Tag: steak
Coffee Rubbed Porterhouse
Grilled Steak with Chimichurri
No, Chimichurri isn’t some mythological creature that no ones seems to be able to photograph
In fact, it’s a tasty sauce with Argentinian origins that happens to go great with grilled meat, chicken and fish
Although there are variations, traditionally the main staples are parsley, garlic, chili flakes, vinegar and olive oil
We are adding a little honey and cumin to ours and we are serving this with steak
We have a 2 pound london broil
We like to score the meat on both sides to allow the marinade to really penetrate
Try not to cut to deeply
Now for a little marinade
You will need 1/2 cup of olive oil, 2 grated garlic cloves, 2 tablespoons of paprika and 1 teaspoon each of kosher salt and ground black pepper
Add the ingredients to a bowl
Whisk until combined
Place the meat in a resealable baggie, pour in the marinade
Force all the air out of the bag, seal and rub the meat around to evenly coat
Refrigerate for an hour, or overnight
Let’s work on the Chimichurri so we can refrigerate it, which will help the flavors to meld
We will need 1 packed cup of fresh parsley, 1/2 cup of extra virgin olive oil, 1/3 cup of apple cider vinegar, 1 tablespoon of honey (more if needed), 2 garlic cloves, 1 teaspoon each of kosher salt and ground black pepper and 1/2 teaspoon each of cumin and crushed red pepper flakes
Place all of these ingredients into a food processor and give it a whirl
Taste and adjust the seasoning as needed
I like to add in additional chopped fresh parsley for more body in the Chimichurri
Place in the refrigerator while you grill the meat to allow the flavors to meld
Take the meat out and let it rest on the counter for at least 15 minutes before grilling
I’m grilling this at around 350 F over direct heat
Place the meat on the grill at an angle and cook for 5 minutes
Turn (not flip) and cook another 4 minutes
Flip the meat, cook 4 minutes, then turn and cook about 3 minutes more or until an instant read thermometer registers 150 F for medium (the meat will cook a few degrees more as it rests)
Remove from the heat and let rest at least 10 minutes before slicing
Once rested, slice the meat against the grain
Looking real good!
We served this with topped with our delicious Chimichurri!
Enjoy!!!
Simply Sundays! ~ Grilled Steak with Chimichurri
Ingredients
2 pound london broil
For the marinade
1/2 cup olive oil
2 garlic cloves
2 tablespoons of paprika
1 teaspoons each of kosher salt and ground black pepper
For the Chimichurri
1 packed cup of fresh parsley (plus more)
2 garlic cloves
1/2 cup of olive oil
1/3 cup of apple cider vinegar
1 tablespoon of honey (more as needed)
1 teaspoon each of kosher salt and ground black pepper
1/2 teaspoon each of cumin and crushed red pepper flakes
Directions
For the marinade
In a bowl, whisk 1/2 cup of olive oil, 2 garlic cloves (grated), 2 tablespoons of paprika and 1 1/2 teaspoons each of kosher salt and ground black pepper
Score the london broil on both sides. Place into a resealable baggie. Pour in the marinade, squeeze the air out and seal. Rub the meat around to coat evenly. Marinate for at least an hour or overnight
Take the meat out and let it rest on the counter for at least 15 minutes before grilling. Grill this over indirect heat at around 350 F. Place the meat on the grill at an angle and cook for 5 minutes, turn (not flip) and cook another 4 minutes. Flip the meat, cook 4 minutes, then turn and cook about 3 minutes more or until an instant read thermometer registers 150 F for medium (the meat will cook a couple degrees more as it rests)
Remove from the heat and let rest at least 10 minutes before slicing. Once rested, slice the meat against the grain
For the Chimichurri
Place 1 packed cup of fresh parsley, 1/2 cup of extra virgin olive oil, 1/3 cup of apple cider vinegar, 1 tablespoon of honey (more if needed), 2 garlic cloves, 1 teaspoon each of kosher salt and ground black pepper and 1/2 teaspoon each of cumin and crushed red pepper flakes into a food processor and blend
Taste and adjust the seasoning as needed. Add in another bunch of fresh chopped parsley for body. Place in the refrigerator so the flavors meld
Tools used to make this recipe
ZELITE INFINITY Chef Knife 8 inch
Architec Carving Board, Gripperwood
KitchenAid 3-Speed Hand Blender
Wilton 3 Piece Cookie Sheet Set
All rights reserved
Rosemary & Garlic Porterhouse Steaks
It’s time to settle the debate
What is the difference between the T-Bone and Porterhouse steak
Drum roll please (brrrrrrrrrrrrmp!)
