November 16th, 2007

Mint And Hazelnut Pesto

From Paul in Colorado
Mint and Hazelnut Pesto
Makes about ¾ – 1 Cup Pesto

1 C. (Packed) Fresh Mint Leaves
½ C. Toasted Hazelnuts
½ C. Olive Oil
¼ C. Fresh Lemon Juice
3 Garlic Cloves, peeled and crushed
1 tsp. Black Pepper
1 tsp. Salt

Combine all ingredients, except olive oil, in a food processor or
blender and process until finely chopped.  Turn processor off, and
scrape down mixture from sides of processor bowl.  Turn processor
on, and while its running add the olive oil in a slow stream through
the feed tube, until all oil is incorporated with the mint mixture.
Turn off processor; add additional salt and pepper to taste, if
necessary, before serving.


November 15th, 2007

Mango Curry Marinade and Sauce

Kathryn Cleaver
Bowie, MD

Mango Curry Marinade and Sauce

Ingredients:
1 Chipotle Pepper in Adobo Sauce
1 12 oz. Can Mango Nectar
1 Tbsp Major Gray’s Chutney
1 Tbsp Madras Curry Powder
1/2 Tsp Ground Cloves
2 Tbsp Brown Sugar
1/4 Cup Vegetable Oil
1 1/2 – 2 lb Top Sirloin (One large or 4-6 individual steaks)

Directions:
Chop one chipotle pepper.  Mix all ingredients including chopped chipotle pepper in medium bowl.  Place steak(s) in one gallon zip top bag and pour marinade over steaks.  Seal well and place in refrigerator for 3 hours.  Start grill and bring to medium heat.  Remove steak from marinade, reserve marinade.  Cook steak to medium, apporximately 6 minutes each side.  While steak is cooking, bring marinade to boil in one quart pan, and continue to boil for 5 minutes, until it becomes a gently thickened sauce.  Removes steak from grill to serving platter and let rest 5 minutes.  Drizzle steaks with sauce and serve.


November 15th, 2007

Nutrition And Beef

Beef: An Important Part Of Your Diet!

Did you know that almost half of the fat contained in beef is the
same variety that scientists have determined actually lowers your
blood cholesterol levels?  It’s monounsaturated fat – the very same
kind found in olive oil.  Cholesterol is a necessary nutrient in a
well-balanced diet; among other critical functions, it helps us metabolize
Fat-soluble vitamins A and D.  Too much of it in the bloodstream, though,
contributes to cardio-vascular disease.  Monounsaturated fats ”clean” the bad
cholesterols from our blood.

So, what kind of sauce would you serve with lean beef? One that starts with the
humble carrot! You’ve probably read about the benefits of beta-carotene – a
nutrient that has been proven to neutralize toxins in the body.  All orange-colored
vegetables contain some beta-carotene, and carrots have one of the highest percentages
of them all (also high in fiber, but low in calories).

Try this sauce with a Kansas City Steak Company top sirloin, and see
how delicious “nutritious” can be!


November 15th, 2007

Sherried Carrot Sauce

From Rebecca in Texas
Sherried Carrot Steak Sauce
Makes 4 Servings

1 Large Carrot, peeled and cut into 1? pieces
1 C. Dry Sherry
1 Clove Garlic, minced
5 T. Butter, divided
1 T. Worcestershire Sauce
Salt and Black Pepper, to taste

In a medium saucepan, bring salted water to
a boil; add the carrot pieces and cook until
easily pierced with a fork.  Place carrot in a food
processor or blender, and puree; set aside.
In the same saucepan, over medium-high
heat, place garlic, 1 tablespoon of the butter,
and the sherry.  Cook and stir occasionally,
until reduced by half.  Add the pureed carrot
to the mixture, and continue to stir constantly
for 1 minute.  Remove the pan from heat, and whisk
in the worcestershire sauce.  Add the remaining
butter, one tablespoon at a time, until all is
incorporated and the sauce is smooth.  Season
to taste with salt and pepper before serving.


