As a Main
In this chapter, we’ve collected the best of the best—reliable recipes you’ll want to master, and turn to again and again. Begin by learning the basics, like how to perfectly grill a whole bird (spatchcocking is the secret). Then familiarize yourself with the finest cuts of meat, and the rubs and brines to go with them: Grill a rib-eye and top with jalapeño butter when it’s just two of you; or marinate a leg of lamb with fresh mint, garlic, and lemon for a big group. For chicken, we advise a basic dry brine of salt and pepper, but for an extra-juicy pork chop, opt for a wet brine. Of course, it wouldn’t be grilling season without seafood: There’s sweet-and-spicy shrimp, a whole fish stuffed with fresh herbs, and even a lobster grilled in its shell, to name just a few. While there are myriad ways to grill a meal, we’ve selected our favorites—in other words, our signature dishes, soon to be yours.
Buttermilk-and-Rosemary-Brined Chicken
SERVES 12
A soak in herb-laced buttermilk seasons bone-in chicken pieces through and through, while also tenderizing the meat. The key to grilling chicken is to start over indirect heat for low-and-slow cooking to avoid burning, then move to direct heat for a final light char. If you have extra rosemary sprigs and some citrus peel on hand, grill them over direct heat for an aromatic garnish. You can serve this chicken hot or cold (it’s great picnic fare) with Potato and Green Bean Salad (this page) or Peach Panzanella (this page), and plenty of napkins for messy fingers.
4 cups buttermilk
15 garlic cloves
1 cup fresh rosemary or thyme leaves
Coarse salt and freshly ground pepper
3 whole chickens (about 3 pounds each), cut into 10 pieces each
Vegetable oil, for grill
Combine buttermilk, garlic, herbs, 2 tablespoons salt, and 2 teaspoons pepper.
Divide chicken between 2 large shallow baking dishes. Pour in marinade, turning to coat. Refrigerate, covered, at least 4 hours or up to overnight, turning chicken occasionally. Let stand at room temperature 30 minutes to 1 hour before grilling.
Heat grill to medium, with an indirect-heat zone. Lightly oil grates. Remove chicken from marinade, letting excess drip off (discard marinade); pat dry with paper towels. Place chicken over indirect heat. Cover and cook, turning occasionally, until pieces are cooked through and an instant-read thermometer inserted into thickest parts registers 165°F, about 30 minutes. Uncover grill and transfer chicken to direct heat. Cook, turning once, until lightly charred, 3 to 4 minutes.
TIP: Letting the chicken come to room temperature and patting it dry before grilling helps it cook more evenly and achieve a good sear; this is good practice for all cuts of meat, and especially helpful with bone-in meats and poultry.
Lemon-Herb Spatchcocked Chicken
SERVES 4
Spatchcocking—also known as butterflying—in which a whole bird is split and flattened, enables you to cook the meat evenly while achieving a super-crisp skin. Your butcher can do this for you, but it’s straightforward with a pair of kitchen shears. Spatchcocking makes it possible to pull off a whole chicken on a weeknight, especially when you brine, rub, or marinate the meat the night before. While the grill is hot, add some lemon halves to serve with the chicken.
1 whole chicken (3 to 3½ pounds)
1 medium onion, halved
1 large garlic clove
⅓ cup fresh herbs, such as rosemary, thyme, flat-leaf parsley, and sage
¼ cup extra-virgin olive oil, plus more for grill
Zest of ½ lemon, removed in strips with a peeler
Coarse salt and freshly ground pepper
To spatchcock chicken, cut along each side of the backbone with shears. Remove backbone (it can be stored in the freezer for stock up to 3 months). Turn chicken breast-side up; flatten it by pressing firmly on the upper part with your palm.
Puree onion, garlic, herbs, oil, and zest in a food processor. Rub some onion mixture under skin of chicken breast. Rub remaining onion mixture over rest of bird. Refrigerate, covered, at least 6 hours or up to overnight. Let stand at room temperature 30 minutes to 1 hour. Wipe off most of rub; season with salt and pepper.
