The grill has finally gone green. No, I’m not talking about energy efficiency, saving the planet, or a solar powered grill. I’m talking about perfectly crisped romaine lettuce over a bed of hot coals. And don’t forget the tender, thick cut, bone-in rib-eye steak on the side.
According to Alan Ashkinaze, chef de cuisine for Laurent Manrique of Millesime in Manhatten, a good steak is critical to enjoying a grilled salad. Sam Sifton of the New York Times shares some secrets courtesy of Ashkinaze so that you can master the art of green grilling.
photo by jules:stonesoup
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