I love this little cheat sheet (below) from the Kansas City Steak Company. Brush up on the different cuts of steak and impress friends, family, clients, colleagues, neighbors, your grandmother’s cat and the mailman with your amazing skill and knowledge.
Or, just use it to help you decide what kind of steak you want to grill this weekend.
|
|
|||||||||||||||||||||||||||||||
|
|||||||||||||||||||||||||||||||
Your steaks deserve only the best. But rather than putting them on a pedestal, why not put ’em on a stick?
Yes, “Steak on a Stick” does somehow sound like state fair food, but it’s really quite classy.
And tasty, I might add.
This Steak on a Stick recipe combines sliced sirloin strips and a tasty brown sugar, garlic and onion marinade.
Check out this recipe from the folks at BetterRecipes.com:
Sirloin steak strips are marinated in a mixture of brown sugar, garlic, onion, oil and chili powder, skewered and cooked.
Mixed together brown sugar, garlic, onion and chili powder. Then add extra virgin olive oil until a thick gravy-like consistency. Add salt and pepper to taste. Slice sirloin steak across the grain. Marinate about two hours. Put steak on wood skewers and you are ready to cook.
Notes: Be sure to soak wood skewers before adding steak, to prevent burning on the grill.
Want a treat from both the land and sea this weekend? Try this recipe for Filet Mignon stuffed with lump crab meat.
It’s like a wonderful present. The outside is appealing enough, but then you get to what’s inside! Oh, man!
Let me know how you like it!
Crab Stuffed Filet
(serves four)
4 6oz Filet Mignon
1 Cup lump crab meat
1 Tablespoon celery minced
1 Tablespoon onion minced
3 Tablespoons Mayonnaise (or sour cream)
1 egg yolk
¼ teaspoon dried mustard flour
Juice of half a lemon
Salt and Pepper
Slice the filet through the middle of the side — three quarters of the way through the steak — and open up like a book. This is called “butterflying” and is often used to stuff various cuts of meat. In the meantime combine the remaining ingredients in a large bowl and mix thoroughly but gently, taking care to keep the lumps of crabmeat intact. Place a quarter of the mixture on one half of each of the opened filets and fold the top part closed, be gentle and don’t press out the filling. Place the stuffed filets in a baking dish or sheet and place in the oven for 20 minutes or until the meat is cooked to desired doneness.
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.
