Cast-Iron Salt Seared Steak

 

Cast-Iron Salt Seared Steak
Ingredients
  • 1-2 pounds skirt steak, cut into 1-2 sections
  • 1-2 tablespoons coarse kosher salt
  • Freshly cracked pepper
Instructions
  1. Sprinkle a sparse layer of salt over the surface of a large cast-iron skillet. Think scattering stars rather than unbroken layer of new-fallen snow. Heat the skillet over medium heat.
  2. Pat the steak dry with paper towels. Wait until the grill is hot before adding meat. The steak will smoke a little as it cooks, this is fine. Don’t touch the meat until it gets a good sear (2 to 3 minutes), then turn and sear on the other side for just a minute or so. Skirt steak can easily over cook, so adjust your time as necessary. Transfer steak to a wire-rack, let it rest for at least 5 minutes. Sprinkle liberally with cracked pepper. Slice into strips and serve with steak sauce.

Asian Wrap

Asian Wrap
Ingredients
  • 2 pounds sirloin or London broil, scored with a knife
  • 3/4 cup soy sauce
  • 2 tablespoons minced garlic
  • 1 tablespoon plus 1 teaspoon sesame oil
  • 2 teaspoons mirin or rice wine vinegar
  • 1 teaspoon red pepper flakes
  • 1/2 cup julienned green onions (scallions)
  • 2 teaspoons hot red chili powder
  • 2 tablespoons toasted sesame seeds
  • 40 very thin slices garlic
  • 20 large green or red lettuce leaves
Instructions
  1. In a large, non-reactive bowl, combine 1/2 cup soy sauce, the minced garlic, 1 tablespoon of the sesame oil, 1 teaspoon of the mirin, and the red pepper flakes. Add the meat toss to coat. Cover and refrigerate overnight, turning occasionally.
  2. Preheat the grill. Mix the remaining 1/4 cup soy sauce with remaining 1 teaspoon of sesame oil. Add the green onions (scallions), and garlic, and toss to combine. Set aside. In a small bowl, combine the remaining teaspoon of mirin, the chili powder and sesame seeds.
  3. Remove the steak from the marinade and pat dry. Grill for about 5-7 minutes on each side for medium-rare. Let rest for 10 minutes. Slice the meat thin across the grain. For more flavor, heat the marinade in a sauce pan and toss the thinly sliced meat in the hot marinade before serving.
  4. Lay the lettuce leaves on a flat work surface and rub the mirin mixture on the insides of the leaves. Set aside.
  5. Lay several slices of cooked steak in center of each leaf, drizzle with about 1 tablespoon of the seasoned green onions (scallions), and top with 2 garlic slivers. Fold the lettuce over the steak and wrap tightly. Repeat with the remaining ingredients and serve immediately.

Spicy BBQ Buffalo Steaks

Spicy BBQ Buffalo Steaks
Ingredients
  • Buffalo steaks- NY strip, rib eye or sirloin
  • 2/3 cup (packed) dark brown sugar
  • 1/3 cup coarse salt
  • 1/4 cup chili powder
  • 1/4 cup coarsely ground black pepper
  • 1 tablespoon ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cloves
  • 9 garlic cloves, pressed
  • 3/4 cup olive or grapeseed oil
Instructions
  1. Mix first 7 ingredients in medium bowl. Using fork, mash in garlic. Using 3 tablespoons spice mixture for each steak, rub spices onto both sides of steaks. Whisk oil into remaining spice mixture; set oil rub aside. Place steaks into shallow dish. Cover; chill steaks and oil rub at least 4 hours and up to 24 hours.
  2. Prepare BBQ (medium-high heat). Brush steaks with some of the oil rub. Grill steaks to desired doneness, brushing occasionally with oil rub. Use a meat thermometer to gauge when done.

Coffee-Rubbed Steak

Coffee-Rubbed Steak
Ingredients
  • 2 boneless rib-eye or NY strip steaks (or any other steak type)
  • 1/4 cup chili powder
  • 1/4 cup finely ground esspresso
  • 2 tablespoons paprika
  • 2 tablespoons dark brown sugar
  • 1 tablespoon dry mustard
  • 1 tablespoon kosher salt
  • 1 tablespoon ground black pepper
  • 1 tablespoon ground coriander
  • 1 tablespoon dried oregano
  • 2 teaspoons ground ginger
  • Canola or olive oil
  • salt and coarsely ground black pepper
Instructions
  1. Combine all spices in a bowl. This rub is very flexible and can accommodate many alterations.
  2. Preheat oven to 425 degrees F. Preheat an oven safe fry pan over high burner heat. Brush each side of the steak with oil and then season each side liberally with salt and pepper. Rub 2 tablespoons of the coffee rub onto 1 side of each steak. Cook the steak, rub side down for 2 minutes. Flip the steak over, cook for 2 more minutes and then transfer pan to oven and cook in the oven to medium-rare doneness, about 5-8 minutes, but use a meat thermometer! Remove and let rest outside of the pan for 5 minutes, then slice and serve.

