Before Summer is over, why not enjoy a piece of meat at its purest? I'm talking about a perfectly grilled steak! Grilling steak may seem like a no-brainer: you season it and throw it on the barbie, but with a little extra care you can take your steak-making skills to a whole new level. I asked Chef Mark Richardson, of Seasons, the restaurant at The Four Seasons in San Francisco, to show us how it's done. His technique and tips for juicy pink medium rare steak after the jump.
Calling all carnivores! Have I got a treat for you: here are our best grilled meat recipes. Since the time is right for you to put some beef (or pork, or lamb) on the barbie, make the most of these dishes now. Nothing goes better with grilled meat than a glass of red wine, so don't forget to pick up a bottle while you're at the grocery store!
Tri-tip with chimichurri
Pork and mango skewers
Leg of lamb with rosemary and mustard
Cachaça-marinated hanger steak
Pork tenderloin with red pepper sauce
Lamb chops with blackberry relish
After a holiday weekend of grilling, chances are, you've got some leftovers in the fridge. Brisket, ribs, sausages, and steak aren't exactly ideal leftovers. Reheating them can dry the meat out, or worse, make it chewy and inedible. However, don't discard the beef or pork. With a little creativity, you can transform it into a delicious new dish. Here are some suggestions:
- Shred or finely chop the meat and layer between tortillas with cheese to make a quesadilla.
- Add to a pot of simmering beans. Enjoy the beans over rice with hot sauce.
- Make a hash. Sauté just-boiled potatoes with onions, peppers, and mushrooms. Throw in the leftover meat and top with fried eggs.
- If the meat was originally cooked with barbecue sauce, use it as a pizza topping. Make grilled pizza with red onions, smoked gouda, and barbecue sauce.
- Toss in a salad with greens and your favorite vegetables.
What do you do with leftover meat?
While I'm not sure if I could slaughter my own animals, I'm ready to learn how to break down a carcass. I've taken out the backbone of chickens and turkeys, and after watching a fascinating demonstration on lamb butchery at a lunch hosted by the American Lamb Board, I want to learn how to slice a larger animal into its primal cuts. How about you? Have you ever sliced a lamb or pig into pieces?
This morning, the United States Department of Agriculture announced a new guideline when it comes to cooking pork. Tenderloin, chops, and roasts are safe to be consumed when they reach a temperature of 145°F. The pork should be allowed to rest for three minutes before eating. It will still be pink, but it will also be succulent and delicious.
The lower pork cooking temp is one that has been practiced by chefs for years. Of the news, Tom Colicchio tweeted, "USDA confirms what chefs have been saying for years Pink Pork is Safe. Temperature 145 down from 160," while chef Michael Symon said, "wish they dropped it 10 more degrees!!" I've always enjoyed pork medium rare, so the news won't really affect my cooking style.
How about you? Are you OK with pink pork?
Source: Flickr User tvol
Whether you're Christian or not, Lent is still a good time to give up unhealthy habits or change your fitness routine and/or diet. The 40-day period is enough time to make changes that will stick or at least provide you with a definite lesson in self-discipline. If you're still searching for something to give up this year, try one of our suggestions. Each is guaranteed to make you feel healthier while also adding a little extra pep in your step!
- Sugar — It's hard to resist sugar — believe me, it's in everything! — but it's a bad habit that needs breaking. Too much of the sweet stuff increases the risk of heart disease, type 2 diabetes, high blood pressure, and stroke. It also has the potential to add a tremendous amount of calories to our diets, and our bodies can form a dependency on it. This Lent, follow our tips on cutting out added sugar from your diet — this also includes the artificial stuff. If going cold turkey is out-of-the-question, use natural sweeteners (sparingly) like honey or maple syrup and follow trainer Jackie Warner's advice by only eating foods that contain less than five grams of sugar per serving. Fruit is also an excellent way to fulfill the need for a sweet treat.
- Go vegetarian — Traditionally, meat is given up during Lent, and whether you're religious or not, going vegetarian for 40 days and 40 nights has its benefits. Beef recalls, environmental woes, and ethical concerns are all good reasons to give up meat. Besides that, there are also major health benefits to going veggie. You might also find that going vegetarian will encourage you to cook more and try a wide of variety of veggies and legumes.
- Ditch the caffeine — That morning boost you thought you got from your usual latte is probably more hoax than help. And even though giving up caffeine will be hard, once you get past the withdrawals, you'll find that you have more energy than you ever did before. The simple reason? Your body will no longer be addicted! Here's our painless plan for weaning yourself off the bean. And no cheating with decaf — it has enough caffeine in it to count!
Now that you know the technique to making perfect steak, here's a delicious-sounding recipe for marinated filet mignon. It comes from reader Aimee3242; she shared it in the Kitchen Goddess group in the YumSugar Community.
I cooked dinner for my boyfriend for Valentine's Day. I marinated the meat overnight, and it tasted delicious, sweet, salty, tangy, with little citrus hints. Let the meat rest for a few minutes before serving; it will let the juices redistribute and ensure that your steak is juicy.
For the past couple of years, the food world has been fascinated with goat meat. I've read countless stories in magazines and newspapers and seen goat on trendy restaurants' menus, and now, it's available at Whole Foods. While I've tried goat more than once, I don't know if I'm ready to make it at home. I've heard the meat must be cooked for long periods of time to get it tender. How about you?