Get Your Grill On

When it comes to grilling I truly love the flavor of flame chard meat. I just so happened to have a few delicious center cut 6 oz fillets that were begging for some attention. I took them out of the packaging, and let them rest for about 30 minutes before rubbing into them some fresh ground black pepper, coarse sea salt, crushed red pepper flakes and some Chipotle Tabasco sauce.

Meanwhile while the grill was heating up I cut up broccoli, squash, zucchini and onions and tossed them in olive oil and some mesquite season salt. I placed them on the grill in my grill pan and set about adjusting the heat for the steaks. After getting the grill to around 325˚ F I added the steaks and dressed them with a little Worcestershire sauce. I cooked the steaks for about 3-4 minutes and then turned them 45˚ to cross mark them before flipping. I also gave the veggies a toss and drizzled on a little more olive oil. I prefer Extra Virgin for the bold flavor when grilling.

After 8 minutes or so I flipped the steaks over and dressed that side with Worcestershire sauce as well and closed the lid to let the magic begin. I took the vegetables off the heat after 10 minutes and set them aside and turned off the burner underneath. After a few more minutes I took off the steaks and let them rest on a plate for about 2 minutes before serving.

The steak was so tender you could cut it with a fork and the vegetables were cooked to perfection.