October 25th, 2007

Pistachio Crusted Steak Kabobs with Hollandaise Drizzle

Caitin Marquardt
Westerville, OH

Ingredients:
2 teaspoons garlic powder
2 teaspoons onion powder
1/4 teaspoon black pepper
2 teaspoons seasoned salt
2 teaspoons light brown sugar
1/4 teaspoon ground nutmeg
1/2 cup finely chopped pistachios
4 sirloin steaks, cut into 8 cubes each
8 (10 inch) wooden skewers, soaked in water for 30 minutes
1 envelope Hollandaise sauce, prepared according to package directions

Directions:
Place first 6 ingredients in a ziplock bag and mix well.  Place 4 steak
cubes into bag and gently shake to cover.  Thread 4 steak cubes onto
each skewer; grill over medium heat for 8-10 minutes or until done.
Remove from grill; quickly roll kabobs in pistachios.  Drizzle with
Hollandiase sauce on plate before searving.

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October 25th, 2007

Zinful Curry Marinade

Stephanie Holcomb
Vinton, VA

Zinful Curry Marinade

Ingredients:
kosher salt, to taste
freshly ground pepper, to taste
1 pound Kansas City Strip steaks
1/2 cup finely chopped Walla Walla or other sweet onion
2 garlic cloves, minced
1 tablespoon lemon juice
1 teaspoon curry powder
3/4 cup red Zinfandel wine

Directions:
Rub kosher salt and ground pepper into steaks, place in a shallow pan.  In a small bowl, combine the remaining ingredients, and pour over the steaks.  Cover and refrigerate at least 2 hours but not more than 6.  Grill over a charcoal or gas grill to desired tenderness.  Makes 4-6 servings. 

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October 25th, 2007

Pistachio Crusted Steak Kabobs

Caitin Marquardt
Westerville, OH

Pistachio Crusted Steak Kabobs

Ingredients:
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon black pepper
1 teaspoon seasoned salt
1 teaspoon sugar
1/4 cup finely crushed pistachios
4 sirloin steaks, each cut into 8 cubes
16 (10 inch) wooden skewers, soaked in water for 30 minutes

Directions:
Place the first 5 ingredients into a ziplock freezer bag.  Shake to combine.  Place steak cubes into ziplock bag, a few at a time, and shake to coat completely.  Thread 4 steak cubes onto each skewer.  Grill kabobs over medium heat for 6 to 8 minutes or until done.  Remove from grill; quickly roll kabobs into finely crushed pistachios.  Serve immediately.

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October 25th, 2007

Matt’s Spicy Mexican Marinade

Matt Nelson
Newark, OH

Matt’s Spicy Mexican Marinade

Ingredients:
1/2 c. Olive Oil
1/3 c. Soy Sauce
4 scallions washed and rough chopped
3 cloves garlic
1/4 c. lime juice
3/4 tsp.  red pepper flakes
1/2 tsp.  ground cumin
3 Tbsp. Dark Brown Sugar (packed)
pinch salt and black pepper
2 lbs. skirt steak or flank steak
Soft four tortillas and all the fajita fixins make this a great meal

Directions:
Put all ingredients (except steak) into a blender and pulse on high for about 1 minute to thouroughly mix.  If using flank steak, score the meat across the grain in 1 inch increments.  Place the meat in a zip lock baggie, pour in marinade, squeeze out the air and allow to refrigerate for at least an hour.  Grill the meat over direct, high flame for a few minutes per side depending on the thickness.  Allow to rest for 5 minutes, slice very thinly and serve with warm flour tortillas and all the fixins.  Enjoy!

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October 24th, 2007

Rubbed the Right Way

Michele Bauer
Taunton, MA

Ingredients:
2 TBSP brown sugar
2 tsp fresh ground black pepper
2 tsp sea salt
2 tsp paprika
2 tsp garlic powder
1 tsp cayenne pepper
1 tsp basil
1 tsp onion powder
1 tsp oregano

Directions:
Combine all ingredients till well blended.
Rub into meat before grilling.

