steak

Eating My Way Through the Alphabet; Letter F

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. 

Eating My Way Through the Alphabet; Letter F

What’s Cooking in Gail’s Kitchen? Home Cooking: First-Class Fajitas! Grilling season is in full swing 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.