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Grilled Steak Recipes
Steven Raichlen's Fiery Grilled T-Bone Steaks Recipe
Serves: 4
For the rub:
2 teaspoons ground ancho chili powder
2 teaspoons coarse salt
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon freshly ground black pepper
1 teaspoon mustard powder
4 12-ounce T-bone steaks (each at least 1-1/4 inches thick and 12 to 14
ounces)
For the relish:
1/2 cup best quality extra virgin olive oil
4 jalapenos, thinly sliced (do not seed)
4 cloves garlic, peeled and thinly sliced
1/2 cup fresh cilantro leaves, chopped
You’ll also need:
1 cup mesquite chips or chunks, soaked in water to cover for 1 hour,
then
drained
In a small bowl, combine the chili powder, salt, oregano, cumin, garlic
powder, black pepper, and mustard powder.
Set
up your grill for direct grilling and preheat to high. Toss the
mesquite chips on the coals or put them in your grill’s smoker box.
Season
the steaks generously on both sides with the rub. Brush and oil the
grill grate. Arrange the steak on the grate placing it on a diagonal to
the bars. Grill for about 3 - 4 minutes, then rotate the steak a
quarter turn to create an attractive crosshatch of grill marks; grill
for 1 to 2 minutes more. Turn the steak over and grill for about 3
minutes, then rotate a quarter turn and finish cooking to the desired
doneness. The internal temperature when read on an instant read meat
thermometer should be 140 to 145 degrees F for medium-rare.
Transfer the steaks to a warm platter or plate and keep warm.
Meanwhile,
heat the olive oil almost to smoking in frying pan on the grill’s side
burner. (If you don’t have a side burner, do this on your kitchen
stovetop.) Add the jalapenos, garlic, and cilantro and cook until
fragrant and just beginning to brown, 2 minutes. Spoon this mixture
over the steaks and serve at once.
Grilled or Broiled Round Steak with Beer BBQ Sauce
Serves 8
BBQ Sauce:
1 tablespoon vegetable oil
1/2 cup minced onion
1 1/2 cups ketchup
1 can beer
3 tablespoons cider vinegar
3 tablespoons light molasses
1 tablespoon dry mustard
1 teaspoon hot pepper sauce
1 teaspoon freshly ground powder
Steak Dry Rub:
1 1/2 teaspoons chili powder
1 1/2 teaspoons paprika
1 teaspoon salt
1 teaspoon sugar
1 teaspoon freshly ground pepper
1/8 teaspoon ground red pepper
1 top round steak, 1 1/2 inches thick, 2 1/2 to 3 pounds
Make barbecue sauce: Heat oil in medium saucepan over medium high heat.
Add onion and cook until translucent, 3 to 5 minutes. Add remaining
sauce ingredients and bring to a boil, stirring. Reduce heat to low and
simmer, partially covered, 1 hour, stirring occasionally. Makes 2
cups.
On the grill: Prepare grill. Combine chili powder,
paprika, salt, sugar, black and red peppers in cup. Rub spice mixture
all over steak. Let steak marinade in spice rub at room temperature for
one hour. Grill 6 minutes per side. Brush entire steak with
1/2 cup barbecue sauce. Cook 1 to 2 minutes per side.
In the oven: Place steak in a broiler pan
and
position in
broiler 3-4 inches from the flame. Broil 5-8 minutes per side
until
browned but medium rare in the center
Let stand 10 minutes before slicing. Serve with remaining
sauce.
Grilled Steak and Cheese Salad with Pink Mayonnaise
Serves 6-8
Steak
Marinade
1
cup dry red wine
2 tablespoons
extra virgin olive oil + additional for basting
2 garlic cloves,
grated
1/2 tablespoon coarsely
ground black pepper
1 to 1 1/2 pound boneless beef top round steak, about 1
1/4- inch thick
Salad
2 red or sweet onions, sliced into 1/4-inch thick rings
4 cups romaine lettuce
leaves, thinly shredded or torn into bite-sized pieces
Cherry or grape
tomatoes
Garlic croutons
Shaved Parmesan cheese
.
Place the steak in a plastic Ziploc bag. Combine the marinade
ingredients and
pour in the bag with the steak. Seal bag and refrigerate at
least 2 hours
or overnight. Discard marinade when done
Grill beef over medium-high heat for
5 minutes on each side or until desired doneness. Baste steak
with olive
oil as it cooks. Brush oil a piece of foil and grill the
onions on the
foil until tender.
Arrange lettuce on serving platter. Thinly slice
steak and arrange on lettuce. Arrange tomatoes around the
platter. Top with cheese and
croutons
Serve with Pink
Mayonnaise on the side
Pink Mayonnaise
Makes about 3/4 cup
1/4 cup mayonnaise
1/4 cup nonfat
plain yogurt or fat-free sour cream
1/2
tablespoon tomato paste
1 garlic clove,
grated or 1/4 teaspoon garlic powder
Pinch sugar
Combine all
ingredients and stir until well blended. Serve chilled.
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