Gotta try these!!!

 

Texas style steak on toast

yield: Makes 4 servings

Tangy tomato-olive relish enlivens these hearty sandwiches. They would be great on Super Bowl Sunday.

Ingredients

  • 1 teaspoon chili powder
  • 1/2 teaspoon dark brown sugar
  • 1 1 1/2-pound top sirloin steak (about 1 inch thick), trimmed
  • 1 cup coarsely chopped seeded tomatoes
  • 1/2 cup pitted Kalamata olives or other brine-cured black olives
  • 5 tablespoons plus 2 teaspoons extra-virgin olive oil
  • 2 teaspoons red wine vinegar
  • 2 tablespoons minced red onion

  • 8 1-inch-thick slices French bread
  • 2 bunches watercress, thick stems trimmed
 

Preparation

Mix chili powder and brown sugar in small bowl to blend. Rub mixture over steak. Sprinkle with salt and pepper.

Combine tomatoes, olives, 2 tablespoons oil and vinegar in processor. Using on/off turns, blend just until olives are coarsely chopped. Transfer to bowl. Stir in onion. Season relish with salt and pepper. (Steak and relish can be prepared 6 hours ahead. Cover separately; chill.)

Heat 2 teaspoons oil in heavy large skillet over medium-high heat. Add steak and cook to desired doneness, about 3 minutes per side for medium-rare. Transfer steak to plate. Let stand 5 minutes. Wipe out skillet.

Brush 1 side of each bread slice with remaining 3 tablespoons oil. Heat same skillet over medium heat. Add bread, oiled side down, to skillet and cook until golden, about 2 minutes per side.

Cut steak across grain into 1/4-inch-thick slices. Spread relish generously over oiled side of 4 toasts. Top with watercress, then steak slices. Top with a bit more relish, then remaining toasts.

Three Easy Steps to Grilling Beef

 

  1. Prepare charcoal for grilling. When coals are medium, ash-covered (about 30 minutes), spread in single layer and check cooking temperature. Position cooking grid over coals. To check temperature use a grill surface thermometer, or cautiously hold the palm of your hand above the coals at cooking height. Count the number of seconds you can hold your hand in that position before the heat forces you to pull it away; 4 seconds for medium heat. For more information check our section on Building a Fire.
  2. Season beef straight from refrigerator, with herbs or spices as desired. Place on cooking grid directly over coals.
  3. Grill to desired doneness using a thermometer. For approximate grilling times, use the chart located in our Cooking School section on Grilling, and for further information on thermometers, visit our Cooking School section on Meat Thermometers. Allow steaks to rest a few minutes before slicing or serving to reduce the loss of flavorful juices. Serve with favorite sides and enjoy!

 

 

 

Peppered NY Strip Steak

  • 4 1-inch thick NY Strip Steaks
  • 1/4 cup black peppercorns
  • 3 tablespoons Lime Pepper seasoning
  • salt to taste

Preparation:

Place pepper corns in mortar and pestle, coarsely crush until most of the corns are broken (you can use a coffee grinder or food processor for this step). Cover one side of steaks with crushed pepper and press in firmly, sprinkle with Lime Pepper seasoning and salt. Turn steaks over and repeat the same process . Place in refrigerator for 3 hours, uncovered. Heat grill, brush grate with vegetable or olive oil and place steaks over hottest part of fire for 3 minutes, turn the steaks over for another 3 minutes. Move the steaks to a cooler part of grill and continue to cook until done to your liking. Serve with steak sauce and lots of beer.

This is not as hot (spicy) as it sounds. The pepper seasons the steaks just right.

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