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Strip Steak with Grilled Veggies
steak
Pan Seared Strip Steak with Delicata Squash, Broccolini and Brown rice
Hilltop Steak House Marinated Beef Tips
Years ago in another life, the life of a movie theater manager, I used to frequent the Hilltop Steak House in Saugus MA with the fake cows corralled out front.
There were 3 of us, all mangers, who would gather there for drinks and dinner. The other managers had it down to a science, I was the newbie and just learning the power a movie passes. Years later while with 20th Century Fox and Orion Pictures I found that premium movie screening passes would get fake train ticket punches on the commuter rail. I rode the rails for month at no cost besides the $1 parking fee. Yep it was a while back….. Anyway back to Hilltop back then you had no choice but to get a number and wait sometimes up to an hour.
We would get our number, wander upstairs to the bar, tell the bar tender to let Big Rosie know we were here, order our drinks (tip an occasional movie pass). Within a few minutes our number was called and we would wander down to Rosie’s smiling face. Her family size as she did fit her nickname. After our meals were on the table and maybe half to three-quarters gone Rosie would whisk our plates away, apologize for the meal not being perfect, and would return with three new meals. She kept us feed with plenty or left overs to take home to our refrigerators – home was the theatre, our days were long especially with mid night showings. Anyway her family and friend had plenty of movies to go to between Peabody, Saugus and Stoneham.
Why am I bringing up the Hill Top, well after 52 years they are finally closing their doors I heard that someone even stole a cow from the front.
Ingredients
• 1/4 c. olive oil
• 1/4 c. maple syrup
• 1/4 c. red wine vinegar
• 1/4 c. soy sauce
• Chopped Parsley
• 4 chopped garlic cloves
• Oregano to taste
• Pepper to taste
• 4 lbs. sirloin steak tips
• 2 lbs. sm. white onions
• 2 red peppers
• 2 green peppers
• lg. pkg. Mushrooms
How:
Marinate steak tips in the first 8 ingredients for at least 6 hours. (Can be done 24 hours ahead). Cut Vegetables in large pieces and add to marinade mixture 1 hour before grilling (can be added as you grill, but it is not as tasty).
Grill steak and vegetables together in a grill pan.
Hilltop Steak Tips
Related articles
- Hilltop Steak House, Saugus landmark, to close (boston.com)
BBQ Grilled New York Strip Steak
When it comes down to it I am really a red meat person, I’ll eat the other stuff but if given the choice I will always reach for the red meat. With spring coming and Eastover here I decide that along with the Salmon there would be meat. So I grabbed a couple of NY Strips at Wholefoods and a bottle of A1 sauce for Lyn and grilled up those babies.
Eastover Surf and Turf BBQ Rub Salmon, Grill NY Strip Steak, Roasted potatoes, Celery root, turnips and carrots, Fennel salad and asparagus.
Ingredients
Steak
Salt and pepper to taste
How
Pat dry the steaks with paper towels.
liberally Salt and pepper the steaks, place in freezer for 15-20 minutes.
In the meantime prepare the grill
Cook the steaks about 4 minutes per side don’t touch just turn when ready, maybe 5 minutes on second side.
Remove from grill let sit for 8-12 minutes, slice and serve.
A1 is marketed as a steak sauce in the USA as a condiment for use with meat or game dishes. It was developed, produced and marketed in the United Kingdom as a brand in 1831 and was later introduced to the United States by G.F. Heublein and (&) Bros., and was officially registered as a trademark in North America in 1895. Widely available in the US, the sauce today is only available in selected Tesco stores in the UK its country of origin.