November 14th, 2007

Citrus-Maple Marinade

Citrus-Maple Marinade

Mary Shivers
Ada, OK

Ingredients:
1/4 cup orange juice
1/4 cup pineapple juice
1/4 cup pure maple syrup
1/4 cup white cooking wine
1 teaspoon lemon pepper seasoning
1/2 teaspoon Greek seasoning

Directions:
Stir all together.  Pour over sirloin steaks.  Cover and marinate overnight before grilling.


November 13th, 2007

Sweet and Savory Prime Rib Sauce

Jennifer Booker
Pueblo, CO

Sweet and Savory Prime Rib Sauce

Ingredients:
1 Cup Jellied Cranberry Sauce
2 Tbsp Prepared Horseradish
1 tsp. Red Wine Vinegar
1 tsp. Worchestershire Sauce
1/2 tsp.  Minced Garlic

Directions:
Combine all ingredients in a food processor or blender.  Mix well.  Pour sauce into an air tight container.  Refrigerate overnight.  Stir well before serving as a dipping sauce with Kansas City Steak Company Prime Rib Roast.  Serves 4 or more people.  Leftovers can be refrigerated up to 1 week.


November 12th, 2007

East to West Marinade

Mary Shivers
Ada, Ok

Ingredients:
1 (11oz) can mandarin oranges, well drained
1 chipotle pepper in adobo sauce
1/2 teaspoon hot sauce
2 tablespoons white vinegar
2 tablespoons soy sauce
2 tablespoons lime juice
2 tablespoons honey
1/2 teaspoon ground ginger
2 tablespoons Worcestershire sauce
1/4 cup sesame oil

Directions:
Puree all ingredients in a food processor or blender until smooth.  Use to marinate strip steaks.


November 12th, 2007

Rustic Ranch Rub

Mary Shivers
Ada, OK
Makes enough rub for 12-14 steaks

Rustic Ranch Rub

Ingredients:
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon parsley flakes
1 teaspoon oregano
2 teaspoons sea salt
1 tablespoon cayenne pepper
1 tablespoon black pepper
1/2 cup paprika
1 teaspoon hickory smoke salt
1/2 teaspoon smoked sweet paprika
1/2 (1 oz.) pkg. Ranch dressing and dip mix
2 tablespoons granulated sugar

Directions:
Stir all ingredients together.  Rub on both sides
of ribeye or New York strip steaks 30 minutes before
grilling.  Store remaining rub in an airtight container.


November 12th, 2007

Jack & Coke Marinade

Anna Ginsberg
Austin, TX

Jack & Coke Marinade

Ingredients:
1/3 cup brown sugar, packed
1/2 cup bourbon whiskey (such as Jack Daniels)
1/3 cup soy sauce
2 tablespoons fresh squeezed lemon juice
3 cloves garlic, minced
4 teaspoons Worcestershire sauce
1 teaspoon black pepper
1 cup cola drink (such as Coca Cola)

Directions:
In a mixing bowl, whisk together all ingredients.  Place 1 1/2 pounds of steak
(such as flank steak) in a large zipper bag.  Pour marinade into bag and seal. 
Marinate for 6-8 hours.  Grill flank steaks to desired doneness and glaze with
your favorite sauce.


November 9th, 2007

Wild Strips Sauce

Peter Halferty
Corpus Christi, TX

Wild Strips

Ingredients:
6 Kansas City Steak Company 10 oz Strip Steaks
6 tablespoons butter
1 cup sliced red onion, cut into thin wedges
2 cups wild mushrooms, cleaned and sliced (Chanterelles, Hedgehogs, Morels, Shitake or Oyster Mushrooms)
3 tablespoons dijon mustard
1/3 cup basalmic vinegar
1/2 cup beef stock

Directions:
Grill steaks over a medium fire to desired doneness.  Season the steaks after cooking.

While steaks grill, melt half the butter in a large saute pan and saute the red onions
and mushrooms until they become limp.  Add the Dijon mustard and saute for another 30
seconds, stirring, then add the Basalmic vinegar, stir well and cook until almost evaporated.
Add the beef stock and cook 1 minute, stir well.  Remove pan from the heat and swirl in
remaining butter into the sauce.  Add salt/pepper to taste.  Spoon sauce on warm plates
and place the steaks on top.


