Marinated Certified Angus Beef ® Grill Steaks Recipe
Serves 8
8 Certified Angus Beef ® Grill Steaks (shoulder center steaks)
1/2 tsp. fresh thyme, snipped
1 Tbsp. olive oil
1/2 tsp. Kosher salt
1 tsp. cracked black pepper
Zest of one orange
Preparation:
Place steaks into a clean insert pan. Combine thyme, oil, salt, pepper and
orange zest. Rub mixture into steaks. Cover pan with plastic wrap and place
in refrigerator to marinate for one hour.
Prepare pesto and sauce recipes below.
Remove steaks from marinade and pan sauté in non-stick skillet until
golden brown on both sides and to desired doneness.
Basil Nut Pesto
2 jalapenos, seeded, membrane removed, minced
1 Tbsp. fresh ginger, minced
6 garlic cloves, cleaned
3 ounces olive oil
2 ounces chicken stock
2 bunches basil leaves, fresh
2 ounces cilantro, fresh
1 ounces parsley, fresh
3 limes, juiced
1 tsp. brown sugar
1.5 ounces hazelnuts, roasted, peeled and finely chopped
Preparation:
In a food processor, place jalapeno, ginger, basil, and half the olive oil,
puree mixture gently. Add chicken stock, herbs, lime juice, and sugar to the
mixture. Continue on pulse motion until smooth in consistency.
Remove pureed mixture from food processor and fold in the roasted, finely
chopped hazelnuts. Set mixture aside in a clean container. Drizzle one tablespoon
per serving over steak.
Piquant Tomato Sauce
2 Tbsp. olive oil
3 ounces yellow onion, finely diced
6 garlic cloves, cleaned
3 ounces sherry
2 tsp. coriander seeds, toasted
6 ounces chicken stock
10 Roma tomatoes, large, ripe, cleaned, seeds removed, quartered
1 tsp. black peppercorns, cracked
1 cinnamon stick
Preparation:
In a sauce pan, place one tablespoon oil. Add onion and garlic, sweat gently
for two minutes. Deglaze with sherry. Add toasted coriander seeds. Add chicken
stock and keep warm.
On a sheet pan, place the clean, quartered tomatoes; rub with remaining oil
and black pepper. Place in preheated oven (375 degrees Fahrenheit) and roast
for 8 minutes, or until tomato skins blister.
Remove tomatoes from oven and add to stock mixture.Add cinnamon stick and
bring to a boil. Reduce heat and simmer gently for 5 minutes.
Remove cinnamon stick and with submersible blender, blend sauce carefully.
Use additional chicken stock to adjust consistency if needed. Adjust seasoning
and serve with marinated, seared chuck steaks.
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