Squid steaks are fairly thin cuts taken from the body of the squid. These cuts of squid are generally small, weighing in at about 1/2 lb. per steak, though their size does vary based on the size of the squid and the fishmonger doing the butchering. Take care not to overcook squid steaks because the already firm texture of the flesh can become rubbery and difficult to chew.
Step 1
Combine the extra virgin olive oil, freshly squeezed lemon juice and minced garlic in a small mixing bowl and stir it to combine the ingredients.
Step 2
Brush the squid steaks on both sides with the extra virgin olive oil mixture and season them with sea salt and freshly ground black pepper to taste. Cover the squid steaks with plastic wrap and allow them to marinate for 20 minutes.
Step 3
Preheat a gas grill to 400 degrees Fahrenheit. If you are using a charcoal grill, preheat the grill for 20 minutes. Brush the grates of the grill liberally with olive oil or vegetable oil.
Step 4
Place the squid steaks on the grill over direct heat and close the top. Cook the squid steaks on the first side for four minutes.
Step 5
Flip the squid steaks over and close the top on the grill. Cook the squid steaks on the other side for an additional four minutes.
Step 6
Transfer the squid steaks to a serving plate. Garnish the squid steaks with a freshly cut lime or lemon slice and serve it immediately while hot.
Tips and Warnings
- Top the cooked squid steaks with 1 tsp. freshly chopped cilantro or flat leaf-parsley for extra color and flavor. If you don’t like garlic, you can omit it or reduce the amount. Slice the squid steak into strips about a 1/2 inch thick and toss them with arugula and fresh heirloom tomatoes for a healthful, yet flavorful salad.
Things You'll Need
- 4 tbsp. extra virgin olive oil
- 2 tbsp. freshly squeezed lemon juice
- 4 cloves minced garlic
- Small mixing bowl
- Sea salt, to taste
- Freshly ground black pepper, to taste
- Calamari steak, approximately 1/2-inch thick
- Plastic wrap
- Gas or charcoal grill
- Serving plate
- Freshly sliced lime or lemon, for garnish
- 1 tsp. freshly chopped cilantro or flat leaf parsley, optional, for garnish
References
- "Joy Of Cooking"; Irma S. Rombauer, et al.; 1985
- Epicurious; Grilled Calamari with Arugula; September 2002
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