Size
Yep, that’s it. Both steaks are cut from the short loin area of the beef, both have a filet of beef on one side and what is referred to as the NY Strip Steak on the other
The Porterhouse just tends to be larger
Here I have 4 lovely steaks
The meat speaks for itself so I’m going to go easy on the seasonings
We will need 1/2 cup of extra virgin olive oil, 10 garlic cloves (I know I said easy, but these are big steaks), 4 sprigs of fresh rosemary and a tablespoon each of kosher salt and ground black pepper
Place the oil and garlic into a food processor along with the leaves of the rosemary (discard the stems)
Process until well blended
Rub both sides of the steaks with the garlic oil
Now season both sides of the steaks with kosher salt and ground black pepper
Preheat your grill to around 425 F direct heat (meaning all burners on)
Lay down the steaks and cook about 3 minutes, then turn (not flip), and cook 2 minutes more
Flip the steaks and cook 2 minutes, then turn (not flip) and cook a minute more
A side note
As the steak fat renders you are going to get some flare ups. Here is how to handle them
My wife and I attended a great class at the Culinary Institute and I had to grill quite a bit of lamb
The Chef who was our instructor for the day had a great tip about how to handle flare ups on the grill
He said “Move the lamb around, out of the fire.”
Ha ha ha, might be the best grilling advice I have heard…don’t panic, just take the meat out of the flames!
True story!
Once your steaks register 145-150 F on a meat thermometer for medium it’s time to pull them off
Remove your steaks and let them rest at least 10 minutes before serving
Jump on in!
Enjoy!!!
Simply Sundays! ~ Rosemary and Garlic Porterhouse Steaks
Ingredients
4 porterhouse steaks
1/2 cup of extra virgin olive oil
10 garlic cloves
4 fresh rosemary sprigs
1 tablespoon of kosher salt
1 tablespoon of ground black pepper
Directions
Pour 1/2 cup of extra virgin olive oil and 10 garlic cloves into a food processor along with the leaves from 4 fresh sprigs of rosemary (discard the stems). Process until well blended. Rub both sides of the steaks with the garlic oil
Now season both sides of the steaks with kosher salt and ground black pepper. Preheat your grill to around 425 F direct heat (meaning all burners on). Lay down your steaks and cook about 3 minutes, then turn (not flip), and cook 2 minutes more. Flip your steaks and cook 2 minutes, then turn (not flip) and cook a minute more or until a thermometer registers 150 F for Medium. Remove your steaks and let them rest at least 10 minutes before serving
Tools used to make this recipe
Wilton Recipe Right 3 Piece Cookie Pan Set
KitchenAid 3-Speed Hand Blender
All rights reserved
Grilled Delmonico Steaks
It’s a nice summer evening and it is time for some steaks on the grill
Delmonico Steaks to be precise
Delmonico steaks are cut from the front section of the short loin of beef
I’m going to season these with a sprinkle of kosher salt, ground black pepper, garlic powder, onion powder and chili powder
Make sure you get both sides
We use these Wilton Sheet Pans
Let the steaks rest a few minutes to really allow the spices to flavor the meat
While they are resting we are going to make a compound butter to put on the steaks when they are done cooking
Compound butter is basically butter that you add some herbs or garlic too, or in this case both
I’m using 1 stick of softened butter, 1 sprig of rosemary, 2 sprigs of oregano and 2 garlic cloves
Add the softened butter to a bowl. Remove the rosemary and oregano leaves from the stems
Chop the herbs and garlic and add it to the softened butter and mix to incorporate
