The Cook's Illustrated Cookbook (229 page)

WHY THIS RECIPE WORKS

To get grilled filets mignons with a great crust and juicy interior, a very hot fire was essential, but the thick steaks cooked over consistently high heat burned. Instead, we turned to a two-level fire (by building two heat zones on the grill). We seared the steaks first over high heat, then finished cooking them through on the cooler side. Rubbing the steaks with olive oil before grilling improved browning and added flavor. To add a little richness to the steaks, we made two compound butters, one with smoked paprika and roasted red peppers, the other with lemon, parsley, and garlic—perfect for melting down the sides of the still-warm steaks.

SERVES 4

We suggest serving the steaks with one of our flavored butters (recipes follow).

1A. FOR A CHARCOAL GRILL:
Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour two-thirds evenly over grill, then pour remaining coals over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.

1B. FOR A GAS GRILL:
Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high.

2.
Meanwhile, pat steaks dry with paper towels and lightly rub with oil. Season steaks with salt and pepper.

3.
Clean and oil cooking grate. Place steaks on grill (hotter side if using charcoal) and cook (covered if using gas) until well browned on both sides, 4 to 6 minutes, flipping halfway through cooking. Move steaks to cooler side of grill (if using charcoal) or turn all burners to medium (if using gas) and continue to cook (covered if using gas), until meat registers 115 to 120 degrees (for rare) or 120 to 125 degrees (for medium-rare), 5 to 9 minutes longer.

4.
Transfer steaks to serving platter, tent loosely with aluminum foil, and let rest for 10 minutes before serving.

MAKES
¹⁄
₄
CUP, ENOUGH FOR 1 RECIPE
GRILLED FILETS MIGNONS

Combine all ingredients in bowl and mix until smooth. While steaks are resting, spoon 1 tablespoon of butter on each one.

MAKES
¹⁄
₄
CUP, ENOUGH FOR 1 RECIPE
GRILLED FILETS MIGNONS

Combine all ingredients in bowl and mix until smooth. While steaks are resting, spoon 1 tablespoon of butter on each one.

A peppery extra-virgin olive oil is ideal here.

Just before serving, drizzle each steak with 2 teaspoons extra-virgin olive oil. Serve with lemon wedges.

WHY THIS RECIPE WORKS

Inexpensive steaks are often labeled “London broil,” a generic term butchers use to sell large, cheap steaks that might be otherwise be ignored—they can be tough and liver-y. When developing our recipe, we gave the steaks a salt rubdown, which brought out the beefy flavors and masked the liver-y ones. We then wrapped the beef tightly in plastic wrap and submerged it in warm water for the last hour of salting, which raised the temperature of the meat and so shortened the cooking time, giving the fatty acids in the meat less time to break down into off-tasting compounds. Slicing the meat diagonally into ultra-thin slices dramatically diminished chewiness for a tender grilled steak with a charred crust and beefy flavor.

SERVES 4 TO 6

While top round can be substituted for the bottom round in this recipe, it is harder to get an even sear on its less uniform surface. If desired, serve with Sweet and Smoky Grilled Tomato Salsa (recipe follows) or
Chimichurri Sauce
. We do not recommend cooking London broil beyond medium-rare.

1.
Sprinkle both sides of steak evenly with salt; wrap tightly with plastic wrap, and refrigerate for at least 3 hours or up to 24 hours.

2.
Fill large pot or bucket with 1 gallon warm water (about 100 degrees). Place wrapped steak in zipper-lock plastic bag, squeeze out excess air, and seal bag tightly. Place steak in water, covering with plate or bowl to keep bag submerged. Set aside for 1 hour.

3A. FOR A CHARCOAL GRILL:
Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.

3B. FOR A GAS GRILL:
Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high.

4.
Clean and oil cooking grate. Remove steak from water and unwrap. Brush both sides with oil (salt will have dissolved) and season with pepper.

5.
Place steak on grill (on hot side if using charcoal) and cook, flipping steak every minute, until dark brown crust forms on both sides, 8 to 12 minutes. Move steak to cooler side of grill (if using charcoal) or turn all burners to medium (if using gas). Cover and continue to cook until meat registers 115 to 120 degrees (for rare) or 120 to 125 degrees (for medium-rare), 6 to 12 minutes longer, flipping steak halfway through cooking.

6.
Transfer steak to carving board, tent loosely with aluminum foil, and let rest for 10 minutes. Holding knife at 45-degree angle to meat, slice very thin, then serve.

MAKES ABOUT 3 CUPS

Sugar and lime juice should be added at the end to taste, depending on the ripeness of the tomatoes. To make this salsa spicier, add the chile seeds. The salsa can be refrigerated in an airtight container for up to 2 days; bring back to room temperature before serving. Wood chunks are not recommended for this recipe.

1.
Using large piece of heavy-duty aluminum foil, wrap soaked chips in foil packet and cut several vent holes in top.

2A. FOR A CHARCOAL GRILL:
Open bottom vent halfway. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent halfway. Heat grill until hot, about 5 minutes.

2B. FOR A GAS GRILL:
Turn all burners to high, cover, and heat grill until hot, about 15 minutes.

3.
Toss tomatoes, jalapeños, and vegetable oil together in bowl. Place tomatoes cut side down on grill (hot side if using charcoal), cover, and cook until evenly charred on both sides and juices bubble, 8 to 12 minutes, flipping halfway through cooking.

4.
Meanwhile, cook jalapeños (hot side if using charcoal) until skins are blackened on all sides, 8 to 10 minutes, turning as needed.

5.
Transfer tomatoes and jalapeños to baking dish. If using charcoal, remove cooking grate and place wood chip packet on coals; set cooking grate in place. If using gas, place wood chip packet over primary burner; leave primary burner on high and turn other burner(s) to medium-low.

6.
Place tomatoes and jalapeños on cool side of grill, cover (position lid vent over tomatoes if using charcoal), and cook for 2 minutes. Transfer tomatoes and jalapeños to cutting board and let sit until cool enough to handle.

7.
Stem, peel, seed, and finely chop jalapeños. Pulse tomatoes in food processor until broken down but still chunky, about 6 pulses. Transfer tomatoes to bowl and stir in jalapeños, onion, cilantro, olive oil, 1 teaspoon salt, and ¹⁄
₄
teaspoon pepper. Season with lime juice, sugar, salt, and pepper to taste. Let sit for 10 minutes before serving.

WHY THIS RECIPE WORKS

While skirt steak is the traditional choice for the meat component of fajitas, it isn’t readily available, so we chose widely available and reasonably priced flank steak for our recipe. For flavor, we tried a variety of marinades and rubs, but simplicity won out. A little salt, pepper, and a sprinkle of fresh lime juice gave the meat the best flavor. Perfecting our grilled beef fajitas was also a matter of timing: While the steak rested, we had ample time to grill the onions and peppers—after cutting them large enough so they couldn’t fall through the grate. To complete the dish, we toasted the tortillas over the dying fire.