With some guidance from Martha, grilling may no longer be reserved just for the weekend. Here, the celebrity homemaker makes grilled variations of old favorites, offering her recipes for marinated hanger steak, spatchcocked chicken and a potato and green bean salad.
Recipe: Grilled marinated hanger steak (on this page) Recipe: Grilled spatchcocked chicken (on this page)
Recipe: Potato and green bean salad (on this page)Simmer green beans in salted water until barely tenderand bright green, 2 to 3 minutes.Remove with a slotted spoonor wire-mesh skimmer, and transferto a bowl of ice water. Drain,and pat dry. Add peeled small potatoes to the same pot of salted water, and simmer until tender, about 12 minutes. Drain potatoes, and halve them. Whisk together extra-virgin olive oil, lemon juice, whole-grain mustard and chopped thyme leaves in a large bowl. Add potatoes, beans and red onion. Gently toss. Season with coarse salt.
Makes 4 servings
Combine oil, vinegar, garlic and pepper in a large shallow dish. Add steak, turning to coat. Refrigerate at least 6 hours and up to 8, turning once if possible. Remove steak from marinade, and discard marinade.
Let steak stand at room temperature 30 minutes. Season very generously with salt and pepper.
Heat grill to medium-high. Grill steak, uncovered, rotating frequently, until internal temperature reaches 125 degrees for medium-rare or 130 degrees for medium, about 12 minutes total. Transfer steak to a cutting board, and let rest 5 minutes. Slice steak on the diagonal.
Makes 4 to 6 servings
Purée onion, garlic, herbs, oil and zest in a food processor.
Rub some purée under skin of chicken breast. Rub remaining purée over rest of bird. Refrigerate at least 6 hours and up to 8 hours. Let stand at room temperature 30 minutes. Wipe off most of rub; season with salt and pepper.
Heat grill to medium-high, or set up for indirect heat. Grill chicken, breast side down, covered with vent open, until nicely charred, 10 to 15 minutes. Flip; cook 30 minutes more. Flip again; grill until internal temperature reaches 165 degrees in thickest part of breast, 5 minutes more. Let rest 10 minutes.
To spatchcock a chicken, cut along each side of the backbone with shears. Remove the backbone, and reserve it for stock (it can be frozen up to three months). Turn the bird breast side up; flatten it with your palm.
If your grill is big enough, double the recipe. Leftovers are delicious cold over salad.
Makes 4 servings
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