Salisbury Steak For the Refined Palate

Tags

American, beef, food, gravy, main dish, mushrooms, Salisbury, steak, traditional

When I think about salisbury steak, I think TV dinners, the S&S Cafe, and latchkey kids.  I didn’t ever want to eat it. This recipe changed my mind. Adam from the Unorthodox Epicure has a great website full of tasty recipe. They use normal ingredients to produce amazing results. This recipe is proof of that. I made mashed potatoes and asparagus to accompany the steak, slathering the potatoes in the savory gravy. MMMM! Nothing is better than meat and potatoes!

Salisbury Steak (a variation of a recipe from the Unorthodox Epicure) 

The Steak:

• 1 lb lean ground beef
• 2 eggs
• 1/2 cup plain breadcrumbs
• 1 tbsp bbq sauce
• 1 tsp dried thyme
• 1 tsp ground mustard
• Salt and pepper to taste
• 1 tbsp vegetable oil

In a bowl, Combine ingredients and form into 5 patties. Heat oil in large skillet and fry patties on both sides until nicely browned and almost cooked through. Drain the patties on a paper towel lined plate and set aside.

The Sauce:

• 2 cups fresh sliced mushrooms
• 1 medium onion, thinly sliced
• 2 tbsp butter
• 2 tbsp all-purpose
• 1 cup red wine
• 2 cups beef stock
• Dark soy sauce, to taste
• Freshly ground black pepper, to taste

The pan should have a nice glaze of oil from frying the patties. If there is extra, drain it off. Add mushrooms and onion slices, frying for about five minutes. The onion and mushrooms should start to brown a bit. Add the wine and reduce until nearly gone. Add the butter and allow to melt. Add the flour. Stir until all mushrooms and onions are coated. Continue cooking and stirring for about 2 minutes. Add stock and combine, mushing out the lumps as needed. Bring to a simmer and cook for about 5 minutes, stirring regularly, until it has thickened slightly. Add soy sauce to taste (I used about 2 or 3 tbsp). Add meat back to pan and allow warm through for a couple of minutes. Turn off heat, cover and allow to sit for about 5 minutes. Serves 5.

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Chipotle-Rubbed Flank Steak with Lime Butter

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butter, chipotle, citrus, flank, food, grilled, steak

I love flank steak. It is quick, tasty, and one of the cheaper cuts of steak. My brother endorsed this meal stating “I normally don’t like steak because it doesn’t have much flavor but this sure does!” And the leftovers will be a tasty lunch with the Southwestern Quinoa Salad with Lemon Vinaigrette I also prepared. 

Chipotle-Rubbed Flank Steak with Lime Butter

• 4 tbsp unsalted butter, softened
• 1 small garlic clove, microplaned
• 1/4 tsp finely grated zest
• 1 tbsp fresh juice
• Kosher salt
• 1 1/2 tsp sweet paprika
• 1 1/2 tsp ground cumin
• 1 chipotle pepper with adobo sauce
• 1 (2lb) flank steak

In a small bowl, combine the butter with the garlic, lime zest and juice. Salt to taste.

Finely mince the chipotle pepper. Rub 1/2 of the paprika, cumin, and chipotle pepper into each side of the steak. Grill steak to desired donennes. Slice against the grain. Top your slices with the lime butter. Enjoy!

 

Country Fried Steak with Gravy

Tags

country, food, fried, Southern, steak

I was doing so good at this eating healthy thing. Then my brother-in-law brought some fresh green beans over. Of course, I had to make a pot of them. This requires me to use 2 slices of bacon and a good chunk of onion. MMM! Love me some country food. But since you can’t just eat green beans alone, I needed to fix something equally as tasty.

Enter from stage left- Country Fried Steak with Gravy. This is one of my favorite meals. It is especially awesome that the cut of meat is super cheap when compared to all other steaks.

There are so many ways people prepare this meal – soak the meat in buttermilk, pound thin, use egg, don’t use egg, use saltines (which I have done before and it works pretty good), batter one, batter twice. How is one to choose? I do this method because my mother makes it this way. Which makes it the best way.

Country Fried Steak with Gravy

• 1 lb round or cube steak (only difference is that the cube steak is more tenderized)
• 1 cup all purpose flour
• Salt, pepper, garlic powder, cayenne pepper to taste
• Vegetable oil
• 1 cup milk (keep it at hand as you might need more)

Use a meat mallet to tenderize the meat, if you think it needs more. I always tenderize more because the butcher never seems to get it just the way I like it. In a cast iron skillet, add the vegetable oil and turn on to medium heat. Combine the flour and spices. Dredge the steak through the flour mixture on both sides, making sure it is well covered. When the oil in the skillet is very hot (read: sizzles vigorously as soon as you add the meat), add in the steak. Fry until each side is golden brown and a crunchy crust has formed.

When you have fried all the steak, pour off all but 3 tablespoons of the oil left in the pan. Reserve the brown bits and crunchies; these add so much flavor to the gravy. Add the remaining flour from battering the steak to the oil. Allow to cook until the flour is golden brown (DO NOT BURN!!!). While the flour is browning, scrape the stuck bits off the bottle of the pan. When done browning, whisk in the milk until smooth. If the gravy is too thick, add milk. If too thin, allow to cook down a bit. This is not an exact science. Just keep a close eye on it. When you have reached the desired consistency, add salt and pepper to taste.

