(c)2003 Martha Stewart Living Omnimedia, Inc. All Rights Reserved.
Stir together the tomato juice, Worcestershire sauce, horseradish, sherry, marjoram, basil, and pepper in a small bowl. Place the steak in a single layer in a glass or ceramic dish. Spoon the tomato juice mixture over the meat, spreading to cover. Turn the meat to coat the other side. Cover and refrigerate for at least 2 hours or set aside at room temperature for no longer than 30 minutes. Prepare a charcoal or gas grill. Lightly spray the grill rack with vegetable oil cooking spray. The coals should be moderately hot to hot. Lift the meat from the marinade. Discard the marinade. Grill the steak for 8 minutes. Turn the steak and grill for 7 to 10 minutes longer for medium-rare, or until it reaches the desired doneness. Let the steak rest at room temperature for about 5 minutes before slicing on the diagonal into thin strips.
GRILL TOOLS: TONGS: Long handled tongs are probably the most essential tool of all. It needs to be long enough to reach back to all parts of the grill. Tongs are great for turning over meat and chicken, even shish kebab or corn. SPATULA: I use 2 spatulas. Both are heavy duty and long. Flimsy and light is not what you want. One has slots to let the natural juices seep through. FORK: These forks are NOT used for moving food around on the grill since piercing things would let their juices escape You should use the fork to probe a fish or a chicken breast to check for doneness. Also the fork is a great tool for serving and carving. And it can become handy if you want to move a hot grate from 1 side to another. THERMOMETER: An instant read thermometer is vital for tasty, safe cooking. The USDA's guidelines for the minimum internal temperatures that foods must reach to be considered safe and done, no matter how you prepare them is 160 degrees Fahrenheit for ground beef, veal, lamb and pork. Chicken is a little higher. Chicken breasts need to be 170 degrees Fahrenheit to be considered safe. CLEANING BRUSHES: These wire brushes are perfect for cleaning the grates. Weber says for both the gas and charcoal grills when the grates are either chrome or porcelain enamel, put the grill on high and scrape the grime off while the grates are hot. If that doesn't work well enough, when the grill is cool, you can soak the porcelain enamel grate in soapy water. You can use oven cleaner on the chrome-plated grates. If you have cast iron grates, when you preheat the grill before you start to cook, use the bristle brush. Don't use soapy water. Leaving the debris on the grates from 1 day to the next, protects the grates from rusting. As needed, remove Flavorizer bars from a cold grill and wash with warm soapy water. DO NOT USE any self cleaning oven products on the Flavorizer bars. FIREPROOF GLOVES: Better safe than sorry. You'll definitely need barbecue mitts when adjusting the vents on your kettle. MOP: A small mop like this is great to use with a thin baste marinade. BRUSH: A basting brush like this is nice for thick marinades. The bent handle is not a necessity but it is nice. The brushes must be natural bristles. Nylon will melt. HERB BRUSHES: I make my own brushes from freshly picked herb sprigs. Brushed with a little olive oil, you can use thyme, chive blossoms, bay leaves, rosemary, sage, or any combination. FISH SPATULA: What's great about this fish spatula is that it is wide enough and long enough to flip an entire piece of fish without the fillet crumbling and breaking apart. SKEWERS: You can get all kinds of skewers. I like stainless steel skewers. They conduct heat really well. And they are easy to clean. If you want to use wood skewers, remember to soak them in water first to prevent burning. GRILL BUCKET: This grill bucket is basically a small grill with holes. It allows the smoke and flames to pass through but keeps the vegetables from falling through the grate. It's also practical, in that it allows you to keep all your vegetables to 1 side of the grill, and let's you work other foods on the other side. WATER SPRINKLER: This is my homemade water sprinkler. Fill it with water and a little bit of salt, it's a great tool to put out flare-ups on your charcoal grill and flavor the food at the same time. If you are using a marinade in your cooking, don't add the salt. And if you have a flare-up on your gas grill, don't use water. Turn off all the burners, and move the food to another side.
Check Out Our
Get a sneak-peek of the new Food Network recipe page and give us your feedback.See it Now!