Cooking Recipes Articel

While nearly everyone in America grills
not everyone is comfortable barbecuing more than the basics. Here's an approach to grilling you can "steak" your reputation on:

Neighborhood grocery stores can help make the outdoor cooking experience easier by providing everything a griller needs under one roof. The Great Grilling program at Safeway features recipes
tools and high-quality ingredients for families that want to create delicious meals on the grill
and their Rancher's Reserve beef is guaranteed tender. The recipes were developed in the test kitchens of Sunset magazine to make it easier for shoppers to grill up a meal on the spur of the moment.

Whether using a charcoal or gas grill
having the right accessories on hand makes for easy and safe grilling-and even easier cleanup. A wide spatula
extra-long tongs
a long-handled brush and a spray bottle with water are the foundation for a great griller's tool kit.

Direct-heat grilling is best for thin cuts of meat that cook quickly. It gets them nicely browned on the outside in the short time they take to get done in the middle. Here's a surefire recipe using direct-heat grilling:


Flank Steak with Green Olive-Jalape๑o Tapenade


A Mediterranean-inspired tapenade is a flavorful addition to this tender flank steak.

Prep time: About 20 minutes

Grill time: 13 to 17 minutes
plus 5 minutes to rest off the grill

Makes: 4 servings


1 jar (4.5 oz.) Safeway Select Stuffed Jalape๑o Olives
drained

2 garlic cloves
peeled

1 cup coarsely chopped Italian parsley

2 tablespoons fresh rosemary leaves

1 tablespoon grated lemon peel

1/4 cup Safeway Select Verdi Olive Oil

1 Rancher's Reserve Flank Steak (about 11/2 lb.)


1. Prepare barbecue grill and preheat for direct-heat cooking. For charcoal grill
before you put the grill over the hot coals
brush it with a medium coat of oil; for gas grill
when hot
brush grill with a medium coat of oil.

2. Rinse olives and drain well. Combine olives
garlic
parsley
rosemary
lemon peel and oil in a food processor and pulse until mixture forms a fine paste. Set aside 1/2 cup of the tapenade mixture for seasoning meat; reserve remainder for serving or another use.

3. Rinse flank steak and pat dry. With the tip of a sharp knife
make shallow diagonal cuts about 1 inch apart over one side of steak
then make cuts perpendicular to the first to create a diamond pattern. Repeat on other side of steak.

4. Spread 1/2 cup of the olive mixture on both sides of steak to coat evenly.

5. Lay steak on oiled grill over a solid bed of hot coals or high heat on a gas grill. Keep charcoal grill uncovered; close lid on gas grill. Cook steak until browned on the bottom (lift edge with tongs to check)
8
to 10 minutes. With tongs or a wide spatula
turn steak and continue to cook until done as desired
about 2 minutes longer for rare (red in center; cut to test) or 4 minutes longer for medium-rare (pink in center).

6. Transfer steak to a clean platter or rimmed carving board and let rest about 5 minutes
then cut in thin
slanting slices across the grain to serve. Offer remaining tapenade to add to the meat to taste.

Beverage suggestions: A spicy
plummy zinfandel; a hoppy
English-style pale ale; or peppermint iced tea.

Tools: Grater (for peel)
strainer or colander
measuring cups and spoons
food processor
paper towels
sharp knife
spatula for spreading
heatproof brush for oiling grill
tongs or wide spatula
platter or rimmed carving board.