July 23, 2010

D-Feast Friday - Caesar’s Steak

This is a big favorite at local Appetizer and Dessert parties. We serve it as a main dish typically but hey we needed a winner for the party. Considering all the hunters at the party with the great cuts of game, I was honored to place with a beef dish. (We did well with some Chocolate Stout home brew at the party once too. I think it was ‘cause it was strong and people were getting light headed on the stuff.)

It is great cold with horseradish and that is how I serve it as an appetizer.

Flank Steak or two.
3/4 cup A1
3/4 cup Worcestershire Sauce
3/4 cup Ken’s low fat Caesar’s Salad dressing (low fat has less oil and so it flairs up less on the grill)
1 (or more) table spoons Garlic powder
½ to 1 cup Grated Romano cheese

A day or two before you are going to cook put every thing in a big zip lock bag. Put in the refrigerator. When ever you go in the frig squish things around.

Fire up the grill and let it get hot. Pour the marinade off the meat and into a pan on the stove. Turn on the heat and boil the marinade. You are going to use this as a sauce and you have to kill any bacteria from the raw meat. Stir regularly to keep from burning.

Grill the steak. I do three minutes a side. Take it off well before it is the level of “done” you like. It keeps cooking while resting off and it is our opinion that rare for this dish is better.

Don’t forget to stir the sauce.

Take the steak of and let it rest a few minutes. This lets it cool and the juices are drawn back into the meat.

The sauce should be safe now, turn off the heat.

Carve thin slices across the grain.

Serve with the sauce.

---- or -----

Put it some slices back into the refrigerator. Roll the chilled slices up around a dab of nice hot horse radish. I hold them rolled up with a tooth pick. Serve as an appetizer. Typically I present them in a cast iron fry pan rolled up like wild west sushi, sitting in the sauce. Although for a more formal dinner party I have served them as strips on a few pieces of Romaine lettuce garnished with onion, red peppers and dressed with the sauce.

Of course if you make two you can do both.

D-Feast Friday Index 

3 comments:

k2 said...

B-
You are making me so freaking hungry!

thisiscaleb said...

Oh my goodness! This sounds completely amazing. I cannot wait to be invited over to dinner at your house Bennet. I had no idea the depth of your culinary prowess!

Lorraine of "This is Caleb..." said...

We're making this this weekend for Lila's party - yummo!