This post is sponsored by on behalf of Project Envolve, a division of PPL Electric. As always, my opinion is 100 % my own. #ProjectEnvolve
My grill has been getting a workout recently! I love grilling, I love how moist and tasty the food turns out, I love how there is very little clean up, I love how the act of cooking takes place outside–it is just such a nice ritual and nice to get out of the house!
My house does not have air conditioning so it is nice that all the heat from cooking is outside, rather than inside and that keeps my house nice and cool in the evenings. Just this week on the grill I have done Grilled Nachos and Teriyaki Chicken Kabobs and these awesome Garlic Steak Pinwheels with Grilled Peppers…yum!!
- 1½ lb beef flank steak
- 1½ lb beef flank steak
- Trim fat from steak and pound meat to ¼ thickness with a meat mallet
- Prepare marinade from all ingredients and marinade meat for 4 hours or overnight.
- Preheat grill
- Remove steak from marinade and roll steak up, starting on long side
- Place skewers 1 inch apart along roll and cut steak with a sharp knife between skewers
- Place skewers on preheated grill and cook until desired doneness.
- Remove from skewers and enjoy!
- Preheat your grill 15 to 25 minutes before you start cooking to make sure it reaches the right temperature. A properly heated grill sears foods on contact and keeps the insides moist.
- Try cleaning last year’s gunk off your grill when it’s hot. After you preheat, use a long-handled wire grill brush on your grill rack to clean off anything that remains from your last meals. Scrape again immediately after use.
- Need to check to see if your meat is done? The best way is to use a thermometer with instant-read functions.
- To reduce flare-ups, select lean cuts of meat, trim excess fat and remove poultry skin. Keep a squirt bottle of water nearby – just in case!
- Let finished meats rest on a clean platter, tented with foil, for about 10 minutes after they cook and before carving so juices can redistribute evenly.
- Always use fresh plates, utensils and cutting boards to prevent raw meat, poultry and fish from contaminating cooked food.
- Don’t sneak a peek! We know it’s tempting, but resist the urge to repeatedly poke, stake or flip your food. Give it time to sear and develop a crust. Turn only when grill marks form
Did you know that grilling is energy efficient? That’s right, by grilling outside not only are you preparing great food but you are also helping your energy bills stay lower. How does it help you save energy? You are not adding extra heat from the stove and oven into your house, which means it takes less time to cool your house–whether you use an air condition or fan. Plus, grilling using less dishes so you don’t have to run the dishwasher or use hot water to wash pots and pans.
Want to learn more about Energy Efficency no matter what time of year? Check out the Project Envolve website here or check out the PPL Electric Utilities Taste the Energy Savings blog. Check out this handy Cooking Temperature Worksheet as well so that you know that you are cooking your meats to the proper temperature.