January 22nd, 2010

Slap Your Granny Steak

Okay, I hate the name. Slapping anyone’s granny sounds like a horrible idea to me. But that’s what it’s called so we’ll go with that.

This steak is apparently “so good you’ll wanna slap your granny.” You marinate your steaks in a yummy Worcestershire/soy concoction inside a bag until it’s good and infused with flavor. Then you grill them.

Hold onto your Hoverround chair, cuz this stuff is good!

Don’t those look brimming with flavor???

Here’s the skinny on this recipe from “Stay At Home Dad” over at Hubpages.com.  Enjoy! (And please, don’t really slap your granny. She’s a nice lady.)

Slap Your Grandma Good!

I am not an advocate of violence and I have never actually slapped my grandmother, but this steak recipe is so good I wanted to make sure the title would get your attention.

This recipe is a variation of the one my mom taught me. I have spent years perfecting it and my wife loves it. I have designated it my ‘go to recipe’ when I have done something to upset her. It is quick and easy and guaranteed to produce the best steak you’ve ever had!

Prep time: 5 minutes

Marinate time: 1-3 hours (depending on the cut of beef)

Cook time: 10-15 minutes (depending on the cut of beef and thickness)

The Marinade

1/2 cup Worcestershire sauce (I think Lea & Perrin’s is best)

1/3 cup soy sauce ( I use Kikkoman’s)

1/2 cup A-1 steak sauce

3 Tbls. McCormick Grill Mates Montreal Steak seasoning

*A little fresh minced garlic is optional- but also very good!

I should say that I NEVER measure anything when I put this together. The measurements here are merely suggestions. My only advice is to go a little lighter on the soy than the Worcestershire. I use the soy to take a little of the ‘sweetness’ out of the Worcestershire.

Marinating in the Bag

The Steak

If you don’t have a favorite steak, I highly recommend the Ribeye. It isn’t the most expensive cut, but you cannot beat the flavor. This recipe is for two ribeye steaks- adjust accordingly if you are cooking more.

How to put it all Together

In a large zip lock bag combine all the ingredients and slosh around a bit to mix thoroughly. Add the steaks and zip the bag closed. Slosh around a bit more and be sure to coat each steak completely and refrigerate. For ribeyes, it is best not to marinate for more than two hours. I have marinated for 30 minutes if I am in a hurry, but a 1-2 hours is best.

You may need to experiment a little with the marinade times on other steaks. The following times are what I use when I splurge for more expensive cuts:

1-3 hours are best for strips

1-2 hours for Porterhouse and T-bones

30 minutes or less for Filets

I normally turn the bag over 2 or 3 times while they marinate, but it isn’t necessary. About 20 minutes before you put them on the grill, remove the steaks from the refrigerator and allow them to warm to room temperature.

Time to Light the Grill

I use a Weber charcoal grill when I cook steaks. After you light the grill and allow the coals to begin to ash on each corner, push all the coals to the outside edge of the grill. I have found the best results when I cook the steaks over the center of the grill, not directly above the coals. I have heard this referred to as ‘indirect’ cooking. If you use a gas grill, preheat on highest setting, then reduce to low heat. You may need to adjust your cook times on a gas grill.

*I never cook steaks without baked potatoes. I recommend using large russets and I have a great way to prepare them while the steaks are cooking. I’ll let you in on my secret at the bottom of this post…

Grill set up

Cooking Tips and Times

After many years of trial and error, I broke down and bought a meat thermometer. It was the best $10 I ever spent.

For best flavor, do not remove any fat prior to cooking. Place steaks in the middle of the grill. We prefer our ribeyes cooked medium rare. For steaks cut ¾ inches thick, do not cook more than 5 minutes per side. I try to only turn my steaks once during cooking. ALWAYS use tongs to handle steaks. To insure juiciness, never pierce the steaks while cooking. Keep the lid on the grill as much as possible. After approximately 8 minutes, I use a meat thermometer to check the temperature. Steaks will heat up to an additional 10 degrees after you remove them from the grill, so for medium rare remove the meat from the grill when the temperature at the thickest section reaches 135F. If you do not have a meat thermometer, DO NOT cook more than 10 minutes. You can always put them back on if they are not cooked enough.

On the grill

Suggested Temperatures for Doneness

145F for medium rare

160F for medium

170F for well done

Serve with your favorite sides and enjoy!

Baked Potato Secret

For two large baked potatoes:

Pierce each potato through with a knife in 2-3 places

Microwave two potatoes for 5 minutes on each side (10 minutes total)

Wrap with aluminum foil and place directly on the coals about 10 minutes before the steaks go on

Turn the potatoes once about the same time you turn the steaks

There is no set amount of time to leave the potatoes on the coals, but a minimum of 20 minutes is what I recommend. Top with your favorite toppings and enjoy!

Recipe and photo courtesy of Hubpages.com.


August 21st, 2009

Steak Stir Fry

Ohhhh! Steak infused with an Asian flair. My mouth is watering just thinking of it.

9002011435_steak-stir-fry-recipe

This recipe combines so many things I adore:  steak, garlic, noodles, soy. I might just start writing it love letters. . .

STEAK STIR FRY

Prep and Cook Time: 20 minutes

Yield: Makes 4 servings

Ingredients:

1 beef top sirloin steak (about 1-1/2 pounds)

1 package (8 ounces) dry rice stick noodles

¼ cup dry white wine

¼ cup soy sauce

1 tablespoon plus 1-1/2 teaspoons cornstarch

1 tablespoon sugar

2 teaspoons finely chopped fresh ginger

2 tablespoons vegetable oil

2 teaspoons minced garlic

2 cups sliced mushrooms

2 cups matchstick-size carrot sticks

1 cup green bell pepper strips

½ cup sliced green onions

4 cups fresh spinach leaves, washed and drained

Preparation:

1. Cut beef lengthwise in half, then crosswise into 1/4-inch strips. Set aside. Cook noodles according to package directions. Drain well. Set aside.

2. While noodles are cooking, combine wine, soy sauce, cornstarch, sugar and ginger in medium bowl; whisk to blend. Add beef strips; toss to coat well. Set aside.

3. Heat oil and garlic in large nonstick skillet or wok over high heat. Add mushrooms, carrots, bell peppers and green onions; stir-fry 4 minutes. Transfer vegetables to bowl. Cover; keep warm.

4. Add beef strips and marinade to wok; stir-fry 6 minutes. Return vegetables to skillet; stir until blended.

5. Line serving platter with spinach. Arrange noodles over spinach; top with beef mixture. Serve immediately.

Photo and recipe courtesy of howstuffworks.com.


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