The days are coming to precious few, but summer is still here. And grillin’ is still the norm. With that in mind, below are  two recipes for grilled steak (Biftec a la Parrilla). This is the Nuyorican way of doing it.  And here, a little historical perspective in order.  Prior to the arrival of the Americans in 1898, grilling as we know it, was not prevalent in Puerto Rico. Other Caribbean Islands did have barbacoa, but nothing like our barbecue with the grill and all the other accouterments.  Some state that the Carib Indians did have barbacoa, but it was for cooking human beings in ritual sacrifices. Not an appetizing idea.

Growing up in Spanish Harlem, we had no such thing as barbecue. But with Americanization, and when Boricuas started moving to the suburbs, it became as popular as elsewhere.  My parents and grandparents could not recall anyone doing outdoor grilling when they were growing up. But, once they came to the mainland, it took root.

Naturally, our grilling was, and is, different in that we utilized all the herbs and ingredients native to our cuisine. Thus our dishes come out a little more spicy and, to my mind, the better for it. The two dishes given are convenient that the ingredients used are probably in your cupboard already. Or they can be acquired with ease from the nearest store or greengrocer. The dishes call for 4 steaks, and any good steak variety can be used, be it strip steak, boneless rib-eye, filet mignon or other. They should be from 1 ¼ to 1½ inches thick, and about from 10 to 12 ounces each. The steaks should be grilled 3 to 5 minutes for medium rare (an internal temperature of 135 degrees F.),  5 to 7 minutes for medium (140 degrees F.), 8 to 10 minutes for medium-well (150 degrees F.). Turned once during cooking, and they should be slightly charred for medium-well. Also, transfer to a cutting board, and let rest 5 minutes before slicing.

This is classic barbecue, so the preferred beverage is beer or ale. If you desire a wine, then a fruity Chenin Blanc for a white. If you’ll partial to reds, then a zesty Zinfandel or a silky Pinot Noir. If you can’t make up your mind, then go with the compromise choice of almost everyone, a light vintage rosé.

BIFTEC A LA PARRILLA
(Grilled Steaks)

Method 1:

Brush steaks with olive oil (2 tablespoons). Combine 1 tablespoon ground black pepper; 1/2 teaspoon salt; 1 tablespoon dried oregano (or 1 teaspoon dried); 1 tablespoons garlic powder; 1 tablespoon ground cumin; 1 tablespoon brown sugar; ½ teaspoon chili powder (optional). Season steaks with herb mix and grill on medium-high flame.

Method 2:

In a food processor, add ½ cup basil (or parsley or cilantro); 1 tablespoons fresh oregano or 1 teaspoon dried); 4 cloves garlic; 1 small onion, chopped; 2 tablespoons red wine vinegar; and ¼ cup olive oil. Chop for 1 minute until everything is finely diced.  Melt 3 tablespoons butter and sauté herb mix for about 2 minutes. Set aside. Season steaks with salt and black pepper to taste. Grill on medium-high until preferred doneness.  Serve steaks topped with the herb mixture.

Ever since I was a youngster, I’ve always loved canned tuna fish. I can’t recall how many tuna fish sandwiches I’ve had throughout my long life. And always with lots of mayo on it. Unfortunately, my wife has a different view of canned tuna. To her mind (and certain studies do confirm that tuna, canned or otherwise, is among the seafood with the highest mercury content) tuna is verboten. Problem is, I still like tuna.  I may not eat as many tuna steaks as I once did but, occasionally, I still enjoy canned tuna. So, when she’s not watching, I’ll indulge my tuna jones.

And that is the genesis of today’s recipe. It’s a Tuna Bean Salad. Great for the current hot weather we’re having. Easy to prepare, and can be served at room temperature or chilled. It calls for a single can of tuna fish for 4 people; but you can  double it if desired and use 2 cans. Let me state that if you don’t have black beans on hand, you can substitute red kidney beans, white cannellini beans, or garbanzos (chick peas). The dish is served on a bed of greens. I used romaine lettuce, but any crisp salad greens can be utilized.  Some folks even add corn to it. You’re only limited by your imagination. Add a simple vinaigrette dressing, and you’re set. Enjoy!

And, for brother Ray, the perfect wine is a white: either Soave or Sauvignon blanc. Or, since it’s summer, a nice, cold ale.

Ingredients:

TUNA BEAN SALAD

1 (5-oz) can tuna, drained and flaked
1 (15.5-oz) can black beans, drained
1 medium red bell pepper, chopped
1 tablespoon fresh basil, minced
Crisp salad greens

VINAIGRETTE DRESSING

3 tablespoons olive oil
1 tablespoon red wine vinegar
½ teaspoon ground black pepper
½ teaspoon garlic powder
1 teaspoon fresh chopped oregano or 1 teaspoon dried
Salt to taste

Instructions:

1. In a bowl, combine tuna, beans, and red pepper.
2.  In a cruet or small bowl, combine vinaigrette ingredients, and add to tuna-bean salad.
3.  Place crisp greens on a  platter or salad bowl. Top with tuna-bean salad. Sprinkle with fresh basil, and serve.
   Yield: 4 servings.

I like chickpeas, also known as garbanzo beans. And I like eggplant. So why not combine the two in a luscious recipe during these dog days of summer? It is the easiest dish to prepare. And you don’t have to mess with a hot stove. However, I’ve discovered that, to get the best out of an onion dish like this one, it’s a good idea to first soak the onion rings in water and ice. This will render crispy onions and a nuanced flavor, but not so over powering it will  negate the other ingredients. With some good crusty bead, this recipe is perfect for hot weather.

And, as my  fellow martial arts brother Ray, would insist, the perfect wine accompaniment would be a Meursault. It’s the top Burgandy white, but somewhat expensive. Otherwise, a good Sauvignon Blanc, Pinot Grigio, or Soave will do.

ONION-GARBANZO SALAD

Ingredients:

1 large sweet onion, peeled and sliced into thin rings
Ice cubes and water
1 teaspoon salt
¼ cup olive oil
2 tablespoons red wine vinegar
1 teaspoon fresh chopped oregano or ¼ teaspoon dried
¼ teaspoon black pepper
Crisp Romaine leaves
1 green pepper, thinly sliced in rings
1 tomato, cut in slender wedges
1 can (10-oz) garbanzo beans, drained
½ cup black pitted olives, sliced in half
¼ cup chopped fresh parsley

Instructions:

1. Place onion rings in a bowl. Sprinkle with salt, add water to cover with four ice cubes. Let stand 30 minutes.
2.  In a small bowl or cruet, stir and mix olive oil, vinegar, oregano and pepper.
3.  Arrange Romaine leaves on a serving platter; and top with green peppers, tomato wedges, garbanzos and olives.
4.  Drain the onion rings and lay out on paper toweling. Arrange over beans and sprinkle with chopped parsley. Spoon on dressing and serve.
   Yield: 6-8 servings.