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Sunday BBQ: Grilled Steaks with Blue Cheese and Chiles

partysugar — Sun, 29 Jun 2008 06:00:15 -0700

If you haven't tried the classically delicious combination of steak and blue cheese, I highly recommend experimenting with this recipe. Don't be afraid, the natural pungency of the blue cheese is neutralized when mixed with cream cheese, jalapeño, shallots, and white wine vinegar.

Start making this dish in the morning to allow the steaks plenty of time to soak up the garlic parsley marinade. To grill this up tonight, get the recipe, and read more.

Grilled Steaks with Blue Cheese and Chiles
From Bon Appetit magazine

Ingredients

1 1/2 tablespoons olive oil
3 teaspoons minced fresh parsley, divided
2 garlic cloves, minced
6 1-inch-thick beef tenderloin steaks (about 6 ounces each)
2 ounces cream cheese, room temperature
1/4 cup finely crumbled blue cheese (about 1 ounce)
2 tablespoons finely chopped seeded red or green jalapeño chiles
1 shallot, finely chopped
3/4 teaspoon white wine vinegar

Directions

Combine olive oil, 2 teaspoons parsley, and garlic in 8x8x2-inch glass dish. Sprinkle steaks with salt and pepper. Add steaks to dish and turn to coat. Marinate steaks 30 minutes or cover and chill up to 1 day.
Mix cream cheese, blue cheese, chiles, shallot, vinegar, and remaining 1 teaspoon parsley in medium bowl. Season blue cheese topping to taste with salt and pepper.
Prepare barbecue (medium-high heat). Place steaks on grill rack (some marinade should still cling to meat). Cook 5 minutes. Turn steaks over.
Divide blue cheese topping among steaks. Grill until topping softens and steaks are medium-rare, about 5 minutes longer.

Serves 6.

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Sunday BBQ: Grilled Rib-Eye Steaks with Cola Steak Sauce

YumSugar — Sun, 24 Aug 2008 06:00:00 -0700

I'm always trying to find creative new uses for foods, so I knew I had to try this recipe! It calls for cola, which adds a caramelized sweetness to the steak sauce.

Although the steak is garnished with thick-cut red onions, when I make it, I plan on throwing in sliced mushrooms for good measure. Who doesn't like mushrooms sautéed with steak?

To fire up the grill with this steak, read more.

Grilled Rib-Eye Steaks with Cola Steak Sauce
From Every Day With Rachael Ray magazine

Ingredients

1 cup cola
1 cup ketchup
1/4 cup steak sauce, such as A.1.
Juice and zest of 1 lemon
1/2 teaspoon ground ginger
Salt and freshly ground pepper
4 tablespoons unsalted butter, softened
4 garlic cloves, smashed and finely chopped
1 loaf Italian bread, cut at an angle into 1-inch-thick slices
2 large red onions, cut into 1/2-inch-thick slices
Three 14-ounce bone-in rib-eye steaks
Extra-virgin olive oil

Directions

In a medium saucepan over medium heat, bring the cola, ketchup, steak sauce, lemon juice and zest, and ginger to a simmer and cook, stirring occasionally, until reduced by half, about 20 minutes. Season to taste with salt and pepper.
In a small bowl, combine the butter and garlic. Preheat a grill or grill pan to medium heat. Spread the bread slices on both sides with the garlic butter and grill, turning once, until golden, about 5 minutes.
Brush the onion slices and steaks with olive oil and season with salt and pepper. Increase the heat to medium-high.
Grill the steak and onions until the steak is cooked to the desired doneness (about 4 minutes on each side for medium-rare) and the onions are softened.
Slice the steak into thin strips. Top each toast with steak, onions and cola sauce.

Serves 4.

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Sunday BBQ: Grilled Skirt Steak With Chimichurri

YumSugar — Sun, 12 Jul 2009 06:00:26 -0700

When envisioning steak for dinner, cuts such as ribeye and tenderloin might be the first to come to mind. But don't forget skirt steak, a thin cut that's supreme when it comes to outdoor grilling.

This type of meat has more fat than a hanger steak or flank steak, meaning even the most mildly seasoned skirt steak will have out-of-this world flavor and juiciness.

