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Archive for the ‘Steak’ Category

The hanger steak, also known as the hanging tenderloin, is an underutilized cut. It is prized among butchers and is usually the cut they save for themselves. Although it takes quite a bit of butchery work, the steaks are almost as tender as filet mignon, but with much more flavor. Mine is marinated for hours in herbs, garlic, dijon, and citrus and soaks in the flavor to its pink, succulent core. A squeeze of lime—grilled to bring out the sweetness—is the perfect finishing touch.

Ingredients:

  • rosemary
  • thyme
  • garlic
  • cilantro
  • parsley
  • olive oil
  • salt and pepper
  • dijon mustard (2-3 tbsp)
  • 1/2 lemon
  • 1/2 lime (plus some for grilling)
1. Trim the hanger steak, separating both strips from the tough tendon in between. Clean thoroughly by removing fat, tendons, and silver skin.
2. De-stem a few sprigs of rosemary and roughly chop. Grind a few cloves of garlic in a food processor with the rosemary and some thyme leaves. Grind with olive oil and plenty of salt. Add cilantro leaves—some stem is okay—and parsley and continue to grind with fresh pepper, dijon mustard, and a squeeze of lemon and lime juice. Add olive oil if necessary to create a smooth and pasty marinade.
3. Allow to marinate in the refrigerator for at least 5 hours and then bring them up to room temperature. Heat the grill to medium and oil it. Grill for 2.5 minutes (lid closed) and rotate 45° for another 2.5 to make cross-hatches. Repeat on the other side.

4. Allow the meat to rest for 5 minutes and cut into medallions against the grain. The meat is tender enough for thick pieces. This recipe will make a medium-rare steak, although it will vary in different sections of the organically shaped meat. For medium, try 6 minutes on each side. For well-done, try a microwave. Serve with grilled limes.

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“Out-FREAKIN’-standing” my father said as he spooned the luscious mushroom gravy over his veal. The brown-red sauce had the color of rich soil, with a much better flavor; sage, marsala wine, and figs amalgamate into a sweet and earthy sauce. My mother was caught up in her lamb chop bone, grazing on the lean herb-coated meat and gnawing down until only the tendons and bone remained.

Ingredients:

Lamb:

  • 1 rack of lamb
  • 3-4 sprigs of Rosemary
  • 1 handful of parsley
  • 3 cloves of garlic
  • olive oil
  • thyme or oregano make good additions

1. When you bring the rack of lamb home, salt it generously and cover it in the refrigerator. When given time—anywhere from ten minutes to a few hours—the salt will draw out flavorless moisture. Your lamb will still be moist from the fat, but the meat will have a more concentrated flavor.

2. Roughly chop the herbs and garlic and grind in a food processor with olive oil, salt and pepper. Keep adding oil until you have achieved a loose paste with small pieces of herbs. Slather on both sides of the rack and, if you have time, let the flavors merry. Cook in a 350º until it reaches an internal temperature of about 120º, anticipating carry-over cooking while it rests.

3. Stand the rack vertically (frenched bones up) and cut the chops. You can cut every one or every two bones.

Veal:

  • 2 cuts of veal (No idea what cut. I rarely have veal.)
  • About 6-8 baby bella mushrooms (about 1/2 a container) substitutions are fine
  • 4-5 dried figs chopped
  • 2-3 cloves of garlic
  • A handful of sage, de-stemmed and chopped
  • Olive oil
  • 2/3 cup Marsala wine
  • Red wine
  • flour
  • 3 tablespoons butter

1. With a damp paper towel, clean the mushrooms and slice them. In medium-high heat, sauté the shrooms with sliced garlic cloves in olive oil. Sprinkle in chopped sage, salt, and pepper and add a tablespoon of butter. Simmer with the marsala wine and the figs to reduce.

2. Season with veal liberally with salt and pepper as early as possible. Heat a large metal pan (and only a metal pan will work) on high heat. Drizzle in enough olive oil to coat the entire pan and sear the veal without crowding the pan. Brown both sides and also the thin sides if possible with tongs.

3. Envelope the veal in the sauce with a little wine and bake in the oven, covered, until it reaches an internal temperature of 130º. It will continue to cook while resting on a plate.

4. In a small saucepan, melt two tablespoons of butter with a hefty pinch of flour. Whisk the roux to create a gluey paste. Incorporate some cream as well. Add the gravy, bring to a boil, and simmer. You can add cream to reach your desired color. Pour some over the veal and reserve the rest for the table.

My dad said he would pay fifty bucks for the meal at a restaurant. He also said that he’d much rather eat it at home for free.

-Thanks to my Aunt and Uncle for sending the meat-

-Thanks to my parents for not raising me a vegetarian-

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There are two types of short ribs: English style and Flanken style. English style ribs are cut parallel to the bone or may be boneless. Flanken style are cut across the rib bones in a slab. You will see multiple bones. Personally, I think that the flanken have more fat.

Cook time: 3 hours

Ingredients:

  • 2 bay leaves for the boiling
  • garlic cloves for the boiling
  • about 20 short ribs (feeds 6) Seems like a lot. They shrink and they’re fatty
  • 1 ½ cups ketchup classic BBQ
  • 6 tablespoons mustard classic BBQ
  • 1 ½ cups dark brown sugar sweetness, thickness, and caramelization
  • 6 tablespoons apple cider vinegar  southern twang
  • 1 ½ teaspoons tomato paste deep flavor, thickener
  • 3/4 cup molasses great color, earthy flavor
  • 6 tablespoons ginger flavored brandy substitute whiskey or red wine
  • 3 tablespoons Worcestershire sauce savory to balance sweet
  • 1/3 cup pineapple juice add some chunks if you have
  • teaspoon granulated garlic lots of flavor, no sodium
  • teaspoon onion powder got to use it for something
  • 1/2 teaspoon pepper for zing

1. Get the largest pot you can find and boil water (remember that 20 ribs have to go in)

2. Boil with bay leaves and garlic (leave in paper) for a1 hour.

3. Make the barbecue sauce by just simmering the components. the order doesn’t matter.

4. Mix the ribs and sauce together in two huge casserole dishes. Heat at 350° for 2 hours.

Try these side dishes. They’re actually healthy compared to most southern sides.

Glazed carrots: Boil peeled carrots for 10-12 minutes. Soak in ginger brandy (I had it, so why not use it) for a few minutes. Sauté in butter, brown sugar and a pinch or two of salt.

Dill and butter zucchini: Boil zucchini halves for 7 minutes.  Coat with fresh dill, butter, garlic salt, and pepper. Bake in the oven with the ribs until they reach your preferred texture.

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