October 29th, 2007

Avocado Fetabasil Aioli

Gary Stefan
Tempe, AZ

Avocado Fetabasil Aioli

Ingredients:
1 large ripe Haas avocado
4 oz. feta cheese crumpled
1/2 c. mayonnaise
2 clove garlic, crushed
1/4 c. fresh basil, chopped
zest of one lime
juice of 1/2 lime
1 tsp kosher salt
1/2 tsp fresh ground black pepper
4 oz extra virgin olive oil
4 oz water, as needed

Directions:
To prepare the Avocado Fetabasil Aioli, combine the avocado, feta cheese, mayonnaise, garlic, basil, lime zest, lime juice, salt and pepper into a food processor or blender, and blend until smooth and creamy (scrape down sides and continue to blend).  Once creamy, slowly drizzle in the olive oil as you continue to blend.  The consistency should be a bit thinner than a mayonnaise so add some of the water to thin, as needed, while you continue to blend.  Place the mixture into a 3 squeeze bottles (8 to 10 oz size) and refrigerate until time to use.

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October 27th, 2007

Shelly’s Italian Burger Sauce

Michelle Vicari
Temecula, CA

Ingredients:
1/2 c. mayonnaise
1 T. roasted garlic
1/4 c. sun dried tomato, oil packed kind, drained
1 – 2 T. fresh squeezed lemon juice
1/4 c. roasted red peppers, jarred kind, drained and seeded
6 large basil leaves
Salt and freshly ground black pepper, to taste

Directions:
Place all ingredients in a food processor and pulse until
pureed consistency is achieved.

To assemble an Italian Burger: place a dollop of sauce on a
toasted ciabatta roll, add arugula, and a juicy steakburger
topped with a slice of mozzarella cheese.

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October 27th, 2007

Spanish Spice-Rub for Steaks

Lillian Kayte Julow
Gainesville, FL

Ingredients:
3 tablespoons spanish paprika
1 tablespoon cumin seeds, ground
1 tablespoon mustard seeds, ground
2 teaspoons fennel seeds, ground
2 teaspoons coarsley ground black pepper
2 teaspoons kosher salt
2 (16-ounce) Boneless Ribeye
Canola oil

Directions:
Combine spices in a spice or coffee grinder
and grind into a powder.  Season the steaks
on both sides with more salt and pepper.  Rub
one side only of each steak with the rub and
drizzle with oil.  Place on the grill, rub side
down and grill until slightly charred and a crust
has formed, 2 to 3 minutes.  Turn the steak over
and continue grilling to medium-rare doneness.
Remove from grill and let rest 5 minutes before serving.

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October 27th, 2007

Spicy Peanut Sauce

Shelley Baray
Temecula, CA

Ingredients:
4 ribeye steaks
1/3 cup cooking oil
1/3 cup peanut butter
2 tablespoons soy sauce
1 tablespoon curry powder
2 cloves garlic, minced
1/4 teaspoon ground red pepper
1/2 of a 6 oz can frozen limeade concentrate, thawed

Directions:
In a small mixing bowl stir together the cooking oil, peanut butter, soy sauce, curry powder, minced garlic and red pepper.  Stir in the limeade concentrate till smooth.  Brush some of the sauce over steaks then grill to your liking.  Reserve the rest of the sauce and pour over your steaks.  Enjoy!!

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October 27th, 2007

Grilled Cocoa-Mocha Steak

Bobbie Keefer
Byers, CO

Grilled Cocoa-Mocha Steak

Ingredients:
4 ribeye steaks (1 inch thick)

Cocoa Mocha Rub:
1/4 cup chili powder
1/4 cup finely ground espresso
2 tablespoons paprika
2 tablespoons brown sugar
1 tablespoon dry mustard
1 tablespoon salt
1 tablespoon ground black pepper
1 tablespoon dired cilantro
1 tablespoon dried oregano
2 teaspoons ground ginger
2 teaspoons cocoa powder

Directions:
Lay steaks out and let them come to room temperature.  Combine all of the ingredients to make the Cocoa Mocha Rub.  Rub into the steaks.  Grill steaks to desired doneness, turning once.

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October 27th, 2007

Diavola Ribeyes

Peter Halferty
Corpus Christi, TX

Diavola Ribeyes

Ingredients:
1 tablespoon olive oil
4 each Kansas City Steak Company 9.5 ounce Garlic-Herb Ribeye Steaks
Salt/Pepper to taste
1/2 cup dry marsala wine
1/2 cup dry red wine
1 1/2 teaspoons minced garlic
1 teaspoon fennel seed
1 tablespoon tomato paste diluted in 1 tablespoon water
1 teaspoon crushed red pepper flakes, or to taste
2 tablespoons minced chives or broad-leaf parsley

Directions:
If a grill is used, rub steaks with olive oil.  If a skillet is used, use a ribbed cast iron skillet and heat the oil over high heat.  Grill or saute steaks over medium-high heat, to desired doneness (we like our steaks rare)….Season Steaks as needed, after cooking.  Meanwhile, in the skillet (or if skillet not used get a sillet and heat 1 teaspoon Olive oil in it over medium-high heat).  Add the liquids to the pan and reduce the liquid slightly.  Add the garlic, fennel seed, diluted tomato paste and pepper flakes.  Cook and stir until the sauce is thick and syrupy, about 1 minute.  Add the steaks just long enough to coat with the sauce.  Transfer to warm plates and spoon the remaining sauce over each of the steaks.  Serve hot…garnished with herbs..

