food for thought

by michelle

Posts Tagged ‘steak

tomahawk steak

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Fifi turned up with this enormous steak for a barbecue dinner. We rose to the challenge and produced a melt-in-the mouth medium/rare steak with just enough char and smoke.

The steak was marinated in soya sauce, mirin and garlic for about an hour, or the time it took to get the fire going and the charcoal ready. We used the reverse sear method – we placed the steak on the grill as far away from the charcoal as possible and cooked it very slowly. The steak was turned only once and when it had some good colour but still felt quite rare, we placed it directly over the hot coals, cooking each side until it looked and felt perfect. And it was!

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Written by michelle picker

March 27, 2019 at 12:05 am

Posted in meat

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ribeye with mushroom sauce

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For you meat-lovers out there.

We brined this steak with leftover dill pickle brine. This can be from store-bought pickles or home-made. The pickle brine not only salts the meat but imparts some delicious flavour. Marinate for at least a few hours. Brush the steak with oil and cook it on the barbecue, not directly on the heat, until it’s done to your liking – you can do this by feel or with a thermometer. Rest the steak before cutting across the grain to serve.

To make the mushroom sauce use tasty mushrooms such as Swiss Browns. Finely dice a brown shallot and fry in some butter and oil until translucent. Add sliced mushrooms (more than you think you need), a sprig or 2 of fresh thyme, a sprinkling of porcini powder (an invaluable pantry ingredient to boost mushroom flavour and add umami) and salt and freshly ground black pepper. Cook slowly until the mushrooms are quite reduced in size then add red wine and rich beef stock. Bring to a simmer and continue to cook until the the sauce is reduced by up to half. Adjust the seasoning, add some butter and add cream or sour cream to taste.

 

Written by michelle picker

July 18, 2018 at 12:16 am

arrachera

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Hanger steak is a cut of beef (from the lower belly of a steer or heifer) prized for its flavour and tenderness. In the past it was sometimes known as butcher’s steak because butchers would keep it for themselves. In Mexico it’s known as Arrachera and is generally marinated, grilled and served with a squeeze of lime juice, accompanied by guacamole, salsa and tortillas.

For 1½ kilos (3 lbs) of hanger steak whisk together 3 tablespoons of finely chopped garlic, 3 tablespoons of corn oil, ½ a cup of tequila, ¼ of a cup fresh lime juice, 1 tablespoon of coarse salt, ½ a tablespoon of ground cumin and ½ a tablespoon ground black pepper. Place the steak in the marinade and leave for 1 hour (or up to 24 in the fridge), turning often. When you’re ready to cook the steak heat a heavy (peferably cast iron) pan or griddle until very hot. Cook the steak for 2-4 minutes a side depending how you like your steak. Serve sliced and garnished with coriander (cilantro).

* this marinade recipe comes from Galley Wench on food.com

Written by michelle picker

August 1, 2017 at 5:44 am

Posted in meat

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garlic steak + miso pumpkin

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Japanese garlic steak. Need I say more?

japanese-garlic-steak

Make some shallow cuts into each side of the steak and marinate in 45ml (1½ oz) of soy sauce, 1½ tablespoons of mirin (sweet cooking sake) and 2 crushed cloves of garlic for at least 20 minutes. When you’re ready to cook, heat a heavy pan (preferably cast iron) until smoking hot, smear a little oil onto the steaks and cook for 5 minutes or so on each side (for thinner steaks or ones without bones, cook for less time). Serve garnished with green onions.

japanese-garlic-steak-cut

I served my steak with miso grilled butternut. Cut your butternut into wedges, toss in a little oil and salt and bake in a hot oven until softening. Now heat your grill (broiler). Brush the squash with a mixture of 2 tablespoons of sesame oil, 1 tablespoon of mirin, 1 tablespoon of sake, 2 tablespoons of white or yellow miso and 1 tablespoon sugar and grill until caramelising.

japanese-steak-plate 

Written by michelle picker

January 23, 2017 at 5:37 am

Posted in meat, vegetables

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steak

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Enhanced with a delicious Korean-style marinade this steak recipe should satisfy any meat lover.

steak

For 3-4 steaks you will need ⅓ of a cup of soy sauce, 4 finely sliced spring onions (more for garnish), 2 tablespoons each of olive oil, sesame oil, brown sugar and red wine vinegar, 2 cloves of minced garlic and freshly ground black pepper to taste. Mix all the ingredients and marinate the steaks for at least 2 hours. Cook on a well-heated dry griddle or cast iron pan for 3 – 4 minutes each side (depending on the thickness of the steak and your preference). Rest for 2 minutes before serving.

Written by michelle picker

February 3, 2013 at 11:47 am