The original sauce upon which A.1. is based was created in 1824 by Henderson William Brand, a chef to King George IV of the United Kingdom.[2] A popular myth has it that the king declared it “A.1.” and the name was born.[3] It went into commercial production under the Brand & Co. label in 1831, marketed as a condiment for ‘fish, meat and fowl’, and continued production under this label after bankruptcy forced ownership of Brand & Co. to be transferred to W.H. Withall in 1850. It was renamed A.1. in 1873, after a trademark dispute between creator Henderson William Brand and Dence & Mason, who had since purchased Brand & Co. from Withall. It continued to be produced by Brand & co until the late 1950s at the firm’s factory in Vauxhall London.[4] It was introduced to the United States in 1895 under the ownership of G.F. Heublein & Brothers and marketed as A.1 ‘steak’ sauce’. In 1931, A.1. was introduced to Canada.
Oven Roasted Ribeye Fajita with Roasted Veggies.
Oven Roasted Ribeye Fajita with roasted veggies.
I took a small Ribeye out of the freezer not knowing what I would do with it other than knowing that I would pan sear and oven roast. I am still on my own for meals since Lyn is still on her special strict diet and living up to my promise to eat well. Ok Ok sort of living up to it I have days that I have reverted to a meat and potato guy but for the most part…… Anyway she made herself a Fajita and went to the bar to dig in it was then I noticed she did not use the tortillas and asked are you going to use while batting my eyes. No, it must have been two seconds until I figure out my finished meal. By this time the steak had been removed from the oven and had sat for at least 7 minutes so I slice up thin dished out some of the roasted veggie and topped with steak and a sprinkle of grated parmesan cheese.
Ingredients:
Ribeye Steak
Roasted Zucchini, Summer Squash and Baby Roma Tomatoes
Two small tortillas
How:
Season the steaks with salt and pepper and bring to room temperature.
Preheat oven to 425 rack in center.
Heat the oil over medium heat in an oven proof pan.
Sear the steaks for about 3-5 minutes.
Turn and place the pan in oven for about 7 minutes.
Remove cover very loosely with tin foil and let set for 5 minutes before serving.
Slice thin against the grain
Roast vegetable at 450 until desired doneness
Heat taco add veggie and meat
Serve
Rib eye Steaks with Rasberry Sauce
Arbie turned me on to Rib Eye steaks way back when, not sure if he even remembers. A few of us got together at the Silver Lounge 
and he ordered a Rib Eye, I never had so tired I could not believe the flavor and it has been one of my “eat out” favorites for many years. A few weeks ago Whole Foods had Rib Eye on sale so we bought a bunch and froze. So we have been trying different things with them and try use things in season.
Lyn, once dub the catalog queen of Milford by the postman, found this in Country living. She now subscribes to all her catalogs and magazine online saving trees whenever she can.
Ingredients
- 1 bottle(s) red Zinfandel
- 2 cups raspberries
- 1 cups ketchup
- 3/4 cups seedless raspberry jam
- 3 Tbs. balsamic vinegar
- 1 tsps. sweet paprika
- 1/2 tsps. ground cinnamon
- Salt
- Freshly ground pepper
- 4 (1 pound each) bone-in rib-eye steaks
How
In a medium pot over medium-high heat, bring wine to a boil. Lower heat and simmer until reduced by half, about 25 minutes. Add raspberries, ketchup, jam, vinegar, paprika, and cinnamon; simmer, stirring, for 20 minutes. Season with salt and pepper; set aside.
Heat grill to medium-high.
Something that I read and have been doing when grilling steaks is to place the meat in freezer for about 20 minutes before grilling. This has been giving me great steaks grilled on outside yet juicy and cooked just right on the inside with really good flavor. I know I was brought up never cook meat right out of the frig let alone partially frozen but I tried and it is now my way.
Pat steaks dry, Season steaks with salt and pepper place in freezer for about 20 minutes.
Grill for medium-rare, grill for 6 minutes per side. Brush steaks with sauce, flip, and grill for 2 minutes. Repeat on other side. Serve sliced, drizzled with sauce.
Thiers had bone in I cut my grilling time to about 4 minutes instead of 6 per side since mine did not have the bone in.
You can use the ball of thumb method I posted or a meat thermometer to test for doneness.