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October 27th, 2007

Buffalo Jerk Tailgating Sauce

Lesley Pew
Lynn, MA

Buffalo Jerk Tailgating Sauce

Ingredients:
1 onion, minced
2 tablespoons garlic, minced
8 oz. butter
1 cup hot sauce
1 cup soy sauce
2 tablespoons fresh lime juice
1 cup brown sugar
1 cup honey
2 tablespoons fresh ginger
1 tablespoon ground coriander
1 tablespoon cayenne pepper or paprika
1 tablespoon ground cumin
1 teaspoon dry mustard
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 teaspoon ground anise

Directions:
Melt butter in a large saucepan over low heat.  Saute the onion and garlic until the onion is translucent.  Add the hot sauce, soy sauce, lime juice, brown sugar, honey, ginger, coriander, pepper, cumin, mustard, nutmeg, cloves, and anise.  Reduce heat and simmer sauce, uncovered, for 20 minutes, stirring occasionally.

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October 26th, 2007

Peppered Garlic Steak

Joseph Lareau II
Gig Harbor, WA

Ingredients:
1 16 oz Kansas City strip steak
1 teaspoon kosher salt
1 tablespoon cracked black pepper
1 teaspoon kosher salt
1 clove garlic crushed
butter

Directions:
Mix pepper, salt, and garlic in small bowl.
Rub on steak, I mean REALLY rub it in on all sides.
Place on wire rack to rest while you start the coals.
Go start the coals.  When coals are ready, grill steak
over indirect heat until cooked to your liking.  Move
steak to plate, place one tablespoon butter on top of
steak and let it rest for five minutes.  ENJOY.

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October 26th, 2007

Sweet Autumn Spice Rub

Emileigh Johnson
Ypsilati, MI

Sweet Autumn Spice Rub

Ingredients:
3 Tbsp Chili Powder
1 Tbsp Dark Brown Sugar
1 Tbsp Cinnamon
1 Tbsp Allspice
1 Tbsp Cloves
1 Tbsp Ginger
1 Tbsp Salt
1 Tbsp Black Pepper
1 Tsp Nutmeg

Directions:
Brush a grill pan or cast iron skillet with canola oil until the cooking surface is well covered.  Turn on the heat.  Combine all ingredients in the Sweet Autumn Spice Rub in a large bowl.  Season one side of 4 Kansas City Strip Steaks with salt and season the other side with the Sweet Autumn Spice Rub by dredging the unseasoned side in the spice bowl until well covered. When the grill is hot and the oil is sizzling, place your steaks spice rub-side-down over the heat.  Cook for 4 minutes or until crusted and browned, then flip each steak over.  Cook an additional 4 minutes and remove from the heat.  Let them rest for five minutes and enjoy your delicious steaks on a crisp autumn day or anytime. 

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October 26th, 2007

Peppercorn Blackening Rub

Allison McKinney
Ogden, IL

Peppercorn Blackening Rub

Ingredients:
2 T Ground Peppercorn
1 T Thyme
1 T Ground Sage
2 T Garlic Powder
1 T Onion Powder
2 tsp Ground Red Pepper
1 cube beef boullion (crushed)

Directions:
Measure all spices out and mix together in a Ziploc freezer bag.  Shake together to ensure the rub is fully mixed.  Rub mixture on both sides of steak prior to grilling*.

*When using for prime rib, slice a piece of the prime rib off, pour some au jus over the piece of meat, then coat with rub.  Serve immediately.

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October 26th, 2007

Mustard Peppercorn Steak Rub

Herman Liu
Stanley, NM

Mustard Peppercorn Steak Rub

Ingredients:
1/2 cup light brown sugar
2 tablespoons sea salt
1 tablespoon ground mustard
1 tablespoon mustard seeds
2 tablespoons freshly coarse-ground peppercorn
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon dried rosemary, crushed
4-6 sirloin or bone-in ribeye steaks

Directions:
Combine all ingredients thoroughly.  Generously rub steaks.  Grill steaks to desired doneness.

