Any way you slice it, steak is a favorite!
The best and most complete meals contain meat, (sorry Vegetarians!) Steak reigns supreme in the hearts of most meat-loving men and women, but expensive restaurant steak dinners aren’t exactly an option more than once a month. So why not make your own? Here are a few tricks of the trade when trying to cook like the pros.
There is something so comforting about steak and potatoes. The combination has reigned supreme at “fancy” restaurants for ages, and for good reason! When you’re attempting to make your own version, there are a couple different ways to vary it up. Wrapping your steak in bacon (a meat lover’s dream) makes for a pretty incredible flavor combination. The sweet and smoky bacon flavor works great with the rich and velvety texture in the meat, and offers enough flavor that a rub or sauce isn’t needed.
If you aren’t the bacon-wrapped type, consider putting toppings on top of the steak, like vegetables or cheese. Grilled onions and garlic go great on top of a steak because they offer a little bit of sweet intensity to counter-balance the steak’s flavor, and grated and melted cheese is a great substitute for vegetables if you prefer a more simple meal. On the other hand, if you prefer a more sophisticated meal, try pairing the steak with a nice red wine.
Okay, you made the steak, enjoyed the steak, and now you have left-overs that deserve better than to go to waste. The kids won’t stand for the same dinner two nights in a row, so don’t bother with that philosophy. What can you do? Chop it up into thin strips, cook up some of your favorite veggies (broccoli, cauliflower, green peppers, onions, etc.) and make some rice. A little soy sauce, and you have home-made Chinese food that is so easy, it will surprise you!
Steak in Rare Form
If you’re a true meat-lover (obviously you are if you landed on this site) then I have an amazing “cooking” technique that you must try. The technique is called a ceviche (or seviche) and it originated in Central and South America. Typically it’s used with seafood, but it works great with steak too.
So what is it, and why is “cooking” in quotations? Ceviche is the practice of marinating raw meat or seafood in citrus juices (lemon and lime) and eating without cooking the meat at all. Before you get completely disgusted, I should mention that the citrus marinade actually does cook the meat, just not the way we’re used to. (It denatures the meat, Google it if you’re interested.)Anyway, the result is that the steak takes on the great flavors used in the marinade and maintains the awesome texture that only rare meat can offer.
Before you run off consuming 8 oz. raw sirloin, I should mention a few rules of the game. First, getting a fresh cut of steak and thinly slicing and pounding it before marinating will help you to consume it, as raw meat is pretty chewy. How long should you marinade? That depends on personal preference. Technically, the steak should be ready to go within minutes, but the longer you leave the meat in the marinade, the more it will take on the flavors you use.
And that brings me to flavors. For your marinade mixture the only things you MUST use are citrus juices, but they can be any citrus fruits you choose. Lemon and lime make a great tangy flavor, and orange or key lime make for a slightly sweeter meat. In addition to your citrus, I recommend using your favorite spices. If you like hot food, throwing in some pepper flakes gives the meat a great kick.
My recommendation – lemon and lime with salt, garlic and your favorite hot pepper flakes marinated for at least 3 hours (overnight if you can) and served with a Mexican dish. The citrus flavor works great with onions, peppers and guacamole. Buen provecho!
Recent Comments