Tuesday, August 19, 2008

Perfect Steak Dinner

My Perfect Summer Steak
To get these grill marks, make sure your grill is hot, let the steak sear for 2-3 minutes (this is for a steak that is at least 1 1/2 inches thick), turn 45 degrees and let sear for 2-3 minutes and repeat on other side but remember....only flip the steak once!
I adore and love my husband but he is a foodies nightmare....he's a cheeseburger loving...Coke gulping...potato chip chomping....junk food junkie. He likes everything plain....only eats two vegetables and loves only ranch dressing....so when I try to get creative in the kitchen at home...I have to be very careful to not make things "too" gourmet.

He loves filet mignon and that's about it when it comes to steak (or so he thinks)....I, on the otherhand, love ribeye for it's marbling of fat and sirloin for it's flavor and for being much more affordable...actually there's really not a steak that I don't like...as long as it's cooked and seasoned properly!

So when I went to the grocery store today, they had some great sirloin from an Iowa farm that they were taste-tasting out to the customers. It was very tender and had great flavor so I bought a nice 2lb thick cut piece of sirloin and decided I would just make Shawn try it. I marinated the steak with just a blend of olive oil, chopped garlic, salt and pepper for two hours....then let the steak come to room temperature (about 30-40 minutes before putting it on the grill) Meanwhile, pre-heat your grill to medium-high and once you put your steak on the grill you only flip it over only once...if you keep flipping meat on the grill (this includes burgers) you're going to lose all those yummy juices and you'll have dry meat! (see above for getting those professional markings!)
Here's a temp guide for you
Rare Meat gives easily when touched, no juices appear on surface. 150° F.
Medium Meat feels firm but slightly springy, and juices begin to appear on the surface. 160° F. Well Done Meat is covered with juices and does not yield to pressure. 170° F

This is what we ended up having for our perfect steak dinner
Make sure to let your steak sit for about 5 minutes before cutting into it, this will allow all the juices to spread out from the center of the steak, otherwise you'll cut into the steak and lose those juices because they'll gush out before they have time to spread. I cut the steak into thin slices and served it with white jasmine rice and grilled brussel sprouts.

I served parmasean-garlic grilled brussel sprouts with my steak....they were soooo goooood! And good for you!

For the brussel sprouts, just slice them in half, melt 1/4 cup butter with 2 tablespoons olive oil, 1 tablespoons grated or shaved parmasean cheese, melt in the microwave, stir and spread on top of sprouts, sprinkle the sprouts with paprika, it adds a nice color when you grill them. Grill the sprouts for 4-5 minutes on each side or until they are soft, if you have any of the butter mixture left, drizzle on top after you take the sprouts off the grill

How good does this look and really this was simple...remember that presentation is everything! Go ahead and pre-slice your steak for the family and serve it looking this beautiful....it makes all the difference! And BTW....Shawn LOVED the steak! See he has no idea what he likes, he just assumes he won't like it.

The brussel sprouts though...he wouldn't even try.....baby steps Avesta....baby steps.....


a little bird said...


Coffee and Vanilla said...

Delicious, I love grilled Brussels sprouts... actually most of grilled foods taste great! I'm experimenting now with different squashes, for now Spaghetti Squash is my favourite....

Karen said...

LOVE brussel sprouts! These look great!`