July 31st, 2009

Steak Subs

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steaksub

THIS is way fun! A steak sub is a great way to combine all the flavors you love — just the way you like them.

Want cheese? Add it!

Want mayo? Spread it on!

Want a tomato? Put it in there!

The possibilities with a steak sub are endless. You can even change up the type of bread you use.

Here’s a recipe to get you started, but customize it to your liking — and have fun!!!

Summer Steak Subs

Ingredients

  • 2 sub rolls or mini baguettes
  • 1 tbsp mayonnaise or horseradish sauce
  • 1 tbsp vegetable oil
  • 1 small onion, finely sliced
  • 1 red pepper , deseeded and finely sliced
  • 2 thin frying steaks
  • 2 slices gruyère cheese
  1. Split the rolls down the middle, spread with the mayonnaise or horseradish, then set aside. Heat half the oil in a large frying pan and fry onions and peppers together for 5-10 mins until soft and beginning to color, then spoon into the rolls.
  2. Heat remaining oil in the same pan, season the steaks and cook for 1 min until browned. Flip steaks over, top with the cheese and continue to cook until the steak is cooked to your liking and the cheese has melted. Lift the steaks into the rolls and tuck in.

Recipe from Good Food magazine, June 2006.

Thanks to BBCGoodFood.com for the photo and recipe.

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July 29th, 2009

Sizzlin’ Steak Tacos

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This meal looks so, so gorgeous, it’s almost too good to eat.

All right, it’s NEVER too good to eat. I can always bring myself to eat it.

But these steak tacos are be-uu-ti-ful . . .

steaktacos

Here’s the brilliant recipe created by The Healthy Irishman (he’s my new BFF even though we’ve never spoken, written or laid eyes on each other — it’s just something spiritual, steaky even.)

SIZZLING SUMMER STEAK TACOS

RECIPE:
Serves 4
1 lb flank steak
1 red pepper – sautéed
8 corn tortillas (2 per serving)

STEAK MARINADE:
1 tsp smoked paprika
1 tsp chili powder
1 lime – zested
¼ cup olive oil
2 tsp salt
Mix marinade ingredients together and rub into steak. Marinate covered in the fridge from 4 hours to over-night.

AVOCADO SALSA:
1 large avocado – diced
1 Roma tomato – diced
1 tbsp fresh cilantro – chopped
squeeze fresh lime juice
S&P to taste

DIRECTIONS:
Preheat your grill on high.
Remove steak from fridge 30 minutes before grilling to let meat return to room temp.
Once grill is hot, cook steak for 3-5 minutes each side for medium-rare to medium.
NOTE: Very important to let the cooked meat rest for 10 minutes after grilling before carving. This lets the juices redistribute evenly back into the meat and not all over your cutting board.
While the meat is resting, mix all the salsa ingredients together and refrigerate.
TIP: When carving, slice thinly on the bias against the grain. (The grain being the lines you will see on the meat) Always cut across these otherwise the meat will taste chewy!

To assemble: place some sliced steak in each warmed tortillas along with some red pepper and finish with a nice dollop of the avocado salsa.

Thanks to TheHealthyIrishman.com for the photo and recipe.

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July 28th, 2009

Summer Steak Salad

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When it’s really hot outside and it’s lunch time, I want something light — not heavy — but still really, really satisfying.

steak-salad-ck-1215911-l

This Summer Steak Salad recipe hits the spot. Ah, refreshing!

Check it out! 

Summer Steak Salad

This entrée highlights some of the freshest flavors of the season, including tomatoes and basil. Flank steak, sliced thin, lends itself nicely to salads.

Yield

4 servings

Ingredients

                               1  (1-pound) flank steak, trimmed

                               1/2  teaspoon  salt

                               1/4  teaspoon  freshly ground black pepper

                               1/2  pound  haricots verts, trimmed

                               Cooking spray

                               8  (1/2-ounce) slices French bread

                               2  tablespoons  white wine vinegar

                               1  tablespoon  water

                               2  teaspoons  extravirgin olive oil

                               1/4  teaspoon  salt

                               1/4  teaspoon  freshly ground black pepper

                               1/8  teaspoon  sugar

                               6  cups  trimmed arugula

                               1  cup  torn fresh basil

                               4  medium tomatoes, each cut into 6 wedges

                               2  hard-cooked large eggs, each cut into 4 wedges

Preparation

Sprinkle both sides of steak with 1/2 teaspoon salt and 1/4 teaspoon pepper. Let stand at room temperature 20 minutes.

