Grilled Steaks with Ancho Butter and Rosemary Roasted Potatoes

The Griller is really getting the hang of it. Another steak grilled to perfection. This one was marinated in molasses, sherry vinegar and ancho chile powder. Topped with a compound chile butter, it really was fantastic. We had 4 rib steaks. Wasn't sure if they rather have plain steak or not. So two had the marinade, two were grilled plain, with only salt and pepper. All were prime. All were fantastic. We each had a large piece of both. But the two in the marinade was just a little more fantastic, thumbs up and definitely a keeper. And the extra compound butter is now in the freezer. I'll try it on vegetables, fish or chicken. It's a nice touch. Not to sweet, not to spicy. Added a nice, rich flavor.

Grilled Steak with Rosemary Roasted Potatoes and Grilled Asparagus on the side.

Grilled Steaks with Ancho Butter

adapted by There's Always Thyme to Cook

Source: Food & Wine, recipe by Robert Del Grande

 Printable Recipe

Ancho butter:
2 tablespoons ancho chile powder
2 tablespoons olive oil
1/4 medium onion, coarsely chopped
1 shallot, coarsely chopped
6 garlic cloves, peeled

2 sticks (1/2 pound) unsalted butter, softened
juice of one lime
1/2 teaspoon kosher salt
1 tablespoon pure maple syrup

Steaks:
1/3 cup olive oil
1/4 cup unsulphured molasses
1/4 cup sherry vinegar
2 teaspoons ancho chile powder
4 1 1/2-pound bone-in rib-eye steaks, about 3 inches thick
salt and freshly ground pepper

Heat the olive oil in a small skillet. Add the onion and garlic and cook over low heat, stirring, until tender and lightly caramelized. Remove from the heat and let cool.

Put the ancho powder, onions, garlic, lime juice,and maple syrup in a food processor and pulse until chopped. Add the softened butter and pulse to thoroughly combine. Put the compound butter in a bowl and refrigerate until the steaks are ready.

Light a grill. Season both sides of the steaks with salt and pepper. In a bowl combine the olive oil, molasses, vinegar and chile powder. Brush the steaks on both sides with some of the mixture. Grill the steaks to desired doneness. Brush both sides with more of the molasses mixture. Grill for another minute, then transfer to a platter and let rest for 10 minutes. Serve with the ancho butter.
*Freeze the leftover butter to use on vegetables, fish, chicken or meat.

Rosemary Roasted Potatoes

2 pounds baby Yukon Gold potatoes, cut in half, par-boiled on stove or microwave until almost tender
rosemary sprigs, cut in 1-inch pieces
1/3 cup extra-virgin olive oil
salt and freshly ground black pepper
     
Preheat the oven to 400°.

Drain the potatoes and pat them dry.

Spread the potatoes and rosemary sprigs on a rimmed baking sheet. Drizzle with the olive oil, season with salt and black pepper and toss to coat. Roast for 45 minutes, stirring a few times, until the potatoes are sizzling and browned.

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Balsamic Skirt Steak

Really simple and really fantastic. That's all I have to say. My husband would be happy if I stayed a woman of such few words for a while but that's never going to happen, nope never! LOL! 

Balsamic Skirt Steak with Zucchini
adapted by There's Always Thyme to Cook

Source: Martha Stewart - Everyday Food, September 2012
Printable Recipe

1 1/2 pounds skirt steaks, pounded thin; cut into 4 pieces

olive oil

4 cloves garlic, minced

3 zucchini, cut into half-moons

salt and pepper

3/4 cup balsamic vinegar

In a large skillet, on medium-high, heat about 2 tablespoons of olive oil. Add the garlic and zucchini, season with salt and pepper, and sauté until zucchini is browned in spots and just softened, about 6-8 minutes. Transfer to a bowl.

Add remaining tablespoon oil to skillet. Season steak with salt and pepper and cook until browned, turn steaks over and cook to desired doneness. Transfer to a plate. 

Drain the fat from the skillet, then add the vinegar, salt and pepper, to taste. Cook, stirring, until reduced by about half, about 2-3 minutes. Add the steak to the pan for another minute to heat through. Serve the steak along with the zucchini. Drizzle the steak with more sauce and serve.

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Korean-Style Steak Taco's

It was a gorgeous day, perfect time to grill. The June magazines have tons of grilling recipes so I started to flip through the piles of magazines I have just waiting to be read and found plenty of recipes I put on the list to try. Tonight grilled steak taco's won out. They always do.

 

Flipping through Cooking Light I saw Korean Steak Taco's. The recipe was extremely similar to the Korean Steak Taco's I made a few months ago. The taco's had looked fantastic when I saw them on the blog, For the Love of Cooking. So I made Pam's version, which was excellent. This time we tried the Cooking Light version, very similar. Also a winner, this one had a bit more heat!

Made it with a flat iron steak, like a London broil. We love this cut of meat, and it worked well with the taco's. The Griller has finally gotten the hang of it, perfectly grilled, perfectly cooked. Rare in the middle for us, and overcooked at the ends for Miss Picky.

 

Everyone's happy! Even Grandma, she didn't bother to use extra chili sauce. But she's finally getting used to the heat!

  

Korean-Style Steak Taco's
adapted by There's Always Thyme to Cook 
Source: Cooking Light, June 2012
http://www.myrecipes.com/recipe/korean-style-beef-tacos-50400000121408/
Printable Recipe

1/4 cup sugar
6 tablespoons lower-sodium soy sauce
2-3 tablespoons Sriracha, or any Asian chili sauce or paste
juice of 1 fresh lime
2 tablespoons dark sesame oil
3 garlic cloves, minced
1 flat iron steak, sliced against the grain into thin strips

salt and pepper, to taste
8 (6-inch) whole wheat tortillas
Quick Pickled Cabbage
3 tablespoons sliced green onions

avocado, sliced

lime wedges, for garnish

Combine first 6 ingredients in a shallow dish. Add steak to dish; cover. Marinate in refrigerator for about an hour, turning after 30 minutes.

