牛排自己怎么做?
- 主题发起人 遛弯的害虫
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oread
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- 2002-01-24
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Bourbon Beef Tenderloin
To ensure that every bite of tenderloin is buttery-tender and delicious, ask the butcher to remove the shiny connective tissue, known as the silver, that covers the top of the meat. A charcoal or gas fire works equally well for this dish.
1 cup bourbon
1 cup brown sugar
2/3 cup soy sauce
1 bunch cilantro, roughly chopped
1/2 cup fresh lemon juice
1 tablespoon Worcestershire sauce
2 cups water
3 to 4 sprigs fresh thyme, chopped
1 beef tenderloin (4 1/2 to 5 pounds), well-trimmed
Prepare marinade by combining bourbon, brown sugar, soy sauce, cilantro, lemon juice, Worcestershire sauce, water and thyme.
Fold the tail end of the tenderloin back onto itself so that the fillet is of uniform thickness; secure with butcher's string. Pour bourbon marinade over meat, cover, and refrigerate 8 to 12 hours, turning the meat over several times during that time.
Prepare fire for direct-heat method of cooking. When fire is ready, drain and reserve marinade. Place meat on oiled grill; cook over high heat with lid closed, turning often. While meat cooks, pour marinade into saucepan; bring to a boil; cook 3 minutes over moderately high heat. Occasionally baste meat with a bit of the boiled marinade. The meat is done when a thermometer inserted into thickest part registers 140 degrees (medium rare) before letting meat stand.
Remove meat from grill, cover loosely with foil, and let stand for 10 minutes; temperature will rise another 5 degrees. Slice against the grain and serve immediately.
If desired, garnish serving platter with whole sprigs of fresh thyme.
Serves 8.
Per serving: 732 calories; 35 g fat (13 g saturated fat; 43 percent calories from fat); 16 g carbohydrates; 224 mg cholesterol; 1,214 mg sodium; 73 g protein; trace g fiber
To ensure that every bite of tenderloin is buttery-tender and delicious, ask the butcher to remove the shiny connective tissue, known as the silver, that covers the top of the meat. A charcoal or gas fire works equally well for this dish.
1 cup bourbon
1 cup brown sugar
2/3 cup soy sauce
1 bunch cilantro, roughly chopped
1/2 cup fresh lemon juice
1 tablespoon Worcestershire sauce
2 cups water
3 to 4 sprigs fresh thyme, chopped
1 beef tenderloin (4 1/2 to 5 pounds), well-trimmed
Prepare marinade by combining bourbon, brown sugar, soy sauce, cilantro, lemon juice, Worcestershire sauce, water and thyme.
Fold the tail end of the tenderloin back onto itself so that the fillet is of uniform thickness; secure with butcher's string. Pour bourbon marinade over meat, cover, and refrigerate 8 to 12 hours, turning the meat over several times during that time.
Prepare fire for direct-heat method of cooking. When fire is ready, drain and reserve marinade. Place meat on oiled grill; cook over high heat with lid closed, turning often. While meat cooks, pour marinade into saucepan; bring to a boil; cook 3 minutes over moderately high heat. Occasionally baste meat with a bit of the boiled marinade. The meat is done when a thermometer inserted into thickest part registers 140 degrees (medium rare) before letting meat stand.
Remove meat from grill, cover loosely with foil, and let stand for 10 minutes; temperature will rise another 5 degrees. Slice against the grain and serve immediately.
If desired, garnish serving platter with whole sprigs of fresh thyme.
Serves 8.
Per serving: 732 calories; 35 g fat (13 g saturated fat; 43 percent calories from fat); 16 g carbohydrates; 224 mg cholesterol; 1,214 mg sodium; 73 g protein; trace g fiber
oread
新手上路
- 注册
- 2002-01-24
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My personal FAVORITE!
Chris Schlesinger's Grilled Lime-Marinated Flank Steak with Chipotle-Honey Sauce
Source: Beef for All Seasons
Serves 4
Chris Schlesinger is the owner of the acclaimed East Coast Grill in Cambridge, Massachusetts, and the author of several cookbooks, most notably on the fine art of grilling and on salsas. His Inner Beauty line of hot sauces and spice rubs is popular with heat aficionados. In this mouthwatering recipe, Chris uses the less tender flank steak because he finds it so flavorful, and he tenderizes it by using a marinade.
