Juicy, Grilled Pineapple Teriyaki Flank SteakPosted: April 28, 2014 Filed under: Asian Dishes, Beef, Book News, Chicken, Main Dishes, Special Event!, Uncategorized | Tags: asian, beef, flank steak, grilled, juicy, pineapple, teriyaki 5 Comments
Although it is raining today, just a few days ago this was the view from my backyard porch swing in Denver Colorado.
And yes, that probably is a yellow flower blooming from big toe — because that is just how happy I am to finally see Spring come to the Rockies.
With the coming of warm weather, I get to dust off the ol’ grill and make some of my favorite summer recipes. This easy recipe for steak marinade works just as well for chicken breasts. The longer you let the beef or chicken bathe in the bag, the happier it gets, but for the steak even four hours will do the trick.
Years ago when I had more energy, lots of kids and a big need for income, I was a caterer and this recipe for marinated chicken or steak was my number one, never fail, go-to main dish. People loved it and requested it again and again!
I am not sure why but it really does bring out the most tender flavor in grilled meat. It is not overly sweet either, as some teriyaki marinated meats tend to be — but just the right the balance. The pineapple juice adds a touch of flavor, but it is a fresh and light background note. Doesn’t cloyingly ring of pineapple.
Nothing says, “Summer is on its way!” like the smell of food on the grill, and a gathering of friends on the porch. This would be absolutely perfect to make for Mother’s Day, which is coming up soon. And by the way, if you are looking for a pretty perfect Mother’s Day Gift — something to entertain and inspire and cheer your mom (or your wife or your daughter or grandmother, or your daughter is now a mom herself), may we recommend a copy of We Laugh, We Cry, We Cook?
For any of you who may live near Alexandria, Indiana (or know someone who does), Rachel and I will be speaking and doing a food demonstration at the Annual Spring Tea, this Saturday May 13, 2014, at 11:00 at Gaither Family Resources. (Click on the link “Gaither Family Resources” and scroll down to the Spring Tea information box for ticket prices and the number to call to make reservations.) We would love to see you, hug your neck and possibly sign a book for you or your mother in person! Ya’ll come!
Juicy, Grilled Pineapple Teriyaki Flank Steak
1 flank steak
Grill Seasoning, about a teaspoon (or enough to season both sides of the steak)
1/2 cup white wine
1/4 cup light soy sauce
1/2 cup pineapple juice (or drain the juice from a can of pineapple rings)
1 T. olive oil
2 T. Worcestershire Sauce
2 large cloves of garlic, smashed with side of knife
Oil for grill pan, if cooking indoors
Season both sides of a flank steak with Grill Seasoning (or salt, pepper and garlic powder). Add the rest of the ingredients to a large, Ziploc bag and carefully squeeze the contents to mix. Place the flank steak in the bag of marinade, seal the bag then squeeze and turn the bag to coat both sides of the steak. Put in fridge to marinate, turning once or twice in the process and marinate anywhere from four to 10 hours.
Fire up the outdoor grill or use a grill pan over high heat (put a little olive oil in the pan if cooking indoors). Place steak on the grill and sear one side until golden brown with nice dark grill marks. Turn over and grill the other side. Then cover the grill pan or close the grill and let it cook for another minute or two. Remove and put on a plate, cover the meat with foil and let it sit so that juices distribute throughout the meat. While the meat is sitting, lightly grill small slices of pineapple (fresh or canned), and bring the leftover marinade to a boil. Spoon some of the marinade over the steak and decorate with pineapple to show it off! When you are ready to serve, remove pineapple slices, cut the steak in thin slices across the grain, giving each person a pineapple half and a drizzle of sauce.
The nice thing about serving a big piece of steak like this is that you serve the outer slices to those who prefer their meat more done, and for those who prefer their meat more on the rare side, serve them slices from the middle of the steak.
Depending on the size of the steak, it will usually feed anywhere from 4 to six people. Delicious with rice or mashed potatoes or pasta; a green salad or steamed/roasted green veggie is tasty and beautiful.
The BEST, Easiest , Juiciest Tri-Tip with Oodles of Au JusPosted: April 13, 2012 Filed under: Beef, Main Dishes, Sandwiches | Tags: au jus, beef, beef sandwiches, open face sandwiches, steak dip sandwiches, tri tip, tri tip dips 3 Comments
This recipe for tri-tip is so lip-smacking good, that our pastor Hugh Halter once asked me to do a little cooking demo of it before a church service. I have no idea how he tied this into the sermon, but if Hugh is anything, he is creative.
Last week I made it again for our pastor and his wife and some friends. As we sat on the back porch enjoying the meal, Hugh said, “I just don’t know how you make a piece of beef this juicy and tender!” I reminded him that I had once done a cooking demo on how to do it, in front of the entire church. Another attribute of our beloved pastor is that he has a memory like Swiss Cheese and had totally forgotten all about it.
Another one of the men at the table that day, leaned back, patted his stomach and said, “Becky this tri tip has ruined me. My father in law takes us out to the best steakhouse in town about once a year, and no steak I’ve had there is as good as this roast.”
Seriously, this tri-tip recipe will change your life. Your IQ will raise, you’ll be more beautiful, your charm quota will hit an all time high. At least in the eyes of the people to whom you serve this meal. They will look at you as if you are the Cooking Angel.
The best part: it will be the easiest roast you’ll ever make. I typically pop this roast in the oven before church – a la our mothers and grandmothers of the past – and 3 hours later, we walk into a home filled with a heavenly fragrance, lunch practically done.
