Milk? Steak?! Believe it – that not-so-tender Flank steak changed! No resistance as I cut a delicious piece.
Flank Steak from the Vermont Country Grillstone
When it was first suggested to use milk as a tenderizer, I was skeptical – the image of meat and milk didn’t inspire me.
But, as I have faith -
We put our two flank steaks in a shallow container, covered it with 2% milk, and left it in a cool place overnight.
The next day, after taking the meat out of the milk, and drying it off, I laid the meat in a marinade made from:
2 cloves chopped or diced garlic
2 tbsp Soy sauce
1tbsp honey
3 tbsp Whiskey
½ tsp red pepper flakes
We left the meat in the marinade for the day, but try for at least a few hours.
We heated the Grillstone on high heat on our gas grill, but if you are using charcoal or an open fire, get it as hot as possible. Then pour some oil on the Grillstone (Grapeseed or Coconut oil hold up well in high heat, but any vegetable oil will work) and distribute it with a spatula, scraping any burnt on residue off the Grillstone.
When hot, scraped and oiled, put the Flank Steaks on the grill – save the marinade for later. The Grillstone will sear the total surface of the Steak, not letting any of those meat juices escape and drip into the fire! After 5 minutes (for med. rare), or 7 minutes (for med. well), turn the Steak over, pour a bit of the whiskey marinade over the steak, and turn your grill off (saves gas!) – leave the Steak on the 5 or 7 minutes as you wish. Put the steak on a heated plate and let sit for 5 minutes before cutting across the grain for tasty, perfectly grilled Flank Steak strips.
It was delicious, and tender! We used the extra Whiskey marinade as a dipping sauce for the steak strips.
Grillstone advantage: Sears in the flavor on the COMPLETE surface of the meat – no uneven grilling, no unhealthy burnt spots; and always pour some marinade or sauce on the stone while cooking, it will reduce and thicken – sopp it up with bread or scrape it onto your grilled meat.
Maple season is underway, and we have a new batch of Maple Salt ready. So – roll your grill out of the garage and fire it up (if you even put it away), we have a new Maple Salt recipe for your Grillstone.
Our Vermont Maple Salt is a delicious aromatic blend of natural Himalayan salt, Vermont maple sugar and natural unbleached sugar. The delicate taste and aroma on the grill are unique and found only at Vermont Country Grillstone.
This is also the last opportunity to get your Grillstones at our special early season price of $15 each AND we will include a free sample of our Maple Salt along with two new recipes for the Grillstone.
Order online – forget the pricing of 1 for $24.95, etc. – in the cart it is the SUPER price of $15 each!
We are raising the prices to $24.95 on Friday April 1 (no joke!) – so order NOW for delicious and easy grilled fish during Lent, or for grilling those ribs on Father’s Day. NOW OR NEVER – $15 Grillstones, a free sample of Vermont Maple Salt AND two new recipes to try!
Maple Sugaring in Vermont - sun, warmth, grilling time!
Here’s a healthy alternative to a regular hamburger—try Grilled Chicken Burgers. Our version has a hint of spiciness, and is delicious when topped with peanut sauce (make your own or buy it in the Thai section of your grocery store). Our kids even love these chicken burgers!
Preheat your grill, topped with your Vermont Country Grillstones.
Start with two pounds chicken breast. Chop it up in your Cuisinart, use your Slap-Chop, or– like I do– use an old-fashioned meat grinder until it is coarsely chopped.
Put the ground chicken in a bowl. Add 1/3 cup chopped onion, 2 t. diced ginger root, 2 T. chili sauce, 2 t. soy sauce, and 1/2 t. salt.
Stir together and form into patties. Grill the patties on your Grillstones, 5 minutes each side. Serve with peanut sauce, lettuce and/or your favorite burger fixings on hamburger rolls.
Here’s a game day favorite you can make right on your Vermont Country Grillstones!
Grilled Quesadillas, filled with melted cheese, beef or chicken, salsa, beans, or anything you want to add to your creation.
Take two large flour tortillas. Spread a thin layer of cream cheese on each. On one tortilla, start your layering. Our favorite begins with a layer of chopped grilled chicken chunks (grill the chicken yourself or buy it pre-cooked, like Purdue Grilled Chicken Breast Strips). Sprinkle with cumin and cilantro to taste (about 1/2 t. each). Top chicken with 1/2 cup salsa. Sprinkle 1/2 cup Cheddar of Monterey Jack cheese, then top with the second flour tortilla. Place on your pre-heated grillstones on your grill, and cook for 8 minutes per side, or until lightly browned. Cut into triangles and serve!
Click here to purchase Vermont Country Grillstones—NOW ON SALE for $15 each. You save $9.95 per stone.
Food and drink on Superbowl Sunday is as important as the game itself! This year, treat yourself and your friends to some grilled goodness cooked on your Vermont Country Grillstones. We’ve put them on special, just $15 each, just in time for the Big Game. Order Here or call 800-427-1396.
Over the weekend, the temperatures hovered in the teens in Vermont…but that did not stop us from enjoying delicious grilled burgers for our Saturday night meal. Once the deck and the grill were cleared of snow, we lit the gas grill, which was topped with three Vermont Country Grillstones on the grill rack. Since it was about 16 degree outside, the grill took a little longer to heat up, but once it was heated, the grillstones performed their magic and held a nice, even high heat. On went the burgers, we cooked them for about 5 minutes per side.
Burger Perfection in mid-January!
A Vermont-style burger--Rob topped it with maple baked beans, cheese and lettuce.
The Grillstones hold the heat on a cold Vermont night.
One of the best ways to get a crispy pizza crust is to grill it on a HOT natural stone surface – gas grill or coals, the open fire gives a smokey taste (especially if you use hardwood smoke chips). This is so easy and using your outdoor grill allows easy access for toppings and an extra element of fun. Also, don’t buy the dough if you want a thin pizza – the prepared dough has too much yeast – and dough is so easy to make.
My favorite recipe:
1 cup flour, 1/2 cup warm water, 1/2 teaspoon dry yeast
Sprinkle yeast on flour in a bowl, add the warm water and mix it with a fork, when it holds together knead it until smooth. I just put it in a warm place while I get the toppings together (it doesn’t really have to rise much. When ready, take a bit of the pizza (or all of it if you want a big one, but I prefer smaller individual pizzas), roll it really thin on a floured surface (best on marble).
The grillstone:
Light your gas grill and put 2 or three grillstones tight together on the grate. After about 10 minutes of heating, when the grillstone is hot, brush a bit of oil on the stones with a silicone brush.
The pizza:
Put the rolled out dough on the Grillstone, close the cover to brown it (just takes a few minutes), flip the dough over and add all the ingredients (you can remove the pizza dough from the grill to add the ingredients on the browned side, then return it to the grill).
Turn the flame on the Grillstone down, close the cover and let all your ingredients bake until done. If you do individual pizzas, you can grill several at the same time. They can also be grilled ahead of time and kept warm on the Grillstones.
This is my favorite appetizer – or light dinner when my wife and I want to enjoy a glass of wine and “create ” our pizzas together.
Ever try a “Juicy Lucy” burger? Here’s Martin’s take on a classic recipe. A Tartar burger (ground beef mixed with capers, egg & other spices) surrounds a molten core of fresh Vermont Cheddar Cheese. Prepared perfectly on the Vermont Country Grillstone, of course!
What’s your favorite thing to grill? Grill it using the Vermont Country Grillstone and what’s good, is even better! Want to try the grillstone? Call 800-427-1396 for a super-secret, special deal on the Vermont Country Grillstone, just in time for Christmas.
