How to Get Perfect Criss-Cross Charred Marks When Grilling
Anything cooked on a grill usually tastes awesome. But there’s a science to grilling, and a method to getting those coveted grill marks on your steak like a pro.
“It’s the char marks that give grilled food their unique great flavor,” declares Vivian Howard, a chef, restaurant owner and star of PBS series “A Chef’s Life.”
In this video, Howard demonstrates the proper technique for achieving perfectly grilled meat and vegetables, which includes “those cross hatched grill marks you’ve seen a million times on a steakhouse commercial.”
Watch how the North Carolina chef grills perfectly charred Italian sausage subs, then check out Howard’s recipe for the dish below:
(Vivian Howard’s grilled Italian sausages, with perfect cross hatch grill marks. Photo: Rex Miller)
Italian Sausage Subs with Peppers and Onions
Makes 4 servings
4 crusty sub rolls
6 tablespoons olive oil, divided
2 garlic cloves, finely chopped
1 teaspoon dried Italian seasoning blend
2 red bell peppers
4 Cubanelle frying peppers or 2 green bell peppers, cored and cut into thin strips
2 medium onions, cut into thin strips
4 links hot or mild Italian sausage
1 cup (4 ounces) shredded mozzarella cheese
Split the rolls. Stir together 4 tablespoons of the oil, garlic, and seasoning blend. Set aside. Heat remaining 2 tablespoons of the oil in on a grill pan or in a large skillet. Add peppers and onions and toss to coat. Cook, tossing often, until barely tender and lightly charred in spots. Transfer to a bowl
Grill the sausages until sizzling and heated through, about 8 minutes. Brush insides of rolls with garlic oil. Place rolls cut side down on the grill to toast.
Sprinkle ¼ cup mozzarella on one side of each roll. Place a sausage in each bun, top with pepper mixture, and serve hot.
Credits: Produced by Markay Media/Deep Run Productions;Featuring Vivian Howard; Culinary Producer Sheri Castle; Music by Matthew Douglas
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