A Fling With An Old Flame

The beloved charcoal-grilled steak.

Editor’s note: This post written by Certified Angus Beef ® brand Chef Michael Ollier.

When you’re committed to something there’s no option for compromise.
At home, I’m committed to cooking meals with the best and freshest foods I can find. My determination isn’t limited to ingredients, but also to preparation. If grilling is an option I will always choose charcoal.

Many folks prefer gas grilling; I swear by charcoal. Admittedly my method is more time-consuming, but I can taste the difference. My grill of choice is a faithful Weber One-Touch® with chimney starter. I love to grill — any time, any place. And that’s probably why I stopped the car in its tracks one evening. The kids and I were driving when I spied a worn-out Weber on the curb next to someone’s garbage.

Why was it discarded … for a newer, shinier version? A faster gas grill with all the bells and whistles? The grill’s original wood handle protruded from the surrounding piles like a flag of victory.

Then and there I determined to resuscitate the vintage treasure.

Yes, indeed.
I brought the grill next door home to meet the family.

Sure, she required a complete cleaning and a fresh coat of varnish on her handle. The old girl has plenty of life left in her, though. And even with shiny amenities, a new gas grill could never achieve charcoal’s trademark smoky flavor.

I could say the same for beef. There’s nothing like the premium flavor of a well-marbled Angus steak, grilled to medium-rare over charcoal, of course!

Here’s a tasty grilling recipe that’s ideal for back yard barbecues or tailgates at the game. And for more recipes, visit certifiedangusbeef.com.

~ Cheers, Chef Michael

 Grilled Filet with Watermelon & Bibb Salad
  • 4 (6-ounce) Certified Angus Beef ® tenderloin filet steaks
  • 1/2 serrano chile pepper, finely diced
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon honey
  • 1 teaspoon finely chopped fresh mint
  • 3 tablespoons olive oil
  • 4 cups 1/2-inch diced seedless watermelon
  • 1 head Bibb lettuce, cleaned Salt and pepper to taste
  1. Prepare vinaigrette by whisking together serrano pepper, balsamic vinegar, honey, mint and olive oil.
  2. Season filets and grill over medium-high heat until desired doneness. Remove from heat and allow to rest.
  3. For salad, toss watermelon, lettuce and vinaigrette together. Serve with filets.


Published by

Jennifer Kiko

Jennifer lives on a rural route with her husband, kids, horses, cows and faithful Labs, Cash and Carter. She's an aspiring foodie and enjoys making good food for great friends. She lives next door to a winery, plays the piano, and admits to growing too many tomatoes.

3 thoughts on “A Fling With An Old Flame”

  1. Great story. Did you take home the couch on the curb also Chef? I think CAB tastes great on a wood fire, Charcoal or gas grill. Going to have to try your recipe out. Sounds awesome!

    1. Agreed. New cooking grate arrived today from Weber (only part missing from the original). We are ready to dance!

  2. I completely agree Michael, charcoal is the only way to go! Going to try this recipe but I would really rather have a personal lesson from the Chef, do you think that might be possible? I hear you make a fantastic brisket? I would love to learn from the master…..

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