Zurg
<font color=red>Eivl <font color=navy>Emperor<br><
- Joined
- Jul 30, 2002
- Messages
- 2,760
Okay kids Chef Zurg is holding class.
Caesars Steak!
Open a nice cold beer, a real beer not some watery-light-ice-malt beverage a happy chef cooks a happy meal.
12 to 36 hours before grilling place in a large zip lock bag:
1 or 2 Flank Steaks
1 bottle Ken's low fat Caesar Salad Dressing (low fat has less oil and flares up less on the grill - I am in no way condoning eating healthy)
8 oz Worcestershire souce
8 oz A1
Toss in the fridge refrigerator and shake rattle and roll when ever you get another beer.
The longer it marinades the better. This is true of the steak as well as the chef.
Next day
Crack open a good Pale Ale. Sierra Nevadas is nice and I have been enjoying some very good Hop Devils Zurgswife picked up.
Fire up the grill.
Pour the marinade into a sauce pan and bring on the heat. The idea is to boil it to kill any bacteria you are going to use this as a sauce BOIL & KILL. It is important to remember that the beer is not sufficient to kill the bacteria but better safe than sorry so have another beer just to be safe.
Place steaks on HOT grill to seal in the juices.
While steaks on the grill keep stirring the marinade - moving marinade doesnt burn. Checking the refrigerator to see if any marinade leaked and while you are in there no harm in grabbing another beervrage.
DONT OVER COOK THE STEAKS! Rare to medium, it will keep cooking a little as it cools.
Rest the meat. One of those fancy pants Food Network show said that you need to rest you meat after cooking so that the juice will be drawn back into it. (If that sentence isnt a set up for rude comments I dont know what is.)
Carve into thin slices across the grain and serve with the boiled marinade. (Kick it up tip: add some fresh grated parm. cheese.)
Serve with a little potato salad maybe fresh corn and a nice red wine and or more beer.
Now if you don't eat it all in one sitting (and this is why I cook two) place the leftover steak and sauce in a new, clean, bacteria-free zip lock and put in the 'fridge (hey look what I found in here another brew!) It is even better the next day cold with a little dab of hangover - I mean horseradish.
Caesars Steak!
Open a nice cold beer, a real beer not some watery-light-ice-malt beverage a happy chef cooks a happy meal.
12 to 36 hours before grilling place in a large zip lock bag:
1 or 2 Flank Steaks
1 bottle Ken's low fat Caesar Salad Dressing (low fat has less oil and flares up less on the grill - I am in no way condoning eating healthy)
8 oz Worcestershire souce
8 oz A1
Toss in the fridge refrigerator and shake rattle and roll when ever you get another beer.
The longer it marinades the better. This is true of the steak as well as the chef.
Next day
Crack open a good Pale Ale. Sierra Nevadas is nice and I have been enjoying some very good Hop Devils Zurgswife picked up.
Fire up the grill.
Pour the marinade into a sauce pan and bring on the heat. The idea is to boil it to kill any bacteria you are going to use this as a sauce BOIL & KILL. It is important to remember that the beer is not sufficient to kill the bacteria but better safe than sorry so have another beer just to be safe.
Place steaks on HOT grill to seal in the juices.
While steaks on the grill keep stirring the marinade - moving marinade doesnt burn. Checking the refrigerator to see if any marinade leaked and while you are in there no harm in grabbing another beervrage.
DONT OVER COOK THE STEAKS! Rare to medium, it will keep cooking a little as it cools.
Rest the meat. One of those fancy pants Food Network show said that you need to rest you meat after cooking so that the juice will be drawn back into it. (If that sentence isnt a set up for rude comments I dont know what is.)
Carve into thin slices across the grain and serve with the boiled marinade. (Kick it up tip: add some fresh grated parm. cheese.)
Serve with a little potato salad maybe fresh corn and a nice red wine and or more beer.
Now if you don't eat it all in one sitting (and this is why I cook two) place the leftover steak and sauce in a new, clean, bacteria-free zip lock and put in the 'fridge (hey look what I found in here another brew!) It is even better the next day cold with a little dab of hangover - I mean horseradish.
