June 15th, 2011

Video Tips on Grilling Steak


Good Day Café: Grilling Steak: MyFoxNY.com

It’s that time of year! So many things to celebrate – Father’s Day, graduations . . . summer!

And how do we celebrate things around here? Why, with food, of course!

So to help us do that, here’s a video of Arturo McLeod, executive chef at Benjamin Steak House in NYC, showing us exactly how to grill that perfect steak or burger.

My favorite takeaway from this one? Heat your grill 30-45 minutes before putting on the steaks.

Now that’s a HOT grill! Makes sense, though.

Mmmm, I can hear that beef sizzling now . . .


June 16th, 2010

Cartoon Steak


So, it’s summer break here at our house. The kids are home. I work from home. And there are lots of cartoons on TV.

Mind you, not all day, but isn’t that what you’re supposed to do in the summer?

And I’ve discovered that even those clever cartoon-makers are steak lovers. This “Phineas and Ferb” episode features the bad guy in town stealing all the steaks and locking them up far, far away. The storage container of steaks blows up and steaks rain down. Yay!

WARNING:  If you are afraid of raining steaks, DO NOT watch this episode — especially at the end!

June 8th, 2010

Summer Steakburgers


These amazing steakburgers (just look at that beauty!) are perfect for summer get-togethers.

This is truly a STEAKburger. Steakburgers are made from . . . well, steaks.

This one is ribeye. Oh, yum!

These guys ground up their own ribeyes to make these steakburgers. You can do it too.

OR, you can buy them ready-to-go here.

Check this out to see exactly how it’s done!

Photo courtesy of Food-e-Matters.com.

June 4th, 2010

Steak Skewers


Say that three times fast:  Steak Skewers, Steak Skewers, Steak Skewers.

Typing it isn’t much easier.

Summertime weather is teasing us, so let’s get out there and grill!

These steak skewers marinated in pineapple juice, soy and lots of other goodness are just the ticket. So tropical and summery!

Tender and moist, the skewer marinade makes this such a satisfying warm weather meal. Best enjoyed on a patio or poolside. In my humble opinion.

Check this out for more on how to make these beauties for your family this summer!

Photo courtesy of SarahsCucinaBella.com.

September 2nd, 2009

Steaks This Labor Day?


So, any and every holiday is an excuse for me to cook steaks.

There, I said it.

Labor Day is no different. In fact, it’s the quintessential holiday for steak grillin’.

There, I said “quintessential.”

Labor Day’s the unofficial close of summer (boo!) and we ALWAYS get outside and swim and eat and soak it in. It’s fun because it signals the start of football season and a break from hot, hot weather.

But, it’s sad because, well, we LOVE summer around our house.

We’re going to relax with some steaks, some ribs and some burgers. Some friends are coming over and we’re going to talk about where the time went and how we could possibly be this old and how it came to be that the top of our kids’ heads now reach our shoulders and how our alma mater’s football team better win this year.

You know, the same stuff we always talk about — but never tire of.

How about you????

August 27th, 2009

London Broil: The Lean Steak



Feeling like a steak, but want to feel really, really good about eating it?

Try a London Broil. It’s lean, it’s flavorful, and paired with lots of yummy, summery vegetables it’s just about totally guilt-free!

Grilled London Broil with Summer Vegetables

Makes 4, 10 oz. servings Prep Time: 15 minutes + marinating time

Cook Time: 10 minutes

1/4 cup red wine vinegar
2 T. Giant olive or Giant canola oil
1 T. Giant fresh thyme or oregano
2 large cloves garlic, minced
1/2 tsp. Giant ground pepper
1 lb Giant beef top round steak (London Broil)
1 cup Giant cherry tomatoes
2 medium Giant zucchini, sliced lengthwise
1 medium Giant yellow summer squash, sliced lengthwise
1 tsp. Giant olive oil
2 T. grated Parmesan cheese

For marinade, combine vinegar, oil, thyme or oregano, garlic and pepper in a food-safe plastic bag. Add steak to bag and turn to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.

Toss tomatoes, zucchini and yellow squash with oil. Make an aluminum foil boat to contain tomatoes. Remove steak from marinade; discard marinade. Pre-heat your grill and place steak over medium direct heat. Arrange vegetables around steak. Grill steak, uncovered, 8 to 9 minutes for medium doneness, turning occasionally. Grill vegetables 6 to 10 minutes or until crisp-tender, turning occasionally.

Remove vegetables to a serving platter and sprinkle with cheese. Carve steak into thin slices against the grain.

Nutrition information per serving: 270 calories, 15 g fat, 5 g saturated fat, 55 mg cholesterol, 110 mg sodium, 8 g carbohydrate, 2 g fiber, 27 g protein.

Photo courtesy of nycotto.com.

Recipe courtesy of chicagotribune.com.

August 5th, 2009

Steak Stories: Savoring Summer


Seriously, how did it get to be . . . August????

What happened to all the projects and things I was going to check off my list this summer?

Organize home office?


Clean out guest bedroom closet that is filled with clothes that haven’t seen the light of day THIS DECADE?

Uh, no.

I guess I’m just living in the moment. Sure, that’s what we’ll call it. And I’m enjoying these summer days with my kids — when they aren’t drilling holes in the side of my skull with incessant Star Wars noises and samurai sword sounds.

But one thing we have done this summer is get outside and enjoy really good food. We haven’t let the sunny days go to waste. And I’m feeling a sense of urgency to milk all I can out of what’s left.


I know I’ll blink and it’ll be November!

So here’s to the home stretch of summer. May your days be filled with the rich smells of a grilling steak and those soft, sizzling sounds that accompany it.

The bags of old clothes and unrecycled catalogs can wait. We’ve got some cooking to do!!!

Photo courtesy of craveonline.com.

July 31st, 2009

Steak Subs



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


  • 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.

July 29th, 2009

Sizzlin’ Steak Tacos


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 . . .


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.)


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

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.

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

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.

July 28th, 2009

Summer Steak Salad


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


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.


4 servings


                               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


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.

June 5th, 2009

School’s Out, Steak’s On



She’s purdy, doncha think?

We’re going to be seeing a lot more of each other now that it’s officially summertime at our house.

The calendar may say something else, but school’s out now and, believe me, it’s summer!

My boys are wilder than hyenas these days and the warm weather has them acting like they’ve been cooped up for six months straight. It kind of seems like they have, come to think of it.

So . . . I’m going to need a respite from all of the running and swimming and breaking up fights and pretending to be superheroes.

A little wine and a gorgeous steak at least once a week should do the trick.

Ready or not, summer’s here!

Photo courtesy of pdphoto.org.


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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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