I’m not usually much for fads, but this bone broth rage is something I can really get behind. When I first heard about bone broth I wondered how bone broth is different from the homemade broth I usually make…the truth is (more…)
Beef
What’s Happening around the A? The Steak Over Challenge, that’s what
Chef Jeff Schultz’s entry for the Steakover Challenge-photo credit-COPYRIGHT 2012 JOHN LEE PICTURES
I do love a good steak and this weekend Walmart is hosting a big steak cook-off . I love a good firefighter, too so I’ve got the best of both worlds. Firefighters from two Atlanta firehouses are firing-up the grill to go head-to-head in the Walmart Steak-Over Challenge presented by Kingsford Charcoal, Dr. Pepper and A.1. on Saturday, April 20 from noon – 2 p.m. at the 1550 Scenic Highway N Walmart store parking lot.
It’s Danny Pinto from Station 21 and his “Smokey Steaks with Sweet Onion Marinade” versus Station 11’s Jeff Schultz ( Kenny Hutchinson will represent station 11) and his “Southern Sizzle Steaks.” Both sound delicious and I can’t wait to taste them.
Here are the recipes if you can’t make it out to cast your vote:
Smokey Steaks with Sweet Onion Marinade-Danny Pinto
Makes: 4 servings
Prep time: 10-15 minutes
Cook time: 10 minutes
YOU’LL NEED
3-4 Walmart Choice rib-eye steaks, about 24-32 ounces total
Chicago steak seasoning, to taste
1 20-ounce bottle Dr. Pepper®
¼ cup of olive oil
2 tablespoons Worcestershire sauce
¾ cup minced onion
INSTRUCTIONS
Place the steaks in a shallow dish, and sprinkle with Chicago steak seasoning on both sides. Mix the Dr. Pepper, olive oil and Worcestershire sauce together, and pour over the steaks, turning to coat both sides with the mixture. Cover the steaks with the minced onions, and marinate for one hour.
When ready to cook, prepare a charcoal grill for direct high heat (450-500 degrees F) using Kingsford® Charcoal.
Remove the steak from the marinade and wipe off onions. Season on both sides with more steak seasoning.
Brush the cooking grates clean. Grill the steaks with the lid closed as much as possible, turning once or twice, until cooked to your desired doneness, 6 to 8 minutes for medium rare. Remove steaks from the grill and let rest for 5 minutes before serving.
Recipe created by The Atlanta Fire Department on behalf of Walmart.
Southern Sizzle Steaks-Jeff Schultz
Makes: 4 servings
Prep time: 5 minutes
Cook time: 10 minutes
YOU’LL NEED
3-4 Walmart Choice rib-eye steaks, about 24-32 ounces total
McCormick® Montreal® Steak Seasoning, to taste
1 cup Dale’s® Steak Seasoning sauce
½ cup Dr. Pepper®
INSTRUCTIONS
Place the steaks in a shallow dish, and rub with plenty of steak seasoning on both sides. Pour the steak seasoning sauce and the Dr. Pepper over the steaks, turning to coat both sides with the mixture. Cover the steaks and marinate until they come to room temperature, about 30 minutes.
When ready to cook, prepare a charcoal grill for direct high heat (450-500 degrees F) using Kingsford® charcoal. Brush the cooking grates clean.
Remove the steak from the marinade. Place on the grates, and grill with the lid closed as much as possible, turning once or twice, until cooked to your desired doneness, 6 to 8 minutes for medium rare. Remove steaks from the grill and let rest for 5 minutes before serving.
Recipe created by The Atlanta Fire Department on behalf of Walmart.
Flank Steak Recipe – Marinated, Grilled and DELICIOUS
It’s grilling season y’all!…well in the south its almost always grilling season, especially this past winter which was really no winter at all, but I digress. Yesterday we put the grill to good use by cooking up some flank steak and some squash ( yes, squash again. When I told you yesterday that there was a ton of squash at the farmers market I was not kidding).
The flank steak was marinated for two days in the fridge, which was overkill but we had a huge electrical storm roll through on the original day I was going to cook it. The extra day didn’t hurt it at all, but I wouldn’t go longer than that. You don’t want your meat to break down in the marinade before you cook it. Here’s the recipe:
Marinated Flank Steak
1 flank steak
3/4 cup soy sauce
1/4 cup lemon juice
1/4 cup canola ( or vegetable) oil
3 tablespoons brown sugar
1 teaspoon red pepper flakes
Score the flank steak on both sides. Put all the other ingredients into a ziplock bag and mix. Put the flank steak into the bag. Seal and refrigerate for 4 to 8 hours.
Remove the flank steak from the fridge and get your grill going. Build the fire to one side of the grill creating a hot zone and a cool zone. Remove the flank steak from the marinade a pat the steak dry. Cook the flank steak on the cool side of the grill for about five miunites on each side. The time depends on how hot your grill is so just watch it so it doesn’t over cook. This will slowly bring your meat to the desired temperature. I like my flank steak cooked to medium, so when it gets close to medium I move it to the hot side of the grill, directly over the fire an let it brown for just a minute on each side.
I sliced the flank steak thin, made a quick guacamole and served it as an open faced little sandwich with some serrano pepper, cilantro, red onion and sour cream. The flank steak would be great in a lettuce wrap with white rice or as a taco with some slaw….I’m gettin’ hungry again just thinkin’ about it.
When the flank steak was done the fire was still roaring so why let it go to waste. I took some of the squash from the farmer’s market, sliced it about 1/3 inch thick, drizzled it with olive oil and seasoned it with salt, pepper and fresh thyme. Over direct heat it only takes a few minutes for it to soften and it was delicious.
Brisket! It’s what’s for dinner….again
I knew it was going to be a ridiculously busy week. Three extra kids staying over and lots of activities to participate in. So how do you feed all of those hungry people night after night without wearing yourself out?? BRISKET! that’s how. With a little advanced planning you can slow cook a 5 pound flat cut beef brisket (seasoned with salt and pepper) at 300 degrees on a bed of sliced onions, and a half cup of water in a roasting pan tightly covered with foil for about 4 hours and feed your family a variety of different meals for days.
The first night was taco night. We just heated some sliced brisket and served it with chunky salsa, shredded cheese, fresh leafy salad greens and a choice of flour or corn tortillas….not to shabby.
The second night we had ramen noodles (yes, the cheap stuff) but instead of using the awful seasoning packet we served the noodles in a pool of the brisket broth with sliced brisket, green onions and a boiled egg, not authentic but it was deeeelicious!
We skipped one night and had chicken instead, but the next night we sliced the brisket and glazed it with tangy, sweet barbecue sauce. That was the family favorite hands down. You can take a peek at that in the picture over there served with some buttered egg noodles with broccoli and garlic. We still have a big hunk of brisket and some broth left. Not bad for about $4.50 a pound. The flat cut of brisket is usually sold with a layer of fat about 1/4 inch thick on one side, cook it with the fat on and trim it before you eat if you like.