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Chef Fat Boy's Tips
Chef Fat Boy’s Grilling Tips
Welcome to this section, the somewhat technical section that offers Great
Grilling and Barbeque Tips. These tips are proven and will increase your
effectiveness over the hot coals on which we love to toil! So! Read on and see
how Chef Fat Boy’s Grilling Tips can and will improve your Grilling experience
each and every time you fire up that Grill!
If you like to cook outdoors and sometimes wonder why things happen and your not
really sure why or you don't fully understand why your friends Grilling always
comes out better then yours. Well, here's where we hope you'll find some
answers.
This Month, thanks goes to Dave Miller, from Austin, Texas for his tips on Snazzing up your steak!! Thanks Dave and please send us more great tips on Snazzing they are wonder and helpful hints to make a simple meal even better.
Chef FatBoy
Snazz Up Your Steak!
The great taste of beef doesn’t need improvement, although it can be fun to occasionally “dress-up” a good steak. One way to add excitement to any steak is with a steak topper. It can be as simple as sautéed mushrooms or as complex as an herbed butter with dozens of flavors. Be sure to use toppings sparingly though, as the goal is to enhance the flavor of the steak without overpowering it.
Butter; is a very basic ingredient that works well on steaks. A dollop of butter creates a moist, creamy glaze, and by including seasonings in the butter, you can add even more flavor. Butter with the addition of chives, shallots, garlic, bacon or blue cheese creates a flavor explosion.
Salsas; are another way to add zip to beef. A great salsa for steak should be fresh, chunky and hold its form well – remember this is a salsa and not a sauce. When creating salsas use tomatoes or fruit as a base; fruits that work well are mango, pineapple, peaches and kiwi. Fruit adds a sweet flavor that will stand out on a steak. Add fresh herbs like cilantro, parsley, basil or oregano, which provide an enormous amount of flavor. Additional ingredients like garlic, onion, vinegars or oils will meld flavors and create a well rounded salsa.
Last, but certainly not least, is cheese. The perfect cheese for steak is one that crumbles easily such as gorgonzola, blue cheese, feta or cotija. Topping steaks right off the grill with a good quality blue cheese creates an amazing flavor and a snazzy steak for any occasion.
Try these great steak topper recipes:
Grilled Texas Strip Steak with Red Onion Marmalade
Prep: 20 minutes
Cook: 45 minutes
Servings: Serves 4
Ingredients:
4 strip steaks, approximately 10 oz. each
6 cloves garlic, chopped and divided
¼ cup olive oil, divided
½ tsp. salt
½ tsp. freshly ground black pepper
1 medium red onion, thinly sliced
2 shallots, chopped
½ cup red wine
2 cups red wine vinegar
3 Tbsp. corn syrup
1/8 cup packed brown sugar
Directions: In a bowl, combine 3 cloves garlic, 2 Tbsp. olive oil, 1 sprig
rosemary, 1/4 tsp. salt and 1/4 tsp. freshly ground black pepper. Add steaks;
set aside. In a medium sized sauté pan, heat 2 Tbsp. olive oil. Add remaining
garlic and shallots, sauté until tender being careful not to burn. Add wine,
vinegar, 1 sprig rosemary and corn syrup. Simmer on medium heat until mixture
reduces and thickens. Add remaining salt, freshly ground black pepper and brown
sugar, stirring until dissolved; remove rosemary. Place steaks on hot grill,
grilling 5-7 minutes on each aide to desired doneness. Top with onion mixture,
garnish with remaining rosemary. Complete your menu with fresh green beans and
your favorite potatoes.
Pepper Beef Steak with Garlic-Cilantro Butter
Prep: 5 minutes
Refrigerate: 1 hour
Cook: 10 minutes
Servings: Serves 4
Ingredients:
4 beef round tip center steaks or 1 beef top round steak, cut 3/4 inch thick
1/3 cup country Dijon-style mustard
2 Tbsp. coarsely ground mixed peppercorns
2 tsp. ground cumin
¼ cup butter, softened
1 Tbsp. minced fresh cilantro
1 tsp. minced garlic
2 fresh mild green chili peppers, such a Anaheim
Directions: Combine mustard, peppercorns and cumin in small bowl. Remove and
reserve 1/2 for brushing. Spread remaining mustard mixture on both sides of
steaks. Cover and marinate in refrigerator 1 hour. Combine butter, cilantro and
garlic in small bowl. Set aside. Place steaks and peppers on grill over medium,
ash-covered coals. Grill steaks, covered 8 to 10 minutes to medium rare doneness
and peppers are blackened, turning occasionally and brushing steaks with
reserved mustard mixture during the last 4 minutes. (Do not overcook.) Remove
blackened peppers; cover and let stand 5 minutes. Remove skin, stems and seeds.
Chop peppers and stir 1/2 into butter mixture. Top each steak with 1 tsp. butter
mixture. Sprinkle with remaining chopped peppers. Serve with remaining butter.
Chef FatBoy