Ginger Marinated Steak

This recipe comes from Saveur.  Mmm, another recipe with ginger in it. I like using marinades. I love the way the meat takes on the flavors from a good marinade and how the marinade breaks down the meat and makes it more tender. If using the grill pan, I recommend that you start on high heat and sear the steak on both sides for at least a minute or so and then lower the heat and let the steak cook to the desired temperature.

SERVES 2-4

Ingredients

1⁄4 cup toasted sesame oil
1 tbsp. fresh lime juice, plus wedges for serving
1 tbsp. honey
8 cloves garlic, peeled
1 (5") piece ginger, peeled and thinly sliced
Kosher salt and freshly ground black pepper, to taste
1 (1 1⁄2-lb.) flank steak

Instructions

Purée oil, lime juice, honey, garlic, ginger, salt, and pepper in a food processor until smooth; pour into a bowl. Add steak and cover with plastic wrap. Let sit at room temperature for 30 minutes or chill overnight.

Heat a charcoal grill or set a gas grill to medium-high. (Alternatively, heat a cast-iron grill pan over medium-high.) Remove flank from marinade; grill, turning as needed, until slightly charred and cooked to desired doneness, 6–8 minutes for medium rare or until an instant-read thermometer inserted into thickest part of the steak reads 125°. Let steak rest 10 minutes; thinly slice against the grain and serve with lime wedges.

Perfect Steak with Roast Pepper Salsa

There are lots and lots and I mean lots of videos about cooking great steak. And over time I noticed some themes. How to use salt, how to get a good sear, etc. Lately I have noticed that people are cooking steaks slower at first in the oven, letting them rest, and then searing them at the end on high heat. This produces a very evenly cooked steak all the way through with a thin seared "crust" around the edge. I must say, this method is pretty darn good. 

4 steaks

1 T vegetable oil

1 T olive oil
1 lb. sweet mini bell peppers
2 medium tomatoes, diced
1 T capers, chopped
1-1/2 t adobo sauce from a can of chipotle peppers in adobo
White wine
Salt and pepper

Preheat oven to 375.

Roast peppers in the oven until they start to bubble and char.

Place the peppers in a ziplock bag or airtight container to let them steam for about 20 minutes.

Meanwhile, reduce the temperature of the oven to 275. 

Drizzle vegetable oil over the steaks. Cook steaks on a rack over a roasting pan for approx 45-60 minutes until 125 degrees.

While the steaks are cooking, peel the skins from the peppers and discard tops, seeds and skins. Sometimes cold water helps the peeling process. Don’t worry if every bit doesn’t peel.

Roughly chop the flesh of the peppers and set aside.

In a small pan, heat olive oil on medium. Cook the tomatoes until they start to break down. Add the peppers and capers and adobo. Mix well and simmer partially covered until it starts to thicken.

Season with salt and pepper. Add a splash of white wine and let simmer again for another 5 mins or so.

Once the steaks are done, let them rest up to 10-15 mins while heating a cast iron pan on high heat.

Season the steaks with salt and pepper and sear them for 1 minute per side including the edge. 

Serve the steaks immediately topped with salsa. 

Coffee Rubbed Strip Steak

Mmmmm. I love easy recipes and although it seems like a lot, this recipe is actually very easy. I have made the salad and it's good, too. But to me, the steak and the chimichurri are the stars. Dipping the steak in the chimichurri makes every bite just so good. Enjoy!

Tim Byres contributed this recipe to Food and Wine.

CHIMICHURRI

1/4 cup sherry vinegar
1/4 cup red wine vinegar
2 tablespoons extra-virgin olive oil
1/2 teaspoon sugar
1 small shallot, minced
1/4 cup finely chopped parsley
1 tablespoon finely chopped cilantro
1 tablespoon finely chopped chives
1 teaspoon dried oregano
Kosher salt
Freshly ground pepper

STEAK
2 tablespoons finely ground dark-roast coffee beans
2 tablespoons chile powder
2 tablespoons dark brown sugar
1 tablespoon smoked paprika
1 1/2 teaspoons ground cumin
1 tablespoon kosher salt
Four 10-ounce strip steaks

SALAD
1 1/2 cups cilantro leaves
1 cup flat-leaf parsley leaves
1/2 cup snipped chives
1 small shallot, halved lengthwise and thinly sliced crosswise
Kosher salt
Freshly ground pepper

MAKE THE CHIMICHURRI In a medium bowl, whisk the vinegars with the olive oil and sugar. Stir in the shallot, parsley, cilantro, chives and oregano and season with salt and pepper. Let the chimichurri stand for at least 20 minutes and for up to 2 hours.

MEANWHILE, PREPARE THE STEAK In a small bowl, mix the ground coffee with the chile powder, brown sugar, paprika, cumin and salt. Pat the steaks all over with the coffee-chile rub and let stand at room temperature for 30 minutes.

Light a grill or preheat a grill pan; oil the grates or pan. Grill the steaks over moderate heat, turning once, until they’re nicely charred outside and medium-rare within, 11 to 13 minutes. Transfer to a platter and let rest for 10 minutes.

MAKE THE SALAD In a large bowl, toss the cilantro, parsley, chives and shallot. Add 3 tablespoons of the chimichurri, season with salt and pepper and toss to coat the herbs.

Thinly slice the steaks and arrange on the platter; spoon some of the chimichurri on the meat. Serve with the herb salad. Pass the remaining chimichurri on the side.

MAKE AHEAD

The chimichurri sauce can be refrigerated overnight. Bring to room temperature before serving.

Pepper and Spice-Rubbed Rib Eye Steaks

This recipe comes from Mark Forgione by way of Food and Wine. It is so good: meaty, hearty, yummy, complex, sensual. It has umph, hutzpah, gravitas. Make it. Just do it. Pair it with a caesar salad and some roast potatoes and a luscious big red wine. I made it for Valentine's Day. Who's your daddy?!

1/4 cup coarsely ground pepper
2 tablespoons ground coriander
1 1/2 teaspoons light brown sugar
1 1/2 teaspoons sweet paprika
1 teaspoon dry mustard powder
1 teaspoon onion powder
1 teaspoon garlic powder
Two 1 1/4-pound, bone-in rib eye steaks
Kosher salt
2 tablespoons canola oil

In a bowl, whisk together everything except the steaks, salt and oil. Rub 1 tablespoon of the spice mix on each side of the steaks and let stand at room temperature for 1 hour.

Season the steaks with salt. In a large cast-iron skillet, heat the oil until shimmering. Add the steaks and cook over moderate heat, turning once, until medium-rare, 6 to 7 minutes per side. Transfer the steaks to a cutting board and let rest for 10 minutes. Cut the steak off the bone, slice across the grain and serve.

MAKE AHEAD The spice rub can be stored in an airtight container for up to 1 month.