Once I have grilled a piece of meat, I want to capture the flavors of the delicious juices that emerge on the cutting board when I slice it and then build upon them, so I make what I call a board dressing. I often add some olive oil, or some of the rendered fat trimmings from the baste, or perhaps a little balsamic vinegar, to the juices.

　　

Ingredients

6 tablespoons extra virgin olive oil

　　2 tablespoons finely chopped fresh flat-leaf parsley

　　sea or kosher salt to taste

　　freshly ground black pepper to taste

　　

Step 1

For a basic Board Dressing. Combine 6 tablespoons extra virgin olive oil, 2 tablespoons finely chopped fresh flat-leaf parsley, and sea or kosher salt and freshly ground black pepper to taste. You can improvise here, adding grated shallots or garlic (use a Microplane), finely chopped chiles, chopped scallions, and/or other chopped herbs, such as rosemary, thyme, and sage.

　　

Step 2

The secret flavorful last ingredient is the tip of the herb basting brush , chopped very fine and mixed into the dressing. After being in contact with the hot meat while it cooked, the rosemary, sage, or thyme will have softened a bit and released some aromatic and flavorful oils. I mix the herbs into the board dressing, then slice the meat, turning each slice in the dressing to coat. Then I pour the resulting board juices over the meat when I serve it.

　　Excerpted from Charred & Scruffed: Bold new techniques for explosive flavor on and off the grill by Adam Perry Lang with Peter Kaminsky. Copyright © 2012 by Adam Perry Lang; photographs copyright © 2012 by Simon Wheeler. Published by Artisan.