GRILLED STEAK & BONE MARROW

You know what's better than grilled steak? Grilled steak with golden brown, garlic and herb infused bone marrow. It's like adding butter, but better. Using a two-zone grilling method, we grill the steaks over direct heat while the bone marrow roasts with indirect heat.

In this recipe we grill up some beautiful sirloin flap steaks (also known as bavette steak) along with canoe cut marrow bones and serve with roasted seasonal vegetables. You can really use any steak for this recipe. Sirloin flap steak is similar to a skirt steak but almost twice as thick.

The two-zone grilling method is really simple. For charcoal grills, you place all of the hot coals on one half of the coal area, leaving the other half empty with no coals directly underneath the grill grate. The reason we don't want to grill the bone marrow over direct heat is because the amount of fat in the marrow will likely cause flare ups as it cooks. For gas grills, the same thing can be achieved by setting one side on high and leaving the other side turned off.

Step 1: Light the grill, prepare the food. If using charcoal, start the grill with a chimney charcoal starter or any preferred method. If using gas, preheat one side on high. Set the oven to 375 degrees for roasting vegetables. Slice the vegetables, season with olive oil and salt, and place on a parchment paper lined sheet tray. Lay out the steaks and bone marrow on a tray and season generously with salt. Once the coals are red hot, setup your two-zone grill. Place all of the coals on one half of the grill, and leave the other half empty.

Step 2: Grill the steaks and bone marrow. Get the vegetables into the oven and turn your attention to the grilling. Place the bone marrow over indirect heat (no coals) and the steaks over direct heat (coals underneath). Cover the grill and let cook for about 5 minutes. Flip the steaks after 5 minutes and continue cooking another 5 minutes, covered.

*Note about steaks: Sirloin flap steaks can have different levels of thickness depending on the part of the muscle it's cut from. In our case, two of our steaks were thinner than the other two. Adjust cooking times accordingly and let the thicker steaks cook longer than the thinner steaks.

Step 3: Top the bone marrow and rest the steaks. After around ten minutes of cooking and the steaks are about done, top the bone marrow with the chopped garlic and herbs (note: we pulled the two thinner steaks and are continuing to cook the two thicker steaks for another couple of minutes while the bone marrow finishes). Cover and let the marrow finish cooking with the garlic and herbs for another 4 to 5 minutes until the garlic is golden brown but not burned). Pull your vegetables from the oven once the squash is fork tender.

Step 4: Rest, slice, and serve. Once the steaks have rested a few minutes and everything comes off the grill, slice the steak against the grain (90 degrees perpendicular to the direction of the muscle fibers). Top the roasted vegetables with sliced basil and serve each plate with at least 1 marrow bone. Spoon the marrow over top the steak slices as you eat and enjoy the utterly delicious results of your great work!