Heat grill to medium-high, with an indirect-heat zone. Lightly oil grates. Place chicken over indirect heat, breast-side down. Cover and cook until an instant-read thermometer inserted into thickest part of thigh and breast (avoiding bone) registers 165°F, about 30 minutes. Uncover grill and transfer chicken to direct heat. Cook, turning once, until skin is crisp and lightly charred, 3 to 4 minutes. Let stand 10 minutes before serving.
TIP: If your grill is big enough, double the recipe and serve leftovers cold over salad.
Chicken with Green Chile Dressing
SERVES 4
The techniques of dry-brining chicken before grilling and later brushing it with a post-grill dressing come in handy when you don’t have time to let your chicken marinate for hours. This all-purpose salt-and-pepper rub keeps meat moist and tender while it cooks, and the post-grill dressing, here a riff on salsa verde, preserves the bright, fresh flavors of the herbs.
Coarse salt and freshly ground pepper
1 whole chicken (about 4 pounds), cut into 10 pieces (breasts halved)
1 cup fresh cilantro leaves, coarsely chopped
1 serrano chile, seeded and chopped
2 scallions, chopped
Zest of 1 lime plus 2 tablespoons fresh juice
¼ cup extra-virgin olive oil, plus more for grill and brushing
Combine 1 tablespoon salt and ½ teaspoon pepper, and sprinkle evenly over chicken. Set chicken on a rimmed baking sheet and refrigerate 1 hour or up to overnight (bring to room temperature before grilling).
For dressing, combine cilantro, chile, scallions, lime zest and juice, and oil. Season with salt.
Heat grill to medium, with an indirect-heat zone. Lightly oil grates. Lightly brush chicken with oil and place over indirect heat. Cover and cook, turning occasionally, until pieces are cooked through and an instant-read thermometer inserted into thickest parts (avoiding bone) registers 165°F, about 30 minutes. Uncover grill and transfer chicken to direct heat. Cook, turning once, until lightly charred, 3 to 4 minutes. Brush dressing over chicken as it comes off the grill and plate to serve.
Chicken and Vegetable Kebabs
SERVES 4
Sweet, plump cipollini onions caramelize nicely because of their high sugar content, which makes them wonderful for grilling and roasting. They’re also a good match for mild zucchini and flavorful cremini mushrooms. Chicken thighs are a smart choice for kebabs, as they stay tender and juicy even when cut into bite-size pieces. Thread each ingredient on its own skewer to ensure uniform cooking. Serve with couscous and Tahini Sauce or Chopped-Chile Relish (this page and this page).
5 boneless, skinless chicken thighs (about 1½ pounds), cut into 1½-inch-wide strips
Coarse salt and freshly ground pepper
3 tablespoons extra-virgin olive oil, plus more for grill and dressing
2 medium zucchini, cut into 1-inch-thick rounds
16 medium cipollini onions (about 10 ounces)
16 medium cremini mushrooms (about 8 ounces), trimmed
Zest and juice of 1 lemon
½ cup coarsely chopped fresh flat-leaf parsley leaves
Soak 10 wooden skewers, if using, in water 30 minutes.
Heat grill to medium-high. Season chicken with salt and pepper; toss with 1 tablespoon oil. Season vegetables with salt and pepper; toss with remaining 2 tablespoons oil. Thread chicken onto 4 skewers. Thread vegetables separately onto remaining skewers.
Lightly oil grates. Place onion skewers on grill and cook 5 minutes; turn skewers, and add chicken and zucchini to grill. Cook, turning occasionally, 5 minutes. Add mushroom skewers, and cook, turning occasionally, until chicken is cooked through and vegetables are charred in places, about 10 minutes. Transfer to a plate, and dress with lemon zest and juice, a drizzle of oil, and parsley.
