July is National Grilling Month and to celebrate, "GMA" is hosting a cook-off barbecue between chefs Michael Symon and Pati Jinich.
MORE: Make chef Kayla Greer's fajita shrimp quesadillaFind the full recipe for chef Pati Jinich's grilled chile pork chop and pickled grape salad tostada and Michael Symon's grilled ribeye with peperonata below.
Yields: 4 servings
Grilled Chile Pork Chop
Ingredients:
2 bone-in pork chops, 1-inch thick
1 tablespoon ancho chili powder
1 teaspoon dried oregano
1 teaspoon kosher salt, or more to taste
1 teaspoon freshly cracked black pepper
Vegetable oil to grease grill
Directions:
Place pork chops on a baking sheet or cutting board. Stir ancho chili powder, oregano, salt and pepper in a small bowl. Rub the pork chops with the spice mixture. Set aside.
Preheat the grill over medium-high heat. Brush the grill or grill pan with oil. Add pork chops to the grill and cook for 7 to 8 minutes, then flip and cook on the other side for another 6 to 7 minutes.
Meat should be at 145 to 150 F if checked with a meat thermometer.
As the meat cooks, place the corn tortillas on the edges or the upper level of the grill for more indirect heat. Flip as they toast and remove when crunchy and toasted, but do not let them burn. You may also use store-bought corn tostadas.
Transfer pork chops to a chopping board and cover, let rest for about 5 minutes, and then thinly slice the meat into 1/4-inch slices.
Pickled Grape Salad Tostada
Ingredients:
2 cups Cotton Candy grapes, halved
1 small cluster of Cotton Candy grapes (about 1 cup)
1 serrano chile, halved and thinly sliced
2 tablespoons orange juice
2 tablespoons lime juice
1 teaspoon lime zest
1 teaspoon orange zest
1/2 teaspoon cumin seed, toasted and crushed
1 teaspoon kosher salt
2 tablespoons olive oil
1/2 red onion, sliced
1 rib celery, sliced
1/4 cup cilantro leaves
1/4 cup torn mint leaves
4-6 corn tortillas, or store-bought corn tostadas
1/4 cup queso fresco to garnish
Directions:
Place a cluster of grapes on the side or the top level of the heated grill for indirect heat. Let them grill for 4 to 5 minutes until wilted and heated.
In a medium bowl, toss fresh and grilled grapes with the serrano, juices, zests, cumin seed and salt. Let sit for 5 to 10 minutes.
Once grapes have marinated, add remaining oil, onion and celery to the grapes and toss until fully coated. Fold in cilantro and mint.
To assemble tostada, top each tostada generously with slices of meat, top with a generous amount of pickled grape salad and garnish with queso fresco.
Tips:
1. Before adding the meat to the grill, grab a quarter of a large white onion, and using a pair of tongs or a carving fork, run up and down the grill to clean it and season.
2. Before adding the meat to the grill, cut a thick piece of fat from the pork you are going to use (or use rendered lard) to grease and flavor the grill.
3. Season the pork chops up to two days before grilling, but add the salt right before you add to the grill, so the meat doesn't absorb the salt ahead of time and transforms its texture.
4. After the meat is grilled and at your desired temperature, remove from the heat and cover for a few minutes, so that the meat has time to rest and settle.
5. For the grape salad, when making vinaigrettes or pickling mixes and using citrus, use both the juice and the zest to get as much flavor from the ingredient as possible. You will get the welcoming bitter taste from the zest and the sweet and tart from the juice, adding more depth to the vinaigrette.
Yield: 4 servings
Ingredients:
4, 16-ounce dry-aged ribeyes
2 tablespoons kosher salt
2 tablespoons ground fennel seed
2 tablespoons chopped fresh rosemary
1 tablespoons cracked black pepper
3 tablespoons olive oil
For the peperonata:
1 yellow onion, sliced into 1/2-inch thick strips
1 red bell pepper, seeded and sliced into 1/2-inch thick strips
1 green bell pepper, seeded and sliced into 1/2-inch thick strips
1 yellow bell pepper, seeded and sliced into 1/2-inch thick strips
4 cloves garlic, sliced
15-ounce can whole-peeled tomatoes, crushed with your hands
3 sprigs fresh oregano
pinch of sugar
1 tablespoon sherry vinegar
1/4 cup sliced jarred calabrian chilies
Directions:
Heat a grill using lump charcoal with a hot and slow zone. Dry the ribeyes with paper towels.
Mix together the salt and spices and evenly coat the ribeyes on both sides then rub them with olive oil.
Start the steaks on the hot side of the grill and cook for 4 to 5 minutes per side, until a crust forms. Move the steaks to the slow zone and lower the lid until your desired temperature.
Remove from the grill, top with the peperonata and serve.
To make the peperonata, place a heavy-bottomed saute pan over medium-heat. When the pan is hot add 1/4 cup of olive oil along with the onions, bell peppers and garlic. Season with salt and pepper then cook, stirring occasionally until the vegetables are soft and aromatic, 8 to 10 minutes.
Add the tomatoes and oregano with a pinch of sugar and continue to cook down until the peppers are very soft and most of the liquid has evaporated, about 30 minutes.
Season with salt and pepper and stir in the vinegar and calabrian chilies. Remove the oregano sprigs and discard. This can be served hot or room temperature.
Tips:
1. Let steak come to room temperature before grilling for even cooking.
2. Season steak 1 t 8 hours before cooking.
3. Brush steak with oils before grilling.
4. Have a hot and cool zone setup on grill.
MORE: Ed McFarland shows us how to make garlic parmesan wings and mac and cheese5. Closing the grill's lid will stop flare-ups as will a squirt bottle.
6. Let the steak rest for a couple minutes before serving.
7. Use a thermometer or the palm of your hand to check the meat's temperature.
8. Remember, after you remove the steak from the grill it will go up one full temperature. If you want your steak medium remove from the grill when it's medium-rare.
WATCH: Make a New Zealand ‘Kiwi Burger’ at home with this surprising ingredient
