Recipe from Weber Canada’s Grill Academy

Serves: 4 | Prep time: 25 minutes | Grilling time: 35-45 minutes

Ingredients:

• 2 Tomahawk Steaks (bone-in)
• Extra-virgin olive oil 
• Kosher salt 
• Freshly ground black pepper

Instructions:

1.     In a food processor add the parsley leaves, peeled garlic, roughly chopped red onion, lemon juice, red wine vinegar and salt and pulse blend until it is quite chunky. Then with the processor on, slowly pour in all the olive oil. Taste the chimichurri and adjust for seasoning of salt, pepper and chili flakes if heat is desired.*This can be made 1 or 2 days ahead of time and kept in an air tight container until ready to serve.

2.     Lightly oil the steaks on both sides and season evenly and thoroughly with salt and pepper. Allow the steaks to stand at room temperature for 15-20 minutes before grilling.

3.     Prepare the grill for indirect cooking over a lower temperature of 300°F. Allow the grill to preheat for at least 15 minutes. If using a charcoal grill, fill a chimney starter one-third full of charcoal (about 15-20 briquettes), and ignite. When covered with gray ash, dump the coals on one side of the charcoal grate, put the cooking grate in place, and preheat for 10 minutes. Once preheated, brush the cooking grates clean.

4.     Grill the steaks over indirect low heat, with the lid closed, until the internal temperature reaches 115°F to 120°F.

5.     While the steaks are cooking over indirect heat, prepare the grill for direct (charcoal). Light a full chimney starter filled with briquettes on a heatproof surface away from the grill. When the coals are very hot, transfer the steaks to a plate, tent, remove the cooking grate, and dump the hot coals over the remaining coals. Replace the cooking grate and lid and preheat the cooking grate for 5 minutes.

6.     If using a gas grill, remove steaks, tent, and pre-heat all the burners and the sear station at full heat for 5 minutes or until grill reaches 450°F - 550°F.

7.     Once preheated, sear one side of the steaks over direct heat, with the lid closed for 3-4 minutes. Flip the steaks to a new part of the grill and sear the other side for another 3-4 minutes. Grill to desired doness. 

Internal Temperatures of Steak: 

• Rare - 120°F 
• Medium - 135°F 
• Well Done - 155°F

Skirt Steak

Smoke Intensity: Moderate | Prep Time: 30 minutes | Cooking Time: 10 to 12 minutes | Serves: 4

Ingredients:

Marinade

• 2 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lime juice
• 2 tablespoons pure chile powder
• 2 teaspoons ground cumin
• 1 teaspoon minced garlic
• 1 teaspoon kosher salt
• 1 ¾ pounds skirt steak, ½ to ¾ inch thick, trimmed of excess surface fat, cut into foot-long pieces

Instructions:

1.     In a small bowl whisk the paste ingredients. Spread the paste on both sides of each steak. Set aside at room temperature for 15 to 20 minutes before cooking.

2.     Prepare a two-zone fire for high heat (450°F to 550°F). Once pre-heated, cook the steaks over direct high heat, with the lid closed as much as possible, until cooked to your desired doneness, 4 to 6 minutes for medium rare, turning once or twice (if flare-ups occur, move the steaks temporarily over indirect heat). Remove from the grill and let rest for 3 to 5 minutes.

3.     Cut the steaks across the grain into ½-inch slices. Serve immediately.

Prep Time: 30 minutes | Cooking Time: 12 to 16 minutes | Serves: 4

Ingredients:

• Kosher salt to taste
• Pepper to taste
• 1 ¾ pounds flank steak, ½ to ¾ inch thick, trimmed of excess surface fat, cut into foot-long pieces

Instructions:

1.     When preparing the flank steak, first pat steak dry with a paper towel. Then season with salt and pepper to taste. 

2.     Prepare a two-zone fire for high heat (450°F to 550°F). Once pre-heated, cook the steaks over direct high heat, with the lid closed as much as possible, until cooked to your desired doneness, 4 to 6 minutes for medium rare, turning once or twice (if flare-ups occur, move the steaks temporarily over indirect heat). Remove from the grill and let rest for 3 to 5 minutes. 