TIP: Kebabs can be assembled and refrigerated up to 3 hours ahead. Let stand at room temperature 30 minutes before grilling.
Peppercorn-Brined Pork Chops
SERVES 4
Brining boosts the juiciness of a lean meat like pork chops. It’s best to use bone-in center-cut rib chops, if you can—they have just the right amount of fat to stand up to the heat without drying out. For chicken, we found a simple dry brine works nicely, but with pork, this wet brine is a winner. Turn the meat frequently for even cooking without too much char.
½ cup sugar
½ cup coarse salt, plus more for seasoning
4 cups ice cubes
1 fresh bay leaf
1 small bunch fresh thyme, plus sprigs for serving
2 lemons, zest of one removed in strips with a peeler, second one cut into wedges for serving
12 black peppercorns
4 bone-in pork chops, each about 10 ounces and 1 inch thick
Freshly ground pepper
Vegetable oil, for grill and brushing
Bring 4 cups water, the sugar, and salt to a simmer in a large pot, stirring to dissolve. Remove from heat. Add ice, bay leaf, thyme, lemon zest, and peppercorns; let cool completely. Place pork in a large shallow baking dish or resealable plastic bag and cover with brine. Refrigerate, covered, at least 6 hours or up to overnight. Remove pork from brine, letting excess drip off (discard brine); pat dry with paper towels. Let stand at room temperature 30 minutes. Season lightly with salt and pepper.
Heat grill to medium-high. Lightly oil grates. Lightly brush pork with oil and grill, turning as needed, until an instant-read thermometer inserted into thickest parts (avoiding bone) registers 138°F to 145°F for medium, 5 to 7 minutes per side. Transfer pork to a cutting board and let stand 15 minutes. Serve with lemon wedges and thyme.
Pork and Chorizo Kebabs
SERVES 4
Simultaneously grilling two types of pork—loin and chorizo sausage—works magic: As the chorizo cooks, the drippings infuse the pork loin with their spicy, smoky flavor. This recipe makes dinner for four—served with rice or couscous and grilled vegetables—but you can also portion the ingredients among smaller skewers and serve as tapas with Rouille or Romesco (this page and this page) for dipping.
2 boneless pork loin chops, cut into 1½-inch pieces
1 small onion, quartered, layers separated
2 tablespoons extra-virgin olive oil, plus more for grill
1 tablespoon red-wine vinegar
4 ounces dried chorizo sausage, halved lengthwise and cut into ½-inch pieces
Coarse salt and freshly ground pepper
Soak 4 wooden skewers, if using, in water 30 minutes.
Toss pork loin, onion, oil, and vinegar in a large bowl. Cover and marinate at least 1 hour or refrigerate up to overnight (bring to room temperature before grilling).
Heat grill to medium. Beginning and ending with pork loin, thread pork, onion, and chorizo onto skewers. Season with salt and pepper. Lightly oil grates. Grill kebabs, covered, turning occasionally, until pork is cooked through, about 12 minutes.
Lamb Shoulder Chops with Herb Aïoli
SERVES 4
We upgraded our favorite aïoli with a handful of fragrant herbs. The result is a creamy, aromatic sauce—an impeccable accompaniment for grilled lamb chops. Shoulder chops are inexpensive cuts, rich in flavor and just terrific on the grill. Buy them thick (about 1 inch or more) and cook them over medium-high, turning frequently to allow the fat to render properly while watching for flare-ups.
½ cup Aïoli (this page)
2 tablespoons snipped fresh chives
1 tablespoon coarsely chopped fresh flat-leaf parsley leaves
1½ teaspoons coarsely chopped fresh rosemary
Coarse salt and freshly ground pepper
4 bone-in lamb shoulder chops, about 1 inch thick
Vegetable oil, for grill
Lemon wedges, for serving
Place aïoli and herbs in a food processor, and pulse to combine. Season with salt and pepper. Transfer to a bowl, press plastic wrap on surface, and refrigerate until ready to grill, up to 8 hours.