Highlight the rich taste of the meat with this Mark Bittman recipe. The steak is served with an elemental chimichurri sauce of garlic, parsley, lemon juice, and olive oil. See it when you read more

Fast & Easy Dinner: Steak With Fennel, Lemon, and Mozzarella

partysugar — Fri, 07 Aug 2009 08:30:11 -0700

If you're sick and tired of the average steak dinner, consider giving this creative recipe a whirl. The preparation is simple and straightforward grilling, but the combination of ingredients - tri-tip, fennel, lemons, and mozzarella - is out of the ordinary and unexpected. Each element serves a purpose: the hearty, charred steak is juicy, the anise-flavored fennel is crunchy, the soft, melted cheese is creamy, and the tangy, caramelized lemon is sour. It makes for an exciting meal that comes together in just 20 minutes. Pour a glass of wine and let the weekend begin! For the recipe please, read more.

Steak With Fennel, Lemon, and Mozzarella
From Real Simple

Ingredients

1 1/2 pounds tri-tip or sirloin steak, cut into 4 pieces
kosher salt and black pepper
1 fennel bulb, cut into 1/4-inch-thick wedges
1 tablespoon olive oil
1 lemon, thinly sliced
1 tablespoon fresh thyme
8 ounces fresh mozzarella, sliced

Directions

Heat grill to medium-high. Season the steak with 3/4 teaspoon salt and 1/2 teaspoon pepper. Grill to the desired doneness, 4 to 5 minutes per side for medium-rare.
Meanwhile, in a bowl, gently toss the fennel, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Grill, turning occasionally, until just tender, 5 to 6 minutes; transfer back to the bowl.
Grill the lemon slices until slightly charred, 1 to 2 minutes per side. Toss the lemons with the fennel and thyme. Serve with the steak and mozzarella.

Serves 4.

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Monday's Leftovers: Grilled Steak Salad with Green Beans and Blue Cheese

YumSugar — Mon, 27 Aug 2007 08:01:31 -0700

Mondays always seem to be my craziest days, work pulls me in multiple directions and the day goes by faster than I realize. This is why I try to make extra food on Sundays. This time it was an extra bit of Grilled Beef Sirloin and I'm pretty excited to turn it into a cold steak salad with green beans and blue cheese. To join me in a simple Monday meal, read more

If you have leftover steak like I do, you can either re-heat it in the microwave, over the stove or enjoy it cold.

Grilled Steak Salad with Green Beans and Blue Cheese
From Bon Appétit June 2001
Image Source

1 pound slender green beans, trimmed
6 cups arugula (about 6 ounces)
4 cups cherry tomatoes, halved
1 1/4 cups pitted Kalamata olives or other brine-cured black olives, halved
1/2 cup plus 1 tablespoon olive oil
3 tablespoons balsamic vinegar
3 8- to 9-ounce New York steaks
1 cup crumbled blue cheese

Cook green beans in pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Transfer to bowl of ice water and cool. Drain.
Prepare barbecue (medium-high heat). Combine beans, arugula, tomatoes, and olives in large bowl. Whisk 1/2 cup oil and vinegar in small bowl.
Brush steaks with remaining 1 tablespoon oil; sprinkle with salt and pepper. Grill to desired doneness, about 4 minutes per side for medium-rare. Cut steaks crosswise into strips.
Toss salad with enough dressing to coat. Season to taste with salt and pepper. Divide among 6 plates. Top with steak strips. Sprinkle cheese over.

Makes 6 servings.

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Fast & Easy Dinner: Grilled Glazed Steak and Asparagus

partysugar — Fri, 22 May 2009 10:30:42 -0700

Kick start your holiday weekend with a crowd-pleasing steak dinner. The simple glaze comes together quickly thanks to pantry staples like grainy mustard, balsamic vinegar, and red pepper flanks. Select a cut of meat, such as flank steak, that cooks in under fifteen minutes. The rich sweetness of the sauce complements both the meat and asparagus, so coat liberally.

Pour a fruity red wine and let the celebrating begin! Sound like fun? For the recipe, please read more.