Steak with Herb Butter

Flat Iron Steak with Herb Butter
Ingredients
  • 4 8 oz. flat iron steaks
  • 8 tbsp. butter, softened
  • 3 tbsp. chopped flat leaf parsley
  • 1 shallot, finely choppeds
  • 4 tbsp. cooking oil
  • Salt and freshly ground pepper
Instructions
  1. Rub steaks generously with salt and pepper. Set aside for at least 30 minutes at room temperature. Combine the butter, parsley, chives, and shallot with a fork in a medium bowl. Season lightly with salt and pepper, cover with plastic wrap and set aside.
  2. Heat 2 tbsp. oil in a 12″ cast-iron skillet over medium-high heat. Add 2 steaks and cook, flipping once, until seared and medium rare, about 8 minutes. Transfer steaks to a plate and let rest for 5 minutes. Repeat with the remaining oil and steaks. To serve, smear each steak with 2 tbsp. of the herb butter.

Steak With Wine Merinade

Flat Iron With Wine Merinade
Ingredients
  • 2 1 lb Flat Iron steaks
  • 2 tablespoons olive oil
  • 2 cloves garlic mashed
  • 1 teaspoon chopped Italian parsley
  • 1 teaspoon chopped rosemary
  • 1/4 cup red wine
  • 1/2 teaspoon dry mustard
  • Generous amount of ground pepper
  • Pinch of salt
Instructions
  1. Mix all ingredients thoroughly and marinate steak for one hour. Grill over hot coals 4 minutes per side. This steak is best cooked rare to medium rare.

Steak with Red Wine Sauce

Flat Iron Steak with Red Wine Sauce
Ingredients
  • 4 8 oz. flat iron steaks
  • 3 tbsp. extra-virgin olive oil
  • 6 tbsp. butter
  • 1 onion, thinly sliced
  • 1 tbsp. minced garlic
  • 1 tsp. dried oregano
  • 1/4 cup tomato paste
  • 2 1/2 cups dry red wine
  • Salt and freshly ground black pepper
Instructions
  1. Prepare the grill or barbecue (medium high heat). Sprinkle the steaks with salt and pepper, then drizzle with 3 tablespoons of olive oil. Grill about 5 minutes per side for medium rare. Transfer the steaks to a cutting board. Tent with foil and let stands 10 minutes.
  2. Meanwhile, melt 2 tablespoons butter in a heavy large sauce pan over medium-high heat. Add the onions and saut�© until tender, about 5 minutes. Season with salt. Add the garlic and oregano and saut�© until fragrant, about 30 seconds. Stir in the tomato paste and cook for 2 minutes, stirring constantly. Whisk in the wine. Simmer until the sauce reduces by half, stirring occasionally, about 10 minutes. Remove the skillet from the heat. Strain the sauce into a small bowl, pressing on the solids to extract as much liquid as possible. Discard the solids in the strainer and return the sauce to the saucepan and bring back to a slow simmer. Cut the remaining 4 tablespoons of butter into small 1/2 inch chunks and whisk in the sauce a little at a time. Season the sauce, to taste, with salt and pepper.
  3. Thinly slice the steaks across the grain. Drizzle the sauce and a little olive oil over the steaks and serve.

Cuban-Style Steak

Cuban-Style Flat Iron Steak
Ingredients
  • 2 8 oz. flat iron steaks
  • 3 limes, juice and zest
  • 2 oranges, juice and zest
  • 2/3 cup extra-virgin olive oil
  • 6 cloves minced garlic
  • 1/4 cup diced onion
  • 2 tsp. dried oregano
  • 2 tsp. ground cumin
  • 1 tsp. salt
  • Freshly ground black pepper
  • 1 tbsp. cooking oil
Instructions
  1. Whisk together lime juice and zest, orange juice and zest, olive oil, garlic, onion, oregano, cumin, salt, and pepper in a bowl. Reserve 1/2 cup marinade to drizzle over grilled steaks.
  2. Place steaks in marinade, cover and refrigerate for at least 1 hour, up to overnight.
  3. Preheat grill or grill pan to medium high heat. If you can only keep your hand over the heat for 2 to 3 seconds, it’s hot enough. Brush grill lightly with cooking oil. Place steaks on grill and grill 4 to 5 minutes per side for medium rare.
  4. Remove steaks from the grill, drizzle with reserved marinade, cover loosely with foil and allow to rest 10 minutes.