Heat grill to medium-high. Season lamb with salt and pepper. Lightly oil grates. Grill lamb, turning often and moving as needed to avoid flare-ups, about 10 minutes for medium. Let stand 5 minutes. Serve with herb aïoli and lemon wedges.
Leg of Lamb with Garlic and Mint
SERVES 12
Grilled leg of lamb is elegant for a special occasion, but easy enough to make any night of the week. And it doesn’t take much to enhance its inherent flavor. We took our cues from Mediterranean cuisine, and seasoned it with fresh mint, garlic, and lemon. For this recipe, the lamb is butterflied and pounded for quick and even cooking, then marinated overnight. Grilled eggplant and zucchini make ideal partners, along with pitas, sliced cucumbers, and tapenade (this page).
1½ cups extra-virgin olive oil, plus more for grill
1 bunch fresh mint, coarsely chopped; reserve some leaves for serving
10 to 12 garlic cloves, crushed
Zest of 2 lemons, plus wedges for serving
Coarse salt and freshly ground black pepper
½ teaspoon red-pepper flakes
3 pounds boneless leg of lamb (about half of 1 large leg), butterflied
Combine oil, mint, garlic, zest, 3 tablespoons salt, and red-pepper flakes; season with black pepper. Reserve ½ cup marinade, cover, and refrigerate.
Pound lamb to an even 1- to 1½-inch thickness. Place lamb in a large shallow baking dish or resealable plastic bag, and massage marinade into meat. Refrigerate, covered, overnight.
Let lamb stand at room temperature 1 hour. Heat grill to medium-high. Lightly oil grates. Remove lamb from marinade, letting excess drip off (discard marinade); pat dry with paper towels. Grill lamb, turning occasionally, until an instant-read thermometer registers 140°F for medium, about 20 minutes. Let stand 10 minutes. Thinly slice lamb against the grain. Drizzle with reserved marinade and serve with lemon wedges and mint.
Rib-Eye with Jalapeño Butter
SERVES 2
The secret to a great steak is twofold: First, allow the meat to come to room temperature (never grill a cold steak). Second, season generously—use more salt and pepper than you might think you need. To dress up our rib-eye, we made a compound butter. Here, we use a jalapeño, but you can also stir chopped herbs, garlic, or other ingredients into the softened butter until combined. Leftover compound butter can be refrigerated and used on grilled chops or fish.
½ cup (1 stick) unsalted butter, room temperature
1 jalapeño, seeded and finely chopped
1 garlic clove, minced
1 bone-in rib-eye steak (about 1½ pounds and 1½ inches thick), room temperature
Coarse salt and freshly ground pepper
Vegetable oil, for grill
Flaky sea salt, such as Maldon
Peppery greens, such as Upland Cress or arugula, and thinly sliced onions, for serving
Stir together butter, jalapeño, and garlic in a small bowl.
Heat grill to medium-high, with an indirect-heat zone. Generously season both sides of steak with salt and pepper. Lightly oil grates. Grill steak over direct heat until browned, 3 to 4 minutes per side. Move to indirect heat, and grill, covered, turning once, until an instant-read thermometer registers 125°F to 130°F for medium-rare (avoiding bone), 7 to 8 minutes more per side. Let stand 10 to 15 minutes. Spread about 2 tablespoons jalapeño butter on steak and sprinkle with flaky sea salt. Serve with greens, onion slices, and more jalapeño butter on the side.
Balsamic-Marinated Hanger Steak
SERVES 4 TO 6
Along with flank steak, hanger has big flavor at a lower price point than a high-end cut. It just takes a few hours of marinating to get it ready for the grill. A basic marinade like this one has three components: an acid, an oil, and seasonings. We chose balsamic vinegar for its mellow sweetness, and fresh garlic and plenty of cracked black pepper for a kick. For an unbeatable combination, serve with Sardinian Tomato Salad (this page).
