Every man thinks he can barbecue a great steak ~ well maybe not. After my last effort with a grill, I know that I can’t really cook anything edible on a BBQ. Perhaps some of these steak recipes may persuade me to have another attempt at producing a dish other than something one could use to re-sole your work shoes.
Up first this week, Chungah Rhee, from Damn Delicious give us a recipe for the perfect steak with garlic butter. Chungah tells us that this is an easy dish, and I always liked a damn delicious rib-eye.
The Perfect Steak With Garlic Butter
I have no idea why American and English names for the same cut of beef are sometimes different, but Flank Steak is often known as Skirt Steak in England, (even though the cuts are different). However, however you call it, these cuts of beef are best marinated, (marinaded in English / English), before cooking. So from how sweet it is, Jessica Merchant has a great recipe for marinated grilled flank steak, with her favourite toppings. Nice, a great party dish. And, one great thing about flank /skirt steak ~ it’s not the most expensive cut of beef.
Marinated Flank Steak With A Toppings Bar
Another recipe for flank steak, this time from Tieghan Gerard, (aka Half Baked Harvest). This grilled skirt steak with chimuchurri is also marinated ~ flank steak isn’t something you can just cook right off, allow at least 3 to 4 hours marinating time.
Grilled Skirt Steak With Chimichurri
Skirt / Flank steak is popular with our panel of chefs, and from California girl Elise at simply recipes we have these grilled skirt steak skewers. This is another dish which needs time to marinade. And, now I realise that Flank and Skirt steak means different things to different people, depending on where you live.
Grilled Skirt Steak Skewers
Our next chef Heather Christo is a graduate of Le cordon bleu. More interesting than that, Heather and her family have an allergy-free lifestyle, and her recipes are gluten, dairy, and egg free. So this grilled steak fajita salad with cilantro vinaigrette is guaranteed to be healthy. (OK for the last time it’s not cilantro it’s coriander, or maybe Chinese parsley.) Whatever, it looks good.
Grilled Steak Fajita Salad With Cilantro Vinaigrette
And now for a very expensive cut of meat, and a dish you should cook for your lover, if you dare. My very favourite steak of all, a Chateaubriand. This is a thick cut piece of fillet steak, best taken from the tenderloin ~ but if you can find a good butcher, tell them you are cooking a chateaubriand, (usually you cook this dish for two people). As it goes, a chateaubriand is a very easy dish to cook, if you follow the instructions… The hardest parts of serving a delicious chateaubriand are making the sauce, and not spending all evening in the kitchen.
So from epicurious, a site I have not featured before, a plain and simple, utterly perfect chateaubriand recipe.
From another site I have not featured before Williams-Sonoma we have chateaubriand with shiitake mushroom rub.
Chateaubriand With Shiitake Mushroom Rub
Finally for this week, if you are doubt about the kind of steak you want, what it’s called, and where it came from, perhaps find yourself a good butcher rather than buying your meat at the supermarket. But, a word of warning, independent butchers can be patronising and over-friendly ~ so choose with care. English girl Petra from Food Eat Love seems to have found herself a good butcher, and gives us a post called a chat with Lizzie the butcher and skirt steak with kholrabi slaw.
Lizzie The Butcher And Skirt Steak With Kholrabi Slaw
A big thank you to all the great cooks featured in this week’s Food on Friday