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It’s the summer grill: Any meat, any time

The latest offering from Cook’s Illustrated aims to help home cooks get their grill on this summer – or prepare any kind of meat any time.

The comprehensive, hardback volume features recipes for the grill as well as the oven and stovetop, complete with its signature black-and-white illustrated tips.

Here are a couple of recipes for the grill.

Grilled Marinated Flank Steak

From “The Cook’s Illustrated Meat Book”

1 (2- to 2 1/2-pound) flank steak, trimmed

1 teaspoon salt

1 recipe wet paste marinade (see below)

Pepper

Pat steak dry with paper towels and place in a large baking dish. Using dinner fork, prick steak about 20 times on each side. Rub both sides of steak evenly with salt, then with paste. Cover with plastic wrap and refrigerate for at least 1 hour or up to 24 hours.

Place steak on grill and cook until well browned on first side, 4 to 6 minutes. Flip steak and cook until meat registers 120 to 125 degrees for medium-rare or 130 to 135 degrees for medium, 3 to 6 minutes.

Transfer steak to carving board, tent loosely with aluminum foil and let rest for 10 minutes. Slice steak ¼-inch thick against grain on bias and serve.

Serves: 4 to 6

Garlic-Shallot-Rosemary Wet Paste Marinade

From “The Cook’s Illustrated Meat Book”

6 tablespoons olive oil

1 shallot, minced

6 garlic cloves, minced

2 tablespoons minced fresh rosemary

Process all ingredients in blender until smooth, about 30 seconds, scraping down sides of blender jar as needed.

Grilled Well-Done Hamburgers

From “The Cook’s Illustrated Meat Book”

1 slice hearty white sandwich bread, crust removed, cut into 1/4-inch pieces

2 tablespoons whole milk

2 teaspoons steak sauce

1 garlic clove, minced

3/4 teaspoon salt

3/4 teaspoon pepper

1 1/2 pounds 80-percent lean ground chuck

6 ounces sliced cheese (optional)

4 hamburger buns, toasted

Mash bread and milk in a large bowl with fork until homogeneous. Stir in steak sauce, garlic, salt and pepper. Using your hands, gently break up meat over bread mixture and toss lightly to distribute. Divide meat into 4 portions and lightly toss 1 portion from hand to hand to form ball, then lightly flatten ball with your fingertips into ¾-inch-thick patty. Press center of patty down with your finger tips until it is about ½-inch thick, creating slight depression. Repeat with remaining portions.

Place burgers on grill and cook, without pressing on them, until well browned on first side, 2 to 4 minutes. Flip burgers and cook 3 to 4 minutes for medium-well or 4 to 5 minutes for well-done, adding cheese, if using, about 2 minutes before reaching desired doneness, covering grill to melt cheese.

Transfer burgers to serving platter, tent loosely with aluminum foil and let rest for 5 to 10 minutes before serving on buns.

Serves: 4

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