Cook haricots verts in boiling water for 2 minutes or until crisp-tender. Drain; rinse under cold water. Drain.

Prepare grill.

Pat steak dry with a paper towel. Place steak on grill rack coated with cooking spray; grill 5 minutes on each side or until desired degree of doneness. Add bread to grill rack; grill 2 minutes on each side or until lightly browned. Remove steak and bread from grill. Lightly cover steak with foil; let stand 10 minutes. Cut steak diagonally across the grain into thin slices.

Combine vinegar and next 5 ingredients (through sugar) in a medium bowl; stir with a whisk. Add haricots verts, arugula, and basil to vinegar mixture; toss well. Place about 1 1/2 cups arugula mixture on each of 4 plates. Top each serving with 3 ounces steak, 6 tomato wedges, 2 egg wedges, and 2 slices grilled bread.

Wine note: With grilled steak, I usually opt for a full throttle cabernet sauvignon. But this is a salad, and the peppery character of the arugula, the greenness of the basil and beans, and the acidity of the tomatoes are more important than the meat itself. So serve this with a bone-dry rosé, which combines the crispness of a white wine with the fruit and body of a red. A fabulous choice is the powerhouse Tablas Creek Rosé 2005 from California’s Paso Robles region ($26). -Karen MacNeil

Photo and recipe courtesy of MyRecipes.com.

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July 24th, 2009

Like Steak? Let’s Talk.

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So I found this discussion group on the ‘net called “I Like Steaks.”

I was a bit skeptical at first cuz, well, just listen to some of the members’ names. . .

There’s PhysicalWreck and the very lovely BlasphemousAngel and then there’s sks19 who’s “feeling crappy” today.

Eeeewkay.

But then I read this and decided I might need to take a closer look at this discussion group:

One of my favorite ways to make a steak is to cut up onion, and a little butter, some salt and pepper and maybe a garlic clove or 2, wrap it in foil and bake or throw on a BBQ, if I want to sear the outside, I do that after it’s cooked to almost where I want it, just to get that searing, it makes for a very tender, juicy and well flavored steak.

That, by the way, was from BlasphemousAngel. More like AwesomeAngel, I’d say. The wrapping of steak in foil with the butter, onion and garlic is sheer genius.

I’ve never tried that. But I’m gonna.

Sounds like it would totally infuse the steak with juicy flavor. And that rocks.

Wanna delve deeper into the discussion? Check out the group over at ExperienceProject.com here.

And when you do, give sks19 a fist bump from me, will ya?

Comment courtesy of BlasphemousAngel via ExperienceProject.com.

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July 23rd, 2009

Cuts of Steak

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porterhouse_lrg

I LOVE trying new cuts of steak because it gets me out of my comfort zone. I tend to gravitate toward my old standby favorite, the ribeye.

But, sometimes, I won’t try something because I don’t exactly know what I’m trying.

That’s why I like this handy-dandy little guide to all the different cuts of steak. It tells you just what you’re eating . . . and why.

Like ‘em extremely tender? You need a filet mignon.

Want a firm, lean cut? Try a top sirloin.

You get the picture.

And speaking of pictures . . . that one at the top? It’s a Porterhouse.

Nice, huh? It’s got the best of both worlds, baby — strip and filet.

Click on the guide above and you can be edumacated too!

Photo courtesy of the Kansas City Steak Company.

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July 22nd, 2009

Beefy Sliders

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Remember how I wasn’t sure if my photos would do the cute little mini steakburgers justice? You know, the ones I grilled at the beach?

Well, check this out . . .

slider

I think they turned out all right!!!

The combination of the gorgeous slider and the beautiful beachy sunlight made this a PERFECT meal. And photo. This was just taken on a white plate out on the balcony.

I was pretty sure I couldn’t mess up the grilling on these little guys. And I was right about that. I whipped out my George Foreman Lean Mean Grillin’ Machine and our little condo was filled with such an amazing smell. All I did was salt and pepper them. That’s it! The kids played as these babies sizzled and everyone kept asking, “Are they ready yet?”

They had been delivered to my door the day before and it was so nice to not have to hunt through the local supermarket’s selection of beef. We’ve been to this resort town before and it’s often iffy at best.

My kids loved how small and cute the sliders were. We bought Hawaiian rolls, sliced them in half and we had the perfect little buns for our mini steakburgers.

What a treat to have these little guys delivered to us halfway across the country!

Seriously, one of our absolute favorite aspects of a vacation is cooking great meals at night. We take the time to savor the experience of cooking and eating.

