Posts in "Steak"
Chipotle Marinated Flatiron Steak with Avocado and Grilled Corn Salsa

Happy Monday my friends!

Yes, I said happy Monday. Yes, I know that sounds just plain dirty.

But, I’ve been a little doom and gloom lately and I’m ready to pull myself out of my funk. Work has been hard, and my schedule has been busy and I’ve been a bit of a buzz kill. So happy Monday! Because positivity really can change your whole day.

I have a great job, I live in a great place and I get to cook awesome food.

To top it all off, it’s summer and I get to spend my time by the barbeque!

You will need…

1 ½ pound flatiron steak 
1 orange, juiced
2 tablespoons chipotle in adobo, plus 1 tablespoon adobo sauce from the can


2 large garlic cloves, smashed


2 tablespoons olive oil
Salt and pepper to taste

Start by combining the orange juice, chipotle, garlic and olive oil in a food processor. Blend until smooth. Season with salt and pepper.



In a shallow dish, lay out your meat and season it well with salt and pepper.


Pour the chipotle marinade over the meat and set aside for 30 minutes to overnight.

When you are ready to cook, heat the grill to a high heat.

Grill the steak until it is seared well on both sides and cooked to medium. About 6 minutes a side. Discard the marinade.


Remove the meat from the grill, cover with foil and allow the meat to rest for 5 minutes.

Slice the meat about ¼ inch thick against the grain.


Top with the avocado corn salsa and serve hot.


Love and Beer Floats
Angela

Chipotle Marinated Flatiron Steak with Avocado and Grilled Corn Salsa
1 ½ pound flatiron steak 
1 orange, juiced
2 tablespoons chipotle in adobo, plus 1 tablespoon adobo sauce from the can
2 large garlic cloves, smashed
2 tablespoons olive oil
Salt and pepper to taste

Start by combining the orange juice, chipotle, garlic and olive oil in a food processor. Blend until smooth. Season with salt and pepper.
In a shallow dish, lay out your meat and season it well with salt and pepper.
Pour the chipotle marinade over the meat and set aside for 30 minutes to overnight.
When you are ready to cook, heat the grill to a high heat.
Grill the steak until it is seared well on both sides and cooked to medium. About 6 minutes a side. Discard the marinade.
Remove the meat from the grill, cover with foil and allow the meat to rest for 5 minutes.
Slice the meat about ¼ inch thick against the grain.
Top with the avocado corn salsa and serve hot.


Grilled Strip Steak with Chimichurri Sauce
Happy Memorial Day my friends!!!

I hope you are celebrating our country’s warriors with your closest friends and family and truly remembering what today stands for.

And while you are contemplating all the sacrifices our servicemen and women have made, you should also have some beers and fire up your grill.

If you haven’t nailed down what you should grub on for the holiday, here is a great beginning of the summer option.

You will need…

4 10-ounce strip steaks


2 tablespoons finely ground dark-roast coffee beans


2 tablespoons chile powder


2 tablespoons brown sugar


1 tablespoon paprika


1 ½ teaspoon ground cumin


1 tablespoon kosher salt

In a small bowl, combine the ground coffee, chile pwder, brown sugar, paprika, cumin and salt.


Rub the steaks all over with the dry rub and let them stand for 30 minutes at room temperature.


Preheat the grill to a medium high heat.

Grill the steaks, turning once until they are charred on the outside and medium rare on the inside. 


About 12 minutes.  Transfer to a platter, cover with aluminum and let rest for 10 minutes.


After the meat has rested, slice against the grain into slices about ½ inch thick.


Drizzle with Chimichurri sauce and serve hot.


Love and Beer Floats
Angela

Grilled Strip Steak with Chimichurri Sauce
4 10-ounce strip steaks
2 tablespoons finely ground dark-roast coffee beans
2 tablespoons chile powder
2 tablespoons brown sugar
1 tablespoon paprika
1 ½ teaspoon ground cumin
1 tablespoon kosher salt
Chimichurri sauce

In a small bowl, combine the ground coffee, chile pwder, brown sugar, paprika, cumin and salt.
Rub the steaks all over with the dry rub and let them stand for 30 minutes at room temperature.
Preheat the grill to a medium high heat.
Grill the steaks, turning once until they are charred on the outside and medium rare on the inside. About 12 minutes.  Transfer to a platter, cover with aluminum and let rest for 10 minutes.
After the meat has rested, slice against the grain into slices about ½ inch thick.
Drizzle with Chimichurri sauce and serve hot.