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When the world says grill: Steak your claim

| Wednesday, July 3, 2002

You know it's time to fire up the grill when:

  • Your supermarket stocks marbled beef that beckons to you through the wrapper. "Grill me," it says.

  • You find a steak that's thicker than your oven mitt.

  • Someone gives you a set of steak knives for an anniversary present.

  • The July Fourth holiday comes around, and you're ready to celebrate with something more robust than a tuna-salad sandwich.

    Now that you've pinpointed an opportunity, doesn't a beef rib steak sound just right for two• Buy a one-pound steak of the best quality you can afford. The better the meat, the less you have to do to it. Don't worry about the size. This cut has considerable waste, so you'll be left with a moderate portion of meat.

    Bring meat to room temperature while you're heating the grill. Also, prepare any salad or side dishes beforehand. This steak cut cooks in less than 15 minutes. You don't want your meat to get cold while you're preparing vegetables.

    Avocado-Mint Salsa is an excellent accompaniment to steak. The combination of mint, onion and avocado is rich and refreshing at the same time. What's more, you can make it before you begin the steak.


    Beef Rib Steak With
    Avocado-Mint Salsa

    • Avocado-Mint Salsa (recipe follows)
    • 1 (1-pound) beef rib steak, 1 1/2 inches thick
    • Salt, pepper

    Prepare Avocado-Mint Salsa. Set aside while preparing steak.

    Season steak on both sides with salt and pepper. Place on preheated grill 3 inches from heat and grill 6 to 7 minutes per side for medium-rare (or broil 3 inches from heat in oven broiler).

    Slice meat 1/4 inch thick and arrange on serving plate. Pass salsa on the side. Makes 2 servings.


    Avocado-Mint Salsa

    • 1 medium avocado, peeled, pitted and diced
    • 1/4 cup chopped green onions
    • 1/2 cup chopped fresh mint
    • 1 tablespoon lemon juice
    • 1 tablespoon olive oil
    • Salt, pepper

    In bowl, combine avocado, onions, mint, lemon juice and olive oil. Season with salt and pepper. Makes about 1 1/2 cups.

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