Simply Special Grilled Steak
Makes: 3 servings
Preparation Time: 30 to 40 minutes
Ingredients:
3 steaks, such as strip, tenderloin, rib eye, or sirloin, 5 oz each
2 shallots, peeled
3 garlic cloves, peeled
3 Tbsp extra virgin olive oil
1 1/2 tsp sea salt
1 1/2 tsp freshly ground black pepper
1 large avocado
Instructions:
1. Set the grill to 500 degrees F or the oven to 350 degrees F to preheat. Line a baking sheet with aluminum foil.
2. In a bowl, combine the salt and pepper, then use 2/3 of it to season both sides of the steaks.
3. On the prepared baking sheet, combine the garlic and shallots. Drizzle 1 1/2 tablespoons of olive oil and season with the remaining salt and pepper mixture.
4. Roast the garlic and shallots
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Place the steaks on the preheated grill and sear for 3 minutes, or until they can easily be removed from the grill. Flip over and sear for 1 to 2 minutes, depending on the preferred doneness. Set the steaks aside for 10 minutes.
6. Slice the avocado in half and remove the pit. Place the halves on the grill with the pitted side facing down. Grill for 3 minutes, or until golden. Scoop out of the skins..
7. Place the steaks on a platter and add the grilled avocado on top. Spoon the garlic and shallot mixture all over, then
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Set the oven to 350 degrees F to preheat. Line a baking sheet with baking paper and set aside.
2. Boil 6 cups of water in a pot over medium high flame.
3. In a bowl, combine the ground pork, lemon zest, spices, salt, and pepper. Mix thoroughly with your hands, then divide into 12 patties. Arrange on a tray and freeze for 15 minutes.
4. Place the sweet potatoes into the boiling water and cook for 15 minutes or until fork tender. Drain and place the sweet potatoes back into the pot.
5. Stir in 1 1/2 tablespoons of clarified butter or ghee in the sweet potatoes, then pour in the coconut milk. Mash well until thoroughly combined. Cover the pot with a lid and set aside.
6. Take the sausage patties out and arrange them on the prepared baking sheet. Bake for 15 minutes, or until the meat thermometer shows 145 degrees F and the patties are cooked through.
7. While the patties are baking, place a skillet over medium flame and melt the remaining clarified butter or ghee. Tilt the pan to coat evenly. Once hot, stir in the onion and cook for 15 minutes, or until caramelized and browned.
8. Spoon the sweet potato mixture into a bowl and scrape the caramelized onion on top. Season with the salt and pepper and mix well. Serve the baked sausages patties with
The next step is to cook the ground beef. Use a large skillet, and put it over a stove. Pour the olive oil onto the pan in high heat. Once the olive oil is sizzling, add the onions, leek, and garlic onto the skillet. Keep on stirring until the onions are transparen...
Let me say that it is exquisite! One reason why Longhorn Steakhouse is still going strong is because of their amazing culinary recipes and practices. They offer more than 1,200 of their own managers and personal chefs, from their own culinary institute. This shows that the chefs in the kitchen really know how to create a work of Western perfection! The T-bone steak, for example, is so juicy and delicious, it’s perfect! You also have the choice to get shrimp or chicken with it. There are many different dish choices, but this is the dish I consider my favorite! What’s also important is the variety of their food. There are a wide variety in all categories on the menu. Appetizers, soups and salads, and so much more, offer you an unforgettable taste that will keep you coming back. Even if you’re a vegetarian, there is always food on the menu for
Put mixture in a greased 8 by 4 inch loaf pan and bake for 30 minutes. Makes 20 servings.
Since the iron burner does not always leave a rich impression on the patty, a stylus uses a fine paintbrush too darken the patty. The stylist also sprinkles salt so when it’s grilled the natural juices will rise to the surface. Then the patty passes over the flame multiple times. During the second time, the stylist starts to dab at the blood on the burger
In the same pan add scallops and coo on bacon fat for 5 minutes on each side.
