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Five Easy Grilling Recipes, with Video
Steak, veggies, oysters, and clams on the grill
by Annie B. Copps
Annie B. Copps, Yankee food editor, demonstrated these basic recipes on her visit to the Today show last summer.
Watch Annie's Today show video: Grilling
Simple Steak
Meat Recipes
Yield: Serves 4
- Vegetable oil
- 4 sirloin steaks
- Kosher or sea salt and freshly ground black pepper
Heat grill to medium high. Lightly oil the grates and then let them heat up.
Season steaks on both sides with salt and pepper. Place steaks on grill and let cook about 3 minutes per side (for rare).
Grill temperatures vary, but in general, a 1-inch thick steak will take about 3 minutes per side for rare (140 degrees). Add about 1 minute per side per half inch of steak and another minute per side for desired doneness (rare, medium rare, medium, medium well, and well).
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Hobo Packs
Vegetables Recipes
Yield: 1 per person
Combine your favorite vegetables and herbs (fennel, celery, carrots, thyme, rosemary) -- this recipe is very forgiving.
- 1 red pepper, cored and seeds removed, cut into 1/2-inch slices
- 1 yellow pepper, cored and seeds removed, cut into 1/2-inch slices
- 2 yellow potatoes, cut into 1/4 inch thick rounds
- 1 onion, thinly sliced
- 3 to 4 sprigs fresh thyme
- About 3 tablespoons olive oil
- Kosher or sea salt and freshly ground black pepper
Place ingredients in a bowl and toss well to combine.
Stack two sheets of aluminum foil (about 18 inches long) on top of each other. Make a mound of vegetables in the center (about half). Fold in the edges of aluminum and seal well.
Place packs, seam side up, directly on top of the hot coals. Cook about 30 minutes. Remove from coals and carefully open. Serve warm.
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Grilled Vegetables
Vegetables Recipes
- Portobello mushrooms, stem removed
- Asparagus, trimmed of woody ends
- Zucchini, sliced lengthwise
- Scallions, trimmed of wilted parts
- Red onions, cut into quarters, root attached
- Sweet potatoes, cut lengthwise
Drizzle with olive oil, salt, and pepper; toss well to coat.
Heat grill to medium high. Place vegetables directly on grates and cook 4 to 5 minutes per side (depending on the vegetable -- potatoes will take longer).
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Grilled Oysters
Fish and Seafood Recipes
- 2 dozen cold water oysters, well scrubbed
- 1 stick unsalted butter, room temperature
- 2 cloves garlic, minced
- 3 tablespoons minced chives or scallions
- 1 tablespoon minced jalapeno pepper
- 2 tablespoons minced fresh cilantro
In a small bowl combine ingredients, excluding oysters, mashing them with a fork. Lay a sheet of plastic wrap, place butter mixture in the center and form into a small log. Seal well and refrigerate at least 1 hour (or freeze up to month).
Heat grill to medium high. Place oysters on grate, cup side down. (Oyster shells have one flat side, one cupped side.) Grill 3 to 4 minutes. Remove with tongs and place onto a folded kitchen towel. With an oyster knife, remove and discard top shell (be careful not to lose the liquid inside).
Separate oyster from bottom shell, but do not remove. Place about 1 teaspoon of butter mixture on top of each oyster. Place oysters back on grill grateand cook 2 to 3 minutes more -- the edges of the oysters will start to curl when they are ready. Remove from grill and serve immediately.
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Grilled Clams
Fish and Seafood Recipes
- 2 dozen littleneck clams, well scrubbed
Heat grill to medium high. Place clams directly on grate or in a grill basket on grate. Cook until clams open, about 4 minutes. Remove from grill and place in a bowl. Add about 3 tablespoons of butter and toss to coat. Serve with grilled bread.
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