Scrape the mixture into some plastic wrap and roll into a log, then chill in the refrigerator until solid again, 10-15 minutes
When I think of steak I think of a tasty side of mushrooms and onions
Lets start with one 8 ounce package of baby portabella mushrooms (brush any dirt off with a dry paper towel), 1 large vidalia onion, 2 tablespoons of butter and 1 tablespoon each of Worcestershire Sauce and brown sugar
Peel and slice your onions, also slice your mushrooms
Add your butter along with 2 tablespoons of extra virgin olive oil in a large pan
We prefer to use Lodge Cast-Iron pans
Allow the butter to melt then add in in your onions, season with a sprinkle of kosher salt and ground black pepper and cook 5-6 minutes
Add in your mushrooms, Worcestershire Sauce and brown sugar and cook 10 – 12 minutes, allowing everything to caramelize
Remove from the heat and set aside
Heat your grill to 400 F and place your steaks over direct heat (meaning all the burners are on)
Cook for 5 minutes then turn (not flip)
Cook for 3 minutes then flip
Turn (not flip) and cook another 1-2 minutes or until a meat thermometer reads around 150 F
Remove to a sheet pan and allow the meat to rest at least 10 minutes before serving
While the meat rests, top each steak with a 1/2 inch slice of the chilled compound butter
The butter will melt as the steaks sit
We served these steaks family style over a bed of our caramelized mushrooms and onions, drizzled with the pan juices
Can you say yum?
Enjoy!!!
Simply Sundays! ~ Grilled Delmonico Steaks
Ingredients
For the steak
4 delmonico steaks
1 teaspoon each of kosher salt, ground black pepper, garlic powder and onion powder
1 tablespoon of chili powder
For the compound butter
1 stick of softened butter
1 sprig of rosemary
2 sprigs of oregano
2 garlic cloves
For the mushrooms and onions
One 8 ounce package of baby portabella mushrooms
1 large vidalia onion
2 tablespoons of butter
1 tablespoon of Worcestershire Sauce
1 tablespoon of brown sugar
Directions
Season the steaks with a sprinkle of kosher salt, ground black pepper, garlic powder, onion powder and chili powder. Make sure you get both sides. Let the steaks rest a few minutes to really allow the spices to flavor the meat
Add 1 softened stick of butter butter to a bowl. Remove the rosemary and oregano leaves from the stems. Chop the herbs and garlic and add it to the softened butter and mix to incorporate. Scrape the mixture into some cling wrap and roll into a log, then chill in the refrigerator until solid again, 10-15 minutes
Slice 1 – 8 ounce package of baby portabella mushrooms (brush any dirt off with a dry paper towel), peel and slice 1 large vidalia onion. Add 2 tablespoons of butter to a large pan along with 2 tablespoons of extra virgin olive oil. Once the butter is melted add in your onions, season with a sprinkle of kosher salt and ground black pepper and cook 5-6 minutes. Add in your mushrooms, Worcestershire Sauce and brown sugar and cook 10 – 12 minutes, allowing everything to caramelize. Remove from the heat and set aside
Heat your grill to 400 F and place your steaks on over direct heat (meaning all the burners are on). Cook for 5 minutes then turn (not flip). Cook for 3 minutes then flip. Turn (not flip) and cook another 1-2 minutes or until a meat thermometer reads around 150 F
Remove to a sheet pan and allow the meat to rest at least 10 minutes before serving. While the meat rests, top each steak with a 1/2 inch slice of the chilled compound butter. The butter will melt as the steaks sit. Serve the steaks over a bed of our caramelized mushrooms and onions, drizzled with the pan juices
© Simply Sundays 2016
All rights reserved