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Re: Steak Marinade
[Re: ScriptySandy]
#14804
08/02/2011 01:36 PM
08/02/2011 01:36 PM
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Joined: Oct 2003
Posts: 2,654 Kitchener, Ontario Canada
DawnB
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Joined: Oct 2003
Posts: 2,654
Kitchener, Ontario Canada
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This is my new favourite - I have also injected the marinade into the meat if it is a really tough cut, and have boiled the leftover marinade & blended it to use as a dipping sauce for Beef on a Weck.
Bourbon Marinade
2 cloves garlic, minced 1 onion, finely chopped 1/3 cup (75 mL) bourbon or rye whisky 2 tbsp (25 mL) vegetable oil 2 tbsp (25 mL) balsamic vinegar 1 tbsp (15 mL) Dijon mustard 1 tsp (5 mL) coarsely ground pepper 1/2 tsp (2 mL) salt
Mix everything together and throw in a baggie with the meat and turn every couple of hours. Marinate a roast for 12 to 24 hours, less for steaks.
When I grill asparagus, I toss the stalks in Olive oil, balsamic & fresh chopped basil and toss it straight on the grill on low and move them around for about 5 minutes (we do not like our veggies soggy!).
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Re: Steak Marinade
[Re: seaside2]
#14806
08/02/2011 03:40 PM
08/02/2011 03:40 PM
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Joined: Aug 2010
Posts: 3,321 Charlotte, NC
SuburbanDharma
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Joined: Aug 2010
Posts: 3,321
Charlotte, NC
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Sandy, do you need a Caesar dressing recipe or just a grilling technique? I typically make a super low-cal/low-fat caesar but I have a good one for a spicy Caesar (not low-cal)as well.
The important thing about grilling Romaine is to make sure the grill is super hot. Split Romaine hearts lengthwise & brush with olive oil on the cut side. Grill cut-side down for about 2-3 minutes until grill marks appear & rest of lettuce juuust begins to wilt. Grilled side will be golden with grill marks & that's just enough to heat the half-heads through.
Drizzle generously with Caesar dressing and top with shaved parmiggiano reggiano and garlic croutons (I can give you the worlds easiest crouton instructions too if you'd like).
I also like to sprinkle a few chopped sun-dried tomatoes over the whole thing but this is certainly not necessary because the grilling adds a unique layer of flavor as well.
Incidentally, we've found that good steaks need no marinade. We really like reduced-sodium Montreal Steak Seasoning (do they have Montreal Seasoning in BC? <img src="http://www.traveltalkonline.com/forums/images/graemlins/Wink.gif" alt="" />) to add a little flavor without covering up the flavor of the meat. Without that, just a little sea salt & coarse black pepper is all steak should need.
As far as the asparagus, I agree: toss in a little olive oil, a teensy bit of salt, and directly on grill for 4-7 minutes depending on thickness. Sprinkle with a squeeze of lemon juice and grated Parm before serving if desired, though a little pepper is enough if not desired!
If I can't be a good example, I'll just have to be a horrible warning.
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Re: Steak Marinade
[Re: ScriptySandy]
#14809
08/02/2011 09:19 PM
08/02/2011 09:19 PM
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Joined: Feb 2004
Posts: 19,406 Basking Ridge, NJ Southold, NY...
peconic
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Joined: Feb 2004
Posts: 19,406
Basking Ridge, NJ Southold, NY...
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I like taking some skirt steaks... coating with OLD BAY... let sit in fridge overnite... Then I add Kikkomans Terriaki... and let sit during the day... flash grill, Grill on HIGH (500F) for 2 mins a side... Cook RARE!!! Only way! Let stand for 10 Minutes... Slice across the grain on a steep angle, VERY thin! YUMMMMMM!!! Nothin' Better! Hot and sweet! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" />
Goes great on a nice split baguette or toasted chibatta roll with thin sliced raw onions and a good remoulade sauce!