Grilled Shark Steak

Tags

fish, gluten free, grilled, seafood, shark, steak, summer

I spent at least an hour searching the internet looking for a recipe equal to the “wow factor” that I think shark steaks possess. They were not to be found. So in the end I settled for something that I knew would have good results- salt, pepper, garlic and onion powder. A simple but time proven successful blend of flavors that compliment not overwhelm meat and fish.

One Year Ago: Dilly Bread

Grilled Shark Steaks

• 1 shark steak, approx 1 inch thick and about 1 lb
• Salt, pepper, garlic and onion powder to taste
• Olive oil
• Lemon

Prepare charcoal grill as you normally would. Brush each side of the steak with olive oil. Sprinkle each side with the desired amount of spices. Grill 3 to 4 minutes on each side or until flaky. Squeeze lemon juice over steak.

Shark has a dense consistency similar to swordfish. It is hearty and filling just like a beef steak.

Philly Cheese Steak Sandwiches

Tags

beef, cheese, food, philly, sandwich, steak

I am always trying to re-purpose food. Because I cook so much, there are inevitably leftovers. Can’t let them go to waste but it gets old eating three or four days worth of the same meal. Everyone loves those awesome sandwiches at the Steak and Potato Co in the mall. These are not nearly as greasy but taste just as wonderful.

Philly Cheese Steak Sandwiches

• 2 crusty rolls
• Thinly sliced roast (I used leftovers from Roast Beef with Mushroom Gravy)
• 1 green pepper, julienned
• 1 yellow pepper, julienned
• 1 onion, slices thinly
• 2 tbsp olive oil
• Salt and pepper, to taste
• 2 slices of cheese
• Desired sauce (mayo, balsamic reduction, or A-1))

In a skillet, saute the peppers and onion with the olive oil. Season with salt and pepper. When tender, remove from heat. Slice the crusty roll horizontally. Place the beef on the roll. Top with the pepper mixture, the cheese slice, and your desired sauce. Serves 2.

Flank Steak with Chimichurri Sauce

Tags

chimichurri, grilling, steak, summer

It seems like I have really been in the mood for steak these past few days. Maybe because grilling means fewer dishes. Maybe because it makes great leftovers. Or because it is just so good. This steak with the yummy Argentinian sauce is perfectly fresh and summery. I will certainly make this in the future, especially now that my cilantro and parsely is finally starting to come in. Flank Steak with Chimichurri Sauce

Flank Steak Spices

• Sea salt and fresh cracked pepper
• Garlic powder
• Ground cumin
• Cayenne pepper
• Chili powder
• Dried Oregano
• 1 1/2 lb flank steak

Chimichurri Sauce

• 2-3 small cloves of garlic
• 1 cup lightly packed cilantro
• 1 cup packed Italian flat leaf parsley
• Sea salt and freshly cracked pepper, to taste
• 1/4 tsp cumin
• 1/2 tsp crushed red pepper
• 1/3 cup white wine vinegar
• 1/2 cup olive oil

Sprinkle the spices on both sides of the flank steak. Wrap in saran wrap and chill in the fridge for several hours to allow the spices to meld with the meat. Prepare the grill as usual and cook to desired doneness. I prefer medium to medium well.

While the meat is cooking, puree the sauce ingredients together until it is of pesto like consistency. Serve over piping hot meat and enjoy!

Carne Asada

Tags

asada, carne, Dinner, food, gluten free, grill, marinade, Mexican, steak, summer, Supper

I am always on the lookout for a new, yummy Mexican dish. This one fits the bill. It was super easy to make and full of flavor. Thanks Rufus for the inspiration.

Carne Asada (adapted from Rufus)

• 1/2 cup extra virgin olive oil
• Juice from two limes
• Juice from 1/2 a lemon
• 2 cloves garlic, minced
• 2 chipotles packed in adobo, rinsed and diced
• 1 tsp cumin
• 1/2 tsp salt
• 2 tbsp fresh cilantro, chopped
• 1 pound flank or skirt steak

Combine the first 8 ingredients. In a ziploc bag or a small glass dish, marinade the steak for 4 to 6 hours.

Grill to desired doneness. Serve thinly sliced (against the grain) in corn tortillas with cilantro, avacado, black olives, sour cream, and cheese.

Most Excellent Meat Marinade

Tags

Dinner, grilling, marinade, steak, summer, Supper

My in-laws came to visit this weekend and were gracious enough to bring us some of their fresh garden corn. Perfectly complimentary with some steak, pork chops, and hash-brown casserole. Some people do special things to their corn but I prefer the traditional boiled corn on the cob with butter and salt. My dad says, “If it ain’t broke, don’t fix it”. I feel that way about corn on the cob. Bring on the steak and chops!

Below is the best marinade recipe I have run across. Made with typical pantry ingredients, this recipe compliments rather than overpowers meat.  Until today, I have only used it on beef but suspected that it would work well with pork chops. With the left over marinade, saute some fresh mushrooms and/or sweet onions until the juices are reduced  for a yummy steak topping.

• 1/3 cup soy sauce
• 1/2 cup olive oil
• 1/3 cup fresh lemon juice (can substitute vinegar if you don’t have lemon juice)
• 1/4 cup Worcestershire sauce
• 1 1/2 tablespoons garlic powder
• 3 tablespoons dried basil (I prefer to use fresh if I have it on hand)
• 1 1/2 tablespoons dried parsley flakes
• 1 teaspoon ground pepper
• 1/4 teaspoon hot pepper sauce (optional)
• 1 teaspoon dried minced garlic (optional)

Combine all of the above ingredients in a gallon ziplock bag. Add desired meat. Refrigerate for up to 8 hours. Grill!