Grilled Glazed Steak and Asparagus
From Gourmet

Ingredients

1/4 cup oyster sauce
2 tablespoons balsamic vinegar
1 teaspoon grainy mustard
1/2 teaspoon hot red-pepper flakes
1 pound medium asparagus, trimmed
1 1/2 pounds flank steak
4 (10-inch) metal or wooden skewers (soak wooden skewers in water 30 minutes)

Directions

Prepare a charcoal grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas).
Stir together oyster sauce, vinegar, mustard, and red-pepper flakes in a large bowl.
Thread about half of asparagus crosswise onto 2 parallel skewers, leaving space between. Repeat with remaining asparagus and skewers.
Brush asparagus with some of glaze, then brush steak all over with remaining glaze and sprinkle with 3/4 teaspoon salt and 1/2 teaspoon pepper.
Oil grill rack, then grill steak and asparagus, covered only if using a gas grill, turning steak once and asparagus occasionally, until asparagus is tender and well browned in spots, 6 to 8 minutes, and steak is medium-rare, about 10 minutes. Alternately, steak and asparagus can be cooked in a hot lightly oiled large (2-burner) ridged grill pan over medium-high heat, 8 to 12 minutes.
Let steak stand on a cutting board 15 minutes; put asparagus on a platter and cover. Thinly slice steak across the grain.

Serves 4-6.

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Reader Recipe: Grilled Asian Flank Steak With Slaw

YumSugar — Tue, 15 Jul 2008 15:00:37 -0700

Doesn't this Asian flank steak with slaw look delicious? FinnLover posted it in the Dinner Challenge group on TeamSugar.

The recipe reminds me of an updated steak salad. Rather than using lettuce, it calls for shredded Napa cabbage, making for the perfect side of slaw.

To see the recipe (FinnLover modified one from Epicurious) plus her detailed instructions and photos, read more.

Submitted by TeamSugar member FinnLover

Dinner Challenge #5 - Grilled Asian Flank Steak with Sweet Slaw
Slightly modified from epicurious.com (Bon Appétit, June 2008)

These recipes were so good! As always though, I wasn't able to follow the recipe. I added sesame oil, orange juice, lime juice and honey to the marinade. I think it would have been a bit too salty without those extra ingredients. I'm not a big soy sauce fan. For the salad, I added some orange, lime juice, coriander, red peppers, and cashews.
I also made some Chinese fried rice to serve with the steak. For dessert, we had some fresh berries with homemade whipped cream and shortbread cookies.

Ingredients

(Makes 4 servings)

1/4 cup soy sauce
4 tablespoons vegetable oil
1 tablespoon sesame oil
5 teaspoons minced peeled fresh ginger, divided
1 garlic clove, pressed
1 green onion, finely chopped
3 tablespoons honey
juice of a lime
1/4 cup orange juice

1 1 1/2-pound flank steak

2 tablespoons sugar
3 tablespoons seasoned rice vinegar
1/4 cup orange juice
2 red jalapeños, thinly sliced into rounds
5 cups thinly sliced Napa cabbage (about 9 ounces)
1 red pepper, thinly sliced
1/2 cup cashews, chopped
3/4 cup chopped green onions, divided
1/4 chopped coriander

Directions
Prepare barbecue (medium heat). Mix soy sauce, oil, honey, lime juice, green onions, 3 teaspoons ginger, and garlic in resealable plastic bag. Add flank steak and seal bag; turn to coat. Let stand at room temperature 30 minutes.

Stir sugar, orange juice and vinegar in small saucepan over medium heat until sugar dissolves; remove from heat. Add jalapeños and remaining 2 teaspoons ginger. Place cabbage, red peppers, cashews, cilantro and 1/2 cup green onions in medium bowl.

Pour vinegar mixture over and toss to coat. Season with salt and pepper. Let stand while grilling steak, tossing occasionally. Drizzle a tiny bit of sesame oil before serving.

Grill steak until cooked to desired doneness, about 5 minutes per side for medium-rare. Transfer to work surface. Let rest 10 minutes. Slice steak thinly against grain. Sprinkle 1/4 cup green onions over slaw.

Since it's the 4th of July today, I made a dessert with patriotic colors! (I'm not American, but I do love my neighbors)

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Today's Special: Moroccan-Rubbed Grilled Steak & Sweet Potatoes

partysugar — Wed, 14 Feb 2007 08:58:56 -0800

My sister is a huge procrastinator. She waits until the last minute, buckles down under pressure, and then produces a fabulous finish. If you are anything like her, you've waited until this morning to figure out the menu for Valentine's Day dinner. Luckily I'm not a procrastinator and have found an easy, yet exceptional recipe for your last minute romantic dinner: a steak seasoned with Moroccan spices and served with sweet potatoes. Definitely not your everyday meal, the spice rub infuses the meat and the potatoes to create juicy, excellent end results. Toss in a simple sautéed spinach side and a glass of Zinfandel. Dim the lights, turn up the mood music and voila(!) instant Valentine's Day dinner. To turn up the heat with this meal, read more

