Here on the island an outside barbecue or grill is usually a counter-high fireplace surmounted by a chimney hood. It is sometimes constructed under the house verandah but more often than not by the pool under a pergola. Not many people have one of those gas-fired portable grills that are popular in America and Australia. It is altogether a much more rustic affair with wood quite often being used to produce the barbecue coals. However, even if you do have an outdoor barbecue, many times the weather doesn't invite you to grill outside or you don't want the bother of waiting for the embers to be ready just to make a quick meal ... here the iron grill or griddle comes into its own.
"La Ideal" plancha de hierro fundido, or cast iron grill, for use on top of the hob is an intrinsic part of life here in Spain. You can buy them in any supermarket in a wide range of sizes and they are quite cheap. I have a round one 32cm diameter, and a rectangular one 25 x 45cm. Most Spanish gas hobs have a large paella burner and this is what I use to heat mine.
As with any ironware you need to know how to keep them well-seasoned ... that means never washing them in soapy water or using a scourer. Very hot water is enough to loosen any food rests after use and they should then be heated on the hob to dry completely and lightly smeared with oil before being put away. When well-seasoned they become completely non-stick.
I love mine for grilling peppers and strips of aubergine or courgette, meat too of course, and I find the ridges give a very attractive look to whatever you are grilling. The plain underside works like a traditional griddle, or girdle, for when I want to make drop scones or pancakes. Recently electric grills have been appearing on the market, quite expensive, and to my mind another big piece of equipment you have to find space for. I shall be sticking with my traditional ones for now I think.
I don't often buy a big joint of meat for roasting as for just the two of us it doesn't make sense. What I do though sometimes is buy a large slab of rump steak, about 5cm thick, to cook on the grill and this is a very good solution for us. After resting the steak can then be sliced on the diagonal and provides a very good substitute for a nice bit of roast beef, it's equally good hot or cold the day after. Even though I have a good butcher I find sometimes the meat could have been hung for longer. So when I buy a big piece of steak like this I do so with the idea of leaving it in the fridge for two or three days, sometimes even longer, before use. The meat will darken but it will also become more tender as it ages.
Preheat the grill over a medium to high heat for ten minutes or so. Lightly oil the meat on both sides with a pastry brush, do not oil the grill itself or you will just get a lot of smoke. Also do not salt the meat at this stage. Slap the steak on the hot grill and cook it for about six or seven minutes per side for medium rare. When you prod the meat it should be very springy for rare, still quite springy for medium rare, and not at all springy for well done ... urghhh! Remove to a warm plate, sprinkle with salt, cover and let rest for about ten minutes before carving.
I like to serve these slices of medium rare steak with root mash. This time I had a few items at the back of the vegetable box to use up and so made a mix of parsnip, swede (rutabaga), and carrot. It's very easy, just peel the different vegetables, cut into chunks, and simmer together in lightly salted water until tender. Drain and let cool a little, then tip into a food processor with some warm milk or cream, butter, and seasoning. Process until a smooth and creamy mash. I served this with some runner beans and horseradish sauce on the side for the steak ... delicious! A very quick meal plus the mash is a good help towards getting your five a day. The leftover steak I'll be serving tomorrow with white bean mash and steamed broccoli for a change.
As a little extra note of interest ... Mr. P had never eaten parsnip or swede before we were together as they are not commonly eaten in Germany. Also here in Spain neither are particularly easy to find. The little corner shop has them sometimes and because I always buy them when I see them the lady there asked me one day how I cooked them. Obviously not a Spanish thing either.
"La Ideal" plancha de hierro fundido, or cast iron grill, for use on top of the hob is an intrinsic part of life here in Spain. You can buy them in any supermarket in a wide range of sizes and they are quite cheap. I have a round one 32cm diameter, and a rectangular one 25 x 45cm. Most Spanish gas hobs have a large paella burner and this is what I use to heat mine.As with any ironware you need to know how to keep them well-seasoned ... that means never washing them in soapy water or using a scourer. Very hot water is enough to loosen any food rests after use and they should then be heated on the hob to dry completely and lightly smeared with oil before being put away. When well-seasoned they become completely non-stick.
I love mine for grilling peppers and strips of aubergine or courgette, meat too of course, and I find the ridges give a very attractive look to whatever you are grilling. The plain underside works like a traditional griddle, or girdle, for when I want to make drop scones or pancakes. Recently electric grills have been appearing on the market, quite expensive, and to my mind another big piece of equipment you have to find space for. I shall be sticking with my traditional ones for now I think.
I don't often buy a big joint of meat for roasting as for just the two of us it doesn't make sense. What I do though sometimes is buy a large slab of rump steak, about 5cm thick, to cook on the grill and this is a very good solution for us. After resting the steak can then be sliced on the diagonal and provides a very good substitute for a nice bit of roast beef, it's equally good hot or cold the day after. Even though I have a good butcher I find sometimes the meat could have been hung for longer. So when I buy a big piece of steak like this I do so with the idea of leaving it in the fridge for two or three days, sometimes even longer, before use. The meat will darken but it will also become more tender as it ages.
Preheat the grill over a medium to high heat for ten minutes or so. Lightly oil the meat on both sides with a pastry brush, do not oil the grill itself or you will just get a lot of smoke. Also do not salt the meat at this stage. Slap the steak on the hot grill and cook it for about six or seven minutes per side for medium rare. When you prod the meat it should be very springy for rare, still quite springy for medium rare, and not at all springy for well done ... urghhh! Remove to a warm plate, sprinkle with salt, cover and let rest for about ten minutes before carving.I like to serve these slices of medium rare steak with root mash. This time I had a few items at the back of the vegetable box to use up and so made a mix of parsnip, swede (rutabaga), and carrot. It's very easy, just peel the different vegetables, cut into chunks, and simmer together in lightly salted water until tender. Drain and let cool a little, then tip into a food processor with some warm milk or cream, butter, and seasoning. Process until a smooth and creamy mash. I served this with some runner beans and horseradish sauce on the side for the steak ... delicious! A very quick meal plus the mash is a good help towards getting your five a day. The leftover steak I'll be serving tomorrow with white bean mash and steamed broccoli for a change.
As a little extra note of interest ... Mr. P had never eaten parsnip or swede before we were together as they are not commonly eaten in Germany. Also here in Spain neither are particularly easy to find. The little corner shop has them sometimes and because I always buy them when I see them the lady there asked me one day how I cooked them. Obviously not a Spanish thing either.
2 comments:
The outdoor bbq set up looks like what I have been coveting for years, I would dearly love an outdoor pizza oven type of set up! They are hugely expensive here though, so havent stretched to one yet. Gas bbqs as you say are very common as they are soooo cheap, and steak cooked on one just tastes so much better! I love the look of your meal, the steak looks fab!
Pi, great tips for using your griddle pan. I must try and remember not to wash mine with soap and oil it after use.
Karens Kitchen
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