Barbecuing
This technique is ideal for steaks and veal loin chops and cutlets. Prepare the barbecue at least 30 minutes before cooking. For extra tenderness and flavour, and to prevent meat drying out, marinate beforehand in olive oil, herbs and seasoning of your choice.
Place the steaks on the oiled grid of the barbecue and cook according to times given for grilling (see chart - Chefs Tips / Grilling) turning once. Baste them with marinade during cooking, using a brush or a bunch of twiggy herbs such as thyme or rosemary.
CROSSHATCH STEAKS
Create an attractive design on steak as it cooks on the barbecue.
Sear the steak until the rack markings are clearly visible across the meat, then give it a quarter turn and sear again on the same side. Turn the steak over and repeat. This will create a professional "chargrilled'' effect.