These sliders were so fun and flavorful. And to me, that’s what life’s about.

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July 17th, 2009

Sworn in Over Steak

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Remind me why I don’t live in New York again???

Check this out (a man after my own heart) . . .

NY: New LG Sworn in Over Steak July 10, 2009

From the NY Times:

Mr. Ravitch’s personal lawyer rushed from Manhattan to the restaurant, where the lieutenant-governor-to-be held up his right hand and recited the oath of office at 8:45 p.m., in between bites of his steak. The impromptu swearing-in made his appointment official before Republicans were able to persuade a judge on Long Island to block him from office. A waiter documented the occasion by snapping a photo with Mr. Ravitch’s wife’s cellphone.

So began the surreal journey of the 76-year-old Mr. Ravitch, who was perfectly content spending his golden years attending meetings of the various boards he sits on, running his investment consulting firm and honing his skills as an amateur woodworker.

I’m sorry, but this is classic. And bravo for not letting “official business” get in the way of a great steak dinner!!!

Now THAT is a steak enthusiast. . .

Excerpt courtesy the NY Times via www.statenewsshot.com.

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July 16th, 2009

Beef Tacos, er “Beach” Tacos

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Our beachy vacation featured yummy meals at night. Dinner was always a highlight of the day — after hours of hard play in the sun and sand we were RAVENOUS when it came time to eat.

So one night we made beef tacos (customized for each person, of course) with lettuce, cheese, tomatoes and salsa. But this time we made the taco meat with fajita seasoning. It was a little twist on the tried-and-true taco seasoning packet. Plus, I added my own minced onions.

Magnifique!

tacosinflorida

Oh yeah, I made a rice pilaf, too, to mix it up a little bit from the typical Spanish rice.  I added minced onions to that, too.  Mmmmm, oniony.

This was one meal EVERY person in our group enjoyed. And with 4 kids in the mix, that’s sayin’ something!!!

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July 13th, 2009

Easy Sweep”steaks”

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Thought I’d share a little sweepstakes I came across with you since if you’re reading this YOU probably love steaks and grilling as much as I do.

It’s the “So Close So Easy Sweepstakes” sponsored by Fox Sports Radio, Blue Rhino (you know, the propane people) and the Kansas City Steak Company.

Basically, you send them your contact info for a chance to win this awesome stuff:

  • Gas grill
  • Blue Rhino propane
  • $500 Kansas City Steaks gift certificate
  • Prize package from Fox Sports Radio

You can go here for all the particulars on how to enter. You don’t have to buy anything, but send in your entry by July 19th or you’re out of luck!!

If YOU win (and that means I don’t) you HAVE to let me know so you can gloat and I can secretly pierce little kabobs into your skull in my mind congratulate you.

May the best enter-er win!!!

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July 10th, 2009

Oh Heavenly Steak

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We’re here in our beachy paradise and the smell of the salt water, the feel of the ocean breezes, the cool touch of the water makes this the most idyllic place on earth.

What could make it better, you ask?

Thanks for asking. Well, I had some steaks delivered right to our door here and they weren’t just any steaks. Oh, no. These were strip steaks in an onion and garlic rub.

My photo doesn’t do it justice, but see those little green flecks of heaven on the side of that luscious slice of beef? The aroma of oniony goodness while these babies were grilling was almost too much to bear.

I wanted to dive right into that first steak and not wait for anyone else. But I held myself back. And the wait was worth it.

These were really wonderful and a nice departure from the usual flavoring I use.

oniongarlicsteak

Here’s where I ordered these. Go get you some.

Just don’t expect the cool ocean breeze to come in the package. They haven’t figured out a way to UPS that yet.

And if they had . . . you’d better believe I would have already purchased the entire supply.

Bon appetit!

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July 7th, 2009

A Reunion Deserves Steak

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We recently had a family reunion of sorts — hosted at our house.

And what did we serve to celebrate the occasion?

Why, steak of course!!!

reunionsteaks

T-bones and boneless ribeyes crowded the grill. (Check out that big one there in front.)

We sat around the dining room table, laughed, drank wine and caught up. Just like it should be.

We even made t-shirts for the occasion. But I’ll spare you those cheesy shots.

This is the plate ready to head to the table — spatula and all.

reunionsteaks2

That’s a lot of beef.

My hubby was thankful everyone came (well, it WAS his side’s reunion after all) but moreso because he had leftover steaks for the next 3 days.

Score.

That’s what summer days are all about at our house! :)

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July 6th, 2009

Beefy Vacation

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Did you have a good 4th of July?

