Steak Pizzaiola

Tags

beef, low carb, Pizzaiola, sirloin, Steak

STEAK PIZZAIOLA  (LOW CARB)

 

Ingredients  (Serves 4)
1 1/4 pounds boneless sirloin steak (about 1 inch thick), excess fat trimmed
Kosher salt
2 tablespoons extra-virgin olive oil
4 cloves garlic, smashed
1 large onion, sliced 1/4 inch thick
2 bell peppers (1 red, 1 yellow), sliced 1/2 inch thick
4 jarred pepperoncini, drained and thinly sliced
1 15 -ounce can crushed tomatoes
1/2 teaspoon dried oregano
Pinch of red pepper flakes
2 tablespoons chopped fresh parsley

Directions

1. Sprinkle the steak all over with 1/4 teaspoon salt. Heat the olive oil in a large skillet over medium-high heat.
2. Add the steak and sear until browned, about 2 minutes per side. Transfer to a plate.
3. Add the garlic to the skillet. Once it sizzles, add the onion and bell peppers and cook, stirring occasionally, until they soften slightly, about 4 minutes.
4. Add the pepperoncini, tomatoes, oregano, red pepper flakes and 3/4 cup water and stir to combine. Bring to a rapid simmer, then nestle the steak in the sauce and simmer, turning once, until medium rare, about 7 minutes.
5. Transfer the steak to a cutting board and let rest about 5 minutes. Continue simmering the sauce until thickened, about 3 more minutes.
6. Thinly slice the steak against the grain and divide among plates. Top with the sauce and parsley.

Come on Spring!

Tags

grill, grilling, lobster, outdoor cooking, patio, Steak, surf and turf

Saturday, February 22, 2014

Good Morning, Foodies,

I don’t know about the rest of you but I’ve had it with winter!

This winter has been the most brutal in my memory.  If we aren’t getting a seemingly regular 6″ snowfall, temperatures sink well into the below zero category.  I believe we’ve had a few days this winter, here in Oswego, IL, where the mercury dipped to 18 below zero, ACTUAL TEMPERATURE, not wind chill.  Enough!

I miss grilling!

Oh I know, there are you diehards out there who don’t let a little thing like weather get in the way of firing up that grill.  I’m not one of them.  I draw the line at wading through 2 and 3 foot snow drifts and enduring bone chilling temperatures.  I’m a wuss.  I’ll admit it.

But this week, we were treated to temperatures that hit 40 DEGREES!  The tease card has been played.  And, as if right on cue, the weather forecast for the next few days calls for MORE SNOW, followed by single digit temperatures as we ring in March.

Alas, I know the worst is behind us.  The majority of winter is over.  Spring awaits, despite what that rodent out in Pennsylvania might say.  And just this morning, as I looked out the back patio door, a sure sign things are turning in the right direction.  I can see my grill, completely void of any snow.

Let the grilling begin!

CJ

CJ’s Prime Marinade

Tags

Chicken, marinade, meat, Pork, sauce, Steak

CJ’s PRIME MARINADE  (4 steaks)

This marinade works perfect with either beef, chicken or pork!

I

Ingredients

• 1/2 cup Olive Oil.
• 1/4 cup Worcestershire Sauce.
• 3 tablespoons soy sauce.
• 3 tablespoons oyster sauce (found in oriental sauce section of store).
• 3 tablespoons minced garlic.
• 1 tablespoon ground black pepper.
• 1 pinch sea salt.
• 1 medium onion, chopped.
• 2 strips bacon, crispy & chopped.
• 1 tablespoon dried basil.
• 3 tablespoons Heinz 57 sauce.

Directions

• Combine all ingredients into a blender or food processor.
• Blend thoroughly for 2 minutes.
• Prick holes in both sides of meat.
• Place meat in shallow container, pour marinade generously over meat covering both sides.
• Cover container and refrigerate overnight.
• When ready to cook, remove meat from container and discard remaining marinade.
• Apply marinated meat to either a grill, broiler pan or oven safe baking dish for cooking.

Grilled Surf ‘N Turf Dinner

Tags

beef, dinner, grilled, main course, mushrooms, shrimp, Steak, surf, turf

Grilled T-Bone steak, smothered in a sauteed mushroom and onion gravy topping. Served with jumbo shrimp & corn on the cob.

INGREDIENTS / EQUIPMENT

• T-Bone Steak.
• Pre-cooked Jumbo Shrimp (tails on).
• Fresh Corn on the Cob.
• 2 cups fresh mushroom pieces.
• 1 large white onion (thick sliced).
• 3 tablespoons minced garlic
• 1 stick real butter (melted).
• 1 jar Heinz beef gravy.
• ground black pepper.
• sea salt.
• Heavy Duty Aluminum Foil
• Gas Grill
• Grill safe perforated cooking sheet.

ASSEMBLY / COOKING DIRECTIONS

• Heat gas grill to very high heat (500 degrees or more).
• generously season each steak with the garlic, salt and pepper.
• roll each corn cob in melted butter, season with salt & pepper, then roll up in aluminum foil.
• spread jumbo shrimp evenly on the cooking sheet and generously butter.
• place foil covered corn on the cob on grill’s upper rack, turning regularly.
• sear t-bones on high heat approximately 4 minutes each side.
• reduce heat to a medium setting.
• place jumbo shrimp and cooking sheet onto grill, staying away from the hottest part of the grill so shrimp cook slower and more evenly, turning regularly.
• on side burner, sautee on low heat 1 tbsp minced garlic with the onion and mushrooms in butter until tender.
• Pour beef gravy over the onions and mushrooms, thoroughly mixing together.
• cook steaks 10-12 minutes per side (medium rare), 12-15 per side (medium).
• remove corn, shrimp and steak from grill and plate.  Spoon sauteed mushroom & onion gravy over top of steaks.
• Serve immediately.