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October 24th, 2007

Sweet and Spicy Steak Rub

Niki Plourde
Gardner, MA

Sweet and Spicy Steak Rub

Ingredients:

1/2 cup lightly packed brown sugar
1/4 cup freshly ground coffee
2 tablespoons garlic powder
2 tablespoons onion powder
1 tablespoon kosher salt
1 tablespoon crushed red pepper flakes
1 teaspoon ground cinnamon

Directions:
Combine brown sugar with all the spices.  Rub the spice mixture evenly on both sides of steaks.  Grill steaks until desired doneness.

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October 24th, 2007

Chili-Cinnamon Southwestern Grilled Steak

Candace McMenamin
Lexington, SC

Chili-Cinnamon Southwestern Grilled Steak

Ingredients:
4 (10oz.) Kansas City Strip Steaks

Rub:
2 tablespoons chili powder
2 tablespoons ground cinnamon
1 tablespoon unsweetened cocoa
1/2 teaspoon salt
1/2 teaspoon dried oregano

Garnish:  Cilantro sprigs

Directions:
Prepare grill for medium-hot direct cooking.  In a small bowl, combine chili powder, cinnamon, cocoa, salt, and oregano.  Sprinkle on both sides of steak.  Place on grill and cook 5-8 minutes per side or to desired degree of doneness.  Remove from grill and garnish with cilantro if desired. 

Yield: 4 servings

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October 23rd, 2007

Creamy Surf ‘n Turf Sauce

Sally Sibthorpe
Shelby Township, MI

Ingredients:
2 small frozen lobster tails (4-6 ounces each), thawed
1 cup water
2/3 cup dry white wine
1 rib celery, quartered
3 tablespoons butter
1 shallot, minced
1/4 teaspoon minced garlic
3 tablespoons flour
1 teaspoon salt
2/3 cup whipping cream, at room temperature
2 steaks, cooked to your preference

Directions:
Rinse lobster tails.  In a medium sized saucepan,
combine water, wine, and celery.  Bring to a boil,
then add the lobster tails.  Turn heat down to low,
and simmer for 8 minutes.  Remove lobsters with a slotted
spoon, and rinse in cool water (reserve the poaching liquid).
Remove lobster meat from shells, and cut into bite-sized chunks. 

In skillet, melt butter over medium heat.  Add shallot and
garlic, and saute until softened, about 3 minutes.  Sprinkle
mixture with flour and saute for 3 minutes more.  Strain the
poaching liquid, and whisk it into the skillet mixture.  Stir
until slightly thickened.  Add salt and whipping cream to sauce,
then stir in lobster.  Spoon sauce over steaks, and serve.

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October 21st, 2007

Spiced Apple Sauce

Ingredients:

1/2 c white cooking wine
1/4 c red wine vinegar
1 c apple jelly
1/2 c thinly sliced green onions
1/4 tsp smoked sweet paprika
1 tsp minced garlic
1 tsp seasoned salt
1/2 tsp crushed red pepper

Directions:  Stir together all ingredients in medium microwave-safe bowl.  Microwave on high for 2-3 minutes
until jelly is melted, stirring after each minute. Serve over ribeye steaks

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October 20th, 2007

Filet Mignon with Blueberry Port Sauce

Alex Shapiro
Chicago, IL

Filet Mignon with Blueberry Port Sauce

Ingredients:
2 slices bacon
2 tablespoons minced shallots
2 tablespoons unsalted butter, divided
1/2 cup dried blueberries
1/2 cup port
1/4 cup beef stock
1 1/2 teaspoons balsamic vinegar
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons minced tarragon, plus extra for garnish
4 (6 ounce) filet mignons

Directions:
In a 10-inch skillet, cook bacon over moderate heat until crisp (about 4 minutes) and transfer to paper towels to drain.  Pour off excess fat from skillet.  Crumble bacon and reserve.

