Serves: 5
Okay, a little lesson in healthful eating is fair enough. Who has anything against moderation? Ranchers responded to consumer demand in good faith by breeding leaner cattle, but often at the expense of flavor and tenderness. Fortunately, today ranchers are as eager to find a better solution and are striving to develop tastier lean breeds. They also want to elevate grading standards. And now you can find "natural" and organic beef at many meat counters. These products cost more, but their producers insist their quality and flavor is unmatched. Check them out and see for yourself.
In the meantime, you can start out on the right hoof by buying the best Choice cut you can find--look for the one that stands out for its marbling. Season it with a marinade or rub, if desired. Allow the meat to stand at room temperature before you throw it on the grill and don't salt it too soon (see Resting and Salting Beef: Treat Me Right). Then use the grill's heat to sear the outside. Allow it to rest after grilling. Add a sauce if the recipe or your taste dictates. Eat it hot. And don't look back!
From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
This _And The Good News Is... recipe is from the Weber's Big Book of Grilling Cookbook. Download this Cookbook today.
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