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How to Grill

How to Grill

Summer is here, which means it's time to step up your grill game.

Ensuring as much time with your friends and as little prep as possible, our experts have created a simple guide to grilling. From stone fruit to steak, we are offering the key to a fully-grilled meal! Just follow these four steps: season, heat, cook, and serve.

LE PESCHE: PEACHES

There are few things more enjoyable than a sweet, juicy peach on the grill. To prepare, simply halve and pit each stone fruit (don’t peel!).

1. Season. Already sweet, peaches only need a very light sprinkling of sea salt to accent the flavor. For an extra dash of decadence, brush each peach half with butter.

2. Heat. Heat your grill to medium-low.

3. Cook. Cover the grill, and cook the peaches until they have lightly charred and softened, 4 to 5 minutes per side.

4. Serve. Pair the peaches with lemon sorbetto, or drizzle freshly-squeezed lemon juice. This makes a delicious appetizer and an even better dessert.

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GLI ASPARAGI: ASPARAGUS

Asparagus’s strong texture but delicate taste makes it a perfect grilled side for your meal. To prepare, just trim the pale ends.

1. Season. Drizzle the asparagus in extra virgin olive oil, then sprinkle the spears with sea salt, tossing to coat all sides.

2. Heat. Heat your grill as hot as possible, allowing for a quality sear.

3. Cook.  Cook until the spears are lightly charred on the first side, for 3 to 5 minutes, then flip and cook until tender, about 2 to 3 minutes longer.

4. Serve. Place the asparagus on a platter, and squeeze lemon juice over the spears, if desired.

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I GAMBERETTI: SHRIMP

Shrimp’s small size, quick cooking time, and natural finger-food style make it the perfect complement to your day of grilling. Tip: save time by asking your fishmonger to devein the fresh shrimp. To prepare, simply peel the shrimp, removing all of the shell except the area around the tail.

1. Season. Brush your shrimp with extra virgin olive oil, and rub sea salt and black pepper.

2. Heat. Heat your grill to medium-high.

3. Cook. Thread your shrimp on metal skewers (if using wooden, soak them in water for a few hours to avoid fire), then place over the grill for 5 to 7 minutes, turning halfway. As the shrimp cooks, the outside will turn a healthy pink color, and the meat inside will become white and opaque.

4. Serve. Remove the shrimp from the grill, drizzle with freshly-squeezed lemon juice, and enjoy right away!

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IL TONNO: TUNA

Grilled tuna steaks make a simple, fresh dish that is best unadorned – perfect for a low-key picnic. Even better – no prep necessary!

1. Season. Brush all sides of the tuna steaks with extra virgin olive oil, and sprinkle with sea salt and black pepper.

2. Heat. Heat your grill as hot as possible, allowing for a quality sear.

3. Cook. Grill each side for only 2 to 3 minutes (depending on thickness), maintaining a very pink and lightly-cooked center, or the tuna will be tough and dry.

4. Serve. After resting for 5 to 10 minutes, retaining the juices, the tuna is ready to serve. Squeeze fresh lemon juice over the finished steak, if desired.

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LA CARNE A LUNGA FROLLATURA: DRY-AGED BEEF

Dry-aging is the process of resting large cuts of meat in a controlled, open-air environment for an extended period of time. This allows for enzymes in the meat to break down the proteins, lose 20 percent of water weight, and thus concentrate the flavors. Extremely tender, your steak will also reveal a unique complexity of flavor – which means once you’re done grilling, there is no other prep needed: you’re ready to eat!

1. Season. Sprinkle the meat with sea salt and black pepper on all sides. Be very generous; this not only adds flavor, but as the meat hits the grill, the salt and pepper may fall into the flames. Brush the steak with a small amount of extra virgin olive oil.

2. Heat. Heat your grill as hot as possible, allowing for a quality sear.

3. Cook. Grill the meat to your preference. Our butcher recommends between 3 to 6 minutes per side, depending on the steak’s thickness.

4. Serve. After allowing the steak to “rest” in foil for 10 minutes, retaining the juices, serve on its own or with any of our selection of Italian pairings – and any of the grilled dishes above!

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Pick up prime ingredients and condiments at your local Eataly, or shop online for home delivery (yes, even the meat!)! 

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