How can you tell the warm weather has arrived…..everyone in the neighborhood is barbecuing.
- 8 strip loin steaks, at least 1 inch thick
- 2 tsp. kosher salt
- 2 tsp. brown sugar
- 2 tsp. chili powder
- 1 tsp. coarsely ground pepper
- 1 tsp. instant coffee espresso granules (instant coffee will do)
Preheat the barbecue to medium high. Trim excess fat from the steaks. With a sharp knife, make shallow slits 1 inch apart around the edges of the steak to prevent curling.
Mix together the dry ingredients in a small bowl.( Rub the espresso in your fingers to crush) then add to the dry ingredients. Season the steaks generously using about 3/4 tsp. per steak.
Barbecue steaks with the lid open about 5-6 minutes per side for a medium-rare doneness.
Transfer to a cutting board to rest 5 minutes, then serve with a crisp salad, corn on the cob, twice baked potato. What could be better than this meal? Oh yeah…add a beer or glass of wine and you have it.
Strip Steaks For New Years Eve Dinner
Now, thinking ahead, with the rush of Christmas, guests, wrappings and general unsettling of the nerves at an end, start thinking about New Years. You could make this an evening to celebrate with a few close friends OR, better yet, a nice intimate dinner with your mate.
It could be a wonderful evening for the two of you. Set a pretty table with candles and fresh flowers, cloth napkins, wine being chilled, coffee/or tea with dessert and you are the greatest in anyone’s eyes. If having friends over, make sure you all dress up (totally) have some party hats and whistles at the ready.
Serves 6
- 2 bell peppers, (1 red, 1 yellow), seeded and sliced thin
- 1 onion, sliced thin
- 2 cups cherry tomatoes, cut in half
- 1 tbsp. garlic flavoured olive oil
- 2 tbsp. chopped fresh oregano
- 6 bone-in strip steaks
- 2 tbsp. Dijon mustard
- 2 tbsp. Montreal Steak seasoning or Hy’s Steak seasoning
- 1/2 cup red wine, like a Merlot
- 1 pkg. peppercorn sauce mix (yes, you can cheat here)
In a skillet over medium heat, cook the peppers, onions and tomatoes in olive oil for about 3 mins. or until the vegetables are tender. Stir in the oregano and season with a pinch of salt and pepper. Remove from the skillet and set aside, keeping warm.
Brush steaks with mustard and sprinkle with the seasoning. Coat the grill on the barbecue with cooking spray and cook for about 6-7 minutes (turning to get nice grill marks) or until correct doneness is achieved. Transfer to a platter with tin foil tent and let rest for about 5 minutes.
Meanwhile, in the same skillet, add the wine, gravy pkg. and 1/2 cup of water. Let simmer for 1 minute (until thickened) and serve with the vegetables, warm rolls and butter. Pour a glass of wine and toast the New Year.
A nice dessert could be a cheese and fruit tray with olives and crackers. Have fun with it.
Filet Mignon With Citrus Olive Relish
I know it sounds expensive but, in my defense, if you are celebrating a special Anniversary/birthday or better yet, your in-laws or boss are coming for dinner….prepare this and you will get that raise. It isn’t that expensive, honest.
- 1 tbsp. honey
- 3 tbsp. sherry vinegar
- 1/4 cup plus 2 tsp. olive oil, divided
- 1/2 cup shallots, finely diced
- 2 garlic cloves, minced
- 1/3 cup Kalamata olives, sliced
- 3/4 cup Italian flat leaf parsley, chopped
- 1 orange
- 1 lime
- 1/2 cup crushed pineapple, drained
- kosher salt and black pepper
- 4 x 7 oz. filet mignons
- 1 tsp. butter
In a medium bowl, whisk together the honey and sherry vinegar.
Now continue whisking and slowly add 1/4 cup oil in a steady stream until emulsified. Stir in the shallots, garlic, olives and parsley.
Cut away the skins of the citrus fruits and segment each piece so you can cut into bite-size pieces. Add the pineapple and stir into the honey mixture and set aside.
Season both sides of the steak with salt and pepper. Add 2 tsp. of oil and the butter in a skillet on high heat, reduce to medium temperature and cook about 7 minutes per side for a medium-rare doneness.
Transfer to a board and rest for about 10 minutes.
If possible, the day before or at least, the morning of, the dinner, set a beautiful table. Remember to have candles and fresh flowers. Now add mashed potatoes, veggie and salad and you have a perfect meal.
Sorry…it is not perfect unless you have a glass of Chianti or Pinot Noir. Now, it is perfect.
Enjoy!
Seared Steak And Mushrooms With Greens And Ginger
This is a great light, tasty meal with an Asian flair using different spices. Nothing needs to be added except, perhaps, a glass of wine.
- 2 tbsp. soy sauce
- 2 tbsp. rice vinegar
- 4 1/2 tbsp. vegetable oil, divided
- 1 tbsp. minced, peeled fresh ginger
- 1/2 tsp. chili garlic sauce
- 2 1/8 tsp. sesame oil, divided (yes I did say 1/8)
- 1/4 cup chopped, fresh cilantro
- 2 x 12 oz. rib-eye steaks
- 2 tbsp. toasted sesame seeds
- 8 oz. mushrooms, quartered
- 8 cups mixed greens
Mix together the soy sauce, rice vinegar, 1 1/2 tsp. vegetable oil and 1/8 tsp. sesame oil in a small bowl. Add the cilantro and stir to blend. Set aside.
Rub 1/4 tsp. sesame oil over each steak. Sprinkle with a little salt and pepper. Press the steaks into the toasted sesame seeds.
Heat 2 tsp. vegetable oil in a non-stick skillet, add the mushrooms and saute until browned, and transfer to a plate. Add 1 tsp. vegetable oil and 1 tsp. sesame oil to the skillet and heat over medium heat.
Add the mushrooms and cook about 8 minutes. Remove to a small bowl. Add the steaks, cooking to the way you like to eat them (3 -4 minutes each side for medium rare). Transfer to a cutting board. Let rest for a couple of minutes. Slice steaks.
Toss the salad greens with the dressing in a small bowl, divide equally on 4 plates, top with the steak slices and mushrooms.
Pour 4 glasses of wine and enjoy the evening.
Marinade For T-Bone Steak
This marinade is enough for 4 steaks at 10 oz. each steak. I don’t know anyone who can eat that much meat at one sitting, so make it 6 steaks at 6-8 oz.each.
- 4 cloves of minced garlic
- 1/2 cup extra virgin olive oil
- 1/2 tbsp. fresh rosemary
- 1/2 tbsp. chopped fresh thyme
- pinch of black pepper
Mix everything in a bowl and turn the steaks into it to coat. Save 2-3 tbsp. of the marinade for grilling. Cover the steaks and let them sit for about an hour.
Preheat your grill. Pat the steaks dry with a paper towel to remove the excess marinade. Grill your steaks over a medium heat for about 4 minutes on each side for medium- rare. Remove from the grill and let rest 5 minutes, covered with tin foil.
While the steak is resting, plate the beans (if you are serving some), salad, and glasses of red wine. What more could you ask for….even between Christmas and New Years. Gives you a rest from turkey.
Did I say YUM?