Cookout With Mario Batali

N E W   Y O R K, July 4, 2003 -- Whip up Mario Batali's dry-rubbed skirt steak with charred sweet corn and couscous this weekend.

Dry-Rubbed Skirt Steak

• 2 tablespoons sugar• 1 tablespoon kosher salt• 5 garlic cloves, finely chopped• 1 tablespoon hot red pepper flakes• 1 tablespoon finely ground black pepper• 1/4 cup dry porcini mushrooms, ground to a fine powder in a spice grinder• 1/4 cup extra-virgin olive oil• 2 pounds skirt steak, trimmed of fibrous fat• Best-quality extra-virgin olive oil, for drizzling• Best-quality balsamic vinegar, for drizzling

Dry-rub the steak to help it form a nice crust while cooking. The effect of the sugar and salt on the meat is similar to dry aging. As it causes some of the steak's water weight to dissipate overnight and intensifies the beefy flavor.

1. In a small bowl, combine the sugar, salt, garlic, red pepper flakes, pepper, mushroom powder, and olive oil and stir well to form a thick, fairly dry paste. Rub the past all over the steak, coating it evenly, and refrigerate, wrapped in plastic for 12 hours or overnight.

2. Pre-heat the grill or broiler and remove the steak from the refrigerator and brush off the excess marinade with a paper towel. Cook on the hottest part of the grill for four minutes on one side then turn carefully with tongs and cook three minutes on the other side.

3. Allow the steak to rest for three to five minutes, then slice against the grain. Drizzle with the olive oil and the balsamic vinegar and serve immediately. If you like, you can drizzle Batali's salsa verde (recipe below) over the steak.

Charred Sweet Corn & Couscous

• 1 1/2 cups Israeli couscous • 2 ears corn, shucked • 2 tablespoons extra-virgin olive oil• 1/4 cup freshly grated Parmigiano-Reggiano• Freshly ground black pepper, to taste• Kosher salt, to taste

1. Cook the couscous according to the package directions, and let sit covered, until the grain absorbs all the water. Preheat the grill.

2. Soak shucked ears of corn in cold water for 3 minutes. Remove from water and brush the ears of corn with the olive oil, season with salt and pepper, and place on the grill, turning every two minutes until all sides are nicely charred and the kernels are just beginning to burst. Remove the corn from the grill with tongs, and, when the ears are cool enough to handle, cut the kernels off the cob with a sharp knife.

3. Combine the blanched couscous and the sweet corn in a 12- to 14-inch sauté pan and cook over high heat until the stock boils and is mostly absorbed into the grain, about five minutes. Add the grated Parmigiano-Reggiano and salt and pepper and toss over high heat for one minute more. Yield: 4 servings

Salsa Verde

• 1 bunch Italian parsley, leaves only• 1 bunch mint, leaves only• 1 bunch basil, leaves only• 2 cups capers, rinsed• 2 tablespoon salt-packed anchovy fillets, rinsed and drained• 1 tablespoon Dijon mustard• 1 teaspoon salt• 1 teaspoon sugar• 1/4 clove garlic• 3/4 cup extra-virgin olive oil

In the bowl of a food processor, combine the herbs, capers, anchovies, mustard, salt, sugar and garlic and pulse to form a coarse puree. Slowly drizzle in the olive oil, pulsing after each addition to form a relatively smooth puree that still has some personality. Season with salt and pepper to taste. Can be kept, refrigerated, for up to one week. Yield: 11/2 cups.

Recipes courtesy of Mario Batali © 2003