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Grilling 101

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Memorial Day weekend is the unofficial start of summer and that means it's time to grill.

Mike McCune recently visited Chef Jonathan Gilman at his restaurant Fields in Jericho. He shared his recipe for a grilled flank steak as we covered the basic do's and don'ts of grilling. Watch the video for more.

Chimichurri sauce:

  • 1/2 bunch parsley, thinly sliced
  • 2 shallots, peeled and finely diced
  • 8 basil leaves, thinly sliced
  • 1 lemon
  • 1/2 cup extra virgin olive oil
  • 6 sprigs of thyme, picked
  • 1 tablespoon of salt
  • 6 cloves raw garlic
  • 2 tablespoons honey

In a mixing bowl, combine all herbs, honey and salt.  Stir gently with a fork.  With a zester, zest the lemon into the bowl.  Slice the lemon into quarters and squeeze the juice into the bowl before discarding the lemon.  Using the same zester, finely mince the garlic into the mixing bowl.  Stir in olive oil and mix thoroughly

This sauce can be used to both, marinate the steak, as well as serve as a sauce for the steak. Enjoy!

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