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Chef Michael P Clive gives Lori a taste of the lessons learned at the Weber Grill Academy.

Recipes:

Flatiron Steaks with Herb Butter and Grilled Broccolini
Prep time: 15 minutes
CHILLING time: about 1 hour
Grilling time: 11 to 15 minutes

Butter
½ cup (1 stick) unsalted butter, softened
1 tablespoon finely chopped fresh tarragon leaves
1 tablespoon finely chopped fresh chives
1 garlic clove, grated or minced
½ teaspoon finely grated lemon zest
½ teaspoon kosher salt

4 flatiron steaks, each 6 to 8 ounces and about 1 inch thick, excess fat and any gristle removed
Extra-virgin olive oil
Kosher salt
Ground black pepper

1 pound broccolini, with stalks no wider than ½ inch
1 teaspoon crushed red pepper flakes

1. In a small bowl combine the butter ingredients. Scoop the mixture out of the bowl onto a sheet of parchment or waxed paper. Loosely shape the mixture into a log about 1 inch in diameter. Roll the log in the paper and twist the ends in opposite directions to form an even cylinder. Refrigerate for at least 1 hour, or until the butter is chilled.

2. Lightly brush the steaks on both sides with oil and season evenly with salt and pepper. Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling. In a large bowl of water, submerge the broccolini for 20 to 30 minutes so that they absorb water. This will help them steam a little on the grill.

3. Prepare the grill for direct and indirect cooking over high heat (450° to 550°F).

4. Pour off the water from the bowl of broccolini. Lightly drizzle some oil over the broccolini and season with salt and the red pepper flakes. Toss to coat evenly.

5. Brush the cooking grates clean. Grill the steaks over direct high heat, with the lid closed as much as possible, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once or twice (if flare-ups occur, move the steaks temporarily over indirect heat). Remove from the grill and let rest while you grill the broccolini.

6. Using tongs, lift the broccolini and allow any excess oil to drip back into the bowl. Grill the broccolini over direct high heat, with the lid closed as much as possible, until lightly charred, 3 to 4 minutes, turning occasionally. Finish cooking over indirect high heat for 2 to 3 minutes.

7. Cut four ½-inch-thick pieces of butter and place one in the center of each steak. Serve warm with
the broccolini.

Serves: 4

© 2010 Weber-Stephen Products LLC. Recipe from Weber’s On The Grill™: Steak & Sides by Jamie Purviance. Used with permission.

BEEF BURGERS
WITH CAMEMBERT AND RED ONION JAM

SERVES: 4
PREP TIME: 15 minutes, plus about 30 minutes for the jam
GRILLING TIME: 9-11 minutes

JAM
2 tablespoons extra-virgin olive oil
2 large red onions, 1½ pounds total, slivered
3 tablespoons granulated sugar
¾ cup cabernet sauvignon
2 tablespoons balsamic vinegar
Kosher salt
2½ tablespoons unsalted butter, softened
8 slices rye bread
1½ pounds ground chuck (80% lean)
Freshly ground black pepper
4 ounces Camembert cheese, cut into 8 slices

1. In a large, heavy skillet over medium heat, warm the oil. Add the onions and sugar and sauté until the onions are very soft, about 15 minutes, stirring occasionally. Pour in the cabernet and vinegar and cook until almost evaporated, 13 to 14 minutes, stirring occasionally. Season with ½ teaspoon salt. Keep warm until ready to serve.
2. Butter both sides of each bread slice.
3. Mix the ground chuck, 1 teaspoon salt, and ½ teaspoon pepper, and then gently form four patties of equal size, each about 1 inch thick. With your thumb or the back of a spoon, make a shallow indentation about 1 inch wide in the center of the patties to prevent them from forming a dome as they cook. Refrigerate the patties until ready
to grill.
4. Prepare the grill for direct cooking over medium-high heat (400° to 500°F).
5. Grill the patties over direct medium-high heat, with the lid closed, until cooked to medium doneness (160°F), 9 to 11 minutes, turning once. During the last minute of grilling time, place two slices of cheese on each patty to melt, and toast the bread over direct heat, turning once.
6. Build each burger on a bread slice with a patty, red onion jam, a generous grinding of pepper, and the remaining bread slice. Serve warm.

©2014 Weber-Stephen Products LLC. Recipe from Weber’s Big Book of Burgers™ by Jamie Purviance. Used with permission.
INGREDIENTS
• 2 balls premade pizza dough, each about 1 pound, defrosted, if frozen
• Extra-virgin olive oil
• 1 garlic clove, minced or pushed through a press
• ¼ teaspoon kosher salt
• All-purpose flour
• ½ teaspoon crushed red pepper flakes, divided
• 12 ounces fresh buffalo mozzarella cheese (1½ eight-ounce balls), drained well, thinly sliced, divided
• 4 ounces paper-thin slices prosciutto, divided
• ⅔ cup finely grated Parmigiano-Reggiano® cheese, divided
• 3 cups loosely packed baby arugula, divided
• Freshly ground black pepper
INSTRUCTIONS
1. Remove the dough from the refrigerator, if necessary, about 1 hour before grilling so that the dough is easier to shape.
2. Prepare the grill for direct cooking over medium heat (350° to 450°F) and preheat a pizza stone for at least 15 minutes, following manufacturer’s instructions.
3. In a small bowl whisk 3 tablespoons oil, the garlic, and salt.
4. Using a rolling pin on a lightly floured work surface, roll out each ball of dough, one ball at a time, into a round about 12 inches wide and ¼ inch thick. (If the dough retracts, cover it with a kitchen towel, let it rest for 5 minutes, and then continue.) Set the first round aside while you roll out the second.
5. Carefully transfer the first round of pizza dough onto a pizza peel (or rimless baking sheet) lightly coated with flour. Brush the dough with half of the garlic oil. Sprinkle ¼ teaspoon red pepper flakes evenly over the dough. Arrange half of the mozzarella slices over the dough in single layer. Tear the prosciutto into pieces and lay half of them over and around the mozzarella. Sprinkle with half (⅓ cup) of the grated cheese.
6. Slide the first pizza onto the preheated pizza stone. Cook over direct medium heat, with the lid closed, until the crust is golden brown and the cheese is melted, 10 to 12 minutes.
7. Using a pizza peel or a large spatula, transfer the pizza from the stone to a large cutting board or baking sheet and immediately scatter half of the arugula over the pizza. Let the pizza rest for a few minutes. Before serving, lightly drizzle the pizza with olive oil and sprinkle with black pepper. Cut into wedges and serve warm.
8. Repeat the steps with the remaining dough round and topping ingredients.