Nothing says summertime like a backyard BBQ. From the first sizzle of a perfectly seasoned steak on the grill, everyone enjoys one of the most revered of summer pastimes. Chef Jason Giles, Executive Chef at the Portola Hotel & Spa and the brains behind the menus for Jacks Restaurant & Lounge and Peter B’s Brewpub, loves backyard BBQ’s and has graciously shared his favorite summertime recipe with Central Coast Living.
All great recipes share one core aspect, which is the quality of ingredients. According to Chef Giles, meats that are a bit higher in fat will cook better on the grill because the marbling in the meat keeps it moist and full of flavor, he personally recommends the following cuts:
- New York Strip Loin
- Skirt Steak
- Tri Tip
- Flank Steak
Chef Giles has a few tips that he always follows when preparing the meat. He recommends that the meat be seasoned/marinated for a few hours before cooking to allow it to soak up the flavor of the marinade. For a little extra zip and pizzazz, try his famous Season Salt:
- ½ cup Kosher Flake Salt
- 3 Tbsp. Ground Black Pepper
- 3 Tbsp. Smoked Paprika
- 1Tbsp. Garlic Powder
- 1Tbsp. Onion Powder
- 1 tsp. Cumin
- 1 tsp. Coriander
- 1 tsp. Cayenne Pepper
This seasoning is great for beef, chicken or pork. Once the ingredients are mixed together, they need to be stored in a clean, dry glass jar.
Now that the seasoning is taken care of, it is important to focus on the best way to grill the meat. Make sure that the grill is nice and hot – if it is too cold, the meat will just steam. When the grill is warmed up pull the meat out of the refrigerator and let it start to come up to room temperature to ensure an even cooking time. Always be prepared to season the meat with salt and pepper, even if the marinade has a ton of flavor the meat will most likely benefit from a sprinkle of salt and a dash of pepper. Once the grill is nice and hot, cook the meat to about 10-15 degrees below how it is usually grilled and let it rest for 15-20 minutes after cooking.
When the perfect steak is cooked, Chef Giles recommends adding the popular Argentinean sauce, Chimichurri as a side condiment:
- 1 bunch fresh flat leaf parsley, chopped
- 3 leaves fresh basil chopped fine
- 3 mint leaves chopped fine
- Zest of 2 lemons
- 3 garlic cloves minced ( or grated on a micro planer)
- 1 ½ cup Olive oil
- Juice from 1 lemon
- Salt and pepper to taste
To create the sauce, mix all the ingredients in a bowl EXCEPT the lemon juice. Let it sit in a bowl for at least an hour to allow the flavors to marry together. Just before serving add the lemon juice and taste for seasoning. It is important to add the lemon juice last, as it will discolor the herbs if added at the beginning.
Your friends and family will think you’ve been a master of the grill with this simple recipe and cooking tips from your secret summertime BBQ hero, Chef Jason Giles.