Grilling Three Ways

Michael Symon
Servings: 4
2+ hr

A masterclass in grilling!

  • Ingredients
  • step-by-step directions
Grilled Dry Rubbed Steaks:
  • 1 tablespoon Kosher salt
  • 1 tablespoon dark brown sugar
  • 2 teaspoons chipotle powder
  • 1 teaspoon paprika
  • 1 teaspoon ground coriander
  • 1 teaspoon freshly ground pepper
  • 4 (14-ounce) strip steaks or rib-eye steaks
  • 2 tablespoons olive oil
Easy Grilled Vegetables:
  • 2 medium zucchinis (quartered lengthwise and left in planks, seeds removed)
  • 2 summer squash (quartered lengthwise and left in planks, seeds removed)
  • 2 heirloom tomatoes (cut into wedges)
  • olive oil (TK-Katie did not specify amount)
  • Kosher salt (to taste)
  • freshly ground pepper (to taste)
Grilled Fluke:
  • 4 cedar planks (soaked in water for at least 30 minutes)
  • 4 (6-ounce) fluke filets (skinless)
  • 4 sprigs dill
  • 1 lemon (thinly sliced)
  • 2 tablespoons olive oil
  • Kosher salt (to taste)
  • freshly ground pepper (to taste)
  • Grilled Dry-Rubbed Steak: In a small bowl, add the salt, brown sugar, chipotle powder, paprika, ground coriander, and freshly ground pepper. Whisk to combine and set aside.
  • On a clean workspace, season steaks liberally with seasoning mixture, transfer to refrigerator and allow to sit overnight. Remove from the refrigerator 30 minutes prior to cooking and allow to come to room temperature.
  • Preheat a grill or grill pan to medium-high heat. Drizzle the steaks with olive oil and transfer to grill. Allow them to cook on one side without moving, until a golden brown crust has formed, about 4-5 minutes for medium-rare.
  • Flip and continue to cook until desired doneness has been reached. Remove from grill and transfer to a plate to rest for about 10 minutes. Serve.
  • For the Easy Grilled Vegetables: Preheat a grill to medium-high heat.
  • In a large bowl, add zucchinis, summer squash, tomatoes and olive oil. Toss to combine and season with salt and pepper. Transfer vegetables to a roasting rack and place directly on grill grate. Cook until vegetables are charred and tender, about 7-8 minutes.
  • For the Grilled Fluke: Preheat a grill to medium-high heat.
  • On a clean workspace, drizzle the fluke with olive oil and then season with salt and pepper. On a soaked and drained cedar plank, add a filet and top with a dill sprig and two lemon slices to cover. Repeat with remaining fish. Transfer to grill and cover with lid. Cook until fish is opaque and flakey, about 8-10 minutes.
  • Tip: Make a large batch of the rub and store in an airtight container for up to 6 months!
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