We screeched up to our condo here in Florida just as the fireworks were beginning. We were happy to have made it after driving ALL day.

Michael Jackson tunes had been on the iPod the ENTIRE 10-hour drive. My 5-year-old began requesting “Dirty Diana” after a while. And when the kids started to fuss and fight they’d say, “You better not ‘Wanna Be Startin’ Something!’”

On top of the parking garage at the condo (classy, yes) the kids enjoyed the fireworks show for about 7 minutes, then I began to hear, “Mom, do we have any Popsicles? What about strawberries?”

Anything with water in it sounded good. Apparently, they were thirsty, hot and tired.

So inside we went.

Happy birthday, America!

We have so many great meals planned for the week: a roast with potatoes, the mini steakburgers and steaks I ordered, ground beef tacos — oh yeah, and some frozen pizzas thrown in for good measure.

It’s always a good time sharing good food with the people you love. And here in what we think is the most gorgeous place on earth it can’t get any better.

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July 4th, 2009

Recipe! Lemongrass Ground Beef Skewers

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Happy, happy 4th of July to you!

My gift to you in celebration of this day is the gift of food. Well, a recipe, actually.

lemongrassskewers

And I am loving this recipe! It’s a kaboby-meatballish combo (if you ask me) and I LOVE that it uses ground beef.

The light lemongrass is perfect for hot, hot July weather, too!

Enjoy it under the firecrackers tonight!!!!!!!!!!!

Lemongrass Ground Beef Skewers

INGREDIENTS

  • 1/2 cup coarsely chopped lemon grass
  • 1 onion, coarsely chopped
  • 2 cloves garlic
  • 1 1/2 pounds lean ground beef
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon white sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon oyster sauce
  • 1 teaspoon sesame oil

DIRECTIONS

  1. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  2. Place lemon grass, onion, and garlic in the container of an electric blender or food processor. Cover and blend or process until finely chopped, about 10 seconds. Scrape lemon grass mixture into a bowl, and stir in beef, salt, pepper, sugar, cornstarch, oyster sauce, and sesame oil.
  3. Form meat mixture into 12 meatballs. Thread onto skewers.
  4. Cook on the preheated grill until the meatballs are well done, about 7 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

Recipe and photo courtesy of allrecipes.com.

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July 3rd, 2009

Healthy Steaks for July 4th!

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I came across this scrumptious-sounding recipe for the holiday this weekend and it sounds really tempting — light and healthy, perfect for summer.

steak_medi

We’re going to be grilling some steaks, too, this holiday. Try it and see what you think!

Steak Mediterranean

Prep: 20 minutes
Cook: 20 minutes
Yield: 4 servings
 
Ingredients
4 (4-ounce) lean ribeye steaks
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
2 teaspoons olive oil
1 1/2 cups chopped red onions
2 cloves garlic, minced
1 1/2 cups chopped tomatoes
1 cup low-salt, fat-free chicken broth
1/4 cup white wine vinegar
2 teaspoons sugar
2 teaspoons dried oregano
1/4 cup sliced green olives
2 tablespoons capers
2 teaspoons grated lemon zest
2 tablespoons freshly chopped parsley (optional)
 
Preparation
1. Season steaks with salt and pepper. Brush with olive oil.

2. Grill steaks, covered with grill lid, over medium-high heat (350 to 400 degrees) about 8 to 10 minutes on each side, or until desired degree of doneness.

3. Sauté onions and garlic in olive oil for 3 minutes or until tender. Stir in tomatoes, broth, vinegar, sugar and oregano; bring to a boil. Add olives, capers and lemon zest; simmer until heated through.

4. To serve, arrange steaks on a serving platter; top with sauteed mixture and garnish with fresh parsley, if desired.

Recipe and photo courtesy of ingredientsinc.net.

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July 2nd, 2009

Steakburger Sliders For the 4th

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It’s almost July 4th! How did that happen?

In celebration of our country’s birthday, our family is making our annual pilgrimage to the beach. We’ll watch fireworks at night and eat way too much.

We can’t wait!

This 4th of July we’re having some mini steakburgers delivered to our condo so we can make sliders. We’ve never done it before. But how hard can it be?

Here’s what I’ve ordered . . .

sliders_09lrg

Now, will my photos look as amazing as this? That remains to be seen . . . but I KNOW I can’t mess up the grilling on these babies.

What are you doing for July 4th???

Photo courtesy of KansasCitySteaks.com.

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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.

Read More About Me »

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