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ISO: ISO Something interesting to do or serve with grilled steaks - any great marinades, topping ideas?
- Thread starter lisainla
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melissa-dallas
Well-known member
I still love sauted finely chopped mixed pepper, mushrooms, onions and garlic over the steak, with
maybe a pat of blue cheese butter. Or cut the center out of sweet onions, fill center with a hunk of butter, salt and pepper, foil wrap and cook on the grill (takes a while, but so good).
maybe a pat of blue cheese butter. Or cut the center out of sweet onions, fill center with a hunk of butter, salt and pepper, foil wrap and cook on the grill (takes a while, but so good).
sandy-in-baltimore
Well-known member
Re: ISO Something interesting to do or serve with grilled steaks - any great marinades, topping ideas?
I have used this recipe for years and people still rave about it. I usually use a large sirloin and then slice it to serve.
* Exported from MasterCook *
Steak Marinade
Categories : Grill - Marinade - Summer - Sid's Favorite -
Amount Measure Ingredient -- Preparation Method
1 cup Soy Sauce
2 large Onion -- COARSELY CHOPPED
2 cloves Garlic
1/4 cup Kitchen Bouquet or Gravy Master
2 teaspoons Beau Monde Seasoning**
COMBINE SOY SAUCE, ONION AND GARLIC IN THE CONTAINER OF AND ELECTRIC BLENDER; COVER; PROCESS AT HIGH SPEED FOR 1 MINUTE, OR UNTIL MIXTURE IS VERY SMOOTH.
STIR IN GRAVY COLORING AND BEAU MONDE SEASONING.
TO MARINATE:
ARRANGE STEAKS OR CHOPS IN A LARGE SEAL-A-BAG. POUR 1/2 CUP MARINADE FOR EACH STEAK AND 1/4 CUP MARINADE FOR EACH CHOP OVER MEAT. ALLOW TO STAND AT ROOM TEMPERATURE FOR 2 HOURS OR COVER DISH WITH PLASTIC WRAP AND REFRIGERATE ATE UP TO 24 HOURS, THEN BRING TO ROOM TEMPERATURE BEFORE COOKING
TO BARBECUE:
GRILL STEAK 3-INCHES FROM HEAT,5 MINUTES FOR 1-INCH AND 10 MINUTES FOR 2-INCH STEAKS PER SIDE FOR RARE OR UNTIL DONE AS YOU LIKE, BASTING WITH MARINADE WHEN TURNING
GRILL CHOPS AND HAMBURGERS 10 MINUTES PER SIDE, BASTING WITH MARINADE WHEN TURNING
Yield:
"2 1/2 Cups"
Serving Ideas : I ALWAYS USE A LARGE SIRLOIN (BONE IN) AND THEN SLICE IT ON A DIAGONAL TO SERVE
NOTES : **BEAU MONDE IS MADE BY SPICE ISLANDS OR USE 1 TEASPOON MSG AND 1 TEASPOON SEASONED SALT
I have used this recipe for years and people still rave about it. I usually use a large sirloin and then slice it to serve.
* Exported from MasterCook *
Steak Marinade
Categories : Grill - Marinade - Summer - Sid's Favorite -
Amount Measure Ingredient -- Preparation Method
1 cup Soy Sauce
2 large Onion -- COARSELY CHOPPED
2 cloves Garlic
1/4 cup Kitchen Bouquet or Gravy Master
2 teaspoons Beau Monde Seasoning**
COMBINE SOY SAUCE, ONION AND GARLIC IN THE CONTAINER OF AND ELECTRIC BLENDER; COVER; PROCESS AT HIGH SPEED FOR 1 MINUTE, OR UNTIL MIXTURE IS VERY SMOOTH.
STIR IN GRAVY COLORING AND BEAU MONDE SEASONING.