Moroccan-Rubbed Grilled Steak & Sweet Potatoes
From Eating Well

1 teaspoon ground allspice
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/2 teaspoon cayenne pepper
1 pound strip steak, trimmed of visible fat and cut into 4 portions
2 medium sweet potatoes (about 1 pound total), peeled and very thinly sliced
1 medium red onion, halved and very thinly sliced
4 teaspoons canola oil
1 teaspoon freshly grated orange zest

Preheat grill to high.
Combine allspice, cumin, ginger, salt, cinnamon, coriander and cayenne
in a small bowl.
Sprinkle steaks with 4 1/2 teaspoons of the spice mixture.
Toss sweet potatoes and onion with canola oil, orange zest and the remaining spice mixture.
To make a packet, lay 2 24-inch sheets of foil on top of each other (the double layers will help protect the ingredients from burning); generously coat the top piece with cooking spray. Spread half of the sweet potato mixture in the center of the foil in a thin layer. Bring the short ends of foil together, fold over and pinch to seal. Pinch the seams together along the sides to seal the packet.
Repeat with two more sheets of foil and the remaining sweet potato mixture.
Place the packets on the hottest part of the grill and cook, switching the packets' positions on the grill halfway through cooking, 5 minutes per side.
Place the steaks in the front or back and cook, turning once, about 3 to 4 minutes per side for medium-rare.
Transfer the steaks to plates and let rest while the packets finish cooking. Open the packets (be careful of steam) and serve alongside the steaks.

Serves 4.

NUTRITION INFORMATION: Per serving: 337 calories; 18 g fat (6 g sat, 8 g mono); 69 mg cholesterol; 20 g carbohydrate; 22 g protein; 3 g fiber; 347 mg sodium; 480 mg potassium. Nutrition bonus: Vitamin A (220% daily value), Zinc (26% dv), Vitamin C (20% dv). 1 Carbohydrate Serving Exchanges: 1 starch, 3 medium-fat meats, 1 fat

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Sunday BBQ: Chimichurri Beef Steak

YumSugar — Sun, 08 Jul 2007 04:03:38 -0700

I've been eating a lot of chicken lately, so right now I'm craving nice slices of steak. I wasn't sure exactly what I wanted, but when I came across this recipe for a juicy chuck steak marinated in a tangy chimichurri-style sauce, I knew I'd found this week's Sunday BBQ recipe. Pair this bbq dish with a nice crisp salad and you'll be set. And, if you don't have access to a grill, this dish will actually work really well in the broiler. So fire up and get eating! I know what I'm making tonight, how about you? To check out the recipe, read more

Chimichurri Beef Shoulder Steak
From Beef - It's What's For Dinner

1 beef chuck shoulder steak, cut 1-inch thick (about 1-1/4 pounds)
3/4 cup prepared Caesar dressing (not creamy)
1/2 cup fresh chopped parsley
3/4 teaspoon crushed red pepper
Salt and pepper

Combine marinade ingredients in small bowl. Cover and refrigerate 1/3 cup. Place beef steak and remaining marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight.
Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, uncovered, 16 to 20 minutes for medium rare to medium doneness, turning occasionally.
Carve steak into thin slices. Season with salt and pepper, as desired. Serve with reserved marinade.

Cook's Tip: To broil, place steak on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil 16 to 21 minutes for medium rare to medium doneness, turning once.

Makes 4 servings.

Nutrition information per serving: 260 calories; 17 g fat (4 g saturated fat; 3 g monounsaturated fat); 70 mg cholesterol; 353 mg sodium; 1 g carbohydrate; 0.2 g fiber; 24 g protein; 3.0 mg niacin; 0.2 mg vitamin B6; 2.6 mcg vitamin B12; 3.0 mg iron; 25.5 mcg selenium; 5.5 mg zinc.

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Come Party With Me: Memorial Day - Menu

partysugar — Tue, 19 May 2009 09:00:12 -0700

Memorial Day is the unofficial start of Summer, so to celebrate, round up a group of friends and host a casual but cozy barbecue.

Begin the fun with fingerlicking good grilled clams and garlic butter. Next move on to an easy dinner menu of the American favorite - steak and potatoes - made sophisticated by the smoky flavor of the grill.