3.    Cut the steaks across the grain, on a slight angle, into ½-inch slices. Serve immediately.

__Argentinian Chimichurri__

Ingredients:

• 2 cups of fresh Italian parsley leaves
• 3 cloves of peeled garlic
• ¼ medium red onion roughly chopped
• ¼ cup fresh lemon juice
• ¼ cup red wine vinegar
• ½ - ¾ cup of extra-virgin olive oil
• Salt and pepper to taste
• ¼ teaspoon crushed red chili flakes (only to taste)

1.     In a food processor add the parsley leaves, peeled garlic, roughly chopped red onion, lemon juice, red wine vinegar and salt and pulse blend until it is quite chunky. Then with the processor on, slowly pour in all the olive oil. Taste the chimichurri and adjust for seasoning of salt, pepper and chili flakes if heat is desired.*This can be made 1 or 2 days ahead of time and kept in an air tight container until ready to serve.

__Hoisin and Green Onion Sauce__

Ingredients:

• 2/3 cup of Hoisin sauce
• 2 tablespoon Soy Sauce
• 3 tablespoon Rice Vinegar
• 3 tablespoon Ginger, peeled and minced
• 1 teaspoon Toasted Sesame oil
• 2 Green onions, sliced thinly

1.   Mix all ingredients together and set aside until needed

__Mushroom and Red Wine Sauce__

Ingredients:

• 1 tablespoon oil
• 3 slices of thick cut bacon cut into small pieces
• 15 cremini mushrooms (cleaned, trimmed and sliced 1/2 inch thick)
• 1 medium shallot finely chopped
• 2 large garlic cloves minced
• 2 tablespoon capers, drained and chopped
• 1 tablespoon fresh thyme, chopped
• ½ cup of red wine
• ½ cup of beef stock

1.     Heat up a pan on medium-high heat and add the oil and cut bacon to the pan and render the fat for 3-4 minutes.

2.     Add the mushrooms to the pan in a single layer if possible and cook them until golden brown, about 8-10 minutes.

3.     Add the capers, thyme and garlic and stir in with the mushroom mixture.

4.     After 1-2 minutes add the red wine and reduce. Serve warm.

__Blue Cheese and Lemon Butter __

Ingredients:

• ½ cup crumbled blue cheese
• 2 teaspoons chopped fresh tarragon
• ½ teaspoon finely grated lemon zest
• 1/3 cup butter

1.     In a small bowl fork together blue cheese, tarragon, lemon zest and butter. Let stand for at least 30 minutes (or refrigerate for up to 2 days) before serving. Spoon on top of warm steaks. 

__Creamy Horseradish Sauce__

Ingredients

• 1 cup sour cream
• 2 tablespoons prepared horseradish
• 1 tablespoon Dijon mustard
• 2 teaspoons Worcestershire sauce
• ½  teaspoon kosher salt
• ½  teaspoon ground black pepper

1.          In a medium bowl whisk together all the sauce ingredients and serve on top of steak.

Recipe adapted from Weber’s Time to Grill™ by Jamie Purviance

Serves: 6-8 | Prep Time: 15 minutes| Grilling Time: 6 to 8 minutes | Special Equipment: Grill Basket or large foil pan

Ingredients:

• 6 Peppers (Red, Yellow, Orange and Green) any will do
• 1 Large or 2 Small Red or White Onions
• 10-15 mini potatoes cut in quarters
• ½ cup of Olive Oil
• ¼ cup of Balsamic or Sherry Vinegar
• 2 teaspoons of chopped garlic
• 1 teaspoon of dry thyme

Instructions:

1.     Prepare the grill for direct cooking over high heat (375° to 475°F). Place Grill Basket over direct heat as well to preheat.

2.     Set aside 2 teaspoons of oil, some salt and pepper for seasoning the raw vegetables. In a small bowl whisk together the rest of the ingredients for the dressing, remember to season with salt and pepper. Once completed set aside until later. This can also be done in a mason jar with a tight fitting lid for easy storage and clean up.

3.     Working with one pepper at a time, use a sharp knife to cut off the top and bottom of each pepper to make “lids.” Remove and discard the stem. Cut each pepper down the side, and open each up into a large strip. Cut away the ribs and seeds.

4.     Peel onions and cut into rings. Cut the mini potatoes into quarters to ensure a quick cook time.

5.     With all the vegetables cut and in a large bowl, lightly season with olive oil, salt and pepper.

6.     Carefully place the peppers, wheels of onion and mini potatoes in the grill basket then grill with the lid closed, until slight soft. Stir vegetables every few minutes so that they all get good contact with the heat.

Once the vegetables and potatoes have softened remove from the grill and place back into the same bowl they were seasoned in.

7.     Once the vegetables are in the bowl drizzle the dressing over top of them and stir to ensure even coating. Then cover the bowl tightly with plastic wrap to allow the steam to continue softening the veg until ready to eat.