Editor’s note: This post written by Certified Angus Beef ® brand Chef Michael Ollier.
When you’re committed to something there’s no option for compromise.
At home, I’m committed to cooking meals with the best and freshest foods I can find. My determination isn’t limited to ingredients, but also to preparation. If grilling is an option I will always choose charcoal.
Many folks prefer gas grilling; I swear by charcoal. Admittedly my method is more time-consuming, but I can taste the difference. My grill of choice is a faithful Weber One-Touch® with chimney starter. I love to grill — any time, any place. And that’s probably why I stopped the car in its tracks one evening. The kids and I were driving when I spied a worn-out Weber on the curb next to someone’s garbage.
Why was it discarded … for a newer, shinier version? A faster gas grill with all the bells and whistles? The grill’s original wood handle protruded from the surrounding piles like a flag of victory.
Then and there I determined to resuscitate the vintage treasure.
I brought the grill next door home to meet the family.
Sure, she required a complete cleaning and a fresh coat of varnish on her handle. The old girl has plenty of life left in her, though. And even with shiny amenities, a new gas grill could never achieve charcoal’s trademark smoky flavor.
I could say the same for beef. There’s nothing like the premium flavor of a well-marbled Angus steak, grilled to medium-rare over charcoal, of course!
Here’s a tasty grilling recipe that’s ideal for back yard barbecues or tailgates at the game. And for more recipes, visit certifiedangusbeef.com.
~ Cheers, Chef Michael
- 4 (6-ounce) Certified Angus Beef ® tenderloin filet steaks
- ½ serrano chile pepper, finely diced
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey
- 1 teaspoon finely chopped fresh mint
- 3 tablespoons olive oil
- 4 cups ½-inch diced seedless watermelon
- 1 head Bibb lettuce, cleaned Salt and pepper to taste
- Prepare vinaigrette by whisking together serrano pepper, balsamic vinegar, honey, mint and olive oil.
- Season filets and grill over medium-high heat until desired doneness. Remove from heat and allow to rest.
- For salad, toss watermelon, lettuce and vinaigrette together. Serve with filets.