If you liked our earlier posts about Mediterranean food and grilling, you’re going to love this one. Artizone co-founder and COO Lior Lavy shares a Mediterranean meal perfect for your next barbecue. Here’s what Lior likes to serve, in his own words:
Porterhouse: My favorite cut. You have the strip for the taste and the fillet for the tenderness. Bring to room temperature, massage with olive oil and then sprinkle with grey salt and crushed black pepper.
Asparagus: Snip the ends, then assemble in a grill pan and drizzle with olive oil, crushed garlic and peeled butter. Yes, I did say peeled butter; use vegetable peeler to shave one—or more than one—slice of butter and put it on top of each asparagus spear. Put on the grill when hot and remove when the asparagus is a dark, shiny green (butter will melt).
In a large bowl, mix four diced tomatoes; four diced cucumbers; ¼ bunch of parsley, chopped; one finely chopped onion; two crushed garlic cloves; juice of one lemon; 2 heavy Tbsp olive oil; salt and pepper to taste.
Onions and Mushrooms
You’ll need one large onion, peeled and sliced into thin rounds, and 16 ounces of white button mushrooms. Break the legs off the mushrooms, then massage with some olive oil, salt and pepper. Heat a dry frying pan and throw in the mushrooms. Let them simmer for about a minute and flip—and then flip some more. While the mushrooms cook, drizzle the onion with olive oil, salt and pepper, then throw in with the mushrooms. Flip until onion is transparent and tender. You’re going to thank me for this one.
This is the fuel for the entire thing. Serve it with the steak, on the salad and with the onions and mushrooms.
For the “refined” style: Cut the leaves of 1/2 bunch of parsley, slice one red or green jalepeno pepper really thin, and cut four garlic cloves into quarters. Put in a saucepan, add 1 cup water and 1 Tbsp salt. Bring to a boil, let simmer for 2-3 minutes and then remove from heat. Strain; reserve water. In a blender/food processor, add the juice of two lemons, cooked parsley, chili pepper and garlic. Blend to a paste. Add two or three ice cubes to cool the mixture.
In a mixing bowl, combine an entire container of tahini with the paste and start mixing. Add the water from the saucepan slowly. The rule of thumb should be 1 unit of tahini and 3/4 units of paste mixture. Taste and fix. More salt? A bit more lemon juice? A bit more garlic? These never hurt anyone. Chop 3 Tbsp of mint and sprinkle on top. Don’t eat all of it; you’re going to keep 1/2 cup for the eggplant… coming right up.
For the raw version: Mince the parsley, garlic and chili, skip the boiled water and add tap water instead. I prefer the refined one.
Just put it on the grill. When done—it will “fall into itself”—remove, cut lengthwise, drizzle some tahini sauce (I told you you’ll need to keep some!) and serve.
For the meat:
Kick up the heat on the grill as hot as you can get it! I’m talking really hot—750° F is ideal.
Cook the lambchops one minute on each side. Burn it a bit and enjoy.
For the porterhouse (assuming one-inch steaks), cook one minute on each side, then one minute again on each side. Peel one layer of butter, put on each steak and allow to melt. Pour 1 tsp cognac on the steaks. You’ll get a bit of a flame, so no kids involved in the picture—and be careful! For an aromatic addition, top the steak with a rosemary bundle while it’s cooking on the grill.
Remove steaks from grill and allow them to rest for a moment (you won’t be able to wait that much longer). With a sharp knife, remove meat from the bone and slice. I prefer quarter-inch slices, but you can go thinner than that and have just as much fun… or maybe more!
The perfect plate will consist of: One or two asparagus sticks, a spoonful of salad with tahini sauce on top, a spoonful of onions and mushrooms (yes, with more tahini), and a nice assortment of porterhouse slices (get both sides of the bone, please).
Don’t forget a fresh baguette and olive oil for the table. Every meal needs bread and olive oil.
And now you’re asking yourself where the eggplant and the lamb chops went. I’m asking the same thing.
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