This Breville espresso machine is popular, and for good reason.
Drain and discard beer mixture, and pour cilantro marinade over steaks in bag, massaging gently to coat steaks.Seal bag, and return steaks to refrigerator.
Let marinate, turning bag and massaging steaks occasionally, at least 6 hours or up to 12 hours.. Heat one chimney of charcoal until flames subside and coals are lightly covered in ash.Add log along edge of coals.Cover grill, and heat to medium-high (400°F to 450°F).
Remove steaks from plastic bag, and discard marinade.Grill steaks over direct heat, uncovered, flipping often, until caramelized, about 5 minutes.
Transfer steaks to indirect heat with fat cap facing coals.
Cover and cook, flipping steaks occasionally, until an instant-read thermometer inserted in thickest portion registers 125°F for medium-rare, 30 to 35 minutes.This elegant roast fish from chef Eric Ripert of Le Bernardin combines deeply flavored ingredients like turnip and miso with delicate monkfish.. Get the Recipe.
Roasted Whole Fish.Roasting fish requires less prep than salt-baking, and less attention while cooking than grilling.
Here, renowned chef David Pasternack shares a recipe that is quicker and easier than both of those methods.. Get the Recipe.Slow-Roasted Salmon with Walnut-Olive Vinaigrette.
(Editor: Smart Umbrellas)