Double the Fun - A Summer Recipe Twofer
It's the unofficial start to summer....at least in the Northern climates of the U.S.
How about a two-fer? Two recipes in one blog post.
#1 - Coffee-Rubbed Hanger Steak with Smokey Vanilla Tomato Relish
#2 - Steak Skewers with Chimichurri
Coffee-Rubbed Hanger Steak
with Smokey Vanilla Tomato Relish
This recipe just might be the showstopper that you use to begin every grilling season. The coffee extract gives the steak just the right amount of rich coffee flavor without any bitterness and helps create that gorgeous char on the outside of the steak.
INGREDIENTS
1-pint grape tomatoes halved
14.5 oz. fire-roasted diced tomatoes
1 shallot, minced
¼ cup apple cider vinegar
2 teaspoons smoked paprika
2 teaspoons brown sugar
1 teaspoon vanilla bean paste
2 lbs. hanger or skirt steak
1 tablespoon sea salt
½ teaspoon coffee extract
¼ teaspoon ground cumin
DIRECTIONS
To make the tomato relish, combine the first seven ingredients (through the vanilla) in a small saucepan. Bring to a boil, then reduce to a simmer.
Let the sauce simmer, stirring occasionally, until the sauce is reduced by half and almost all the liquid has cooked out – 45 minutes to 1 hour.
Meanwhile, combine the salt, coffee extract and cumin into a thick paste. Rub the paste into both sides of the steak.
Heat your grill to 500 degrees F (i.e. HOT) and cook the steak for 3-5 minutes on each side, or until cooked to your desired level of doneness. Remove from the heat and tent with foil; let rest 10 minutes (Resting is IMPORTANT!!!)
Slice the steak across the grain and serve with the tomato relish, stuff it into some tortillas or eat it plain with a side salad or corn on the cob.
Steak Skewers with Chimichurri
You like smoky, grilled food? The vibrant chimichurri sauce adds a kick of flavor and is a fun alternative to BBQ sauce. It’s so fresh and full of herbs and spices, this sauce is great on pretty much anything. Slather it on chicken or even stir it into rice for a kicked-up side dish. It’s a great go-to summer dipping sauce.
Ingredients
1.5-pound sirloin steak, cut into 1-inch cubes
1 Tablespoon olive oil + 1/2 cup (separated)
2 teaspoons prepared horseradish
1 Tablespoon Worcestershire sauce
2 teaspoons soy sauce
salt and black pepper
1/3 cup red wine vinegar
1 cup Italian parsley leaves
1/2 cup cilantro leaves
10 mint leaves
2 Tablespoons fresh Oregano (or 1/2 teaspoon dried)
2 garlic cloves
3/4 teaspoon crushed red pepper flakes
1/2 teaspoon cumin
1/2 lemon, juice
Directions
Place steak in a large, gallon size plastic bag or baking dish.
Add 1 Tablespoon olive oil, horseradish, 1 Tablespoon Worcestershire sauce, 2 teaspoon soy sauce, 1/4 teaspoon salt and 1/2 teaspoon ground black pepper.
Seal bag and squish the bag around to coat the beef evenly or cover with plastic wrap.
Refrigerate for 45-60 minutes.
Remove steak from bag and discard marinade.
Skewer steaks on metal BBQ skewers (or soaked bamboo skewers).
Heat grill to medium high heat.
Grill steak skewers to just under desired doneness, flipping once during cooking time. Grill any veggies you want as well.
Remove from heat, cover loosely with foil and allow to rest for 10 minutes before serving.
Chimichurri Sauce
Place 1/2 cup of olive oil, vinegar, parsley, cilantro, mint, oregano, garlic, crushed red pepper, cumin and lemon juice to the bowl of a food processor.
Pulse until sauce is completely smooth (or until your desired consistency). Serve Chimichurri with steak skewers.
Add a side salad, corn on the cob, baked beans, whatever. Instant backyard BBQ.
Bon appetit,
- Jim