Meat Made Tasty

0
391
(pic credit grist.org)

Good afternoon friends and family. Like I promised some summer dishes with some unfamiliar cuts of meat. It’s whats hot right now and is a buzz in the world of food. So this is what I would like to happen post pictures and recipes of your steak meals and let’s interact. I would love to hear from you the pros and cons on these cuts of meat… until next time chef Memphis out “eat good drink good and be motivated “

Petite Tenders Steak Skewers


2 beef shoulder petite tenders (1 1/4–1 1/2 lb), cut into 1-inch cubes
1 teaspoon kosher salt
1 small red onion, cut into 1-inch pieces
1 medium red bell pepper, cut into 1-inch pieces
6 (12-inch) wooden skewers
1/4 cup hickory (or regular) barbecue sauce
1/4 cup cola
1/4 cup sweet chili sauce
Steps
Preheat grill. Season meat cubes with salt. Thread onions, peppers, and beef on skewers, alternating items.
Combine barbecue sauce, cola, and sweet chili sauce; set aside.
Place meat on grill; cook 4–6 minutes, turning often, or until 145°F (for medium rare). Baste with sauce during last minute of cooking. Serve with remaining sauce on the side.
Other Preparation Methods
Bake: Preheat oven to 425°F. Place two shoulder tenders in 13- x 9-inch baking dish. Arrange 16 oz fresh whole mushrooms around meat; season with 1 teaspoon Montreal steak seasoning. Bake 20–25 minutes or until 145°F (for medium rare). Remove meat from dish; let stand 5 minutes to rest. Stir 3 tablespoons garlic herb butter into mushrooms (in baking dish). Slice steak thinly; serve with mushrooms and sauce.

Snap Green Pea Stir Fy, Made With Oyster Steak

1 pound oyster steak, thinly sliced against the grain
1/2 teaspoon kosher salt
1/2 teaspoon sugar
1 teaspoon dark soy sauce
1 teaspoon Shaoxing wine
1/2 teaspoon roasted sesame oil
1/8 teaspoon baking soda
1/2 teaspoon cornstarch
For the Stir-Fry:
low-sodium chicken stock
1/4 cup oyster sauce
2 tablespoons sugar
1 teaspoon roasted sesame oil
1 teaspoon cornstarch
3 tablespoons vegetable, canola, or peanut oil, divided
1 pound snap peas, trimmed
2 medium cloves garlic, finely minced (about 2 teaspoons)
2 teaspoons finely minced fresh ginger
1 scallion, white and light green parts only, finely minced


For the Beef: Combine beef, salt, sugar, soy sauce, wine, sesame oil, baking soda, and cornstarch in a small bowl and toss to combine. Set aside for 20 minutes.

For the Stir Fry: Combine soy sauce, wine, chicken stock, oyster sauce, sugar, sesame oil, and cornstarch in a small bowl and stir to combine. Set aside.

Heat 1 tablespoon oil in a wok over high heat until smoking. Add half of the beef, spreading it out in a single layer, and cook without moving until lightly browned on the first side, about 1 minute. Toss and continue to cook, stirring frequently, until barely cooked through, about 1 minute longer. Transfer to a bowl and set aside. Repeat with 1 more tablespoon oil and remaining beef.

Wipe out the wok, add remaining 1 tablespoon oil, and place over high heat until smoking. Add snap peas and cook, tossing and stirring frequently, until lightly charred in spots and bright green. Add garlic, ginger, and scallions and cook, stirring, until fragrant. Return beef to wok and toss to combine. Stir sauce and add to wok. Cook, stirring and tossing constantly until sauce is thickened and coats beef and vegetables, about 1 minute. Serve immediately.

Vegas Strip Steak and corn salsa
Rub:
• 2 tablespoons light brown sugar
• 1 tablespoon ancho chile powder
• 1 tablespoon paprika
• 2 teaspoons kosher salt
• 2 teaspoons freshly ground black pepper
• 1 teaspoon cayenne pepper
• 1 teaspoon granulated garlic
• 1 teaspoon English mustard powder
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
Steak and Salsa:
• 2 tablespoons olive oil, plus more for the grill
• 3 ears of corn, shucked
• 1/4 red onion, finely chopped
• 1 jalapeño, seeds removed, finely chopped
• 1-pint cherry tomatoes halved
• 1 cup fresh cilantro, coarsely chopped
• 1/3 cup fresh lime juice
• Kosher salt, freshly ground pepper
• 1 1/2 pound flank steak

Merlot cut steak surf and turf with a Merlot steak sauce

Ingredients
1 cup finely chopped onion
3/4 cup low-salt beef broth
3/4 cup Merlot or other dry red wine
1 tablespoon chopped fresh rosemary
1/2 teaspoon salt
1/4 teaspoon dried Italian seasoning
2 garlic cloves, minced
1 (1-pound) flank steak, trimmed
Cooking spray
1 tablespoon tomato paste
2 teaspoons Dijon mustard

How to Make It
Preheat grill or broiler.
Combine first 7 ingredients in a large zip-top plastic bag. Add steak; seal bag. Marinate in refrigerator 20 minutes, turning once. Remove steak from bag, reserving marinade.
Place steak on grill rack or broiler pan coated with cooking spray; cook 6 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across grain into thin slices; keep warm.
While steak cooks, combine reserved marinade, tomato paste, and mustard in a medium saucepan over medium-high heat, stirring well with a whisk. Bring to a boil, and cook until reduced to 1 cup (about 7 minutes). Serve the sauce with steak.

Previous articleA Chef’s Life
Next articleMusic 3 Piece
Garry Pounder
Chef Garry is a native of Memphis, TN with over 15 years of culinary experience. He is currently the Executive Chef at the Cocopah Casino & Resort. He served as a chef in the U.S Marines Crops and attend the Culinary Institute of America. He won the gold medal in the Culinary Olympics in 2004 and won Chef of the Year in 2012.