This recipe works wonderfully with skirt steak or less
expensive cuts. Lots of garlic, a little honey to rev up the
carmelization, and slicing the meat nice and thin makes it
taste like deluxe dining.
expensive cuts. Lots of garlic, a little honey to rev up the
carmelization, and slicing the meat nice and thin makes it
taste like deluxe dining.
| Menu of the Month |
| Marinated Steak with Garlic and Cilantro |
Marinade
1 tablespoon crushed red pepper flakes
2 tablespoons boiling water
1 cup fresh orange juice
1/2 cup fresh lime juice
2 tablespoons honey
1 tablespoon soy sauce
1/2 cup coarsely chopped sweet onions
10 cloves garlic, minced
1 tablespoon kosher salt
1 teaspoon ground cumin
1 teaspoon dried oregano
8 each beef steaks, cut 1 1/2" thick, scored
Seasoning Blend
2 tablespoons Chile powder-- chimayo, ancho or hatch
1 tablespoon garlic salt
1 tablespoon lemon pepper
1 tablespoon coarsely ground black pepper
Resting Butter
1/2 cup unsalted butter
1/4 cup finely chopped cilantro or parsley
1 tablespoon freshly squeezed lemon juice
1 tablespoon Worcestershire sauce
4 cloves minced garlic
1 teaspoon red pepper flakes
1/4 cup vegetable oil
1/2 cup cilantro leaves
1 tablespoon crushed red pepper flakes
2 tablespoons boiling water
1 cup fresh orange juice
1/2 cup fresh lime juice
2 tablespoons honey
1 tablespoon soy sauce
1/2 cup coarsely chopped sweet onions
10 cloves garlic, minced
1 tablespoon kosher salt
1 teaspoon ground cumin
1 teaspoon dried oregano
8 each beef steaks, cut 1 1/2" thick, scored
Seasoning Blend
2 tablespoons Chile powder-- chimayo, ancho or hatch
1 tablespoon garlic salt
1 tablespoon lemon pepper
1 tablespoon coarsely ground black pepper
Resting Butter
1/2 cup unsalted butter
1/4 cup finely chopped cilantro or parsley
1 tablespoon freshly squeezed lemon juice
1 tablespoon Worcestershire sauce
4 cloves minced garlic
1 teaspoon red pepper flakes
1/4 cup vegetable oil
1/2 cup cilantro leaves
To make marinade: In small bowl, place pepper flakes and pour
boiling water over them. Let stand 2 minutes. In blender combine
remaining marinade ingredients. Stir in pepper flakes and the
soaking water. Place steak in plastic bag. Pour marinade
ingredients over the steaks. Seal and let stand 2-24 hours.
Preheat grates of grill.
To make seasoning blend: Combine all seasoning blend
ingredients.
To make resting butter: In small saucepan over medium-high heat,
combine all ingredients. Pour into a baking dish or pan that will
hold the steaks.
Remove steaks from bag and lightly pat dry with paper towels.
Season with seasoning blend. Evenly coat the steaks with
vegetable oil.
Grill-mark the steaks, 2 minutes on each side. Place steaks into the
pan of resting butter, dredging to thoroughly coat both sides in the
butter. Let any excess butter run off into the pan. Place steaks back
on the grill and cook about 2 minutes per side for medium-rare.
Remove from the grill and place in the resting butter, turning to coat,
and let it rest for at least 5 minutes.
Drizzle some of the butter on a cutting board, top with the steaks,
and cut against the grain, on the diagonal, into thin slices. Sprinkle
the cilantro leaves over the top and serve.
Beef cuts that can be used:
Angus "petite sirloin" USDA choice-- also called ball tip. Eye of
round steak, USDA select. Top round, London Broil, USDA select.
Top sirloin, USDA choice. Chuck flatiron, USDA choice.
boiling water over them. Let stand 2 minutes. In blender combine
remaining marinade ingredients. Stir in pepper flakes and the
soaking water. Place steak in plastic bag. Pour marinade
ingredients over the steaks. Seal and let stand 2-24 hours.
Preheat grates of grill.
To make seasoning blend: Combine all seasoning blend
ingredients.
To make resting butter: In small saucepan over medium-high heat,
combine all ingredients. Pour into a baking dish or pan that will
hold the steaks.
Remove steaks from bag and lightly pat dry with paper towels.
Season with seasoning blend. Evenly coat the steaks with
vegetable oil.
Grill-mark the steaks, 2 minutes on each side. Place steaks into the
pan of resting butter, dredging to thoroughly coat both sides in the
butter. Let any excess butter run off into the pan. Place steaks back
on the grill and cook about 2 minutes per side for medium-rare.
Remove from the grill and place in the resting butter, turning to coat,
and let it rest for at least 5 minutes.
Drizzle some of the butter on a cutting board, top with the steaks,
and cut against the grain, on the diagonal, into thin slices. Sprinkle
the cilantro leaves over the top and serve.
Beef cuts that can be used:
Angus "petite sirloin" USDA choice-- also called ball tip. Eye of
round steak, USDA select. Top round, London Broil, USDA select.
Top sirloin, USDA choice. Chuck flatiron, USDA choice.
8 servings
Wine: Molson Golden Lager or a lightly spicy red wine such as
Pinot Noir.
Oregonian August 2009
Wine: Molson Golden Lager or a lightly spicy red wine such as
Pinot Noir.
Oregonian August 2009
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