In same skillet, melt 1 tablespoon butter over medium heat.  Cook shallots in butter stirring until softened.  Add dried blueberries, port and beef stock.  Simmer over medium-low heat until liquid is reduced by half (about 4 minutes).  Stir in balsamic, 1/4 teaspoon of salt, 1/8 teaspoon of pepper, and 1 tablespoon of remaining butter.  Transfer sauce to a small bowl and stir in reserved bacon and minced tarragon.  Keep sauce warm.

Cook filet mignon to medium rare.  Place each filet on a plate and spoon over the top.  Garnish with tarragon.  Serves 4.

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October 20th, 2007

Bourbon Grilling/Dipping Sauce

Geri Gass
Ocean, NJ

Bourbon Grilling/Dipping Sauce

Ingredients:
1 cup of molasses
1/2 cup dark corn syrup
1/4 cup distilled vinegar
1/4 cup bourbon
2 Tbsp tomato paste
1 Tbsp worcestershire sauce
1/4 tsp salt
1/2 tsp ground pepper
3 cloves minced garlic
2 Tbsp finely chopped onion

Directions:
Have all ingredients at room temperature.  Blend together well the following, molasses, corn syrup, vinegar, bourbon, tomato paste, worcestershire sauce.  Add the rest of the ingredients and blend well.  Brush on both sides of steak as you are grilling.  Also use as dipping sauce while eating.

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October 20th, 2007

Creamy Garlic Cilantro Steak Sauce

Daina Hasson
Miami, FL

Creamy Garlic Cilantro Steak Sauce

Ingredients:
12 cloves garlic
15 to 20 cilantro leaves (not stems)
1/2 cup mayonnaise
1/3 cup red wine (dry or sweet works well)
1/2 cup Dijon mustard (country style is best)
3 tbsp worstershire sauce
salt & pepper to taste

Directions:
All ingredients in a blender, blend until smooth.  Serves at least 4, if not several people, depending on how much is used.

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October 20th, 2007

Butterflied Filet with Medeira Butter Sauce

Lisa Rodriguez
San Dimas, CA

Butterflied Filet with Medeira Butter Sauce

Ingredients:
4 tablespoons of butter
1/2 cup pearl onions
1 cup of fresh oyster mushrooms
1 tablespoon of flour
1 cup of beef stock
1 cup of Medeira wine
1 teaspoon of Kitchen bouquet

Directions:
In medium skillet on medium heat slowly melt butter, add pearl onions, and oyster mushrooms, saute two or three minutes.  Then slowly add flour while stirring cook for about one more minute then slowly pour in beef stock, lower heat and simmer for five minutes, slowly add Medeira and kitchen bouquet, and simmer for ten minutes. 

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October 20th, 2007

Orange Marinade

Lester Huffmire
Anaheim, CA

Orange Marinade

Ingredients:
1/2 cup orange juice
4 tablespoons lime juice
3 cloves crushed garlic
2 teaspoons dried thyme
1 tablespoon honey

Directions:  In a self-sealing bag, combine together
all the ingredients.  Add pork chops or chicken breasts.
Seal and refrigerate overnight.

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October 19th, 2007

Pucker Up Steak Sauce

Emileigh Johnson
Ypsilanti, MI

Ingredients:
1 cup pineapple juice
2 TBSP lemon juice
1/2 cup apple cider vinegar
1 cup molasses
1/2 cup spice brown mustard
1/2 cup brown sugar
1 8 oz can tomato paste
3 TBSP chili powder
1 tsp salt
1 tsp black pepper

Directions:
Combine all ingredients for the Pucker Up Steak
Sauce in a bowl and mix well.  Drizzle on 4 grilled
Kansas City Steaks or Steakburgers or use as a dipping sauce.  Enjoy!

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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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