TO MARINATE:
ARRANGE STEAKS OR CHOPS IN A LARGE SEAL-A-BAG. POUR 1/2 CUP MARINADE FOR EACH STEAK AND 1/4 CUP MARINADE FOR EACH CHOP OVER MEAT. ALLOW TO STAND AT ROOM TEMPERATURE FOR 2 HOURS OR COVER DISH WITH PLASTIC WRAP AND REFRIGERATE ATE UP TO 24 HOURS, THEN BRING TO ROOM TEMPERATURE BEFORE COOKING
TO BARBECUE:
GRILL STEAK 3-INCHES FROM HEAT,5 MINUTES FOR 1-INCH AND 10 MINUTES FOR 2-INCH STEAKS PER SIDE FOR RARE OR UNTIL DONE AS YOU LIKE, BASTING WITH MARINADE WHEN TURNING
GRILL CHOPS AND HAMBURGERS 10 MINUTES PER SIDE, BASTING WITH MARINADE WHEN TURNING
Yield:
"2 1/2 Cups"
Serving Ideas : I ALWAYS USE A LARGE SIRLOIN (BONE IN) AND THEN SLICE IT ON A DIAGONAL TO SERVE
NOTES : **BEAU MONDE IS MADE BY SPICE ISLANDS OR USE 1 TEASPOON MSG AND 1 TEASPOON SEASONED SALT
marsha-tbay
Well-known member
These are 2 toppings I love from Bonefish Grille. Ingredients but no exact recipe
Bacon Gorgonzola: Sautéed spinach, crispy bacon, and creamy gorgonzola.
Bellaire: Artichoke hearts, sun-dried tomatoes, goat cheese, and a lemon basil sauce.
Bacon Gorgonzola: Sautéed spinach, crispy bacon, and creamy gorgonzola.
Bellaire: Artichoke hearts, sun-dried tomatoes, goat cheese, and a lemon basil sauce.
This is a great steak marinade. It was originally for flank steak, but I use it on ribeyes
Marinade:
1/2 cup soy sauce
1/2 cup sake or white wine
1/4 cup (packed) dark brown sugar
2 tablespoons minced peeled fresh ginger or 1 TB minced jarred
1 tablespoon balsamic vinegar
4 garlic cloves, crushed
1 scallion, sliced
Marinade:
1/2 cup soy sauce
1/2 cup sake or white wine
1/4 cup (packed) dark brown sugar
2 tablespoons minced peeled fresh ginger or 1 TB minced jarred
1 tablespoon balsamic vinegar
4 garlic cloves, crushed
1 scallion, sliced
Here's another that, I believe was posted at Gails'. Ina Garten's Gorgonzola Steak Sauce
Recipe Ina Garten's Gorgonzola Sauce
4 cups heavy cream
3 ounces Gorgonzola cheese, not creamy or
dolce
3 tablespoons grated Parmesan cheese
3/4 teaspoon kosher salt
3/4 teaspoon pepper
3 tablespoons minced fresh parsley
Bring the heavy cream to a full boil in a
medium saucepan over medium-high heat, then
continue to boil rapidly for 45 to 50
minutes, until thickened like a white sauce,
stirring occasionally. (Watch carefully to
prevent boiling over.)
Off the heat, add the Gorgonzola, Parmesan,
salt, pepper, and parsley. Whisk rapidly
until the cheeses melt and serve warm. If
you must reheat, warm the sauce over low
heat until melted, then whisk vigorously
until the sauce comes together.
Recipe Ina Garten's Gorgonzola Sauce
4 cups heavy cream
3 ounces Gorgonzola cheese, not creamy or
dolce
3 tablespoons grated Parmesan cheese
3/4 teaspoon kosher salt
3/4 teaspoon pepper
3 tablespoons minced fresh parsley
Bring the heavy cream to a full boil in a
medium saucepan over medium-high heat, then
continue to boil rapidly for 45 to 50
minutes, until thickened like a white sauce,
stirring occasionally. (Watch carefully to
prevent boiling over.)
Off the heat, add the Gorgonzola, Parmesan,
salt, pepper, and parsley. Whisk rapidly
until the cheeses melt and serve warm. If
you must reheat, warm the sauce over low
heat until melted, then whisk vigorously
until the sauce comes together.
Rec: Blue Cheese Butter, one of our favorites. And only 3 ingredients
I forgot to give the source (Gourmet), click on link.
Blue Cheese Butter
Makes about 1 cup
You get a quick sauce when you let a compuound butter melt on a hot steak.
1/4 lb crumbled firm blue cheese (1 cup)
1 stick (1/2 cup) unsalted butter, softened
2 tablespoons Port
Gently mash together all ingredients in a bowl with a fork, leaving some texture.
Butter keeps, covered and chilled, 1 week.
http://www.epicurious.com/recipes/recipe_views/views/108686
I forgot to give the source (Gourmet), click on link.
Blue Cheese Butter
Makes about 1 cup
You get a quick sauce when you let a compuound butter melt on a hot steak.
