I’m lucky to live in San Diego where I grill a few nights a week all year round. There are so many things I love about grilling but mostly it’s about less mess in my kitchen and delicious leftovers.
I always make extra steak or chicken and thinly slice it the next day to add to salads. I also grill up a variety of vegetables that can be used during the week. I like to use the leftovers at breakfast in a frittata or scrambled into eggs.
This is my Go To preparation for grilled meat when I’m too tired to cook something fancy or scrounge around the Internet for recipe ideas. It has great flavor without being overpowering so it pairs well with a lot of side dishes.
Ingredients for the Marinade:
● 1½ to 2 pounds of chicken breast or steak (such as sirloin or flank)
● 2 tablespoons olive oil
● 2 tablespoons balsamic vinegar
● McCormick’s Montreal Steak seasoning (if you don’t have the seasoning blend salt, pepper and garlic powder works too)
● 2 sprigs fresh rosemary stripped from stem or 1 tablespoon dried rosemary
Coat the chicken/steak with oil, vinegar, seasonings, and rosemary.
Marinate in the refrigerator for 2-10 hours.
For tougher cuts like flank steak, I coat the meat in the morning and let sit all day. The marinade tenderizes the meat.
I pull the chicken/steak out of the refrigerator and let it come to room temperature on the counter for twenty minutes to an hour before grilling. This allows more even cooking since the center is no longer ice cold.
Once you take the meat off the grill let it rest before slicing into it. When you immediately cut into a chicken or steak, all the juices run out leaving the meat dry. If you let the meat sit for a few minutes tented under a piece of foil, the juices will be reabsorbed into the meat keeping it moist. A puddle of juice on your carving board is a sign you didn’t let the meat rest long enough.
I rest individual steaks and chicken breasts 5 minutes before eating. I’ll let a larger cut like a flank steak rest for 10 minutes.