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Old 02-17-2007, 11:24 AM   #1
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Talking ISO: New ideas for steak

I've got some steaks left for my food this month, and while I don't mind grilling steaks, usually the only thing I can think of to make with them is to grill them up on my George Foreman. I got creative one time and rubbed the steak in butter first, and it seemed to make a difference, though I have no clue as to what it was! Can anyone offer any tips as to stuff I could do? The steaks I've got currently are probably cut for steak, but I'd love to have another option!!

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Old 02-17-2007, 11:36 AM   #2
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shred it thinly and do a stir-fry with noodles and onions, plenty garlic, ginger and Soy sauce :)
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Old 02-17-2007, 11:41 AM   #3
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If it is a tender steak, I don't mess with it too much, salt, pepper, little garlic powder, then when done little butter on top. I just like the true steak flavor.
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Old 02-17-2007, 11:48 AM   #4
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YT, thanks! Sounds good! I'll give that a shot.

Barb, so, are you suggesting still grill it after doing that?
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Old 02-17-2007, 11:48 AM   #5
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Quote:
Originally Posted by Barb L.
If it is a tender steak, I don't mess with it too much, salt, pepper, little garlic powder, then when done little butter on top. I just like the true steak flavor.
Ditto......and sometimes I leave out the garlic powder too.

Another thing you can do is coat one side with a generous amount of freshly coarse black pepper for Pepper Steak.
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Old 02-17-2007, 11:59 AM   #6
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I got the impression he was tired of the whole Steak Cut idea (and I guess it could get a little boring in time).

actualy, if you have a food blender you could blitz the steak up to make a mince, and then there`s plenty you can do, Meat balls, chili, bolognaise with pasta, burgers, loads of stuff really :)
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Old 02-17-2007, 12:01 PM   #7
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Quote:
Originally Posted by tsim
YT, thanks! Sounds good! I'll give that a shot.

Barb, so, are you suggesting still grill it after doing that?
Yes, I would, or saute it ! Grilling outside if possible.
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Old 02-17-2007, 01:24 PM   #8
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To me what I do with a cut of meat depends upon where it comes from on the critter.

For ground meat, which we usually grind ourselves, prefer something from the chuck or round (or a mixture).

Most cuts that take to dry heat, I cook as a steak.

Tht being said, you might, if the steak is thick enough, be able to cut it into kabob pieces.

Or cut it into strips and marinate it in teriyaki sauce, or any marinade you choose. Can then cook it on the stove, grill, or as a stir fry.

Or maybe a satay.

Anyway enjoy.
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Old 02-17-2007, 01:26 PM   #9
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tsim, how about making a dry rub just for a change. my fave is a combo of: onion powder; dried parsley, oregano, and basil; sea salt and black pepper; and a splash of worcestershire or maggi sauce. add garlic powder if you like that too. i just sprinkle each one on the meat lightly covering each side, then i wrap the meat tightly in plastic, pressing the rub into the meat. you can let it "marinate" as long as you'd like. i prefer to let it sit in the fridge at least overnight.

then i like to broil my steaks in the oven. actually, my broiler is a drawer under the oven. i wrap the tray in foil, put it in the middle slot of the drawer, and turn on the oven to broil. i let it heat up for a few minutes, then cook the steak for 5 to 7 minutes a side, flipping only once and not disturbing it in between. if done right, the steak should be medium rare. if you like it more well done, give it another minute or two on each side.
hope this helps.
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Old 02-17-2007, 01:29 PM   #10
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Depending on what cut they are you might slice them thin, pound a bit, rub with pesto, or sundried tomato pesto, or mushroom mix, or just herbs, then roll and tie, roast grill or braise.
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