Fire up the grills; Memorial Day weekend fast approaches. We\u2019re gathering outside to sear some steaks and toast summer\u2019s arrival.<\/p>\n<\/div>\n When it comes to grilling steak, there are plenty of choices to suit tastes and budgets.<\/p>\n<\/div>\n Less expensive steaks, such as sirloin, flank and skirt, are admittedly less tender than their pricey brethren, but deliver big on beef flavor. The swankier cuts, including filet, T-bone, porterhouse and ribeye require less chew, but sport a milder flavor. I like to walk the line and serve boneless strip steak–most guests enjoy its flavor and pleasingly toothsome texture.<\/p>\n<\/div>\n I often opt to purchase grass-fed or grass-finished beef rather than conventional corn-fed beef. It costs a little more, but in general, it\u2019s a healthier option for me, the animal and the planet.<\/p>\n<\/div>\n Steak welcomes the flavor of hardwood charcoal and high heat. I prefer natural charcoal so the meat doesn\u2019t taste like chemicals. When using the gas grill, a packet of soaked wood chips adds a touch of smoke flavor to the meat.<\/p>\n<\/div>\n A slightly spicy gochujang and soy sauce marinade complements the flavor of the beef. The sweetness in the Korean red chile paste helps the exterior of the steak develop a great char. Soy sauce adds rich umami notes without overpowering the flavor of the meat.<\/p>\n<\/div>\n I like to serve the steaks with a pile of golden mushrooms and seared shishito peppers sprinkled with cilantro. Make the mixture in advance so you can fully concentrate on grilling the steaks.<\/p>\n<\/div>\n TIP:<\/strong> Look for gochujang red pepper paste in Asian markets or online. Red chile hot sauce, such as sriracha, can be substituted. If shishito peppers are not available, substitute 1\/2-inch-wide slices of poblano chile, Anaheim peppers, red or green bell pepper.<\/p>\n<\/div>\n 1. Pat steaks dry. Mix soy sauce and gochujang in a small bowl until smooth. Spoon 2\/3 of the mixture into a large shallow baking dish; stir in 1 tablespoon of the oil. Add steaks to the dish and turn to coat them on all sides with the mixture. Let stand at room temperature up to 30 minutes, or refrigerate uncovered up to 4 hours.<\/p>\n<\/div>\n 2. Meanwhile, heat a 10- to 12-inch well-seasoned cast-iron or other heavy skillet over medium-high heat. When a drop of water sizzles furiously in the pan, add 1 1\/2 teaspoons of the remaining oil and half of the shishito peppers. Sear peppers, turning them with tongs, until skin blisters and browns, about 3 minutes. Remove to a plate. Repeat with another 1 1\/2 teaspoons oil and remaining peppers; add to the plate.<\/p>\n<\/div>\n
\n JeanMarie Brownson, Tribune Content Agency
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Red Chile Grilled steak with mushrooms and shishito peppers<\/strong><\/h4>\n<\/p>\n
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