T Bone Steak With Tamarind Barbecue Sauce And Basil Marinated Tomatoes Recipes

TAMARIND-MARINATED BAVETTE STEAK

Steps:

• Put the tamarind paste, soy and hot water into the smallest saucepan you have, and stir over a low heat to dissolve the tamarind. When it's as smooth as you think you can get it--the tamarind paste I use says it's without pits, but I do find the odd one, and I don't bother to get rid of them--remove to a bowl or jug, whisk in the oil and honey, and leave to cool. Do not use until it is cold.
• Put the bavette steak into a resealable freezer bag, pour in the cold marinade and squelch it about so that the thin steak is covered on both sides, then seal, lay on a plate and put in the fridge overnight or for 1 day.
• Bring it back to room temperature, prepare a large piece of kitchen foil, then heat a ridged griddle till very, very hot. Lift the steak out of its marinade, letting any excess (and there will be a lot) drip back into the bag and then slap the meat on the griddle and cook for 2 minutes a side.
• Immediately (I use tongs for all this) transfer the steak to the piece of foil and make a tightly sealed but baggy parcel, and let the meat rest, on a chopping board, or any surface that is not too cold, for 5 minutes. Then unwrap the foil, transfer the steak to a board, and carve in thin slices against the grain.

WALL'S T-BONE STEAK MARINADE

Steps:

• Whisk the vegetable oil, soy sauce, lemon juice, Worcestershire sauce, mustard, garlic, and pepper together in a bowl until combined.
• To use the marinade, place the meat in the bag, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator at least 2 hours. Discard the marinade after it has been used.

GRILLED T-BONE STEAKS

Steps:

• In a large resealable plastic bag, combine the first 11 ingredients.
• Add steaks.
• Seal the bag and turn to coat.
• Refrigerate overnight, turning as often as you can. (I actually marinated my for a day and a 1/2.).
• Drain and discard marinade.
• Grill steaks, over high heat for about 5 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees, medium, 160 degrees, well-done 170 degrees).

BEER MARINATED T-BONE STEAK, SAUTEED ONIONS AND MUSHROOMS, TOPPED WITH A FRIED EGG

Steps:

• In a small bowl mix the brown sugar, garlic and beer. Place the steaks in a resealable plastic bag and add the marinade. Place it in the refrigerator for 2 to 4 hours.
• Preheat the grill to medium heat.
• Once the steak is marinated take it out of the refrigerator and set aside so the meat can rise to room temperature, about 5 to 10 minutes. Remove steaks from plastic bag and dry steaks off with paper towels. Brush with oil season with salt and freshly ground black pepper and place on grill. Cook for 5 minutes on each side for medium rare. Once cooked let it rest for 10 minutes. Place on serving plates.
• In a medium skillet, add butter, onions and mushrooms. Saute until golden brown, about 5 minutes. Place into bowl and set aside. In the same skillet add 2 tablespoons of oil. Crack the eggs over the skillet and fry. Once ready place mushrooms, onions and eggs on top of the steaks and serve.

T-BONE STEAK WITH TAMARIND BARBECUE SAUCE AND BASIL-MARINATED TOMATOES

Steps:

• Heat oil in a large saucepan over medium-high heat. Add onions and garlic and cook until soft. Add remaining ingredients and cook for 20 minutes. Place mixture in a blender and blend until smooth. Return to the saucepan and cook an additional 15 to 20 minutes, or until thickened. Preheat grill. Reserve 1 cup of the sauce. Brush steaks with olive oil and season with salt and pepper to taste. Place on the grill and grill for 4 to 5 minutes, or until golden brown. Turn the steaks over and continue grilling for 5 to 6 minutes. During the last 2 minutes of grilling, brush the steak with some of the sauce and grill for 1 minute on each side. Remove the steaks from the grill and brush with the reserved barbecue sauce. Serve with the Basil-Marinated Tomatoes on the side.
• Combine all ingredients in a medium bowl and season with salt and pepper to taste.

BARBEQUE SPICED GRILLED T-BONE STEAK

Steps:

• Preheat Grill: Rub steak with chile oil and BBQ Spice on both sides. Grill steak to desired temperature. Place 4 ounces of garlic potatoes on 4 plates. Plate T-bone over potatoes and top with arugula succotash. Spoon sauce around steak and serve.
• Combine all ingredients in a bowl. Store in an airtight container.
• In a small bowl mix together the garlic and butter, let stand at room temperature. Heat a large, heavy-bottomed pot filled halfway with oil to 325 degrees F. Drop potatoes in oil and fry until golden brown. Drain on paper towels and put potatoes into large mixing bowl with garlic butter. Toss to coat and season.
• Heat large saute pan and coat with oil. Place chanterelle mushrooms in pan and saute for 2 to 3 minutes until they soften, add garlic and shallots, continue to cook until shallots are translucent. Add peas, corn, lima beans and peppers. Heat all vegetables through. Season and fold in chives.
• Sweat all vegetables in oil until translucent. Add bay leaves and peppercorns. Deglaze with bottles of wine and reduce by 2/3. Add veal stock and reduce by 3/4. Strain and finish with barbeque sauce, butter, salt and pepper.