Weber Grill Master Series (3 of 3): Grilling Mistakes

Sit in on a one-on-one conversation between top Grill Masters Jamie Purviance and Steven Raichlen as they compare notes on grilling techniques, what inspired these classically trained chefs to pursue the art of cooking with live fire, and find out what led to their biggest grilling mistakes in this three-part series. 

Weber Grill Master Series (2 of 3): Cooking with Live Fire

Weber Grill Master Series (1 of 3): Inspiration

Learn about grilling from the experts, with the Weber Master Grill Series.

Top Sirloin Steak With Balsamic Glaze

From the Weber website:  Top Sirloin With Balsamic Glaze and Swiss Chard.

Recipe byJamie Purviance

• Glaze
  • 3/4 cup good-quality balsamic vinegar
  • 2-1/2–3 teaspoons light brown sugar
  • 1/4 cup (1/2 stick) unsalted butter
    Kosher salt
    Freshly ground black pepper
•  
  • 2 top sirloin steaks, each about 1 pound and 3/4 to 1 inch thick
  • 2 bunches Swiss chard, about 1-1/2 pounds total
  • 4 tablespoons extra-virgin olive oil, divided
  • 1 large red onion, halved and thinly sliced
  • 4 large garlic cloves, minced
  • 3/4 cup dried currants
  • 3/4 cup kalamata olives, each cut in half
  • 1/2 cup pine nuts, toasted

1. To make the glaze: In a small saucepan over high heat, bring the vinegar to a boil. Boil until reduced to 3 tablespoons, 3 to 4 minutes, stirring occasionally. Remove the saucepan from the heat and stir in 2-1/2 teaspoons of the brown sugar. Stir in the butter until melted. Season with a pinch of salt and pepper. (If a sweeter glaze is desired, stir in the remaining 1/2 teaspoon brown sugar.) 
2. Prepare the grill for direct cooking over high heat (450° to 550°F). 
3. Let the steaks stand at room temperature for 15 to 30 minutes before grilling. 
4. Remove and discard the thick center ribs from the chard. Cut the leaves in half lengthwise and then crosswise into 3/4- to 1-inch strips. 
5. In a large skillet over medium-high heat, warm 2 tablespoons of the oil. Add the onion and sauté until it begins to soften, 5 to 6 minutes. Add the garlic and cook for 30 seconds, stirring constantly. Stir in the chard by large handfuls and toss with tongs until wilted and almost tender but still bright green, 4 to 5 minutes. Stir in the currants and olives and sauté for 2 minutes more. Season with 1/4 teaspoon pepper and salt, if desired (the olives may provide enough salt). Stir in the pine nuts. Keep warm.
6. Brush the cooking grates clean. Pat the steaks dry with paper towels. Brush the steaks on both sides with the remaining 2 tablespoons of oil. Season evenly with 3/4 teaspoon salt and 3/4 teaspoon pepper. Grill the steaks over direct high heat, with the lid closed, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once or twice. Remove from the grill and let rest for 3 to 5 minutes.
7. Cut the steaks across the grain into slices. Serve with the chard and the warm balsamic glaze (reheating it, if necessary) drizzled over the steak slices.

Philly-Style Steak Sandwiches On The Weber

Philly-Style Steak Sandwiches with Grilled Onions and Provolone

• Prep Time20 minutes, plus 30 minutes to freeze the meat
• Grilling Time11 to 13 minutes

• 1large yellow onion
• 1red bell pepper
• 1yellow bell pepper
• 3garlic cloves
• 2boneless rib-eye steaks, each about 8 oz and 1" thick
• 3 tbspextra-virgin olive oil
• 1 tspdried oregano
• 1 tspkosher salt
• 1/2 tspground black pepper
• 8 ozprovolone cheese
• 4ciabatta rolls

 1 large yellow onion, thinly sliced
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
2 garlic cloves, thinly sliced
1 teaspoon dried oregano
Extra-virgin olive oil
Kosher salt
Ground black pepper

2 boneless rib-eye steaks, each about 8 ounces and 1 inch thick, trimmed of excess fat
4 ciabatta rolls, split
1 garlic clove, peeled
8 thin slices provolone cheese, each about 1 ounce

1. In order to cut the meat easily into thin slices, place it (wrapped in plastic) in the freezer for about 30 minutes.

2. Prepare the grill for direct cooking over high heat (450° to 550°F) and preheat the grill pan.

3. In a large bowl combine the onion, bell peppers, garlic, oregano, and 2 tablespoons oil. Season with salt and pepper and toss to coat evenly. Spread the vegetables on the grill pan in a single layer. Grill over direct high heat, with the lid closed as much as possible, until they start to brown and are tender, about 6 minutes, stirring occasionally. Transfer to a medium bowl.

4. Cut the steaks lengthwise into 1/8-inch slices. Place the slices in a medium bowl, add just enough oil to coat them lightly, and season with salt and pepper; toss to coat. Grill the steak slices on the grill pan over direct high heat, with the lid closed as much as possible, until the meat begins to curl and brown, 4 to 6 minutes, turning occasionally. Wearing insulated barbecue mitts, remove the pan from the grill and set it down on a heatproof surface.

5. Brush the cooking grates clean. Lightly brush the cut sides of the rolls with oil and grill them over direct high heat until toasted, 30 seconds to 1 minute. Gently rub the garlic onto the toasted rolls.

6. Build the sandwiches with cheese, meat, onions, and peppers. Serve warm.

Serves 4
Weber Recipe - http://www.weber.com/grillout/RecipeDetails.aspx?key=627&cid=2

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