Maple Pepper Steaks Recipes

MAPLE MARINATED STEAK RECIPE

Steps:

• Trim steaks of any excess fat or silverskin and place in a medium-sized bowl or a resealable plastic bag. Blend Worcestershire, red wine vinegar, maple syrup, garlic and ½ tsp pepper in a small bowl then pour over steaks. Stir or toss to coat steaks in marinade and allow to sit at room temperature about 30 minutes or in refrigerator for up to 4 hours.
• Preheat grill to medium-high, remove steaks from marinade and pat dry. Brush each steak with oil and season both sides with salt and pepper. Place on grill and cook 3 minutes per side for medium-rare or until steaks reach desired level of doneness.
• Remove steaks from grill. Allow steak to rest on a plate, uncovered, for 5-10 minutes before serving. Enjoy!

MAPLE SOY GRILLED SALMON STEAKS

Steps:

• In a shallow dish or a baking dish whisk together the soy sauce, maple syrup, sesame oil, ginger, garlic and the pepper flakes. Add salmon to the dish and turn it around to get the glaze all over. Cover with plastic wrap and let marinate for at least an hour.
• Grill the salmon on both sides, until salmon is cooked through or to your liking. I left mine about 4 minutes per side. As you're grilling the salmon, brush with remaining glaze on each side.
• Serve garnished with some green onions and sesame seeds, with a side of vegetables or salad.

GRILLED HANGER STEAK WITH A MAPLE-BEER SHALLOT SAUCE AND GRILLED VEGGIES

Steps:

• In a saucepan over medium heat, sauté the shallots in canola oil for about 10 minutes, caramelizing well. Add the maple syrup and let it reduce and thicken for 5 to 10 minutes.
• Deglaze with the beer, reduce to dry, then add the veal stock. Simmer until syrupy, then season with salt and pepper.
• Heat the barbecue to medium (about 180° C [350° F]).
• Put potatoes into a saucepan and cover with cold, salted water. Bring to a simmer and cook for about 10 minutes to tenderness, testing with a knife. Cut them in half, keeping the skin on.
• Peel the asparagus and cut about 5 cm (2 in) off the bottom ends.
• In a bowl, toss the potatoes in canola oil and salt and pepper. Do the same in turn for the asparagus and zucchini. Place all on a baking sheet, and then on separate parts of the grill. Cook 4 to 10 minutes (depending on the vegetable) until done and well-browned.
• Oil the steaks and season with salt and pepper.
• Sear 2 - 3 minutes per side, or until well-charred.
• Remove from heat to desired doneness and cover with aluminum foil. Rest 10 minutes.
• Serve steaks with sauce and grilled vegetables.

MAPLE MARINATED STEAK

Steps:

• Place steak in a shallow dish. Mix remaining ingredients together and pour over steak. Cover and refrigerate 8 hours to overnight.
• Remove steak from marinade and grill to desired doneness.
• Heat marinade in saucepan over medium heat to boiling.
• Cut steaks into very thin slices, cutting across the grain. Place in a large dish covered with the heated marinade.

MAPLE PEPPER STEAKS

Steps:

• Combine all ingredients, except for he steaks in a blender and process until blended.
• In a bowl or marinating dish combine beef with half of the marinade/sauce and let stand for at least 30 minutes or up to 4 hours. Remove steaks from marinade and discard.
• Grill steaks, basting with remaining sauce until done.

NEW YORK STEAK WITH MAPLE AND RIESLING WINE

Steps:

• Remove the beef from the refrigerator so it returns to room temperature.
• Pat dry the steaks using paper towels. Drizzle with about 2 teaspoons of canola oil and season one side with salt and white pepper.
• Preheat the oven to 350°F.
• Add the remaining oil to an oven-proof pan and cook the shallots until slightly golden. Add the garlic and cook for a minute. Transfer to a plate.
• With a brush, ensure the pan is well greased and heat until it's really hot, almost to the smoking point. Using tongs, place the beef in the pan (still on high heat), seasoned side down and cook for 2-3 minutes. It's important that you do not pierce the meat so it stays moist and tender. You want to create a nice, crisp outer layer. Season the top with salt and pepper, then flip the meat on the other side. Sear for another 3 minutes. Immediately transfer the pan to the oven and roast the beef for about 14 minutes for medium-rare, or a bit less or more, depending on how pink you like the meat.
• Remove the pan from the oven. Sprinkle the meat with salt. Transfer to a serving platter and cover with a piece of aluminum foil. Let the meat sit white you prepare the sauce.
• Pour out oil from the pan, deglaze with the Riesling wine and broth, and reduce. Add the reserved shallots, garlic, Worcestershire sauce, mustard and maple syrup and continue to reduce until the sauce is thick enough to coat the back of a spoon. Whisk in the cold butter. Finish with the lemon juice. Season, to taste, with salt.
• Spoon the sauce over the New York steaks and garnish with parsley. Serve immediately. Make sure the steaks are sliced against the grain, so the meat remains tender.
• Bon appétit!