steak

Five-Minute Grilled Steak

What’s Cooking in Gail’s Kitchen? A Burst of Flavor: Five-Minute Grilled Steak! In the time it takes to caramelize the onions, you can have a no-fuss mouth-watering T-bone steak. Make sure the steak is Choice beef from the loin and rib so it will taste tender and juicy. It has a little less marbling, but is well-suited for the dry heat of a gas grill. I gave my sliced onions a head-start by microwaving them for 2 minutes on high while the grill was preheating.

FIVE-MINUTE GRILLED STEAK

Ingredients:

1 pound USDA Choice T-bone steak, 1/2″ thick at room temperature

Sea salt and cracked black pepper to taste

Pinch of garlic powder

1-2 tablespoons olive oil

1 sweet onion, sliced

1/8 teaspoon seasoned salt

1 tablespoon butter

Instructions for Grilling Steak:

First of all, let me clarify that my husband and I prefer steak to be cooked Medium Rare, which is seared on the outside and pink in the middle.

Salt and pepper both sides of the steak while the gas grill is preheating from 450°-500°. At this time sprinkle the steak with garlic powder as well. The salt begins to draw out a little bit of moisture which makes the steak sizzle when it hits the grill grate, sealing in the flavor. For accuracy in grilling, my husband sets the timer on his cell phone, which is quite handy. Grill the T-bone steak for 2 1/2 minutes on one side before flipping over for the remaining 2 1/2 minutes. The finished steak will be medium-rare. Now this is the most difficult part. Let it rest for about 5 minutes before serving. The juice will reabsorb back into the steak to give you that moist and meaty taste.

Meanwhile, in Gail’s Kitchen the microwaved onion slices have been transferred to a medium skillet on the stove. They continue to sauté on medium high heat in the olive oil and seasoned salt. Turn and coat the onions without allowing them to burn. If necessary, reduce the heat. The onions will brown as they cook down. The rich flavor and caramelized color are the results of allowing the onions to breathe and have room to finish. When this happens, I add a tablespoon of butter for additional flavor.

Dining Outside the Home: Kintaro Japanese Restaurant in Kapaa, Kauai

Dining Outside the Home: Kintaro Japanese Restaurant in Kapaa, Kauai! When the locals recommend a place to eat, pay attention, especially if they are making reservations for a private celebration behind shoji screens with tatami mat seating. Kintaro is that good. For others, it’s first-come, first-served whether you are seated at the exotic sushi bar, a table for two in the dining room, or family-style seating around the teppan yaki table grills. For starters a plate of complimentary crispy fried wontons were served by the friendly wait staff. They were so yummy, we ordered more. And because using chop sticks is part of the experience, the filet mignon and lobster tail combo were already cut into bite-sized cubes arranged on the plate. The rest is easy. Sit back, bask in the Asian decor, and enjoy the cuisine.

Eating My Way Through the Alphabet: Letter F

What’s Cooking in Gail’s Kitchen? Home Cooking: First-Class Fajitas! Grilling is always in season and what better way to prepare a smorgasbord of flavor. I prefer shrimp, my husband prefers steak, and we both like chicken. So we blend it all together and make this fabulous main course. Throw in the sides, salsa, and cheese, and everyone is happy!

FIRST-CLASS FAJITAS

Ingredients:

1-pound of shrimp

2 chicken breasts, boneless

1 pound of sirloin steak

Marinate each meat/shrimp in the following: (x3)

2 teaspoons olive oil

1/4 cup tequila

1 tablespoon lime juice

1/2 teaspoon garlic powder

1/2 teaspoon red pepper flakes

Sea salt to taste

1 Vidalia onion

1 green pepper

4 romaine leaves, gently torn

1 tomato, chopped

2 green onions, snipped

1/2 cup sour cream

1/2 cup salsa

1/2 cup sliced jalapeños

1/2 cup cheddar cheese

1 tablespoon fresh cilantro

4 flour tortillas

Instructions:

In three shallow dishes, place steak, chicken and shrimp in their own marinade. Let stand for one hour. Preheat grill to medium-high heat. Drain marinade and discard. Place meats and shrimp on grill.* Cook through until done. (Chicken will take about 7 minutes per side.)

(Steak will take 4 minutes per side for medium-rare.)

(Shrimp will take 2 minutes per side.)

(Grill the vegetables until tender, about 10 minutes total.)

Meanwhile toss romaine leaves, tomatoes, and green onions to blend in a bowl. Fill tortillas with your favorite meats, veggies, and toppings. Serve with chips, salsa, and sour cream. Olé!

*For easy cooking on the grill, use one grill pan for the shrimp as well as one for the vegetables.

Dining Outside the Home: Off the Strip in Las Vegas, Nevada

Dining Outside the Home: Off the Strip in Las Vegas, Nevada! Get off the beaten path and you’ll discover a unique chophouse that serves the freshest food 24 hours a day in a city that never sleeps. You’ll want to remember that little detail. The bistro style atmosphere boasts kick-back comfort in its surroundings as well as its menu items. Go ahead and order the Rolled New York Strip with Asparagus. Turn it into breakfast by adding an egg over easy. The melted provolone cheese, sun-dried tomatoes, and Marsala mushroom sauce is enough to make you swoon. This food is the real deal. I’d like to to tell you it’s the best kept secret in Vegas, but word is getting around. Meander down The LINQ Promenade and you’ll see what I mean.