I serve this roast alongside mashed potatoes and a salad the first day. But the second day is my favorite, because the I take the thinly sliced marinated leftovers and put them atop thick slices of buttery garlic toast, then top this with grilled onions and peppers, and finally the au jus. Au man, it is amazing.
I’ll first give the recipe for the Tri Tip, followed by the recipe for the Tri Tip Dip Sandwiches. Prepare to amaze yourself.
Becky’s Tri Tip
Heat oven to 325 degrees
Two tri-tips (if you go to Sam’s Club, ours sells them two to a package)
Large Reynolds Cooking Bag
2/3 c. teriyaki sauce
1 envelope Lipton Onion Soup
3 ½ c. water
Take a large cooking bag and holding it upright like you would a grocery bag, fill it with teriyaki sauce, onion soup mix and warm water. Carefully squish it around. Then, put both tri tips in the bag (you may want to call for some help on this), tie the bag with the twist tie that comes in the package. Then carefully lay the tri tips into a large rectangle pan. I do not poke holes in the cooking bag, and this seems to keep the roast juicier.
Thus far, I’ve not blown up a bag and I’ve probably made this recipe 30 times. (I use my biggest Pyrex.) Pop in the oven at 325 and bake for 3 to 3. 5 hours.
When the tri-tip is done, carefully cut a slit in the bag and pour the juices into your biggest, deepest skillet. Slice the roast (I use an electric knife) across the grain. Then put the slices into the au jus in the skillet and simmer for a few minutes to infuse the roast with juices. Test to see if it needs additional salt and pepper.
Delicious served alongside or atop mashed potatoes.
Tri Tip Dip Open-Faced Sandwiches
4 slices of French bread
1 T. olive oil
1 T. butter
1 clove garlic, peeled and cut in half
1 onion, sliced thin
1 large red or yellow pepper slice
Leftover Tri-Tip, sliced and Au Jus
Put 4 slices of French bread on a cookie sheet and spread with butter, then sprinkle with olive oil. Broil until golden brown and then rub each slice with the cut end of a piece of garlic.
Saute onions and peppers until soft. Put two pieces of garlic bread on a plate, followed by several slices of warmed tri-tip, and generous portion of onion and peppers. Serve warm au jus in a small bowl on plate. Just before eating pour au jus over all and eat open-face style with knife and fork.
Jalapeno Jelly & Gorgonzola BurgersPosted: March 21, 2012 Filed under: Beef, Main Dishes, Uncategorized | Tags: beef, Blue Cheese, Blue Cheese Burgers, burgers, Gorgonzola, Gorgonzola Burgers, Gorgonzola Cheese, hamburgers, jalapeno burgers, jalapeno jelly, main dish, Mexican Burgers, Mexican Food, mustard, Spicy burgers, Worcestershire Sauce 2 Comments
I am married to a man who appreciates a good meal like you wouldn’t believe. He enjoys the gourmet fare I occasionally serve, but one of his favorite suppers is a simple hamburger patty, a side of corn and a tossed salad. I served this meal to him not long ago, on a day when he must have been really hungry because as I handed Greg his plate, he looked up gratefully and said, “You saved my life!”
“Really?” I asked. “Just by cooking a hamburger patty?”
Wow, I had no idea I welded that much power with a quarter pound of ground round.
Tonight I decided to jazz up his patty a bit, by mixing the meat with mustard, Worcestershire and jalapeno jelly, then stuffing it with Gorgonzola cheese and topping it with a bit more jelly and chopped jalapenos.
He loved it. I loved it. Lots of happy flavors did a salsa in my mouth.
I now share it with you, as my small part in helping to save lives.
Becky’s Jalapeno Jelly Gorgonzola Burgers
Makes 4 juicy patties, serves 2 – 4 people, depending on how hungry they are!
1 1/2 pounds ground beef
* 1/4 c. jalapeno jelly, divided (you’ll use some for topping)
1 T. mustard (I prefer stone ground, but use what ever kind you like)
1 large clove garlic, grated
1 t. Worcestershire sauce
1 t. salt
1/2 t. pepper
4 one inch cubes of Gorgonzola or blue cheese (you can use any cheese you prefer)
4 t. chopped pickled jalapenos (you may also use fresh jalapenos, too, just expect an extra kick of heat)
* Alternate substitute for Jalapeno Jelly: Mix 3 T. of your favorite jelly with 1 T. oickled jalapeno juice, Tabasco or buffalo sauce
In a large bowl, use clean hands to mix hamburger meat with 2 T. of the jalapeno jelly (or substitute), and the next 4 ingredients. Divide into 8 equal size hamburger patties, making them a bit on the thin side. Crumble each 1 inch cube of cheese in the middle of 4 hamburger patties as shown in the picture below.
Top the cheese covered patties with the remaining 4 patties and press to seal the edges.
Place four patties in a hot skillet (may use a little olive oil to prevent them from sticking) and brown until nice caramelization takes place on one side. Flip and turn stove temp down to medium, cook about a minute to let the other side get good and brown as well. Then lower temp to low, cover and cook until burgers are cooked all the way through, to your liking.
Remove from skillet to plate lined with paper towel to let excess fat drain off. Spread a teaspoon of jalapeno jelly over each burger before serving, then garnish each patty with about a teaspoon of chopped jalapeno.
Wonderful with corn and a green salad made with tomatoes and avocados. Or make into gourmet hamburgers with a dollop of guacamole between the burgers and buns.
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The Title: Jalapeno Jelly Gorgonzola Burgers
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