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.

Chili Lime Fajitas

 

Chili Lime Fajitas
Ingredients
  • 1.5-2 pounds skirt steak
  • 1 onion, sliced in thin strips
  • 2 large bell peppers, any color, sliced
  • 8 tortillas – corn or flour
  • Marinade:
  • 2 tablespoons fresh lime juice
  • 2 tablespoons olive oil
  • 1 teaspoon ground chipotle pepper
  • 1 tablespoon fresh cilantro
  • 1 tablespoon lime zest
  • 2 cloves garlic
  • Toppings:
  • Avocado slices
  • Queso-fresco (white Mexican cheese)
  • 2 limes, sliced
  • Sea salt (to taste)
  • Pepper (to taste)
  • Chopped cilantro
  • Pico de gallo
  • Tomatoes to grill
  • Sour cream
  • Chopped jalapeno
Instructions
  1. Combine all marinade ingredients in a blender or food processor. Marinate skirt steak for at least 1 hour and up to five hours.
  2. Using a cast iron skillet, on medium high heat, add your favorite cooking oil to the skillet, when oil gets hot, add the onion and peppers to sauté. You can also grill the steak if you wish. Sear the steak in the pan for a couple of minutes on each side. Be careful not to overcook the meat as it is a thin cut of meat. Tent the meat in foil for five minutes after it is taken off the stove.
  3. While the meat is resting, grill the tomato, jalapeño, avocado, and limes until they develop nice char marks. This will add a nice smoky flavor to the fajitas. When the vegetables are done cooking, place the tortillas on a grill, hot pan or over your open flame burner for 10 seconds to heat them. Place tortillas onto a plate lined with a slightly damp paper towel and put a lid over the tortillas to keep in moisture and heat.
  4. Slice the meat against the grain. Sometimes this means cutting the steak into half or thirds in order to get each section to fit the knife length correctly. Serve with sautéed peppers and onions, slice fire roasted tomatoes, avocado slices with lime, fresh cilantro, pico de gallo, crumbled queso fresco, and sour cream.

Carne-Asada

 

Carne-Asada
Ingredients
  • 2 pound skirt steak
  • Cooking Oil
  • Kosher salt
  • Freshly ground black pepper
  • Marinade:
  • 4 Garlic cloves, minced
  • 1 Jalapeno, seeded and minced
  • 1 tablespoon freshly ground cumin seed
  • 1 large handful fresh cilantro, chopped
  • 2 limes, juiced
  • 2 tablespoons white vinegar
  • 1/2 teaspoon sugar
  • Kosher salt
  • Freshly ground pepper
Instructions
  1. Lay the steak in a large bowl or baking dish. Combine the marinade ingredients and blend in a food processor or blender. Pour marinade over the steak. Make sure each piece is well coated. Cover in plastic wrap and refrigerate for 1-4 hours.
  2. Preheat grill over medium high flame (you can also use a cast iron grill pan on high heat for stove top cooking). Brush the grates with a little oil to prevent the meat from sticking. Remove the steak from the marinade. If you are cooking indoors, you may want to brush off excess marinade as the bits may burn and smoke on the hot pan. Season both sides of the steak pieces with salt and pepper. Grill the pieces for a few minutes only on each side, depending on how thin they are, until medium rare. Remove the steak pieces to a cutting board and let rest for 5 minutes. Thinly slice the steak across the grain on a diagonal.

Tenderloin Medallion with Mustard & Tarragon Sauce

 

Tenderloin Medallion with Mustard & Tarragon Sauce
Ingredients
  • 4 buffalo tenderloin medallions
  • 1 1/2 tablespoon cooking oil
  • 1/4 cup chopped shallots
  • 1 cup beef stock
  • 1/2 cup dry white wine
  • 1/4 cup brandy or more white wine
  • 1/2 cup whipping cream
  • 2 tablespoons butter
  • 2 garlic cloves, chopped
  • 3 5-ounce bags baby spinach
  • 2 tablespoons whole grain Dijon mustard
  • 1 tablespoon chopped fresh tarragon
Instructions
  1. Heat 1 tablespoon oil in heavy saucepan over medium-high heat. Add shallots; cover and cook until soft and brown, about 3 minutes. Add stock, wine and brandy. Boil until slightly reduced, about 6 minutes. Add cream and boil until reduced to 3/4 cup, about 6 more minutes. Set sauce aside.
  2. Melt butter in heavy large skillet over medium-high heat. Add garlic and sauté 1 minute. Add 1 bag of spinach and toss until slightly wilted, about 1 minute. Add remaining spinach and toss just until wilted, about 2 minutes. Season to taste with salt and pepper. Set aside.
  3. Heat remaining 1/2 tablespoon oil in another heavy large skillet over high heat. Sprinkle steaks with salt and pepper. Sauté to desired doneness, about 4 minutes per side for rare.
  4. Divide spinach among serving plates. Place 1 steak on each mound of spinach. Add sauce, mustard and tarragon to skillet where steaks were cooked; boil until slightly thickened, scraping the bottom of the pan, about 1 minute. Season sauce with salt and pepper. Spoon sauce over steaks and serve.

Medallions of Buffalo With Cabernet Reduction

 

Medallions of Buffalo With Cabernet Reduction
Ingredients
  • 1 lb. buffalo tenderloin
  • 2 teaspoons coarse salt
  • 2 teaspoons black pepper
  • 2 teaspoons garlic powder
  • 1/2 shallot
  • 1 sprig fresh rosemary
  • 3/4 cup broth, divided use
  • 1/2 cup cabernet sauvignon wine
  • 2 tablespoons unsalted butter
  • 1 pinch salt, if needed
  • 1 pinch pepper, if needed
Instructions
  1. Preheat oven to 500°F. Combine the salt, pepper, and garlic powder in a zip closure bag. Very lightly oil the tenderloin with cooking oil. Sprinkle the mixture liberally over all sides of the tenderloin and press into the meat.
  2. Heat 1 tablespoon oil in a heavy ovenproof skillet or roasting pan over medium high heat. Sear the tenderloin for a minute or so on all sides.
  3. Add ¼ cup of broth to the skillet (to prevent smoking in the oven and keep meat moist) and the sprig of rosemary. Transfer skillet to preheated oven and roast tenderloin for about 8 – 10 minutes.
  4. Remove skillet from oven; transfer tenderloin to a cutting board, cover with aluminum foil and allow meat to rest. You can prepare up to this point and hold the meat under the foil for at least 30 – 45 minutes.
  5. Do not wash skillet or discard the roasting juices and bits. With skillet still hot, add the chopped shallot and cook for a minute or so. Add ½ cup broth to the skillet, scraping all the caramelized juices and bits with a spoon. Add the Cabernet Sauvignon and bring to a boil to reduce the volume of the sauce by about half.
  6. If holding the final preparation, stop at this point, cover skillet, and turn heat off. Return skillet to medium high heat, add about 2 tablespoons unsalted butter to the sauce and allow it to melt, taste and if needed adjust with a pinch or salt or pepper. Remove the rosemary sprig.
  7. Return the medallions to the hot pan and gently warm them in the sauce for 30 seconds to 1 minute on each side for medium rare or a bit longer until desired temperature. Remove the medallions to warmed platter or serving plate, pour sauce over them, and serve.

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.