It's always best to have a little bit of fat on the steak. The meat will be more tender. Bacon wrapped Filet Migon This is the choicest of all the steaks and can be on the expensive side. This steak is best when served a little on the rare side. The taste and tenderness will be lost if cooked to long. Cook 13 minutes on each side turning once. Tenderloin of Beef This is another choice piece of beef. It's boneless and easy to serve. On one piece of meat you can get rare, medium and well done. Grill a whole tenderloin 15 to 18 minutes on each side turning only once. Porterhouse steaks This steak has a bone with a large portion of tenderloin. A very tender piece of meat. The steak needs to be 1-½ inches thick. Grill 10 minutes on each side turning once. It can be grilled a minute or two less or more depending how rare or well done the steaks are cooked. T-bone steak A steak that's similar to the Porterhouse but smaller. Not as much tenderloin. The steak needs to be 1-½ inches thick. Grill 9 to 13 minutes on each side turning once. Rib steak It has a bone down one side. It should be 1-½ inches thick. Put tenderizer on this steak about ten minutes before cooking. Grill 10 minutes on each side. Turning once. Round steak This steak needs to have a fat edge. Use tenderizer on the steaks about ten minutes before cooking. The steak should be 1 inch thick. Twelve minutes on each side will produce a rare steak. Flank Steak This
The ingredients are one 1lb of beef, ½ cup of olive oil, 1 large scallions, 1 half medium cabbage, 2 potatoes, 2 yams, 2 malanga, 2 butternut squash, 2 turnips, 1 stalk of celery, 3 medium carrots, 1 6 oz. package of spaghetti, 1 tablespoon of tomato paste 1 scotch bonnet pepper and 4 parsley springs. All of these ingredients can be found in every supermarket. Before we start we need to prepare the meat. First
Now first things first. You need to go to the store for a few ingredients, because I’m sure you don’t just keep okra around for the sake of it. What you will need for the seasoning mix is: 1 tablespoon sweet paprika, 1 tablespoon dry mustard, 2 ½ teaspoons dried sweet basil leaves, 2 teaspoons of salt, onion powder and garlic powder each; 1 ¼ teaspoons dried oregano, 1 ½ teaspoons thyme leaves, ¾ teaspoons of black pepper and ½ teaspoons of white pepper and cayenne pepper each. That was the seasoning mix; you still need meat and veggies. That list contains: 1 pound of chicken breast’s, cubed into ½-inch pieces, 1 pound of fresh peeled medium shrimp, 2 cups of chopped green bell peppers, chopped celery and defatted seafood stock each; 3 cups of chopped onions, sliced okra, chopped collard greens, and defatted chicken stock each; 1 cup each of apple juice, 3 bay leaves, 6 cups of chopped mustard greens, and cooked long grain white rice and 6 tablespoons of all-purpose flour, browned. Now take a breath and get to the store to get the seasoning ...
Once you have everything that is needed, you can begin to prepare the dish. Preheat the oven to 350 degrees. Take the large mixing bowl and pour the sour cream and the can of mushroom soup into it. I use one can of Campbell's mushroom soup. You can use the off-brand mushroom soup to cut costs if you wish. The end result will be about the same. I also prefer to use fat free sour cream to make it lighter. However, any sour cream would work. You will need eight ounces of sour cream. Stir the sour cream and soup together, and they will blend into a sort of cream sauce. If it is too thick, add a few tablespoons of water to thin it. The sauce should slowly drizzle off of the spoon. You also need to prepare the beef. It is totally dependent on your preference as to how much beef you should use. I tend to use about two pounds of lean hamburger. ...
Heat the gas plate or barbeque grill to medium-hot, depending on how you want to prepare the meat. Drain the excess marinade off beef. Grill the short ribs, turning it once on each side; to your desired preference of how you want your ribs cooked, about 3 to 4 minutes per side. Garnish the meat with thinly sliced green onions, if desired. Serve whole pieces as a main course or cut into smaller pieces, using kitchen shears, for a starter or party nibble.
This warm, toasty burger comes with two juicy, hand-seasoned, all-beef patties topped with seasoned grilled onions, creamy cheddar cheese sauce, mayonnaise and your choice of American or pepperjack cheese, all served on bakery fresh toasted sourdough bread.
Also, make sure that the pan or griddle is already very hot before you start cooking to ensure that the meat will be caramelized enough to have a delicious crust. Oliver explained that you also aim to cook a medium-rare to medium steak, or your steak might get too
Heat the contents of the pan over a low flame and bring it to a boil.
Personally, I prefer to utilize my dicer for this part because I am more on the clumsy side. Set your veggies to the side, grab an 8 inch pan, drizzle ¼ cup of olive oil in your pan, turn the heat on low, and being sautéing your veggies until they are tender. In a separate 3 quart pan, stream ½ of olive oil in your pan and begin browning your ground beef using a medium heat. Using a wooden utensil, prod away the meat so that it is able to cook all the way through properly. The importance of using wooden utensils is that they do not scratch the bottom of your cooking pots and pans.
A 20 minute preparation time before cooking the sauce involves dicing vegetables and opening two cans of tomatoes. This process couldn’t be easier for the novice chef. The ingredients you will need are one tablespoon of extra-virgin olive oil, one small diced onion, four cloves of minced garlic, two teaspoons of kosher salt, four dried bay leaves, one teaspoon of oregano, one teaspoon of basil, one teaspoon of coarse black pepper, one teaspoon of red pepper flakes, a half of large diced green bell pepper, a half of a large diced red bell pepper, one pound of hamburger, one 28 ounce can of crushed tomatoes and one 14.5 ounce can of crushed tomatoes. Select one pound of your favorite brand of dried spaghetti noodles to be topped with the delicious sauce. Parmesan cheese can be the finishing topping of choice, if desired. Other materials you will need are two large pots, a colander, and 4 quarts of