Flank Steak on Texas Toast with Chimichurri

Recipe

This recipe serves 4

THE CHIMICHURRI AND FLANK STEAK

• 1 1 1/2 to 2-pound flank steak
• 1 cup flat leaf parsley cleaned and large stems removed, finely chopped (by hand or use food processor)
• 1/2 cup baby arugula, finely chopped (by hand or use food processor)
• 2 cloves garlic, minced (you can add to parsley and arugula in food processor)
• 1/4 teaspoon dried oregano
• 1/4 teaspoon crushed red pepper flakes
• 1/2 cup + 2 tablespoons olive oil
• 2 tablespoons red wine vinegar
• salt and pepper to taste

1. For chimichurri, place all ingredients except flank steak into a bowl, stir to combine. For the steak, cover both sides of the steak with some of the chimichurri, put in ziplock bag and refrigerate for one or two hours. Cover and refrigerate the rest of the chimichurri.

SEARING THE STEAK AND MAKING THE SANDWICH

• 1 brioche pullman loaf or if you prefer a white pullman loaf
• 1/4 cup mayonnaise
• 1 beefsteak or heirloom tomato, sliced
• Soft butter for bread
• salt before you sear and pepper after
• 2 tablespoons Chimichurri to mix with mayonnaise

1. Remove steak from refrigerator approximately 45 minutes before you are going to cook it. Scrape off some of the chimichurri, salt the steak and let rest. While steak is resting prepare the other ingredients: slice tomato, slice bread in 1-inch thick slices, mix the mayonnaise and chimichurri.
2. To sear the steak: First with a paper towel pat the steak to remove any excess moisture. In a very hot fry pan lay steak, let it sear without disturbing it. Cook approximately 3-4 minutes on each side for a medium rare steak. (You will have to judge exactly how long to sear based on the thickness of the steak.) Remove from pan, lay on cutting board, pepper the steak now, let rest 5-10 minutes.
3. While steak is resting, heat a fry pan (if you have one with ridges it will make nice grill marks on the bread). Spread butter on each side of bread, place in hot pan and grill, about a minute per side.
4. When steak has rested, slice thinly, cutting across the grain. To put your sandwich together, spread the chimichurri mayonnaise on each side of bread, lay meat on bread, then add the tomato, put the other slice of bread on top and enjoy.

Follow us on Twitter: MemphisFoodGuy

Cedar Planked New York Steak with Rosemary and Honey

Cedar Planked New York Steak with Rosemary and Honey

Main Course

• 4 Double R Ranch New York steaks (10 ounces each)
• 4 each, small Cedar Planks, soaked in water for 2-4 hours prior to using
• Kosher salt for seasoning steak prior to grilling
• Fresh ground black pepper for seasoning steak prior to grilling

Marinade

• 1/2 cup California Olive Ranch Arbequina extra virgin olive oil
• 4-5 sprigs fresh rosemary, leaves only
• 1/2 Tbs crushed red chile flakes
• 1/2 Tbs fennel seed, finely ground
• 6-8 cloves garlic, minced
• Zest of 2 lemons

Honey Rosemary Sauce

• 2 Tbs honey
• 2 sprigs fresh rosemary, chopped
• 1/4 cup cider vinegar
• Cooking juices (reserved from steak while resting)
• 1 garlic clove, sliced finely
• Pinch Kosher salt
• Pinch fresh ground black pepper
• 1/2 cup California Olive Ranch Arbequina extra virgin olive oil

Combine marinade ingredients in mixing bowl. Dredge steaks through marinade, coating well. Marinate chilled up to 24 hours. Prior to grilling, allow to sit at room temperature for 1 hour.
Prepare a medium hot gas/charcoal grill. Brush grilling surface clean; oil slightly to prevent sticking. Remove cedar planks from water. Place planks on grilling surface, heating until smoke begins.
Remove steak from marinade, season with salt and pepper. Place onto grill, cook 2 1/2 minutes per side or until nicely marked. Transfer steak onto plank and finish cooking for 5-7 minutes.
Remove steak and allow to rest for 4-5 minutes. Reserve any juices released from the steak.
Prepare vinaigrette; warm honey and rosemary in the microwave for 10-15 seconds. Whisk in cider vinegar, seasonings, any reserved cooking juice; slowly whisk in olive oil.
Slice steaks on bias at a 45 degree angle. Transfer to serving platter; drizzle with Honey Rosemary Sauce.
Recipe credit: Recipe developed in partnership with Double R Ranch/Snake River Farms. For additional grilling recipes, please visit their websites at SnakeRiverFarms.com & TheDoubleRRanch.com.

