Chef Johns Grilled Lamb Steaks

Using vinaigrette as a sauce for grilled meats is one of my favorite ‘cheats’ of all time. They take minutes to whisk together, there’s absolutely no culinary finesse required, and the combinations of oils, vinegar, and flavorings are limitless. How about balsamic vinaigrette on some grilled skirt steak? Maybe mustard dressing on some pork chops? How could grilled chicken drizzled with Greek dressing and feta cheese not be awesome?

Step: 1

Whisk tarragon, 1/2 bunch mint, yogurt, 1 tablespoon olive oil, garlic, cumin, and 1 teaspoon black pepper together in a bowl; pour marinade into a resealable plastic bag. Add lamb steaks, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 8 hours to overnight.

Step: 2

Preheat an outdoor grill for high heat, and lightly oil the grate.

Step: 3

Whisk 1/4 cup olive oil, sherry vinegar, honey, salt, and pepper together in a bowl. Add 2 tablespoons chopped mint and stir to combine vinaigrette.

Step: 4

Remove steaks from marinade and scrape off all herbs and garlic; discard marinade. Drizzle steaks with 1 tablespoon olive oil and season with salt and pepper.

Step: 5

Cook steaks on the preheated grill until browned on the outside and slightly pink in the center, about 6 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer steaks to a plate, drizzle 1/2 of the vinaigrette over the steaks, cover the steaks with foil, and let rest for 10 minutes. Transfer steaks to individual plates and drizzle remaining vinaigrette over each.

Per Serving: 467 calories; protein 29.2g; carbohydrates 11.8g; fat 33.5g; cholesterol 93.3mg; sodium 80.3mg.

Prepare your meal in advance can be best to feel enjoyable when you do it with your likely music in the background , a relaxing beverage of choice or even a partner. It is helpful to write every step required to create the food , which may include all of it from your kitchen cupboard and utensils to your processing menu . Make sure to list the ingredients in order , so as not to leave it . A handwritten list is typically best.

Having the right cooking tools is just as important as having the right ingredients . This includes all of from pots, pans, bowls and utensils to those essential items that are sometimes to forget, like as parchment paper and foil. Items like squeeze bottles for make sure to the perfect drizzle or decoration to your main food and long tweezers to arrange smaller and thinner dish are a likely for any home chef.