Weeknight Grilling on Today!
My beautiful new CraftStudio app launches today! The app brings the world of paper crafting and design to your iPad, and it’s free for a limited time. The easy-to-use app lets you create keepsakes, vacation greetings, invitations, thank-you notes, and more, then tap to share your works of art with family and friends. So versatile -- it’s the only tool you’ll need. Download the app here.
Yesterday, on my regular appearance on The Today Show, I was joined by Ann Curry on set to show that making dinner doesn’t have to be an after work evening chore. These recipes are actually part of a story in the June issue of my magazine, Martha Stewart Living. You can easily prepare delicious dishes like marinated hanger steak, brined pork loin, and spatchcocked chicken by getting them ready in the morning. Then by evening, these meats are infused with wonderful flavors and are all set to be finished off on a grill. By following these simple techniques, you’ll see that grilling should no longer be reserved just for the weekend!
1 Here I am with Ann Curry on the kitchen set of the Today Show. Don't we look great in our bright colors?
2 Jocelyn Worrall, stylist and Judy Morris, producer readying the set
3 The Today Show clock and the morning schedule
4 Here I am pre-show zesting a lemon for the segment.
5 Firing up the barbecue is one of summer's purest pleasures and it doesn't have to be a weekend-only event.
6 If you brine, rub, or marinate your meat in the morning, you can be sitting down to a delicious grilled dinner about an hour after you walk in the door.
7 Brining boosts the juiciness of a lean meat. To tenderize a chewier cut like hanger steak, a tangy marinade is best. (Photo by: Peter Kramer/NBC/NBC NewsWire)
8 To make a grilled marinated hanger steak, combine a bit of safflower oil, balsamic vinegar, chopped garlic, and freshly ground pepper in a shallow dish.
9 This is a hanger steak, a thick strip of meat from the underside of the beef cow. It gets its name because it hangs between the rib and the loin. It is a very good piece of meat to marinate.
10 Add the steak to the dish, turning to coat.
11 Refrigerate the hanger steak for at least 6 hours and up to 8, turning once, if possible.
12 Remove the steak from the marinade and discard the marinade. Let the steak stand at room temperature for 30 minutes.
13 Heat the grill, or grill pan, to medium-high. Season the steak generously with salt and pepper.
14 Grill the steak, uncovered, rotating it frequently.
15 The internal temperature should reach 125º for medium-rare or 130º for medium, about 12 minutes total. Then, transfer the steak to a cutting board, and let it rest for 5 minutes.
16 To serve, slice the steak on the diagonal, like this. Yum!!! http://www.marthastewart.com/901659/grilled-marinated-hanger-steak
17 I also demonstrated how to grill a brined pork loin. You start by bringing water, sugar, and salt to a simmer in a large pot, stirring to dissolve.
18 You then add ice, bay leaf, thyme, orange zest, and peppercorns and allow the brine mixture to cool completely.
19 Place the pork loin in a non-reactive dish and completely cover it with the cooled brine. Refrigerate for at least 6 hours and up to 8 hours. (Photo by: Peter Kramer/NBC/NBC NewsWire)
20 Remove the pork from the brine and let stand at room temperature for 30 minutes. Season with salt and pepper.
21 Cook on a medium grill, turning every 6 minutes, until the internal temperature reaches 125º, about 32 minutes. After resting for 15 minutes, slice the pork and squeeze an orange over the slices. http://www.marthastewart.com/901658/grilled-brined-pork-loin
22 Serve the pork with grainy mustard.
23 I then moved on to spatchcocking a chicken, which is also known as butterflying. This method lets you barbecue a whole bird, because it enables you to cook the meat evenly. You start by cutting out the backbone of the chicken.
24 You then purée onion, garlic, fresh herbs (rosemary, thyme, parsley, and sage leaves), oil, and lemon zest in a food processor.
