Showing posts with label steak. Show all posts
Showing posts with label steak. Show all posts
Monday, April 7, 2014
Marinated Sirloin Steak with Mushrooms
I love sirloin steak and it was on special offer this week at the supermarket. It was the thin cut sirloin, so needed a little more care. I looked on the web for a marinade, yes I do have shelves full of cookery books and folders full of recipes, but searching is much easier online!I found Carols Completely Fabulous Steak Marinade as the basis of recipe for which I had all the appropriate ingredients, well almost!
Marinade
2 tbsp fresh squeezed lime juice (I had some dried up limes left over from Christmas)
2 tbsp Worcestershire sauce ( oh dear only about a teaspoon left, never mind bung it in)
2 tbsp Balsamic vinegar
1 tsp minced garlic ( couple of cloves of garlic crushed)
2 tblsp olive oil
Put the whole steaks in a plastic bag, seal and leave in the fridge for 8 - 24 hours.
When ready to cook, take the meat out of the frdige, drain the marinade (I kept it, more later) and let meat come to room temperature. Preheat your gril to high, put the steak in/on the grill and cook to your own taste. As the steak I used was think it only took a few minutes.
I served my steak, cut into strips with baked potatoes and mushrooms sauted in butter and finished with the marinade, make sure you cook it out for a good 5 minutes as it has had raw meat in it.
I have to say, given the minimum effort involved, it tasted delicious.
Thursday, April 3, 2014
Thai Red Curry Beef in Grilled Flank Steak Form
This red curry flank steak recipe represents a departure from my usual game plan regarding marinating meat for the grill.I normally dont try to make the meat taste like something specific, rather just use whatever vinegar is nearby, some garlic, herbs, and whatever spices strike my fancy at that moment.
This time I actually had an idea. I love Thai food, and in particular red curry beef. If youve never had this amazing dish, its basically chunks of beef stew meat cooked slowly in a spicy, aromatic red curry sauce until fork tender. Its clearly one of the top 50 recipes in the history of the world.
So, inspired by this classic Thai recipe, I decided to see if the same sort of flavors could be turned into some sort of marinade for flank steak. Im so glad I did. The results knocked my socks off.I made a point to use only ingredients found in your typical higher-end grocery store (like Whole Foods). I really hope you make the effort to find these items, since there really aren’t suitable substitutions.One note about doneness – as I mention in the video, I like to cook the flank steak to about 132 on the grill which goes up another 5 or so degrees while it rests. This will give you something between medium rare and medium. Rare flank steak is very chewy, and I believe cooking it closer to medium gives a much better texture to the meat.
Having said that, it may look like the meat is a little rarer than that in the video. Thats because I started cutting from the thick end, which is going to be rarer – but as you slice towards the thinner end, it will turn medium, and youll even get a few slice of medium well towards the end.For this reason flank steak is a perfect choice for a group, since the same piece of meat will provide a range of different doneness. So, go find those not-so-exotic Asian ingredients and give this delicious beef flank steak recipe a try. Enjoy!
Ingredients:
1 whole beef flank steak, trimmed
3 tablespoon fish sauce
1/4 cup seasoned rice vinegar
3-4 cloves crushed garlic
1 tablespoon finely grated fresh ginger
1 teaspoon hot sauce
1 teaspoon red curry powder
1/2 teaspoon red curry paste
View the complete recipe
Friday, March 28, 2014
SANDRA’S QUICK AND TASTY CHICKEN FRIED STEAK
 |
This recipe includes an egg dredge spiked with Sriracha sauce that provides an excellent flavor without being too spicy... |
Servings: 2
Prep Time: 10 Minutes
Cook Time: 10 to 14 Minutes
INGREDIENTS
2 (1” thick) steaks/fillets
--(of beef, venison, moose, buffalo, chicken, or turkey)
1 cup all-purpose flour
2 eggs
½ teaspoon Sriracha (an Asian hot sauce)
¼ teaspoon freshly ground pepper
¼ teaspoon kosher salt
½ teaspoon granulated garlic
½ teaspoon granulated onion
2 tablespoons olive oil
--Prepared potato salad
METHOD
Pound the steaks/fillets using the cuber edge of meat mallet to about ½” thickness (or we use our Cabela’s Manual Meat Cuber to do so that can be purchased online, so I used venison cubed steaks).
Place flour in a shallow bowl. Whisk together in a separate shallow bowl the eggs, sriracha, pepper, salt, and granulated garlic and onion. Dredge each steak first in the flour, then in the egg dredge, and again in the flour. Pat the flour onto the surface of each steak so they are completely coated with dry flour.
Heat the olive oil in a nonstick skillet to medium-high heat. Cook the steaks until evenly golden brown, 5 to 7 minutes per side, then serve with potato salad. ~ Enjoy!
 |
| Sandras Best Potato Salad Recipe |
~~~~~~~~~~~~~~~~~
Tips: I like to top my Chicken Fried Steak with A.1. Steak Sauce, while my husband prefers Ketchup, and these steaks are also wonderful drizzled with hot gravy and mashed potatoes as a side dish.
Wednesday, February 26, 2014
Rib Eye Steak with Grilled Vegetable Salad
Just as I was getting ready to put my steak and vegetables on the grill last night, obviously oblivious to the developing weather situation, I turned on the t.v. to find an enourmous and daunting line of severe thunderstorms heading my way. Since the grill was already preheated, I tried to weather the weather and cook my dinner despite the hurricane force winds. After the neighbors gigantic and cumbersome red umbrella was hoisted by the wind into my yard, almost impailing me, I decided to remove my half cooked dinner and finish it indoors. Bummer :(
By the time I preheated the oven and tried to keep my steak warm while I finished the rest of the meal, I overcooked it just a bit. It was still tasty and quite tender nonetheless. The vegetables including zucchini, yellow and orange pepper, and spring onions were actually cooked perfectly. I sliced them and placed them in a bowl to be tossed with a vinaigrette of olive oil, balsamic vinegar, minced garlic, chopped capers, minced anchovies and salt and pepper. A good sized handful of chopped fresh parsley brightened the salad just perfectly. It was delicious but, fortunately, I have plenty leftover because I am sure this vegetable salad will be even more flavorful after marinating overnight.
Wednesday, February 12, 2014
My Mayo Method Steak Sauce Formula – Looks Like Math Tastes Like Magic
When I need a fast and easy sauce for grilled steaks, I love to use this sort of mayonnaise-based condiment. As I explain in the video, the basic formula is mayo + salt + spice + acid + herb. I don’t think I’ve ever made the exact same one twice, which is not surprising when you realize how many combinations are possible.
I’m not calling this aioli because it doesn’t contain any garlic, but you can if you want to, since nowadays any flavored mayonnaise is called an aioli. That reminds me, this would be really good with garlic.
By the way, don’t let the name fool you; this is great on so many things besides steak. In fact, making up a ramekin to keep in the fridge is not a bad idea at all. It makes a super sandwich spread, a stellar salad dressing starter, and a vegetable dip so good, it will make you forget how much you hate raw broccoli. I hope you give this a try soon. Enjoy!
Ingredients for my Rosemary Harissa Mayonnaise:
1/2 cup mayonnaise
1 tbsp anchovy oil
1 tbsp lemon juice
1 tsp Harissa or other hot chili paste
2 tsp minced rosemary
Subscribe to:
Posts (Atom)