Tag: Steak

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Philly Cheese Steak Sandwich

Philly Cheese Steak Sandwich

  • Prep Time10 min
  • Cook Time20 min
  • Total Time30 min
  • Yield2 Servings
  • Cuisine
    • American
  • Course
  • Cooking Method
    • On a plancha or griddle pan

Ingredients

  • Small onion sliced into half moons
  • Half a green pepper
  • 100 gms mushrooms
  • 2tbls olive oil
  • 1 tsp of your favourite seasoning or salt and pepper
  • 250gms steak (this can be left over from a roast)
  • A handful of grated cheese
  • ciabatta rolls

Method

1

Light about a half a chimney of charcoal and when lit place on one half of the bbq with no charcoal on the other side, this will allow you to have a cool and  hot zone. Place the plancha on top and allow to heat

2

Put the oil on the plancha and fry the onions until softened, add the peppers and fry those too, if it gets to hot a little water will help stop them burning

3

Add the mushrooms and cook until softened as well.

4

Fry the steak separately sprinkling the seasoning over, then mix the steak in with the vegetables.

5

Top the mixture with the cheese and cover with a lid or cloche to help the cheese melt. You can add jalapenos at this stage if you like your food spicy.

6

Toast the ciabatta while the cheese is melting.

7

Load your steak, vegetables and cheese mixture into the ciabatta and enjoy.

Recipe from Chillin N Grillin NI.
Check us out on Facebook: Chillin N Grillin NI or Twitter @grillin_ni or Instagram @alanchristine

Philly Cheese Steak Sandwich

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Dirty Steak

Dirty Steak

  • Prep Time20 min
  • Cook Time15 min
  • Total Time35 min
  • Yield2 Servings

Ingredients

For the Steak

  • 12oz Bone-in ribeye

For the Dirty Baste

  • 1 stalk Fresh Rosemary taken of the stalk
  • 2 stalks fresh Thyme taken off the stalk
  • Bunch of Flat Leaf Parsley
  • 1 Clove Garlic
  • I Anchovy fillet
  • 1 tsp Sea Salt
  • 1 tbsp Olive Oil

Method

1

Blitz all the ingredients for the Dirty Baste together

2

You will need your grill loaded with red hot, quality lumpwood charcoal. Please do not use instant light or briquettes or lava rocks

3

Give the coals a blast of air to remove excess ash and ensure they are red hot. Place your steak directly on the coals, do not press or move, just leave it alone for 3 minutes. After 3 minutes flip the steaks, baste generously on the cooked side and cook for another 3 minutes. This will give you a rare dirty steak. If you want to ensure the steak is cooked how you like, use a digital thermometer probe.

4

Once cooked tent with foil (not tightly wrapped) and leave for 5-10 minutes, this allows the steak to rest and makes it more tender. Slice and serve drizzled with more of the dirty baste

Recipe from Marcus Bowden of Country Wood Smoke

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Genevieve Taylor Berbere Beef and Green Pepper Kebabs

Genevieve Taylor Berbere Beef and Green Pepper Kebabs

  • Cook Time30 min
  • Yield4 Servings

Ingredients

For the Kebabs

  • MAKES 8 KEBABS
  • Ingredients
  • 700g (1lb 9oz) skirt steak, cut into 2cm (¾in) cubes
  • 2 green peppers, cut into 2cm (¾in) pieces

For the Spice Mix

  • 1 tbsp coriander seeds
  • 1 tsp fenugreek seeds
  • 6 cardamom pods
  • 1–2 tsp ground chilli flakes, to taste
  • 1 tsp black peppercorns
  • ½ tsp allspice berries
  • ½ tsp cloves
  • 1 tbsp sweet paprika
  • 1 tsp ground ginger
  • ½ tsp ground nutmeg

For the Spice Paste

  • 3 cloves of garlic, crushed
  • 1 tbsp vegetable oil
  • 1 tbsp tomato purée

Method

Preparing the Kebabs

1

Tip the coriander seeds into a small dry frying pan and set over a medium heat to toast for just a minute or so.

2

As soon as you smell the aromas wafting up from the pan, transfer the seeds to a spice mill. Add the fenugreek, cardamom, chilli flakes, peppercorns, allspice and cloves and grind to a powder. Add the paprika, ginger and nutmeg and mix until combined.

3

Put the spice powder into a bowl and stir in the garlic, oil and tomato purée to make a thick paste.

4

Toss the meat with the spice paste until it is thoroughly coated – your hands may be the easiest tools for the job here, as the paste is thick.
Cover with cling film and chill for a good few hours to marinate, ideally overnight.

5

When you are ready to cook, thread the meat and peppers on to the skewers

6

Set up a charcoal chimney starter 3/4 full with lumpwood charcoal, and start it going with a sheet of lit crumpled newspaper underneath (or use parrafin-free fire lighters). Wait 10-15 minutes until the BBQ is fired up to a hot grilling temperature of about 280-300c with a deep bed of glowing embers.

7

Grill the kebabs directly for about 15-20 minutes, the grill should be hot 280–300°C (535–570°F). Turn the kebabs frequently until the meat is dark and crisp and the peppers are soft.

The Ultimate Wood-Fired Oven Cookbook by Genevieve Taylor (Quadrille, £15) Photography ©Jason Ingram

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Chimichurri Steak with a Coffee Rub

Chimichurri Steak

Chimichurri Steak with a Coffee Rub

  • Prep Time20 min
  • Cook Time15 min
  • Total Time35 min
  • Yield2 Servings

Ingredients

For the Steak

  • 12oz Bone-in ribeye

For the Coffee Rub

  • 3 Tbs fresh, finely ground coffee
  • 1 Tbs sea salt
  • 1 Tbs freshly ground black pepper
  • 1 Tbs Dark Brown Sugar

For the Chimichurri

  • Bunch of Parsley
  • 1/2 tsp dried Oregano
  • 1/2 tsp dried Tarragon
  • 1 garlic cloves
  • 1 shallot
  • 1/2 tsp chilli flakes (you can add more if you like it hot)
  • 2 1/2 Tbs olive oil
  • Juice of 1/2 Lemon
  • 2 tsp red wine vinegar
  • salt and pepper

Method

Preparing the Chimichurri Steak

1

Place all the ingredients in a mini chopper and blitz. If it’s too thick add some water. Taste and adjust as necessary. I like mine sharp so sometimes add more lemon juice or red wine vinegar. This can be made the day before and will even keep in the fridge for up to a week. Making it in advance allows the flavours to come together.

2

Get a nice bone in Rib Eye. Last time I made this we injected it with some Quiet Man Whiskey don’t worry if you don’t have an injector it’s just as nice without.

3

Sprinkle with Coffee Rub and leave at room temperature for 20 minutes. This can be done whilst you light the BBQ. Set up the BBQ for direct heat and bring your coals to a high heat.

4

I like my steak medium rare so we usually BBQ it to an internal temperature of 140°F or 60°C medium would be 155°F or 65°C.

5

Once cooked tent with foil (not tightly wrapped) and leave for 5-10 minutes, this allows the steak to rest and makes it tenderer. Slice and serve drizzled with the Chimichurri. Serve with Bacon wrapped onion rings, portobello mushrooms or vine tomatoes all which can be cooked on the BBQ too.

Recipe from Chillin N Grillin NI. Check us out on Facebook: Chillin N Grillin NI or Twitter @grillin_ni With thanks to our sponsors Angus & Oink

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