Raspberries
What’s New and Beneficial About Raspberries
- One of the most fascinating new areas of raspberry research involves the potential for raspberries to improve management of obesity. Although this research is in its early stages, scientists now know that metabolism in our fat cells can be increased by phytonutrients found in raspberries, especially rheosmin (also called raspberry ketone). By increasing enzyme activity, oxygen consumption, and heat production in certain types of fat cells, raspberry phytonutrients like rheosmin may be able to decrease risk of obesity as well as risk of fatty liver. In addition to these benefits, rheosmin can decrease activity of a fat-digesting enzyme released by our pancreas called pancreatic lipase. This decrease in enzyme activity may result in less digestion and absorption of fat.
Pan Seared Oven Roasted Tenderloin
I know you have gone out to dinner and had that wonderful melt in your mouth steak Filet Mignon. Being that it is an expensive cut of meat at the restaurant it is much more economical to cook at home especially when you do not eat as much, heck Lyn and I can share one and are completely satisfied. I used to laugh to myself watching my parent split such a small piece of meat. At home some like to broil or grill but I prefer to pan sear and finish off roasting it in the oven. Do yourself a favor don’t buy grocery store cuts unless it is something that equals the quality of Wholefoods or a local butcher the $4 to $6 a pound you save is not worth it
FYI from about.com
Question: What is filet mignon?
Filet mignon is an expensive tender cut of beef
Answer: Filet mignon is considered the king of steaks because of its tender, melt in the mouth texture. A prime filet mignon can literally be cut with a fork. This beef cut can be quite expensive when dining out, but much more reasonable to make at home, especially if you purchase a whole tenderloin.
Filet mignon is French, of course, with filet meaning “thick slice” and mignon meaning “dainty.” It first appears in American print in 1899. Filet mignon comes from the small end of the tenderloin (called the short loin) which is found on the back rib cage of the animal. This area of the animal is not weight-bearing, thus the connective tissue is not toughened by exercise resulting in extremely tender meat.
The tenderloin term (also erroneously called chateaubriand) applies to the entire strip of tenderloin meat, whereas slices of the tenderloin are termed filet mignon. Filet mignon slices found in the market are generally 1 to 2 inches thick and 2 to 3 inches in diameter, but true mignons are no more than 1 inch in diameter and are taken from the tail end. Although this cut is very tender, the beef flavor is proportionately lessened. As such, it is often served with an accompanying sauce incorporating the pan juices.
Ingredients
- 1 or 4 Filets depending on how many you are serving about 1 ½ to 2” thick
- 1 small or medium sweet onion sliced very thin
- Button mushrooms
- 1 small clove garlic
- Butter
- Vegetable oil
How
Season the steaks with salt and pepper and bring to room temperature.
Slice the onion very thin.
Preheat oven to 4250 rack in center.
Heat the oil over medium heat in an oven proof pan.
Sear the steaks for about 5 minutes.
Turn and place the pan in oven for about 7 minutes.
Remove cover very loosely with tin foil and let set for 5 minutes before serving.
Either the mushrooms or onions are optional but we like them.
Meanwhile sauté in butter, half the onion, garlic and mushrooms to be used as side.
In another pan heat the vegetable oil until simmering and add a little at a time some of the remaining onions, the goal is to crisp. I will be honest here I have only been successful in crisping the onions to my liking once or twice but they always are a good topper for the steak. If anyone can share how to do it let me know. Thanks
This is always a 2 head bobbing up and down from Lyn and Steve.
Some other recipes from Stevesacooking.com
Flank Steak Stir-Fry with Asparagus, Red Bell Peppers and Caramelized Onions
Seared Beef Tenderloin
This is an expensive cut of meat but it just melts in your mouth, I’ve tried broiler, grill but this methods beats them all. Lyn and I treat ourselves maybe once every month and a half and it has become a staple for Xmas or New Years. We could or should only eat half of one but heck we pig out on this one. They are small after all.
