With grilling, you use a direct flame, cooking quickly. When you BBQ, you use an indirect or low flame, cooking very slowly. And of course, there are different types of grills. The two most common are charcoal and gas grills. I use gas, but I’ll look for recipes for both methods. For a pig roast, an open flame or pit is the way to go, but I’ll stick with grilling or BBQ recipes for now.
Oh, and enjoy!
- 1 pound flank steak
- Kosher salt and pepper
- 1 medium eggplant, cut into 1/2-inch rounds
- 2 bell peppers (any color), quartered
- 6 tablespoons extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 clove garlic, chopped
- 1/2 cup fresh flat-leaf parsley, chopped
Heat grill to medium-high heat. Season the steak with 1/2 teaspoon salt and 1/2 teaspoon pepper. Grill to the desired doneness, 4 to 5 minutes per side for medium-rare. Transfer to a cutting board and let rest 5 minutes before slicing.
Meanwhile, brush both sides of the eggplant and peppers with 3 tablespoons of the oil. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill until tender, 4 to 5 minutes per side.
In a small bowl, combine the remaining oil, vinegar, garlic, and parsley. Divide the steak and vegetables among individual plates. Spoon the sauce over the vegetables or serve on the side.