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October 26th, 2007

Colibri Ranch’s Olde West Rub-Dusted Strip Steaks

Darlya Oehler
Ingram, TX

Colibri Ranch’s Olde West Rub-Dusted Strip Steaks

Ingredients:
Marinade:
 1/4 cup Worchestershire Sauce
 1/2 Tablespoon oil
 2 Tablespoons red wine (Chianti)
 4 – 10-oz Kansas City Strip Steaks

Rub:
 2 Tablespoons Olde Thompson Pepper Blend peppercorns
 2 dried while chili petine peppers (pea-size peppers)
 1/2 Tablespoon sea salt
 1/4 teaspoon ground mustard
 1 teaspoon sugar
 1/4 teaspoon ground cumin
 1/2 Tablespoon garlic powder
 2 teaspoons dried lavender

 Oil for brushing on grill rack

Directions:
Prepare a direct medium-hot fire with mesquite charcoal.

In a large zip-top plastic bag, combine Worcestershire sauce, oil and wine.  Place steaks in bag, close and refrigerate for 20 minutes, turning bag halfway through.

While steaks marinate, prepare rub.  In a spice grinder (an unused coffee grinder is great), place all the rub ingredients (spices).  Pulse several times until the peppercorns and lavender are ground up.

Remove steaks from marinade and place on a large foil-lined cookie sheet.  Lightly dust both side of steaks with rub.  Allow steaks to rest with rub on for about 5 minutes.  Brush hot grill rack with oil.  Place steaks on center of rack and grill about 8 minutes each side for medium rare (or to desired doneness).

Yield: 1/3 cup of rub; steaks serve 4-6.  This rub is great for any type of meat to be grilled.

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October 26th, 2007

Beef Pepper Steak Rub

Gregg Clark
La Grange, KY

Beef Pepper Steak Rub

Ingredients:
1 teaspoon Szechwan peppercorns
1/2 teaspoon white peppercorns
1/2 teaspoon black peppercorns
1/2 teaspoon allspice berries
1 1/4 pounds of Kansas City Strips
1 teaspoon vegetable oil
Kosher salt
Scant 1 teaspoon finely grated ginger

Directions:
In a small heavy skillet, toast the peppercorns and allspice over moderate heat, shaking the pan occasionally, until fragrant, about 3 minutes.  Transfer to a blender or spice grinder and grind to a fine powder.  Strain the spices into a small bowl and return the coarse bits to the blender.  Blend again and strain.

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October 25th, 2007

Southwest Pesto

Jonathon Ortlieb
Minneapolis, MN

Southwest Pesto

Ingredients:
1 Bunch of Cilantro (about 3 cups chopped, stems and leaves)
4 Cloves of Garlic
1/4 Cup of Pumpkin Seeds
1/4 Parmesan Reggiano
Extra Virgin Olive Oil
Salt, Pepper, and Cumin to taste

Directions:
Put the first four ingredients in a food processor and process while
slowly drizzling in the olive oil.  Salt, pepper and cumin to taste.
I usually serve this over paper thin slices of grilled flank steak on a
bed of a fresh pasta I make with a combination of the traditional wheat
flour and more Southwestern corn flour.

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October 25th, 2007

Grilled TenderloinTips with an Asian Peanut Sauce

Wolfgang Hanau
West Palm Beach, FL

Ingredients:
2lbs Tenderloin Tips

The marinade:
1 cup coconut milk
4 tbsp lime juice (from about 2 limes)
2 tbsp sugar
1 tbsp minced garlic
2 tbsp soy sauce
2 tbsp chopped cilantro
1 tsp red pepper flakes

The peanut sauce:
1/2 cup white balsamic vinegar
1/2 cup water
1/4 cup sugar
1 cup roasted unsalted peanuts
2 tbsp grated fresh ginger
1 tbsp minced garlic
2 tbsp chopped cilantro
1 tsp red pepper flakes
1/2 tsp salt
3 tbsp soy sauce
1 tbsp peanut oil

Directions:
In large bowl combine all marinade ingredients and mix well.  Thread the beef tenderloin strips onto 6-8 inch skewers, leaving a small space between each strip to ensure even cooking.  Place skewers in a large shallow pan, pour marinade over and let stand refrigerated 10-15 minutes.  In the meantime make the peanut sauce.

Peanut sauce:
In a small saucepan, combine the vinegar, water and sugar.  Bring to a boil and simmer for 5 minutes, stirring occasionally.  Remove from heat and allow to cool.  Put the peanuts and the vinegar-sugar mixture into a food processor and puree to chunky smooth.  Add the ginger, garlic, cilantro, red pepper flakes and salt and mix well.  Add the soy sauce and peanut oil and heat until well intergrated.  Set aside. 

Remove beef from marinade, drain and discard the marinade.  Over hot coals grill the beef steak slices until well seared:  only 1-2 minutes on each side.  Remove from heat and serve with peanut sauce for dipping.

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About Me

Hi! My name is Dena P., and I love steak. In fact, I’ve been on a quest for the perfect steak for a few years now.

I love experimenting with food and I like to get my family, friends and neighbors involved. They add a lot to my cooking experience by helping me perfect techniques and sharing recipes.

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