Grilling 101: Steak, Chicken, and Kabobs

From flame-kissed steaks and smoked chicken to shish kabobs and satays, grilling adds flavor and flair to virtually any meat.

Fire Away
The most primitive style of cooking--meat roasted over an open flame--can't be beat. You can pan-sear and broil all you want, but nothing compares to a grilled steak. The combination of a smoky, caramelized crust and a tender, juicy interior is what grilling beef is all about.

Tips for a perfectly grilled steak
Choose wisely: Favorable grilling candidates include New York strip, T-bone, porterhouse, sirloin, filet mignon and rib-eye.

Size matters: Choose cuts that are 1- to 1-1/4 inch thick. Pay special attention to bone-in cuts of meat: make sure the steak is an even thickness. Meat near the bone will take longer to cook.

Use caution with marinades: Over-marinating can result in tough or mushy meat. For additional ways to flavor-up a steak, try a dry rub or top cooked steaks with herbed butter.
Handle hot coals: Sear steaks over direct heat, then move them to indirect heat to finish cooking. For a 1-inch thick steak, a general guide is 5 to 7 minutes per side for medium-rare (145 degrees

For an accurate reading--and to avoid cutting into that sublime steak--use a meat thermometer to test for doneness.

Herbed Chicken Cutlets with Mustard Sauce - 4 Servings

Serve these tasty cutlets with a creamy, slightly sweet mustard sauce and pumpernickel bread for a meal inspired by Swedish gravlax, which is traditionally prepared with salmon.

NUTRITIONAL INFORMATION
1 serving: Calories 330; Carbohydrates 23g; Cholesterol 93mg; Fat 9g; Sodium 955mg

INGREDIENTS
Mustard Sauce
2 tablespoons light mayonnaise
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh mint leaves
1 tablespoon Dijon mustard
1 tablespoon white wine vinegar
1 teaspoon sugar
Chicken Cutlets
4 medium chicken-breast cutlets (about 1 1/4 pounds)
2 tablespoons sugar
2 tablespoons chopped fresh dill
2 tablespoons white wine vinegar
1 teaspoon salt
1 teaspoon vegetable oil
1/4 teaspoon coarsely ground black pepper
4 slices pumpernickel bread, warmed

DIRECTIONS
1. Prepare Mustard Sauce: In small bowl, mix all sauce ingredients until blended; set aside.
2. Prepare Chicken Cutlets: If necessary, pound cutlets to uniform 1/4-inch thickness. In medium bowl, stir sugar, dill, mint, vinegar, salt, oil, and pepper until mixed.
3. Put chicken in bowl with herb mixture, tossing to coat well. Place chicken on grill over medium-high heat and cook 8 to 10 minutes or until juices run clear when thickest part of breast is pierced with tip of knife, turning over once.
4. Serve chicken with Mustard Sauce and pumpernickel bread.