Grilled Steak With Blueberry Sauce Recipe
Yield: 4 Servings
2 1/2 c fresh (or blueberries)
-Frozen
1 sm onion,chopped
1/4 c molasses
1/4 c white wine vinegar
1/4 c ketchup
3 T prepared mustard
1/2 t red pepper,Ground
4 t-bone (6 to 8 ounce) steaks
Combine first 7 ingredients in a medium saucepan. Bring to a boil
over
medium heat; reduce heat, and simmer, stirring often, 15 minutes.
Cool 10 minutes. Process mixture in a blender until smooth, stopping
once to scrape down sides. Keep warm.
Grill steaks, without grill lid, over medium-high heat (350F to 400F)
4 to 6 minutes on each side or to desired degree of doneness. Serve
with sauce.
Grilled Steak With Tasso Maque Choux
Yield: 4 Servings
4 rib eye steaks (10oz)
2 T olive oil
2 T essence
2 T olive oil
4 oz tasso,diced
1 1/2 c fresh corn,scraped from cob
1/4 c onions,chopped
1 T shallots,minced
1 T garlic,minced
1 c heavy cream
1/3 c red bell peppers,minced
1/4 c green onions,chopped
1 salt and pepper
1 c fried onion rings,warmed
2 T green onions,chopped
2 T brunoise red peppers
2 T brunoise yellow onions
For the maque choux: In a saute pan, heat the olive oil. When the
pan is smoking hot, add the tasso and saute for 30 seconds. Add the
corn ad saute for 1 minute. Add the onions and continue sauting for 1
minute. Add the garlic and season with salt and pepper. Saute for 1
minute. Stir int he cream, red pepper, and green onions and simmer
until mixture is heated through., about 2 minutes. For the steak:
Rub each steak with the olive oil and season with Essence.
In a hot saute pan, cook steaks for 4 minutes on each side for medium
rare. Remove from pan. Spoon the maque choux in the center of the
plate.
Place steak on top of the maque choux. Garnish with the fried
onions, green onions, peppers and yellow onions.
Grilled Steaks & Tomatoes With Basil-Garlic B
Yield: 4 Servings
2 each t-bone steaks*
3 T olive oil
1 t basil leaves,Dried
1/2 t garlic powder
1 loaf french bread
6 tomato slices,3/4 thick
2 T parmesan,Grated
* 1" thick
Combine oil, basil and garlic powder; reserve. Place beef steaks on
grid over medium coals. Grill steaks 10 to 14 minutes for rare to
medium, turning once. Season with salt and pepper, if desired.
Meanwhile cut bread in half lengthwise; brush 1 1/2 tbsp. basil
mixture evenly on cut side of bread. Brush remaining basil mixture
on one side of each tomato slice. About five minutes before steaks
are done, place bread, cut side down, and tomatoes on grid with
steaks; grill 2 to 3 minutes. Turn bread and tomatoes over; sprinkle
with parmesan cheese. Continue grilling 1 to 3 minutes or until bread
is golden brown and tomatoes are just heated through. Cut bread
diagonally into slices. Carve steaks into thick slices. Serve with
bread and tomato slices.
Grilled Steaks & Torch Bananas
Yield: 4 Servings
4 rib eye (or sirloin steaks)
MARINADE =======================
1/2 c soy sauce
1/2 c pineapple juice
1 T dried ginger,shredded
4 T sherry
1 T butter,melted
1 t dry mustard
1 clove garlic,pressed
1/2 t curry powder
TORCH BANANAS ==================
2 lg ripe,firm bananas
1 T lemon juice
1 T pineapple juice
2 T butter,melted
1 T honey
3 T coconut,shredded
FLAMING SAUCE ==================
3 T brandy
Preheat the barbecue - it is ready when all the coals have an even
coating of thick, gray ash. Score the fat edges of the steaks every
2". Place the steaks in a shallow dish. Combine the marinade
ingredients. Pour the marinade over the steaks. Turn the steaks.
Cover. Marinate refrigerated for at least 3 hours, turning once. Peel
the bananas. Cut each banana in half lengthwise. Brush with lemon
juice. Make "cups" out of foil to hold the bananas, two banana halves
to each "cup". Mix the pineapple juice, butter and honey. Brush the
bananas with this mixture. Sprinkle with shredded coconut. Bring the
top of the foil over to fully enclose the bananas.
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