[color:"blue"]Life with my wife... It's not just a marriage, It's an Adventure![/color] "Only Sailors Get Blown Offshore" <*}}}><{
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Re: Steak Marinade
[Re: peconic]
#14810
08/04/2011 06:13 PM
08/04/2011 06:13 PM
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Joined: Aug 2010
Posts: 3,321 Charlotte, NC
SuburbanDharma
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Traveler
Joined: Aug 2010
Posts: 3,321
Charlotte, NC
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Sandy, Sorry all my recipes are always so vague, but I really adjust everything to taste every time so I don't do anything in specific quantities! (that's why i totally SUCK at baking!) I'll post the other Caesar recipe tomorrow... that one is from Bobby Flay, so it'll be a real recipe! I cannot believe that I can't find my basic low-cal Caesar recipe, but this one is very similar & mine varies every time anyway: 2/3 cup plain nonfat Greek yogurt 1/4 cup fresh lemon juice 2 tablespoons extra virgin olive oil 4 teaspoons red wine vinegar 4 teaspoons Worcestershire sauce 2 teaspoons anchovy paste 2 teaspoons Dijon mustard 1 teaspoon freshly ground pepper 2 cloves garlic -- minced Dump everything into the blender & give it a whir. Thin with milk or water if needed. It's quite a bit tangier than regular Caesar because of the yogurt, but I like Tangy. If you prefer, you could use 1/2 yogurt & 1/2 low-fat mayo... or I suppose ALL low-fat (or fat-free) mayo, but I'm not a mayo fan. But it would certainly be more similar to "traditional" Caesar that way. EASY, quick croutons 1 Baguette, sliced 1/2"-3/4" thick (I use whole wheat)* 1/2 cup olive oil (doesn't have to be extra virgin) Several cloves of garlic, peeled About 1/3 cup Parmiggiano-reggiano, finely grated Black pepper, coarsely ground *Any crusty bread will do. Brush bread slices lightly on both sides with olive oil. Toast bread in oven or on "toast" setting of toaster oven until lightly browned & crispy. If I use the regular oven I find it's quickest to put it 4-5" under the broiler for a minute or 2 on each side, keeping a very close watch on it because it'll turn black in a heartbeat! Remove & turn oven off. Rub the toasted slices with the garlic cloves... like you're using a pencil eraser. The crispy bread will wear down the garlic fast so you'll have to determine how garlicky you like them. I just do one side of the toasts but if you love garlic, rub it on both! Cut the slices into cubes and toss in a bowl with the grated Parm. Spread the cubes on a cookie sheet and pop them back into the still hot but turned-off oven for about 5 minutes just to crisp them up a teensy smidge. If your cubes were very crispy after the first toasting, you can skip this step. Sprinkle with black pepper while still hot & allow to cool, uncovered, before use. This makes a LOT of croutons, but you can make just a few slices if you don't need much. But once they're cool they'll keep for a week or more in a Ziplok. Since these don't read like normal recipes, I understand you may have questions, so feel free to ask if needed! This looks like a nice grilled Caesar-style salad, too! (and a great pic so you can see what the lettuce should look like!)(and a "normal" recipe!) Well anyway, here: http://thinkitchn.com/2011/03/grilled-romaine-lowfat-caesar/
If I can't be a good example, I'll just have to be a horrible warning.
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Re: Steak Marinade
[Re: ScriptySandy]
#14812
08/05/2011 11:02 AM
08/05/2011 11:02 AM
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Anonymous
Unregistered
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Anonymous
Unregistered
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We marinate 2 to 2.5 lbs of flank steak for 24 to 48 hours in: 1/2 C soy sauce 1 8oz can tomato sauce 1/2 C olive oil 1/4 C white granulated sugar, definitely ok to use dark brown sugar instead 3 green onions (scallions) chopped 2 cloves garlic minced 1/4 tsp salt 1/4 tsp black pepper
<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" />
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Re: Steak Marinade
[Re: DawnB]
#14813
08/06/2011 01:56 PM
08/06/2011 01:56 PM
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Joined: Jun 2010
Posts: 489 North Vancouver, B.C.
ScriptySandy
OP
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OP
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Joined: Jun 2010
Posts: 489
North Vancouver, B.C.
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DawnB said: This is my new favourite - I have also injected the marinade into the meat if it is a really tough cut, and have boiled the leftover marinade & blended it to use as a dipping sauce for Beef on a Weck. Hey Dawn, I just mixed up the marinade and have it in the fridge with the steaks. It didn't make a lot of liquid - maybe the onions soaked most of it up? I have 5 filets in it, do you think I should have doubled the recipe?
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Re: Steak Marinade
[Re: ScriptySandy]
#14818
08/07/2011 07:48 AM
08/07/2011 07:48 AM
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Joined: Oct 2003
Posts: 2,654 Kitchener, Ontario Canada
DawnB
Traveler
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Traveler
Joined: Oct 2003
Posts: 2,654
Kitchener, Ontario Canada
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ScriptySandy said:DawnB said: This is my new favourite - I have also injected the marinade into the meat if it is a really tough cut, and have boiled the leftover marinade & blended it to use as a dipping sauce for Beef on a Weck. Hey Dawn, I just mixed up the marinade and have it in the fridge with the steaks. It didn't make a lot of liquid - maybe the onions soaked most of it up? I have 5 filets in it, do you think I should have doubled the recipe? Sorry I missed this - we didn't have a lot of liquid left either, but it didn't seem to matter - we don't usually make 5 steaks though, so I am not sure - as long as you turn it around and let it hit all the meat, it should be good to go... How did you make out? Sounds like an awesome menu!
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Re: Steak Marinade
[Re: ScriptySandy]
#14822
08/08/2011 08:16 AM
08/08/2011 08:16 AM
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Joined: Oct 2003
Posts: 2,654 Kitchener, Ontario Canada
DawnB
Traveler
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Traveler
Joined: Oct 2003
Posts: 2,654
Kitchener, Ontario Canada
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ScriptySandy said: The meal turned out fabulous!! The steaks were excellent and the kids kept saying how great they were throughout the meal. Good to hear! Glad everyone enjoyed!
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Re: Steak Marinade
[Re: caribbeanscout]
#14823
08/08/2011 01:37 PM
08/08/2011 01:37 PM
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Joined: Jun 2010
Posts: 489 North Vancouver, B.C.
ScriptySandy
OP
Traveler
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OP
Traveler
Joined: Jun 2010
Posts: 489
North Vancouver, B.C.
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caribbeanscout said: i haven't looked very hard, but i don't think that i've ever seen profiteroles sold in stores. will have to keep my eyes open for them. it is one of my weaknesses. Costco has them. I got mine at Safeway (don't know if you have that store where you live).
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