Grilled Strip Loin Roast With Corn, Chanterelles & Dill
by Daniel Jacobs, Chef , Wolf Peach, Milwaukee, Wis.
- For The Potatoes & Strip Loin
- 1½ pounds new potatoes, halved
- 2 heads garlic, halved crosswise
- 6 sprigs fresh thyme
- ¼ cup extra-virgin olive oil
- 1 (2½-pound) Certified Piedmontese strip loin roast
- 3 cloves garlic, sliced
Combine oil, salt, pepper, and sliced garlic. Marinate the roast in the olive oil mixture for 2 hours before grilling.
Build a charcoal fire in a grill. When embers are white, spread out in the grill. Alternatively, heat a gas grill to medium-high.
Toss potatoes in salt and pepper. Place potatoes in foil with thyme and heads of garlic and place on grill for 45 to 90 minutes, depending on heat and size of potatoes. Turn often and check every 10 minutes after 40 minutes have passed.
Grill the roast, turning often to achieve a crust, for approximately 18 minutes for rare or 25 minutes for medium. Let rest for 10 minutes before slicing.
- Corn-Mushroom Sauté
- 1 tablespoon olive oil
- 1½ pounds chanterelle mushrooms or other wild mushrooms
- 2 tablespoons minced shallot
- 1 teaspoon minced garlic
- 1 cup fresh corn kernels
- 3 tablespoons butter
- 3 tablespoons dill
Heat a large sauté pan with oil until smoking and add the mushrooms. Cook, stirring often, for 2 to 3 minutes. Turn heat to medium and add shallots and garlic. Cook, stirring often, for about 4 minutes until mushrooms begin to release their juices. Add corn and sauté another 4 minutes. Add salt, pepper, and butter. Finish with chopped dill.