¼ cup vegetable oil, plus more for grill
¼ cup balsamic vinegar
1 tablespoon minced garlic
Coarse salt and freshly ground pepper
1 hanger steak (1½ to 2 pounds), cut crosswise into 2 strips and membrane removed
Combine oil, vinegar, garlic, and 2 teaspoons pepper in a large shallow dish. Add steak, turning to coat. Refrigerate, covered, at least 6 hours or up to overnight. Remove steak from marinade, letting excess drip off (discard marinade); pat dry with paper towels. Let stand at room temperature 30 minutes. Season generously with salt.
Heat grill to medium-high. Lightly oil grates. Grill steak, turning frequently, until an instant-read thermometer registers 125°F to 130°F for medium-rare, about 12 minutes. Transfer steak to a cutting board and let stand at least 5 minutes. Slice steak against the grain before serving.
TIP: To check doneness, insert a thermometer through the steak’s side and into the middle, not from the top down (see this page).
Sirloin and Vegetable Kebabs
SERVES 4
Sirloin tip is a wonderfully versatile and inexpensive cut to cook outdoors—a short time in a marinade makes it juicy when grilled. Drizzle chimichurri—a classic Argentinian sidekick for steaks—over the charred meat and vegetables.
2 tablespoons balsamic vinegar
1 tablespoon soy sauce
Freshly ground pepper
1 pound sirloin tip, cut into 1½-inch pieces
1 medium zucchini, cut into ½-inch rounds
1 small yellow summer squash, cut into ½-inch rounds
1 medium onion, cut into wedges
1 red bell pepper, stemmed, seeded, and ribs removed, cut into 1-inch pieces
Vegetable oil, for grill and brushing
Chimichurri (this page)
Soak 4 wooden skewers, if using, in water 30 minutes.
Combine vinegar, soy sauce, and ¼ teaspoon pepper in a shallow dish. Add beef and turn to coat. Cover and marinate 30 minutes. Remove beef from marinade, letting excess drip off (discard marinade); pat dry with paper towels.
Heat grill to medium-high. Thread beef onto skewers, alternating with vegetables and brush lightly with oil. Lightly oil grates. Grill kebabs until vegetables are lightly charred and tender, and beef is medium-rare, 7 to 8 minutes per side. Serve kebabs drizzled with chimichurri.
Salmon Fillets with Orange-Herb Butter
SERVES 4
Salmon is transformed with this cayenne-infused citrus butter. It takes just a few minutes over direct heat to produce a truly flavorful crust and tender center. Remember to dab the butter on the fish as it comes off the heat, so it can melt right into the flesh. Serve with some fresh greens or Grilled Corn, Mint, and Scallion Salad (this page).
½ cup (1 stick) unsalted butter, room temperature
½ teaspoon orange zest plus 2 teaspoons fresh juice
¼ teaspoon cayenne pepper
1 garlic clove, minced
2 tablespoons chopped fresh cilantro
Coarse salt and freshly ground black pepper
4 skin-on salmon fillets (each about 6 ounces)
Vegetable oil, for grill and brushing
Use a fork to mash together butter, orange zest and juice, cayenne, garlic, cilantro, and ½ teaspoon salt.
Heat grill to medium-high. Brush both sides of fish with oil, and season with salt and black pepper. Lightly oil grates. Grill fish, skin-side down, until lightly charred, about 3 minutes. Turn and cook until just opaque in center, about 3 minutes more. Immediately top with orange-herb butter and serve.
Swordfish with Sicilian Oregano–Caper Sauce
SERVES 4
The hearty, meaty nature of a swordfish steak makes it ideal for grilling. Its mildly sweet flavor is complemented here by a lively herbed sauce that also pairs well with other grilled oily fish, such as tuna or mackerel. Serve this with a grain salad, such as Farro with Zucchini, Pine Nuts, and Lemon Zest (this page).
