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RECIPES - Steak
GARLIC DIJON GRILLED STEAKS
2 whole garlic bulbs
1 tbsp. dijon mustard
1.
Cut a 12" square of heavy-duty foil; spray with non-stick cooking spray.
2.
Cut ½ inch from top of each garlic bulb and remove outer layers.
3.
In small bowl, combine olive oil with mustard and mix well. Set aside.
4.
Place garlic bulbs in microwave and heat on High for 1-½ minutes or until tender. Let
cool for 1 minute.
5.
Squeeze garlic bulb to release garlic cloves onto sprayed foil. Top with mustard mixture.
Wrap securely in foil using double-fold seals.
6.
When ready to grill, pour the contents of the garlic foil packet onto the steaks and then
set the steaks on the grill. Cook for 10 minutes or until steaks are of desired doneness.
GRILLED STEAKS WITH CHEDDAR-ONION BUTTER
Steaks:
4 beef sirloin or T-bone steaks (1 inch thick)
¼ tsp. salt
¼ tsp. coarse ground black pepper
1.
In small bowl, combine all cheddar-onion butter ingredients; mix well. Set aside.
2.
Coat the steaks with the butter mixture when ready to grill. Place steaks into the grill.
Cook for 10 minutes or to desired doneness.
3.
Reserve left over butter mixture to serve with steaks.
PEPPER STEAK WITH CABERNET
6 sirloin steaks
4 tbsp. cracked peppercorn
½ tsp. salt
1 tbsp. olive oil
3 shallots, sliced
1.
Season your steaks with peppercorn and salt then place onto the grill and cook for 10
minutes or until you have attained your desired doneness.
2.
Over medium heat, in a saucepan, combine olive oil and 1 Tbsp. of butter, shallots and
cabernet. Stir and cook until the mixture thickens slightly to a glaze.
3.
Add cream and reduce mixture. Mix well, keep warm, and season with salt. Remove
steaks from grill and serve with sauce.
NOTE: Use care when adding the wine to the saucepan, as a flame could arise from the
burning of the alcohol.
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1 tbsp. olive oil
4 (5oz.) boneless beef sirloin steaks
Cheddar-Onion Butter:
¼ cup butter, softened
¼ cup sliced green onions
½ tsp. dry mustard
2 oz. (½ cup) finely shredded cheddar cheese
1 cup cabernet wine
1 cup cream
1 ½ cups beef broth
2 tbsp. butter
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