Cooking Dinner Outdoors
An outdoor meal works when the rhythm of the cooking matches the rhythm of the evening. Choose dishes that allow you to step away from the flames without ruining the outcome.
Control the fire, not the clock.
The biggest mistake is trying to cook delicate items that require constant attention. Prioritize heat-tolerant ingredients that hold their own over charcoal or wood coals.
- long-handled metal tongs
- heavy-duty grill brush
- instant-read thermometer
- large wooden cutting board
What goes in.
- 3 lbflank or skirt steak, trimmed of excess silver skin
- 2 lbnew potatoes, halved
- 1 lbgreen beans, trimmed
- 1/2 cupolive oil
- 3 tbspcoarse kosher salt
- 2 tbspfresh cracked black pepper
Mastering the two-zone fire
Clear your coals to one side of the grill. You sear your steak directly over the flames for color, then move it to the cool side to reach the internal temperature without burning the exterior.
The method.
Prepare the vegetables
Boil the potatoes in salted water until just tender, then drain and toss with olive oil and herbs. Keep these in a covered bowl until you are ready to grill.
Temper the protein
Bring the steak to room temperature for 30 minutes before seasoning. If the meat is cold, it will pull the heat from your grill and cook unevenly.
Manage the heat
Build a hot fire on one side of the grate. When the coals turn grey with a red glow at the core, it is ready.
The sear
Place the steak directly over the coals for three minutes per side. Move to the indirect side until the thermometer reads 125°F for medium-rare.
Finish the sides
Toss the pre-boiled potatoes and green beans onto the grill grates while the steak rests. Let them catch a bit of char, which takes about five minutes.
Other turns to take.
Citrus-Heavy
Add lemon zest to the oil for the potatoes and finish the steak with a squeeze of fresh juice instead of heavy sauces.
Vegetarian Focus
Swap the steak for thick slices of cauliflower, basted with garlic butter and grilled until the edges turn dark bronze.
When it doesn't go to plan.
Always slice the steak against the grain to ensure it is tender under the tooth.
Keep a spray bottle of water nearby to manage sudden flare-ups from dripping fat.
Let the meat rest for at least ten minutes before cutting; otherwise, the juices will run out onto the board.
The ones that keep coming up.
How do I know if my charcoal is ready?
The coals should be covered in a fine layer of grey ash, but still radiating intense heat. If there is still black visible, it is too early.
Can I grill in the rain?
Yes, but keep the grill lid down as much as possible to retain heat and prevent the fire from cooling.
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