Griddled Gaucho Steak with Bread-and-Basil Salad
To turn beef tenderloin into a quick-cooking cut, grilling master Francis Mallmann butterflies it first to form a quarter-inch-thick slab, tops it with chives and then sears it quickly on a hot grill. "I love charring things very, very fast so that they're still raw in the middle," he says. If you aren't comfortable butterflying the tenderloin yourself, ask your butcher to do it.Slideshow:更多烧烤食谱
June 2014