the GRILLED STEAK Handbook

This cheat sheet is a keeper. Plus find three new recipes!

- MELISSA GAMAN, KHALIL HYMORE AND STEVE JACKSON

GRILLED RIB-EYE STEAKS WITH WATERMELON-TOMATO SALSA
ACTIVE: 35 min I TOTAL: 45 min I SERVES: 4 to 6

1. Preheat a grill to medium-high and oil the grates. Season the steaks generously on both sides with salt and pepper.

2. Make the watermelon salsa: Whisk together the lime juice, sugar, sambal oelek, fish sauce and 2 tablespoons water in a large bowl until the sugar is dissolved. Add the watermelon, tomatoes, shallot and chile pepper and toss to combine. Season lightly with salt; set aside.

3. Grill the steaks until well marked, 4 to 6 minutes per side for medium-rare. Remove to a cutting board and let rest 5 to 10 minutes.

4. Add the cilantro to the watermelon salsa, toss and season with salt. Slice the steaks against the grain and top with some of the watermelon salsa; serve the rest on the side. Serve with lime wedges.

Pro Tip
The more a steak is cooked, the firmer it feels. Compare it to your palm below your thumb: When you make a loose fist, your palm feels firm with a bit of give, like medium-rare.

YAKITORISTYLE GRILLED FLANK STEAK
ACTIVE: 40 min I TOTAL: 1 hr 50 min SERVES: 4