Seared Beef Tenderloin
Ingredients:
- 1 or 2 – 8 OZ tenderloins 2” thick
- 1-2 Tbsp. vegetable or peanut oil – something with high smoke temp.
- Salt and pepper
Preheat the oven with rack in center to 425°. First depending on where you buy there might still be a little membrane on it I say, remove it.
Season the filets with salt and pepper, sort of liberal but not too much.
Heat the pans, add the oil and when hot sear the filets in oil in an ovenproof skillet over medium-high heat for 5 minutes. It should sizzle when you put it in. Now turn them over and place the pan in the oven and roast to desired doneness. Let sit for 5 minutes.
This cut should be done to rare or medium-rare in my opinion to obtain the maximum tenderness and flavor.
Here’s a chart for you
- Rare: Sear, roast and rest 5 minutes
- Medium-rare: Sear 5 minutes, roast 6 -7 minutes, rest 5 minutes
- Medium: Sear 5 minutes, roast 9 minutes, rest 5 minutes
Serve with sauted onions or mushroom sauce or just plain the way I like them, mashed or bake potatoe, salad, vegetable.
Optional
We tried buffalo tenderloins once they were very good and a little learner.
Hints:
I once forgot to turn on the exhaust fan and had to deal with the smoke during searing.
Buy a good cut of meat like I said we buy mostly organic and from Wholefoods or a good butcher.
Herb Rub Flank Steak
I love flank steak you can do so much with it tonight we are trying a stir fry, recipe to come. Anyway this is one of my favorite especially around late spring early summer when my rosemary is growing and calling me to run my hands along a sprig. I just love the smell it leaves on them. We tried many different combinations and came up with this but as I said we like to experiment so send me ideas you think might work.
Ingredients
- 1 ½ to 2 lbs. beef flank steak.
- ¼ cup chopped fresh rosemary or 1 Tbsp. dried crushed if your house is too dry and it just never last the winter.
- 1 Tbsp. chopped fresh marjoram or 1 tsp. dried, crushed.
- 3 table Tbsp. chopped fresh oregano or 1 tsp. dried, crushed.
- Yes you should see my deck in the height of the summer.
- 3 cloves garlic, minced about 1 ½ tsp. minced.
- 1 ½ tsp. paprika (try with the different kinds each adds a slightly different kick).
- 1 tsp. kosher salt.
- 1 tsp. crushed red pepper.
- 1 tsp. freshly ground black pepper
- 3 Tbsp. extra virgin Olive Oil.
How
Trim fat from the meat. Score both sides of the steak in a diamond pattern by making shallow cuts at 1 inch intervals, set aside. In a small bowl mix the rosemary, marjoram, oregano, garlic, paprika, kosher salt, crushed red pepper, and black pepper. Stir in the oil until combined. This makes your rub.
Divide the mixture roughly by half, spoon mixture over one side of steak and rub in with your fingers. Repeat on the other side. Come on give it a good massage it is a rub.
I like to wrap it with plastic wrap then put on plate but you can put in a shallow dish unwrapped as long as you can cover it tightly. Place in refrigerator for 1 to 24 hours, got better results the longer I waited.
Grilling: Ok I have done both but I mostly use a gas grill but since I am a nice guy you can grill directly over medium coals. Grill 17 to 21 minutes uncovered or until medium doneness about 160° turning once halfway. For gas grill I found preheating grill to high, reduce heat to medium. Place on grill over heat. And grill as above Ha fooled you, both about the same.
Transfer to a cutting board cover loosely with tinfoil let stand for 10 minutes. To serve, slice very thinly across the grain. Some say across and at an angle you try it an let me know which way you prefer just remember across the grain.
Grill Tip:
- I keep tin foil shinny side down on the grill while preheating this really cooks anything that was left on last time and turns it into easy to remove ashes.
- Wipe down with veggie oil on a wad of paper towels held by tongs.
Gourmet Dad, Don’t Let The Title Fool You 