1/4 lb crumbled firm blue cheese (1 cup)
1 stick (1/2 cup) unsalted butter, softened
2 tablespoons Port
Gently mash together all ingredients in a bowl with a fork, leaving some texture.
Butter keeps, covered and chilled, 1 week.
http://www.epicurious.com/recipes/recipe_views/views/108686
Rec: Ancho Chile Harissa for steaks This one is from Fine Cooking
Ancho Chile Harissa
This North African inspired sauce made with anchos (dried poblano chiles) is spicy but not fiery -- a bold complement to the big flavor of porterhouse.
Yield: 1 cup.
5 ancho chiles, seeded and stemmed
3 cloves garlic, chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1/3 cup olive oil
2 teaspoon soy sauce
2 teaspoon balsamic vinegar
2 tablespoons cold water
Coarse salt and freshly ground black pepper to taste
Soak the chiles in hot water until soft, about 1 hour. Drain the chiles and transfer to a food processor; add the remaining ingredients. Purée until very smooth. Taste and add more salt and pepper if necessary. Store in a container with a thin layer of olive oil on top to prevent discoloration. The sauce will keep in the refrigerator for 2 weeks.
Ancho Chile Harissa
This North African inspired sauce made with anchos (dried poblano chiles) is spicy but not fiery -- a bold complement to the big flavor of porterhouse.
Yield: 1 cup.
5 ancho chiles, seeded and stemmed
3 cloves garlic, chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1/3 cup olive oil
2 teaspoon soy sauce
2 teaspoon balsamic vinegar
2 tablespoons cold water
Coarse salt and freshly ground black pepper to taste
Soak the chiles in hot water until soft, about 1 hour. Drain the chiles and transfer to a food processor; add the remaining ingredients. Purée until very smooth. Taste and add more salt and pepper if necessary. Store in a container with a thin layer of olive oil on top to prevent discoloration. The sauce will keep in the refrigerator for 2 weeks.
fresh salsa, guacamole, tapanade, bourbon (flambe)...
hoisin sauce, oyster sauce, ketjap manis (check link), not tiramisu, rub steak with equal parts of coffee, unsweetened cocoa and ground red chile (not too hot).
http://www.recipezaar.com/39318
hoisin sauce, oyster sauce, ketjap manis (check link), not tiramisu, rub steak with equal parts of coffee, unsweetened cocoa and ground red chile (not too hot).
http://www.recipezaar.com/39318
REC: "Grilled Rib Eye with Roquefort Butter" from Fine Cooking ....
Since I rarely (pun intended) eat red meat (about twice a year), I haven't had a chance to try this yet, but it sounds great. Scroll down for the Roquefort Butter recipe.
GRILLED RIB EYE STEAK WITH ROQUEFORT BUTTER
One rib-eye is more than enough for one hungry person. Set the table with sharp steak knives.
INGREDIENTS:
2 Tbs. freshly ground black pepper
1 Tbs. fresh thyme leaves
1 Tbs. extra-virgin olive oil
2 boneless rib-eye steaks, about 20 oz. each (1-1/2 inches thick)
1 Tbs. coarse salt
Roquefort Butter (optional; recipe below)
DIRECTIONS:
In a small bowl or dish, combine the black pepper, thyme, and olive oil and rub equal amounts of the mixture on both sides of each steak. Set aside and prepare the grill.
When the fire is hot (you'll be able to hold your hand just above the grate for 1 second), sprinkle both sides of the steaks with the salt. Grill the steaks on one side for 5 to 6 min. If there are flare-ups, move them to another spot on the grill. Turn the steaks and finish cooking on the second side for 3 to 4 min. They should be rare to medium rare at this point.
Remove the steaks from the grill and transfer to a clean serving platter to rest for 3 or 4 min. so the meat relaxes and the juices redistribute.
If you like, serve with a generous tablespoon of Roquefort Butter on each steak, letting the butter soften slightly on the cooked steak for a minute or two. At this point, the steak will have advanced half a degree to a perfect medium rare.
Serves three to four.
