The Food Lab: Better Home Cooking Through Science

(Nandana) #1
cooler  side    of  the grill,  cover,  and cook    until   the center  of
the meat registers 125°F for medium-rare, or 135°F for
medium, on an instant-read thermometer, about 5
minutes longer. Transfer to a cutting board, tent with foil,
and allow to rest for at least 5 minutes.



  1.  Thinly  slice   the meat    against the grain,  drizzle with    the

    reserved marinade, and serve.



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