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.
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.
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
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.
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.
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.
Lay the lettuce leaves on a flat work surface and rub the mirin mixture on the insides of the leaves. Set aside.
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.
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.
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.
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
Combine all spices in a bowl. This rub is very flexible and can accommodate many alterations.
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.
Cubed vegetables to your liking – red onions, peppers and mushrooms
Soak skewers in water while preparing ingredients.
Combine oil, soy sauce, garlic, and black pepper. Add the sirloin cubes to the marinate and let sit for at least 30 minutes.
Place alternating meat and vegetables on skewers, leaving half an inch between cubes. Grill directly over coals for about 20 minutes, turning once. Brush with the teriyaki sauce the last 5 minutes of grilling.
Preheat the oven to 400 degrees. Heat the oil in a large cast-ron or oven-safe skillet on high. Season the steaks with salt and back pepper and add them to the hot pan. Sear for 3 to 4 minutes until a deep brown crust develops on one side. Then flip the steaks over.
Place the skillet in the oven to finish cooking (5 to 7 minutes for medium-rare). Remove the pan from the oven and transfer the steaks to a cutting board to rest.
Using a potholder, place the pan back on the stove over medium heat. Add the shallots, garlic, and mushrooms; cook until the mushrooms begin to caramelize, 3 to 4 minutes. Add the red wine and stock, scraping the bottom of the pan with a wooden spoon. Cook until the liquid has reduced by about half, 2 to 3 more minutes. Stir in the rosemary. Divide the steaks among four plates, top with mushrooms, and spoon on the sauce.
2 cup Burgundy wine (Pinot Noir) or any other suitable red wine
1/4 cup Sherry
2 cups stock
1 can 14 ounces diced tomatoes
2 tablespoons thickener (arrowroot, corn starch or flour)
1 tablespoon water
Heat 2 tablespoons of the cooking oil in a large braising pan until very hot. Add the sirloin and brown, about 5 minutes. Remove sirloin and juice from pan and reserve.
Heat remaining cooking oil and saute onions, shallots and garlic until transparent about 5 minutes. Add sirloin back with the mushrooms and cook for 5 minutes.
Deglaze pan with sherry and stock and scrape well. Mix thickener and 1 tablespoon water thoroughly and pour into sauce. Cook until sherry reduces by 2/3 volume.
Add Burgundy and diced tomatoes and reduce heat and cook covered for about an hour, or until sirloin is tender. Uncover and cook until burgundy has reduced by 2/3 volume. Serve over mashed potatoes or wide noodles. Sometimes includes carrots and pearl onions. Embellish as you like.
2 pounds London Broil or Sirloin Steak, sliced thinly
4 cloves garlic, roughly chopped, plus 2 cloves, minced
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
1 sprig fresh rosemary, leaves removed
1 large sprig fresh thyme, leaves removed
1 1/2 pounds cremini mushrooms
1 1/2 pounds white button mushrooms
1/2 cup chopped shallots
1/4 cup white wine
2 cups heavy whipping cream
1 tablespoon Dijon mustard
1/2 cup sour cream
1 pound egg noodles
3 tablespoons unsalted butter
2 tablespoons freshly chopped flat-leaf parsley
2 tablespoons freshly chopped green onions
Place the chopped garlic, salt and pepper into a bowl. Add enough extra-virgin olive oil to create a paste. Add the rosemary and thyme leaves to the bowl and stir to combine.
In a large skillet, melt butter. Brown buffalo in batches. Remove and keep warm.
Heat a large saute pan over high heat and add a 3-count of olive oil. Add mushrooms and cook for 3 minutes until brown. Add shallots and minced garlic and toss to combine. Season with salt and pepper. Cook for a further 2 minutes until garlic and onion become fragrant. Remove pan from heat and carefully add wine to deglaze the pan. Return to heat and add cream. Reduce heat and simmer until reduced by half. Turn off heat and stir in Dijon mustard and sour cream. Season with salt and plenty of freshly ground black pepper.
Cook egg noodles in salted boiling water according to directions on package. Drain and toss with butter while still hot.
To serve: Pile the noodles high on a plate, top with stroganoff sauce and finish with meat slices. Garnish with fresh parsley and green onions.
2 pounds buffalo London Broil or Sirloin Steak, trimmed and cut into thin strips
1/2 cup all-purpose flour
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon pepper
3 tablespoons butter
1 cup chopped onion
1 garlic clove, minced
10 ounces broth
1/2 teaspoon ground mustard
3 tablespoons chili sauce
1 pound sliced fresh mushrooms
2 cups sour cream
hot cooked noodles
minced fresh parsley, for garnish
In a large resealable plastic bag, combine the flour, salt, paprika and pepper. Add buffalo and shake until well coated.
In a large skillet, melt butter. Brown meat in batches. Remove and keep warm. Add onion and garlic to the pan; cook until tender. Return meat to the skillet. Add the broth, mustard, chili sauce and mushrooms; cover and cook until the meat is tender, about 1 hour.
Just before serving, stir in sour cream. Heat through, but do not boil. Serve over noodles. Garnish with parsley.