ROQUEFORT BUTTER
1/2 lb. (2 sticks) unsalted butter, at room temperature
2 shallots, sliced thin (about 2/3 cup)
1 clove garlic, minced
4 oz. Roquefort cheese, crumbled
1 tsp. fresh thyme leaves
1 Tbs. good-quality red-wine vinegar
Coarse salt and freshly ground black pepper to taste
Melt 1 Tbs. of the butter in a small skillet over medium heat. Add the shallots and garlic and cook until the shallots are soft, about 5 min. Set aside to cool. Meanwhile, using a mixer or a wooden spoon, beat the remaining butter until soft and creamy. Scrape the butter off the beaters or spoon. Add the cooled shallots and garlic, Roquefort, thyme, and vinegar to the butter and mix together with a rubber spatula. Season with salt and pepper. Taste again for balance, adding a drop more vinegar or a dash more salt if necessary.
This butter mixture, called a compound butter, can be stored in a covered plastic container in the refrigerator for up to 3 days. For longer storage, wrap the butter in plastic wrap or waxed paper, roll into a log 2 inches in diameter, and freeze for up to 2 months.
Yields about 1-1/2 cups.
From Fine Cooking Magazine - Recipe by Steve Johnson
Since I rarely (pun intended) eat red meat (about twice a year), I haven't had a chance to try this yet, but it sounds great. Scroll down for the Roquefort Butter recipe.
GRILLED RIB EYE STEAK WITH ROQUEFORT BUTTER
One rib-eye is more than enough for one hungry person. Set the table with sharp steak knives.
INGREDIENTS:
2 Tbs. freshly ground black pepper
1 Tbs. fresh thyme leaves
1 Tbs. extra-virgin olive oil
2 boneless rib-eye steaks, about 20 oz. each (1-1/2 inches thick)
1 Tbs. coarse salt
Roquefort Butter (optional; recipe below)
DIRECTIONS:
In a small bowl or dish, combine the black pepper, thyme, and olive oil and rub equal amounts of the mixture on both sides of each steak. Set aside and prepare the grill.
When the fire is hot (you'll be able to hold your hand just above the grate for 1 second), sprinkle both sides of the steaks with the salt. Grill the steaks on one side for 5 to 6 min. If there are flare-ups, move them to another spot on the grill. Turn the steaks and finish cooking on the second side for 3 to 4 min. They should be rare to medium rare at this point.
Remove the steaks from the grill and transfer to a clean serving platter to rest for 3 or 4 min. so the meat relaxes and the juices redistribute.
If you like, serve with a generous tablespoon of Roquefort Butter on each steak, letting the butter soften slightly on the cooked steak for a minute or two. At this point, the steak will have advanced half a degree to a perfect medium rare.
Serves three to four.
ROQUEFORT BUTTER
1/2 lb. (2 sticks) unsalted butter, at room temperature
2 shallots, sliced thin (about 2/3 cup)
1 clove garlic, minced
4 oz. Roquefort cheese, crumbled
1 tsp. fresh thyme leaves
1 Tbs. good-quality red-wine vinegar
Coarse salt and freshly ground black pepper to taste
Melt 1 Tbs. of the butter in a small skillet over medium heat. Add the shallots and garlic and cook until the shallots are soft, about 5 min. Set aside to cool. Meanwhile, using a mixer or a wooden spoon, beat the remaining butter until soft and creamy. Scrape the butter off the beaters or spoon. Add the cooled shallots and garlic, Roquefort, thyme, and vinegar to the butter and mix together with a rubber spatula. Season with salt and pepper. Taste again for balance, adding a drop more vinegar or a dash more salt if necessary.
This butter mixture, called a compound butter, can be stored in a covered plastic container in the refrigerator for up to 3 days. For longer storage, wrap the butter in plastic wrap or waxed paper, roll into a log 2 inches in diameter, and freeze for up to 2 months.
Yields about 1-1/2 cups.
From Fine Cooking Magazine - Recipe by Steve Johnson
I've been posting (pushing) this one for years. And I've wanted
to try it with a 'real' steak. Both Pat and Mimi have tried it and liked it, but I still want to see if an expanded use might work.
It's the Herb-crusted flank steak with a tomato & olive relish that is now in the favourites section. I really think it would work perfectly with a serious steak, as long as you remove much of the rub before BBQing it.
It's amazing that flank steak now is more expensive than a good rib steak.
to try it with a 'real' steak. Both Pat and Mimi have tried it and liked it, but I still want to see if an expanded use might work.
It's the Herb-crusted flank steak with a tomato & olive relish that is now in the favourites section. I really think it would work perfectly with a serious steak, as long as you remove much of the rub before BBQing it.
It's amazing that flank steak now is more expensive than a good rib steak.
georgiarose
Well-known member
This one is great! I've used it several times and it has always come out fab!