1 large garlic clove, minced
2 tablespoons fresh lemon juice, plus wedges for serving
1 teaspoon red-wine vinegar
1 tablespoon capers, preferably salt-packed, drained, rinsed, and coarsely chopped
1 tablespoon dried oregano, preferably Sicilian
1 small pepperoncini, coarsely chopped
1 tablespoon chopped fresh thyme leaves
1 tablespoon chopped fresh mint leaves
¼ cup extra-virgin olive oil, plus more for grill
Coarse salt and freshly ground pepper
4 swordfish steaks (each 8 ounces and 1 inch thick)
Stir together garlic, lemon juice, vinegar, capers, oregano, and pepperoncini in a small bowl. Let stand at least 10 minutes and up to 2 hours.
Just before serving, add thyme and mint and stir to combine. Gradually add oil, stirring to combine; season with salt.
Heat grill to medium. Lightly oil grates. Season fish with salt and pepper. Grill fish until marked, then turn and cook, 2 to 4 minutes more for medium-rare. Transfer fish to plates, top with oregano-caper sauce, and serve with lemon wedges.
Sweet and Spicy Grilled Shrimp
SERVES 12
This sweet and fiery sauce gets heat from sambal oelek—an Indonesian sauce made with crushed chiles—and tang from lime zest. Brushing it onto the shrimp in a few layers as they grill gives it time to caramelize. Feel free to use other Asian chili sauces; just make sure to taste first to gauge the levels of salt, acidity, and spiciness. Serve with a crunchy side, such as Cabbage and Radish Slaw with Peanut Dressing (this page).
½ cup sugar
1 teaspoon lime zest plus juice of 3 to 4 limes (about ¼ cup)
1 tablespoon chili paste, such as sambal oelek
1 tablespoon fish sauce
Coarse salt
3 pounds large shrimp (about 36), peeled and deveined (tails left on, optional)
Vegetable oil, for grill
Soak 12 wooden skewers, if using, in water 30 minutes.
Bring sugar and lime juice to a simmer in a small saucepan. Cook, stirring, until sugar dissolves, about 2 minutes. Remove from heat; stir in lime zest, chili paste, and fish sauce.
Heat grill to high. Thread shrimp onto skewers and season with salt. Divide sauce in half and reserve half for serving. Lightly oil grates. Grill shrimp 1 minute and brush with sauce. Turn and grill 1 minute more, and brush with sauce again. Continue to grill, brushing occasionally with sauce, until shrimp is opaque, 1 to 3 minutes more. Serve with reserved sauce.
Grilled Whole Fish with Two Herb Fillings
SERVES 2 TO 4
Cooking whole fish, as opposed to fillets, optimizes flavor and texture because the skin and a thin layer of (healthy) fat insulate the meat. Branzino seems tailor-made for this method: Usually small to medium in size, with white, flaky flesh, and having relatively few bones, it is very easy to serve and eat. We suggest two different citrus and herb fillings—serve them both or choose your favorite.
FOR THE FISH
2 whole branzino (each 1 to 1½ pounds), cleaned, heads and tails left intact
¼ cup plus 2 tablespoons extra-virgin olive oil, plus more for grill
Coarse salt and freshly ground pepper
FOR THE DILL-AND-LEMON FILLING
1 lemon, half thinly sliced, half cut into wedges
3 sprigs dill, plus more for serving
FOR THE BASIL, LIME, AND CHILE FILLING
1 lime, half thinly sliced, half cut into wedges
3 sprigs basil, plus more for serving
3 Thai or serrano chiles, left intact but split down 1 side
Heat grill to medium-high. Drizzle cavity of each fish with 1 tablespoon oil, and season generously with salt and pepper. Stuff one fish cavity with lemon slices and dill, and the other with lime slices, basil, and Thai chiles. (If using just one filling, double ingredient quantities.)
Fasten each cavity opening with a wooden skewer or toothpicks. Using a paring knife, make long, ¼-inch-deep diagonal slashes at 2-inch intervals on both sides of fish. Rub both sides of each fish with remaining ¼ cup oil and season with salt and pepper, working into slashes.
