As Labor Day rolls around, workers across the country are looking forward to sleeping in and generally being lazy on their much coveted day off. But one brave group, tongs in hand and apron tied tight, will not be shuffling around the house in slippers all day.
Chef Adam Perry Lang cooks up some recipes for the holiday weekend.
They are bold, fearless. They stand tall in the heat of the sweltering summer sun and command fire with a flick of their wrists.
They are the grill masters, and throughout the nation this weekend they will be laboring away on their grilling masterpieces.
"Good Morning America" is here to offer up some delicious summer dishes to get them started in the right direction. Now, grillers: To spatulas!
Get a taste from some recipes below, and for a full list of recipes to complement any occasion, click here.
Skirt Steak With Garlic and Chiles
Serves six to eight. Makes four skirt steaks, about one pound each.
Ingredients:
Marinade -
1 cup freshly squeezed orange juice 1½ cup freshly squeezed lime juice 2 tablespoons honey 1 tablespoon soy sauce 1½ cup coarsely chopped sweet white onion 10 garlic cloves 1 tablespoon crushed hot red pepper flakes 1 tablespoon kosher salt 1 teaspoon cumin 1 teaspoon dried oregano, preferably Mexican
Seasoning Blend -
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2 tablespoons mild chile powder, preferably Chimayo, Ancho or Hatch 1 tablespoon garlic salt 1 tablespoon lemon pepper 1 tablespoon coarsely ground fresh black pepper ¼ cup canola or vegetable oil
Resting Butter -
8 tablespoons (4 ounces) unsalted butter ¼ cup finely chopped flat leaf parsley or cilantro 1 tablespoon freshly squeezed lemon juice 1 tablespoon Worcestershire sauce 4 garlic cloves, grated on a Microplane grater 1 teaspoon crushed hot red pepper flakes
1. Place all of the marinade ingredients in a blender and blend for 30 seconds.
2. Place the skirt steaks in one extra large resealable plastic bag with the marinade (or divide between two smaller bags). Squeeze out any excess air from the bag and close. Roll the bag to evenly coat all of the meat in the marinade. Refrigerate for at least one hour and up to three.
3. Preheat a well-oiled charcoal grill or all areas of a gas grill to high.
4. Combine all of the spice blend ingredients together.
5. In a small saucepan, combine all of the resting butter ingredients, stirring to combine as the butter melts. Divide between two disposable aluminum pans, preferably 13 1/2 by 9 5/8 by 2 3/4- inch lasagna pans.
6. Remove the steaks from the bag and blot dry with paper towels. Season the steaks liberally, but not too thick with the blend.
7. Using a brush, blot all sides of the meat to lightly coat with canola oil.
8. Place the steaks on the grill, close the lid, and do not move for two minutes.
9. Flip the steaks over and repeat on the second side, grilling without moving for two minutes.
10. Place the steaks into one of the pans with the resting butter, turning to coat in the butter.
11. Clean and re-oil the grill grates.
12. Letting any excess butter run off into the pan, place the steaks back on the grill and do not move for two minutes. For rare, leave the steaks for two minutes per side without moving. For medium, three minutes per side will do, and for medium well, do not touch the steaks for four minutes per side.
13. Cut against the grain of the meat on the diagonal.
Recipe courtesy of Adam Perry Lang of Daisy May's BBQ in New York City.
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