Follow us on Twitter: MemphisFoodGuy

Grilled Rib Eye with Crispy Potato and Smoked Bacon Vinaigrette

Grilled Rib Eye with Crispy Potato and Smoked Bacon Vinaigrette

Grilled Rib Eye

• 4 each 12 ounce Wood Fire Double R Ranch Rib Eye steaks
• Kosher salt for seasoning steaks prior to grilling

Steak Marinade

• 1/2 cup California Olive Ranch Everyday Fresh extra virgin olive oil
• 6-8 sprigs fresh thyme
• 1/2 tbsp freshly ground black pepper

Crispy Potatoes

• 1 lb Yukon Gold Potatoes, cut into ¼ inch wide slices
• ¼ cup Everyday Fresh extra virgin olive oil
• 4 slices cooked Snake River Farms Hardwood Smoked Bacon, cut into ½ inch sections
• Shallots, peeled and thin sliced into rings
• Pinch Kosher Salt
• Pinch Fresh Ground Black Pepper

Vinaigrette

• 2 ounce Red Wine Vinegar
• 1/2 cup Everyday Fresh extra virgin olive oil
• Pinch Kosher salt
• Pinch fresh ground black pepper

For the Steak

Combine marinade ingredients in a medium size mixing bowl. Dredge the steaks through marinade, coating well with the oil mixture; store chilled for a minimum of 4 hours, up to 24 hours.
Prepare a medium hot wood fire, gas or charcoal fueled grill. Brush grilling surface clean, make sure it is clean and then oil slightly to prevent sticking. Season steaks with salt. Place onto clean hot grill surface and cook for approx. 2 ½ -3 minutes then turn 90 degrees to create cross marks. After another minute, turn steak over and repeat process on second side.
Turn steak back onto first side for 2 more minutes, then turn over again and grill for final 2 minutes. Transfer cooked steak to plate, and allow to rest for 4-5 minutes before serving. Slice Rib eye on the bias at a 45’ angle, cutting into 4-5 slices. Plate and serve with Crispy Potatoes and Bacon Vinaigrette.

For the Potatoes

Preheat oven to 425 ‘f. Line a baking pan with aluminum foil. Combine the potatoes, EVOO, Smoked Bacon, Shallots and seasoning, mix well and spread out onto baking pan. Place into oven and roast for 15-18 minutes or until potatoes are cooked and crisp. Remove from oven. Transfer potatoes to mixing bowl and dress with Vinaigrette. Serve atop and aside of sliced rib eye steak.
Recipe credit: Recipe developed in partnership with Double R Ranch/Snake River Farms. For additional grilling recipes, please visit their websites at SnakeRiverFarms.com & TheDoubleRRanch.com.

Follow us on Twitter: MemphisFoodGuy

Saturday Night Special - Beef Filet covered with Bernaise Sauce

Fellow Foodies,

Tonight's dinner is an all star favorite.  Beef Filet covered  with Bearnaise Sauce and served with a side of sauteed mushrooms.

I know that beef filet tenderloin is an expensive meat, however what I do to reduce my cost is to purchase an entire beef tenderloin at Costco and then trim it myself.  I put it in individual freezer bags and freeze.  So, today I took out a couple of filets which took about 2 hrs to defrost.

I used a mixture of virgin olive oil and Dales marinade to coat the filets, and some granulated garlic powder to gently dust.

Tonight I chose to pan saute in butter in a hot skillet.  Takes about 3 minutes a side to come out medium rare which is the preferred serving suggestion.

Medium Rare - Beef Filets

Prior to cooking the filets, I pan sauteed sliced mushrooms.  The way I do mushrooms has always proven to be a wonderful accompaniment to any meat.

Sauteed Mushrooms

In a saute pan or non stick skillet I add 1/2 stick of butter and 4 cloves of chopped garlic.  Its important to use real garlic and not garlic salt or powder.  After the butter and garlic has come to a simmer, I add the sliced mushrooms ( you can use 1 or 2 pints of sliced mushrooms for this recipe as the mushrooms will cook down.)  The mushrooms will release any liquid so it's important to cook down.  I add a cup of wine, (prefer red) but you can also use white table wine like I did tonight.  The mushrooms need to cook down and this is going to take some time.  I take two (2) bouillon cubes and pulverize so that I have a fine powder.  I add this to the saute,  This will add another layer of flavor and richness.  I continue cooking down till the liquid is about half.  You can then thicken with flour to make a richer sauce.

Bearnaise Sauce

Separately I made a Bearnaise sauce as this is what I needed to serve with the Filet.

The Bearnaise sauce can also be spooned over the Broccoli or the Baked Potato in lieu of butter.






 
I added Broccoli and the Baked Potato to finish this wonderful meal.

For a perfect baked potato, I selected some large Idaho Potatoes that I found at Kroger today.  I get excellent results when I coat the potato with olive oil and kosher salt.  Wrap in Foil and then put in a 425 degree oven for 1-1/2  hours..








This is the finished dish - it was "awesome" as my wife said.





Good Eating this weekend, enjoy!

Memphis Food Guy