For Steak and Marinade:
2 1/2 pounds flank steak, choice grade
1 canned chipotle chile, chopped
2 garlic cloves, chopped
1 tablespoon chopped cilantro
1/4 cup vegetable oil
10 tablespoons freshly squeezed lime juice (about 5 limes)
For Sauce:
3 canned chipotle chiles, pureed
1/4 cup honey
2 tablespoons peanut oil
2 tablespoons balsamic vinegar
2 tablespoons brown mustard
1/2 cup freshly squeezed lime juice (about 4 limes)
2 garlic cloves
1 teaspoon ground cumin
1 teaspoon salt
4 slices crusty French bread, cut at an angle
TO MARINATE STEAK: Place the steak in a large dish or baking pan. Mix together the chipotle, garlic, cilantro, vegetable oil, and lime juice in a bowl and pour over the steak. Cover, and marinate in the refrigerator for 4 to 6 hours, turning occasionally. Prepare the grill.
FOR SAUCE: Combine the chipotles, honey, peanut oil, vinegar, mustard, lime juice, garlic, and cumin in a blender or food processor and puree until smooth. Stir in the cilantro and season with salt and pepper to taste.
TO PREPARE STEAK: Remove the steak and season with salt and pepper. Grill over high heat for about 5 minutes on each side for medium-rare, 7 minutes on each side for medium, or to the desired doneness. Remove the steak from the grill and let it rest for about 4 minutes. With a sharp knife, thinly slice the steak across the grain and at a sharp angle.
TO SERVE: Serve the steak on top of a slice of the French bread and accompany each serving with several tablespoons of the sauce.
WINE RECOMMENDATION: Try a Spanish red wine such as Rioja or a Gamay Beaujolais from California.
HELPFUL TIPS: The acid from the lime juice and vinegar in the sauce complements the charred flavor of the meat very well; however, take care not to marinate the steak for longer than 4 to 6 hours as the acid will "cook" the steak, causing it to turn gray in color.
Chris Schlesinger's Grilled Lime-Marinated Flank Steak with Chipotle-Honey Sauce
Source: Beef for All Seasons
Serves 4
Chris Schlesinger is the owner of the acclaimed East Coast Grill in Cambridge, Massachusetts, and the author of several cookbooks, most notably on the fine art of grilling and on salsas. His Inner Beauty line of hot sauces and spice rubs is popular with heat aficionados. In this mouthwatering recipe, Chris uses the less tender flank steak because he finds it so flavorful, and he tenderizes it by using a marinade.
For Steak and Marinade:
2 1/2 pounds flank steak, choice grade
1 canned chipotle chile, chopped
2 garlic cloves, chopped
1 tablespoon chopped cilantro
1/4 cup vegetable oil
10 tablespoons freshly squeezed lime juice (about 5 limes)
For Sauce:
3 canned chipotle chiles, pureed
1/4 cup honey
2 tablespoons peanut oil
2 tablespoons balsamic vinegar
2 tablespoons brown mustard
1/2 cup freshly squeezed lime juice (about 4 limes)
2 garlic cloves
1 teaspoon ground cumin
1 teaspoon salt
4 slices crusty French bread, cut at an angle
TO MARINATE STEAK: Place the steak in a large dish or baking pan. Mix together the chipotle, garlic, cilantro, vegetable oil, and lime juice in a bowl and pour over the steak. Cover, and marinate in the refrigerator for 4 to 6 hours, turning occasionally. Prepare the grill.
FOR SAUCE: Combine the chipotles, honey, peanut oil, vinegar, mustard, lime juice, garlic, and cumin in a blender or food processor and puree until smooth. Stir in the cilantro and season with salt and pepper to taste.
TO PREPARE STEAK: Remove the steak and season with salt and pepper. Grill over high heat for about 5 minutes on each side for medium-rare, 7 minutes on each side for medium, or to the desired doneness. Remove the steak from the grill and let it rest for about 4 minutes. With a sharp knife, thinly slice the steak across the grain and at a sharp angle.
TO SERVE: Serve the steak on top of a slice of the French bread and accompany each serving with several tablespoons of the sauce.
WINE RECOMMENDATION: Try a Spanish red wine such as Rioja or a Gamay Beaujolais from California.
HELPFUL TIPS: The acid from the lime juice and vinegar in the sauce complements the charred flavor of the meat very well; however, take care not to marinate the steak for longer than 4 to 6 hours as the acid will "cook" the steak, causing it to turn gray in color.
