What’s Cooking at Third Coast? Indoor Summer Grilling Delights

Summertime – when the grills are fired up! Summertime – when nothing tastes better than a grilled porterhouse steak.

As much as I enjoy grilling on my balcony on these beautiful summer nights, sometimes I’m not up to it and want to eat quickly.

So I’ve figured out the ideal way to grill inside on my stovetop. It’s easy, fast and just as delicious. You really only need a cast iron grill pan, a toaster oven and a small sauce pan for this summertime feast.

The Menu:
1 porterhouse steak
Fresh green beans
Roasted blue potatoes (with skins)
Seasonal garden salad with lemon vinaigrette

The Tools:
LeCreuset or other brand of cast iron grill pan
Toaster oven (absent that, you may use your regular oven)
Small saucepan

The Technique:

•   Heat the grill pan on your burner or gas flame until it’s very hot 
•   Season the steak lightly with S&P or other seasonings
•   Drizzle some olive oil onto the steak or spread lightly with butter
•   Place the steak in the grill pan for about 2-3 minutes or until you see grill marks
•   Flip it and grill the other side
For rare: 4-5 minutes in total for a 1” thick steak, longer if thicker

Green Beans:
Approximately 1 – 1.5 cups green beans

•  Trim the ends and wash well in cold water
•  Place in sauce pan with about 3 inches cold water (salted if you like)
•  Steam for about 10 minutes or until tender, but still bright green
•  Drain and serve with fresh lemon juice, butter or lime salt

Roasted Blue Potatoes

•  Preheat toaster oven to 400 degrees F.
•  Scrub 2-3 small blue potatoes
•  Thinly slice the potatoes with skins
•  Place in a small roasting pan lined with aluminum foil
•  Drizzle olive oil and season with kosher salt and pepper, and/or herbs de Provence
•  Roast until they are tender (about 20-25 minutes)

Summer Salad

This can be a mixture of whatever vegetables you happen to have on hand – even if you don’t have any lettuce. My summer salad includes:
•  Mixed lettuces
•  Organic purple carrots
•  Radishes
•  Green Onions
•  Red pepper
•  Yellow grape tomatoes
•  Fresh lemon juice & extra virgin olive oil
•   S&P

Cynthia Kallile
Cynthia Kallile