25 This purée is so aromatic!
26 Rub some of the purée under the skin of the chicken breast, thighs, and legs, being careful not to tear the skin. Refrigerate for at least 6 to 8 hours. Then, let the chicken stand at room temperature for 30 minutes.
27 Grill the chicken, breast side down, until nicely charred - 10 to 15 minutes. Flip and cook 30 minutes more.
28 Flip the chicken one more time and grill until the internal temperature reaches 165º in the thickest part of the breast. Let rest for 10 minutes before carving. http://www.marthastewart.com/901660/grilled-spatchcocked-chicken
29 Spatchcocked chicken is so juicy and delicious!
30 And this bright and crunchy potato and green bean salad pairs perfectly with any of the grilled meats in this story and can be eaten warm or out of the fridge. http://www.marthastewart.com/901682/potato-and-green-bean-salad
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Hi Martha,
I remembered to turn the TV on yesterday so I was able to watch this segment. Everything looked so good - I don't blame Ann for tasting the chicken that 'early in the morning'. I actually thought about making the hangar steak when I saw it in the magazine and now I will. It really does save time to have things ready early so there is less to do at dinner time plus marinated food taste better. It never fails, if I don't have a meal planned, I end up eating foods I shouldn't be eating. Thanks for great ideas. Trish
Posted by: Trish | June 21st, 2012 at 9:13 am
Hi Martha, How great to see you and Ann Curry again on the Today Show! The two of you certainly do look fabulous in your beautiful yellow and green outfits and I always love seeing you on The Today Show with her as the host! Ann Curry is my favorite host on The Today Show and I am praying that she will continue being there because she is the best host they have! These beef, pork, and chicken barbecues are absolutely delicious looking and I can't wait to grill them ASAP! The potato salad looks delicious, too! All of these photos are fantastic and I love viewing the video again and again-it makes my mouth water-yummmmmmm! Thanks also for the CraftStudio app and I'm sure it will be super to enjoy! Sure hope you are having another great day! Jan
Posted by: Jan Erickson | June 21st, 2012 at 9:22 am
I always enjoy seekng you on the Today Show Martha, and I ALWAYS learn something new like "spatchcocking" means butterflying a chicken! Thanks for showing us a behind the scenes look at your easy weeknight grilling tips!
Posted by: Cindy F | June 21st, 2012 at 9:33 am
Martha,
Thanks for sharing this blog.
Posted by: KLBrown | June 21st, 2012 at 10:03 am
Martha,
The meat grilling prep was a great segment. I'm going to try that chicken this weekend! My new issue of MSL just arrived and has some great ideas this month!!! Also, can't wait for your new PBS show. Can you blog about the taping?
Posted by: Sean | June 21st, 2012 at 10:29 am
Martha, great pictures as always. Is it time for dinner yet! I also thought it was neat to see some of the bowls being used for the recipe and how they are all labeled so you and the host can see what they are. That is something we don't see from watching the show on TV.
Posted by: A. Revere | June 21st, 2012 at 1:16 pm
Now, I'm hungry...very hungry!!!!!!!!!
I'm glad to see your Blog, because for some reason, I still hadn't seen it at lunch time, and I was afraid something was wrong.
Take care, Gloria G!!
Posted by: Gloria | June 21st, 2012 at 3:42 pm
I downloaded your new app. Fantastic! It is very easy to use. There are so many options for sharing finished product. Can' t wait to design holiday cards with the additional templates coming in the future. Wish I had it last month when I was making baby shower invitations.Thank you for the free trial.
Well done, Martha.
Posted by: Karen Ross | June 21st, 2012 at 7:01 pm
Hi Martha,
I LOVE the new CraftStudio application!!!!!! I already created 3 postcards that I shared with family and friends. It's a Good Thing!
Best regards,
Anabel
Posted by: Anabel Colon | June 21st, 2012 at 9:23 pm
Ann Curry and you look wonderful and she is so great on Today Show.
Posted by: ann | June 23rd, 2012 at 3:37 pm