Photos by Peter Bagi
Grilling in the summertime is all about spending time outdoors with friends and family — and of course preparing some exceptional food. Taking a break from traditional burgers, hot dogs, and steaks, we asked NYC chef Will Horowitz of NYC's Duck Eatery and Harry and Ida's to pair three of his favorite recipes with three types of flavored charcoal briquets from Kingsford.
5-7 Pounds of skirt steak
1 ¼ Cup soy sauce
½ Cup fresh garlic, chopped
2 Fresh lemons
1 Cured Meyer lemon
4 Ounces quality white anchovies in oil, roughly chopped
1 Cup fresh mint, chopped
2 Tablespoons harissa
2 Cups olive oil
2 Tablespoons kosher salt
Place skirt steaks in a mixing bowl and pour over one cup of soy sauce, a half-cup of olive oil and a quarter-cup of garlic. Mix with hands and allow to marinate for one to three hours.
Take the brined Meyer lemon and remove skin from pith and flesh. Squeeze flesh into mixing bowl and the then discard, saving only the juice. Then take skin, removed of all white pith, and mince finely.
Add harissa, garlic, anchovies, and mint into the mixing bowl containing the Meyer lemon juice and lightly whisk.
Next add zest and juice of fresh lemons along with a quarter cup of soy sauce and a half cup of olive oil. Sprinkle with salt to taste.
Heat up Kingsford® Charcoal with Mesquite in fire starter until red hot. Place evenly in grill. Close top and allow to get as hot as possible.
Next remove the steaks from marinade. For increased grilling texture, cut the steaks bear claw style, to add more surface area for caramelization. It is important this steak caramelizes as much as possible while staying rare in the middle. Lightly salt steaks before placing on grill.
Dampening towel in oil, grease grill grates and place steaks evenly spread out over the hot grill. Flip them once adequately charred, no longer than 5-6 minutes on each side.
Take off grill and allow to rest for 10-15 minutes. Pour a generous amount of sauce over to eat.