Dining Outside the Home: St. Elmo Steak House in Indianapolis, Indiana

Dining Outside the Home: St. Elmo Steak House in Indianapolis, Indiana! Known as the oldest steakhouse in its original location, a mere stone’s throw from the Soldiers’ and Sailors’ Monument in downtown Indy, is none other than St. Elmo’s. This is a place where people come to satiate their appetite for outstanding steaks, impressive shrimp cocktails, and a superior wine list that promises to complement any occasion. If you’re lucky, the award-winning wine cellar may be available for private dining and celebrations. I know, because I’ve been there. Not only is the atmosphere charmingly romantic being surrounded by thousands of bottles, but the professional waitstaff’s attention to detail is intoxicating. For the ultimate dining experience, choose St. Elmo Steak House.

Dining Outside the Home: Morton’s The Steakhouse in Cincinnati, Ohio

Dining Outside the Home: Morton’s The Steakhouse in Cincinnati, Ohio! With a stunning view of Fountain Square and a wait staff that aims to please, it’s easy to see why Morton’s Steakhouse on Vine Street sets the stage for an unforgettable experience. For starters let’s try a modern “Mortini” like Pimm’s Cup. Oh, my! A peek at the extensive menu, known for their aged prime beef and signature dishes, leaves one already planning another visit. But for now, relax and enjoy the anticipation of lavish delight. Perhaps a nibble or two of Jumbo Shrimp Cocktail, engulfed in a misty fog of dry ice as it makes a grand entrance to the table. Sublime. Prepare to share generous side portions for the ultimate dining extravaganza. After all, the grande finale is Soufflé for Two. 

Eating My Way Through the Alphabet: Letter X

What’s Cooking in Gail’s Kitchen? Foodstuff Redefined: Xavier Grilled Steak! Just when you thought a juicy New York Strip steak couldn’t get any better, here you go. Grilled to taste, smothered in gooey Swiss cheese and crowned with fresh asparagus spears is a meal-in-one guaranteed to make anyone feel like royalty. For those who love onions, take it one step further. Sprinkle crispy French-fried onions over all before serving. Looks good, doesn’t it? Try not to stare. 
XAVIER GRILLED STEAK
Ingredients: 

2 New York Strip steaks, 1 1/2 inches thick

2 tablespoons olive oil

Sea salt and cracked black pepper to taste

10 asparagus spears, ends trimmed

4 slices Swiss cheese 

1/4 cup French-fried onions
Instructions:

Rub both sides of the New York Strip steak with olive oil. Season to taste with sea salt and cracked pepper. Place in a shallow dish. Marinate steak for 45 minutes in the refrigerator, turning once. Remove from refrigerator to allow meat to come to room temperature, approximately 15 minutes. Preheat outdoor grill. Cook steaks over medium heat 4-5 minutes until slightly charred. Turn the steaks over and grill 3 minutes longer for medium-rare, 5 minutes longer for medium, or 8 minutes longer for medium-well. Meanwhile to steam asparagus spears, bring water to a boil. Reduce to simmer. Place asparagus spears into the steamer basket. Cover and steam approximately 3-5 minutes until asparagus turns bright green, but is still tender. Remove from steamer. When steaks are cooked to perfection, place them on a platter to rest so the juices are absorbed. (This is the secret to juicy steak.) While the meat is resting, place two slices of Swiss cheese on each. Divide asparagus spears between them. Tent with foil. Let rest 5-7 minutes. Top with crispy French-fried onions before serving. 

Eating My Way Through the Alphabet: Letter A

What’s Cooking in Gail’s Kitchen? Something to Savor: Ahi Tuna Appetizer! When you’re looking for something to serve that makes a great starter, choose an exotic appetizer that awakens the “wow” factor in your taste buds. It takes only minutes to prepare but your guests will long remember it after the evening is over. 
AHI TUNA APPETIZER 
Ingredients:

2 ahi tuna steaks, 4-5 ounces each, skinless

1 tablespoon olive oil

1 tablespoon vegetable oil or canola oil

1/2 teaspoon sesame oil

2 tablespoons aji nori furikake seasoning 

1 teaspoon white toasted sesame seeds

1 teaspoon black toasted sesame seeds
Instructions:

Combine olive oil, vegetable oil, and sesame oil in a shallow dish. Sprinkle with furikake seasoning, white sesame seeds, and black sesame seeds. Marinate ahi tuna steaks ten minutes per side to coat evenly. Remove from marinade and set aside. In a medium skillet over medium-high heat, warm the oil mixture. Cook steaks 2-3 minutes per side. The outer skin will appear seared while the center will remain rare. Remove from heat. Transfer ahi steaks to a cutting board and tent with foil for 10 minutes. Cut into 1/4″ thick slices. Arrange on a platter, overlapping the slices. Serve with pickled ginger, wasabi paste, and a Vietnamese dipping sauce. 

Dining Outside the Home; 110 Grill in Nashua, New Hampshire 

Dining Outside the Home: 110 Grill in Nashua, New Hampshire! Turning the corner into Summer makes a restaurant with outdoor seating that much more desirable, especially on comfy cushions around a fire pit. As the sun cools down and the taste buds heat up, gathering with that special someone for a leisurely meal, trendy conversation, and innovative cocktails suddenly becomes high on the list. After all, you deserve it. Choose something interesting as a starter appetizer, fresh from the garden salads, or a main course favorite of the chef. Then be sure to leave room for dessert. To repeat myself…you deserve it!