Preheat grill to medium-high heat.

Remove steak from marinade, and discard marinade. Grill steak until desired degree of doneness. Remove from grill and let stand for a minute or so. Slice thinly, against the grain. 

Grill tortillas 30 seconds on each side or until lightly charred; keep warm. Place 2 tortillas on each of 4 plates, and divide steak evenly among tortillas. Divide the Quick Pickled Cabbage evenly among tacos; add some sliced avocado's, sprinkle with onions. Serve with a squeeze of lime and top with some Sriracha sauce.

Quick Pickled Cabbage 
adapted by There's Always Thyme to Cook   
Source: Cooking Light, June 2012
http://www.myrecipes.com/recipe/korean-style-beef-tacos-50400000121408/

2 cups broccoli slaw
2 cups green cabbage, shredded
2 garlic cloves, crushed
1/2 cup rice vinegar
2 tablespoons lower-sodium soy sauce
2 tablespoons simple syrup (or 1 tablespoon sugar mixed with one tablespoon of water)
2-3 teaspoons Sriracha Chili Sauce
lime wedges, to squeeze a little over the slaw when you serve

Place cabbage and broccoli in a medium bowl. In a microwave safe bowl, mix together the vinegar, soy sauce, simple syrup, garlic and chile sauce. Microwave for 1 minute, stir again and microwave for another 30 seconds. Pour warm vinegar mixture over the slaw mix; toss. Let stand at least 30 minutes.

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Wordless Wednesday: Grilled and Marinated!

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Soy Grilled Flank Steak

All I can say is that this was one really great marinade. We loved it. I made it for grilled halibut and my family minus Miss Picky, loved it. Go figure they'd flip for fish these days. I didn't want to push my luck with the fish so just in case I also made it with a flank steak. Sort of Surf and Turf? 

The leftover steak was just as good in a salad the next day. There was no fish left. You could have picked me up off the floor that they loved it so much. That was a complete shock. We're really doing well with the fish on the menu lately. So fish is on the menu again this week.

Soy Grilled Flank Steak

adapted by There's Always Thyme to Cook

Source: bbq.about.com

Printable Recipe

1 2-lb flank steak

2 tablespoons butter

2 tablespoons honey

1 tablespoon lemon juice

1 tablespoon soy sauce

2 cloves garlic, minced

1 chopped serrano chile

salt and pepper to taste

Combine all ingredients, except the halibut, in a small saucepan over a medium heat. Mix until honey is dissolved. Preheat grill on medium-high. Place the flank steak on the grill and cook for about 6 minutes per side, basting with the marinade. Grill until desired doneness. Transfer to a cutting board and let stand 5 minutes. Thinly slice steaks diagonally across the grain.

Leftovers are great in a salad the next day. Delicious on steak, fish or chicken, too.

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Korean Steak Taco's

When I saw these steak taco's over at Pam's For the Love of Cooking I knew exactly what we were having for dinner. And I completely agree with her that it was difficult to stop at just two. But I did. And that didn't stop me from going out and getting another flank steak and we'll have them again this weekend! They were so good. I should have had three.

I added broccoli slaw instead of lettuce because we like the broccoli slaw. I omitted cilantro because of the picky ones who still insist it takes like a Dove bar and I don't mean Dove chocolate. I use parsley instead. And red onions along with the green onions. I like red onions with steak. Served with roasted snap peas and some brown rice.

Korean Steak Taco's

adapted by There's Always Thyme to Cook

Source: For the Love of Cooking adapted from a recipe in Gourmet

Printable Recipe

Marinade:
1 lb of flank steak, cut against the grain into bite sized pieces or sliced thin
2 tablespoons soy sauce
2 tablespoons sugar
3 cloves of garlic, minced
2 teaspoons sesame oil
3 teaspoons water
1 teaspoon rice wine vinegar

Salad Dressing:
1 1/2 tablespoons soy sauce
2 teaspoons lime juice
2 teaspoons sesame oil
1/8 teaspoon sugar

1/2 teaspoon rice vinegar

1 1/2 cups of broccoli slaw
1 cup of napa cabbage, chopped finely
1/4 cup red onion, sliced thin
1/4 cup shredded carrots

small whole wheat flour tortillas
Sriracha sauce

avocado, diced
2 green onions, sliced thin, green and white parts
lime wedges

Combine the soy sauce, sesame oil, water, vinegar, garlic, and sugar together in a large zip lock bag. Slice the flank steak, against the grain, into small bite size pieces or very thin slices. Place the meat into the marinade and refrigerator for 2-24 hours.

Combine the soy sauce, lime juice, sesame oil, vinegar and sugar together in a small bowl to make the salad dressing. Whisk until well combined. Set aside.

Heat a grill pan or a skillet over medium high heat. Drizzle a bit of olive oil in the pan. Once the pan is hot, add the flank steak, and cook for 2-3 minutes, stirring often until the meat is cooked to your desired degree of doneness. Remove from the grill pan and set aside.

Toss the broccoli slaw and Napa cabbage together with the red onion and shredded carrots. Drizzle about 2 tablespoons of salad dressing on the salad and toss to coat evenly. Add more dressing if needed.

Wrap the flour tortillas in a damp towel and cook in the microwave for 30 seconds to soften them up. Place some of the slaw in the tortilla and top with steak. Add avocado if you like. Top with some Sriracha sauce and a squeeze of lime. Serve.

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