Mexican spice-rubbed steak with lime butter is an eye catching entree. Pair with crisp-charred sweet-hot fries and romaine, avocado, and corn salad. Take a look at the recipes to these backyard favorites when you read more.

Grilled Clams With Garlic Butter
From Food Network

Ingredients

1 1/2 pounds littleneck clams, well scrubbed (about 24)
8 tablespoons cold, unsalted butter, cut into small pieces, divided
4 large garlic cloves, minced (about 3 tablespoons)
1/4 cup white wine
1/4 cup heavy cream
2 tablespoons minced chives
Kosher or sea salt and freshly ground black pepper

Directions

Preheat a grill over medium heat.
Scrub and rinse the clams. Keep refrigerated until ready to use.
Melt 3 tablespoons butter in a 1-quart saucepan over low heat until it is foamy. Add the garlic and saute, stirring, until it is fragrant but does not color, about 30 seconds.
Add the white wine and heavy cream, increase the heat to medium-high and reduce by half, about 8 minutes. Add the remaining butter 1 piece at a time, whisking constantly, until the sauce is shiny, emulsified, and thick enough to coat the back of a spoon. Remove the saucepan from the heat. Add the chives and season with salt and pepper. Keep the sauce warm until ready to serve.
Set up the littleneck clams on the grill. Cook the clams without turning them. As soon as the clams pop open, after 8 to 10 minutes, transfer them carefully with tongs to a platter (or plates) of rock salt. Use the tongs to pry off the top shells. Spoon 1 teaspoon sauce over each clam and serve immediately.

Serves 4-6.

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Mexican Spice-Rubbed Rib Eyes With Lime Butter
From Food & Wine

Ingredients

4 tablespoons unsalted butter, softened
1 small garlic clove, minced
1/4 teaspoon finely grated lime zest
1 tablespoon fresh lime juice
Kosher salt
1 1/2 teaspoons sweet paprika
1 1/2 teaspoons ground cumin
1 1/2 teaspoons chipotle powder
Four 12-ounce, 1-inch thick, boneless rib eye steaks
Vegetable oil, for the grill

Directions

Light a grill or preheat a grill pan. In a small bowl, combine the butter, garlic, lime zest, lime juice and a pinch of salt.
In another bowl, combine the paprika, cumin and chipotle powder with 1 1/2 teaspoons of kosher salt. Rub the mixture all over the steaks.
Oil the grate and grill the steaks over moderately high heat, turning once, until slightly charred and medium-rare, about 12 minutes.
Transfer the steaks to plates and top with the lime butter. Let the steaks stand for 3 to 4 minutes before serving.

Serves 4.

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Sweet-Hot BBQ Tater Fries
From Bon Appétit

Ingredients

2 pounds sweet potatoes or yams, peeled, cut lengthwise into 1/2-inch-thick slices, each slice cut lengthwise into 1/2-inch-wide strips
1/4 cup extra-virgin olive oil
1 tablespoon chopped fresh rosemary
1 tablespoon (packed) golden brown sugar
1 teaspoon garlic powder
1/4 teaspoon cayenne pepper
Additional olive oil

Directions

Prepare barbecue (medium heat).
Place potatoes in 13 x 9x 2-inch baking dish. Add 1/4 cup oil, chopped fresh rosemary, brown sugar, garlic powder, and cayenne pepper to potatoes. Sprinkle potatoes with salt and pepper; toss to coat.
Brush grill lightly with oil. Place potatoes on grill, spacing about 1 inch apart. Grill until potatoes are tender and slightly charred, turning occasionally, about 10 minutes total.
Transfer potatoes to bowl, season to taste with salt and pepper, and serve.

Serves 4-6.

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Romaine, Avocado, and Corn Salad
From Everyday Food

Ingredients

1/2 head romaine lettuce, cut into 1/2-inch strips
2 cups corn kernels
1 cup cherry tomatoes, halved
1 avocado, peeled, pitted, and cubed
1 to 2 tablespoons fresh lime juice
1/4 teaspoon chili powder
Coarse salt and ground pepper

Directions

In a bowl combine the romaine, corn, and cherry tomatoes.
Add 3/4 cup of avocado.
Place the remaining avocado in a blender along with 1/3 cup water, lime juice, and chili powder; season with salt and pepper.
Pour dressing over the salad; toss gently.

Serves 4.

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