite it!”
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