www.tinynewyorkkitchen.com

Grilled Steak 3 Ways

September 11, 2013

Steak 2

Grilled Steak 3 Ways

Honestly, you don’t need a barbeque to make grilled steaks.  Just go out and get yourself a grill pan and you will be wonder what took you so long in getting one.  If you do want to throw your steaks on the barbeque then I certainly hope that you’re using a charcoal grill!

Classic

Rib Eye, Filet Mignon, Porterhouse, T-Bone or Strip Steaks

Olive Oil

Kosher Salt

Freshly Ground Pepper

Buy 1 steak per person.  Bring steaks to room temperature.  Preheat your grill or grill pan to a medium-high heat.  Brush with olive oil, sprinkle with kosher salt, and pepper.  Grill, turning 3 times (for crosshatch grill marks), until target temperature is reached – anywhere from about 5 to 15 minutes, depending on thickness.  Remove from heat and allow to rest off heat for 10 to 15 minutes before serving. 

Black Pepper Crusted

Rib Eye, Filet Mignon, Porterhouse, T-Bone or Strip Steaks

Olive Oil

Coarse Ground Black Peppercorns

Buy 1 steak per person. You will need about 2 tablespoons coarse ground black peppercorns per steak.  Preheat your grill or grill pan to a medium-high heat. Brush steaks with olive oil and coat with peppercorns. Grill, turning 2 times (for crosshatch grill marks), until target temperature is reached –anywhere from about 5 to 15 minutes, depending on thickness.  Remove from heat and allow to rest off heat for 10 to 15 minutes before serving. 

Carne Asada Tacos

2 Pounds Flank or Skirt Steak

Marinade:

5 Cloves Minced Garlic

1 Diced Jalapeno Pepper

2 Teaspoons Cumin

1/2 Cup Chopped Cilantro

Juice of 2 Limes

1/3 Cup Canola Oil

1 Teaspoon Kosher Salt

Place the steaks in large ziplock bag.  Pour in the marinade.  Place in the fridge for 2 to 12 hours.  Preheat grill or grill pan.  Grill over a medium-high heat, 3 to 5 minutes per side to target temperature.  Medium-rare is suggested.  Remove from the heat and let rest 10 to 15 minutes.  Slice thinly across the grain, serve with tortillas, salsa, and avocado.

 

Roast Beef Tenderloin 3 Ways

September 10, 2013

Tenderloin

Roast Beef Tenderloin 3 Ways

Here are three different ways to cook Beef Tenderloin.  Remember to let your roast rest for a bit after removing from the oven because it will continue to cook. 

Classic

1 Two to Six Pound Beef Tenderloin

4 Tablespoons Olive Oil

1 Tablespoon Minced Garlic

3 Tablespoons Rosemary

2 Tablespoons Thyme

2 Tablespoons Kosher Salt

2 Tablespoons Freshly Ground Pepper

Preheat your oven to 350° F.  With 2 tablespoons olive oil lightly oil a roasting pan.  Position the oven rack on center rack.  In a small-size bowl combine 2 tablespoons of olive oil, garlic, rosemary, thyme, kosher salt, and pepper.  Rub the spice mixture over the entire surface of tenderloin. Place into roasting pan and place into oven.  Cook for about 35 to 55 minutes depending on target temperature.  Remove from oven and let rest 15 minutes before serving. Serves 2 to 6 depending on size of tenderloin. 

Smoked Paprika

1 Two to Six Pound Beef Tenderloin

5 Tablespoons Olive Oil

3 Tablespoons Smoked Paprika

1 Teaspoon Oregano

Zest of 1 Lemon

Juice of 1 Lemon

1 Teaspoon Kosher Salt

1 Teaspoon Freshly Ground Pepper

Preheat your oven to 350° F.  With 2 tablespoons olive oil lightly oil a roasting pan.  Position the oven rack on center rack.  In a small-size bowl combine 3 tablespoons of olive oil, smoked paprika, oregano, zest & juice of lemon, kosher salt, and pepper.  Rub the spice mixture over the entire surface of tenderloin. Place into roasting pan and place into oven.  Cook for about 35 to 55 minutes depending on target temperature.  Remove from oven and let rest 15 minutes before serving. Serves 2 to 6 depending on size of tenderloin. 

Cajun Style

1 Two to Six Pound Beef Tenderloin

2 Tablespoons Olive Oil

3 Tablespoons Cajun Seasoning

1/2 Teaspoon Cayenne Pepper

1 Teaspoon Kosher Salt

1 Teaspoon Freshly Ground Pepper

Preheat your oven to 350° F.  With 2 tablespoons olive oil lightly oil a roasting pan.  Position the oven rack on center rack.  In a small-size bowl combine Cajun seasoning, cayenne pepper, kosher salt, and pepper.  Rub the spice mixture over the entire surface of tenderloin. Place into roasting pan and place into oven.  Cook for about 35 to 55 minutes depending on target temperature.  Remove from oven and let rest 15 minutes before serving. Serves 2 to 6 depending on size of tenderloin.  

Latest Recipes

Blackberry Coconut Bars copy 2

Blackberry Coconut Bars

Ginger Jicama Salad copy

Ginger Jicama Salad

Asparagus With Brown Butter, Capers & Toasted Almonds

Asparagus With Brown Butter, Capers & Toasted Almonds

Berry Crumble copy

Dairy Free Berry Crumble

Mediterranean Bean Salad copy

Mediterranean Bean Salad