November 8th, 2007

Texas Style Chimichurri Sauce

David Holtzman
San Antonio, TX

Texas Style Chimichurri Sauce

Ingredients:
3 cups cilantro leaves, chopped
2 cups parsley leaves, chopped
1/2 cup red wine vinegar
1/2 cup olive oil
2 tablespoons lime juice
2 tablespoons orange juice
1/4 cup minced shallots
3 tablespoons minced jalapeno
Salt and pepper to taste

Directions:
Combine all ingredients in a bowl and allow to marinate
for at least 1 hour before using.  This is fabulous on
any steak.  It’s nice fresh flavor and light acidity
accentuates rich grilled meat.  It can also be a great marinade.


November 8th, 2007

Heather’s Homemade Marinade

Heather Umphress
Blmgtn, IN

Heather’s Homemade Marinade

Ingredients:
1 small can pineapple juice
1 teaspoon tarlic powder
1/4 cup soy sauce
2 tablespoons dried chives
1/2 cup brown sugar

Directions:
Mix all ingredients together.  Place meat in plastic storage bag and marinate
for at least 2 hours.  Turn bag over half way through marinate time.


November 5th, 2007

Triple Garlic Steak Sauce

Gary Stefan
Tempe, AZ
Serves 6

Triple Garlic Steak Sauce

Ingredients:
6 heads/bulbs garlic
6 Tbsp extra virgin olive oil
2 tsp kosher salt
1 tsp fresh ground pepper
1/2 tsp dried tarragon
1 yellow onion, chopped
6 Roma Tomatoes, chopped and reserve juices
3 bay leaves
1/4 cup basil, chopped
1 tsp garlic powder
3 Tbsp molasses
1 cup dry sherry

Directions:
To roast the garlic, slice the tops (about 1/4; to 1/2 inch) off
the 5 garlic heads placing into a 6 x 9 roasting dish (cut/top side up)
covering the cut sides with the 5 Tbsp of the olive oil, 1 tsp salt, 1
tsp pepper and tarragon.  Tightly cover the roasting dish with a lid or
serveral layers of tinfoil to fully seal the edges.  Place into a
preheated 450 degree oven for 30 minutes.  When roasting is complete,
remove and set aside to cool.  Into a bowl carefully squeeze all the
garlic (from each of the heads discarding empty skins).  Reserve the
garlic infused olive oil in the baking dish.

Into a large med-high preheated skillet add 1 Tbsp olive oil, onion
and 1 tsp salt stirring for 5 minutes.  Add in tomatoes (and their juices),
bay leaves and 6 cloves of chopped garlic; continue cooking for 5-10 minutes
stirring occasionally. Stir in basil, garlic powder, molasses and sherry and
once simmering lower heat to med-low, cooking uncovered for 15 minutes to reduce
and then discard the 3 bay leaves.

Place the reduced tomato onion mixture into a blender or food processor adding
in the roasted garlic. While blending drizzle in the reserved infused olive oil
and blend until smooth. Remove sauce to a serving container and refrigerator,
or enjoy immediately over steaks, steakburgers or as an added kick to your ground
beef preparations.


November 3rd, 2007

Tom & Dan’s Tongue Tantalizing Marinade

Paul Teravainen
East Sandwich, MA

Tom & Dan’s Tongue Tantalizing Marinade

Ingredients:
1/2 cup pineapple juice
1/2 cup soy sauce
1/2 teaspoon salt
1/2 cup la choy ah so sauce

Directions:  Mix all ingredients together in a
covered bowl.  Add one pound of steak tips or
chicken to marinade.  Allow meat to marinate for
24-36 hours.  Cook on grill or in oven until meat
is cooked thoroughly.  Serve cold or hot.


November 3rd, 2007

Spicy Steak Marinade

Karla Weaver
Bloomfield, NM

Spicy Steak Marinade

Ingredients:
1/2 cup lemon juice
4 oz of regular beer (no light)
4 lbs of London broil

Directions:
Mix lemon juice and beer in bowl and pour into
pie dish.  Take steak, lay each side in pie dish
for 2 minutes.  Let excess drip and put in zip lock
bag.  Lightly shake and coat steak.  Place on heated
barbeque over medium heat.  Turn over once after first
side is done to preference.


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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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