Lightly oil grates. Grill fish, without moving them, until undersides are charred and flesh along slashes turns opaque, 5 to 7 minutes. Using two large metal spatulas, turn fish. (If fish sticks, wait a few seconds until skin sears enough to release cleanly.) Grill until skin is charred and fish are just cooked through and opaque, 5 to 7 minutes more. Serve fish with citrus wedges and herbs.
Grilled Lobster with Mixed Herb Sauce
SERVES 6
Grilled lobster boasts an intensity of flavor—smoky char combined with light sweetness—that boiled or steamed lobsters can’t match. Grilling them meat-side up lets the flesh roast in the shell. There’s no way we’d forget the melted butter, but the addition of a sauce packed with herbs adds a fresh dimension to the lobster experience.
3 lobsters (each 1¼ to 1½ pounds)
1 tablespoon plus 1 teaspoon extra-virgin olive oil, plus more for grill
Mixed Herb Sauce (recipe follows)
4 tablespoons unsalted butter, melted
Flaky sea salt, such as Maldon
Mixed fresh herbs, such as mint, flat-leaf parsley, and oregano, coarsely chopped, for serving (optional)
Lemon wedges, for serving
Bring a large pot of water to a boil. Plunge lobsters headfirst into boiling water and cook just until color changes to bright red, about 1 minute. Remove from pot. When cool enough to handle, cut in half lengthwise from head to tail; remove guts.
Heat grill to medium. Lightly oil grates. Drizzle lobsters with oil, then 2 tablespoons mixed herb sauce. Grill, meat-side up, until cooked through, 6 to 8 minutes, then turn once to lightly mark meat. Drizzle with butter, sprinkle with salt and herbs (if desired), and serve with lemon wedges and remaining herb sauce.
Mixed Herb Sauce
MAKES 1½ CUPS
1½ cups fresh flat-leaf parsley leaves
1½ cups fresh mint leaves
¼ cup fresh oregano leaves
¼ cup fresh lemon basil, Thai basil, or lemon balm (optional)
2 garlic cloves, minced
1 teaspoon finely chopped Thai bird chile or other hot chile
2 teaspoons pink peppercorns, crushed
4 anchovy fillets, preferably packed in olive oil, chopped
1 cup extra-virgin olive oil
¼ cup apple cider vinegar
Coarse salt
Pulse herbs, garlic, chile, peppercorns, and anchovies in a food processor until finely chopped. Add oil and pulse to a paste. (Store, covered, up to 4 hours.) Add vinegar and 1 teaspoon salt, and pulse to combine.
Tofu with Ginger-Cilantro Sauce
SERVES 4
We love thick slices of tofu when they’re charred to perfection and then brushed with a zesty sauce of cilantro, jalapeño, ginger, and lime. Tofu is ready to eat when you buy it, so a quick stint on the grates is all you need to achieve those coveted grill marks. Serve with rice or rice noodles and a crisp salad.
2 cups fresh cilantro leaves
¼ cup plus 1 tablespoon vegetable oil, plus more for grill
½ jalapeño, seeded and roughly chopped
1 teaspoon finely grated peeled fresh ginger
2 tablespoons fresh lime juice
3 scallions, green parts only, cut into 1-inch pieces
Coarse salt and freshly ground pepper
1 package (14 ounces) extra-firm tofu, drained, pressed, and sliced into 12 pieces (see this page)
Heat grill to medium. In a food processor, combine cilantro, ¼ cup oil, jalapeño, ginger, lime juice, and scallion greens. Blend ginger-cilantro mixture until smooth; season with salt and pepper.
Brush tofu with 1 tablespoon oil; season with salt and pepper. Lightly oil grates. Grill tofu, turning halfway through, until charred in spots, 4 to 6 minutes. Remove from grill and brush with ginger-cilantro sauce. Serve with remaining sauce on the side.