Posts tagged ‘Steak’

July 5, 2011

Americana Steak

How did you spend America’s birthday? We spent the weekend entertaining our wonderful family who came to town. Our tour included lots of Colorado highlights and classic American activities including golf, baseball, and BBQ. We kicked off the weekend with this fabulous steak that has quickly become a favorite to make for guests. This mustard marinade makes the steak tender and gives it a fabulous flavor while the accompaniments round out the dish. Bonus, you can make the marinade and sauces ahead and leave the steak to soak in the fridge all day. I know it looks like a lot of ingredients, but most are pantry items that you will have around. Trust me, this never fails to impress!

We hope you had a HAPPY 4th!

Kelly

Mustard Steak with Watercress Sauce

Courtesy of the ‘Mustards Grill Napa Valley Cookbook

3 ½ pounds steak (ie- hanger or New York strip)

Marinade:

5 cloves garlic, minced

2 t peeled and minced fresh ginger

¼ c soy sauce

1 T yellow, black, or brown mustard seeds, lightly toasted

2 T Dijon mustard

2 T coarse-grain mustard

¼ c extra virgin olive oil

¼ c sherry vinegar

1 t freshly ground black pepper

½ t salt

Watercress Sauce:

½ c mayonnaise

¼ c sour cream

1 t chopped shallots

2 cloves garlic

½ bunch watercress, coarse stems removed

1 ½ t Dijon mustard

1 t freshly squeezed lemon juice

Pinch of salt

Pinch of freshly ground black pepper

Trim any surface fat, and tenderize your steak. Cut into equal size steaks. To make the marinade, combine all the ingredients and mix well. Place the steaks in a nonreactive dish, pour the marinade over them, cover, and marinade in the refrigerator for at least 3 hours and up to 12 hours maximum. If you marinate the longer than 12 hours, the marinade macerates (slightly cooks) the meat enough that it will no longer cook up rare.

To make the sauce, combine all the ingredients in a food processer or blender and whirl until bright green and pureed to a desired consistency. Cover and refrigerate until you are ready to serve.

Grill the steaks over medium-hot fire for 3-5 minutes, rotating them a quarter turn to make nice crosshatch grill marks when the meat moves freely and no longer sticks to the grill. Flip the steaks and cook for another 3-5 minutes, again rotating the steaks to make nice grill marks. Let steaks rest for five minutes before serving.

You can either serve whole steaks, or do as we do and slice the steak. Serve with the sauce and our trusty onion jam.

We also served succotash…look out for that later this week!

June 12, 2011

Steak Salad for Supper

A trip to the farmer’s market left us with piles of early lettuce, arugula, French radishes and tomatoes. Instead of spending $100 on each of us getting a nice Filet, we bought one ½ pound beef tenderloin filet for $12 at the “nice” store, since we are hardly going to cook it. The question was whether to grill the steak or pan fry. I wanted this to be almost raw, a quick sear on each side to make a crust, so I didn’t know if the (disappointing Jenn-Air) gas grill would get hot enough. So I pulled out my old trusty cast iron pan. I figured, searing hot, 2 minutes per side, to break down the fat and get a nice crust. And, frankly, it came out perfect.

Prep your salad by washing and drying your lettuce. Make salad dressing by combining 2 T. good olive oil plus 1 ½ t. sherry vinegar, a crushed clove of garlic and salt and pepper. Shake well and set aside until later. You can do all this ahead and chill while you take a nap after the Farmer’s market!

After your nap, cut up tomatoes, radishes, cabbage and measure your capers and shave the Parmesan. We like to lay all the ingredients out in our salad bowl.

Next, trim off the silver skin (that the expensive store left on). Crush some peppercorns, with the heavy cast iron pan. The heavy pan will keep the pepper from flying away! Preheat the pan until SUPERhot on high. Add 1 T. Canola Oil and spread around the pan. Cover the steak with the crushed pepper and some Celtic salt. Press onto the meat so it stays on. Put the steak in the pan fat side down (on its side) for 2 minutes. It will smoke, don’t worry, just turn on your fan. Flip and cook 2 minutes per side. Let steak rest for 5 minutes.

Toss salad. Slice steak against the grain and into super thin slices.

Add cooked steak to the top of the salad. YUM!

Mary

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