Blazing Steak Food

BLAZING SMOKED STEAK CHILI

Steps:

• Rub the steaks with the chili powder and some salt and smoke them for a few hours over mesquite wood. Add the peppers for the last hour, and try to get some char on them. Skin the peppers and roughly chop, and chop the steak into 1" square chunks. Boil the small hot chiles and the anaheim in the beer for a moment, then soak for 20 minutes. Remove the chiles and chop to a pulp.
• Chop the onion and garlic and saute in a little oil until starting to carmelize, then add all the rest of the ingredients, including the beer that the chiles were boiled in, and of course the steak-- everything except the tomato sauce, beans and smoked poblanos. Simmer for 1 hour with the lid off to reduce, and then add the rest and simmer another 20 minutes.
• Ladle into bowls and top off with chopped raw onion and shredded cheddar to your liking!

BLAZING STEAK

Steps:

• Heat the olive oil in a large saucepan over medium-high heat. Brown the beef cubes in the hot oil until well browned on all sides, about 8 minutes. Stir in the garlic, onion, and minced habanero peppers, cook and stir for a few minutes until the onion has begun to soften.
• Stir in the tomato sauce, 1 cup o water, horseradish, hot pepper sauce, vinegar, mustard, seasoned salt, and black pepper. Bring to a simmer, then reduce heat to medium-low, cover, and simmer until the beef begins to turn tender, about 2 hours. Stir occasionally.
• Dissolve the flour into 2/3 cup of cold water, and stir into the simmering meat. Cook until the meat is very tender, and the sauce is thick and smooth, about 30 minutes more.

BLAZING STEAK

Steps:

• Heat the olive oil in a large saucepan over medium-high heat. Brown the beef cubes in the hot oil until well browned on all sides, about 8 minutes. Stir in the garlic, onion, and minced habanero peppers, cook and stir for a few minutes until the onion has begun to soften.
• Stir in the tomato sauce, 1 cup o water, horseradish, hot pepper sauce, vinegar, mustard, seasoned salt, and black pepper. Bring to a simmer, then reduce heat to medium-low, cover, and simmer until the beef begins to turn tender, about 2 hours. Stir occasionally.
• Dissolve the flour into 2/3 cup of cold water, and stir into the simmering meat. Cook until the meat is very tender, and the sauce is thick and smooth, about 30 minutes more.

BLAZING VENISON (OR BEEF) STEAKS

Steps:

• In a small skillet, heat oil and cook the habeneros until softened.
• Add worcestershire sauce, garlic and salt, heating until sizzling.
• Remove from heat and add wine, dry mustard and cinnamon, stirring until blended.
• Place the steaks and portabella mushroom in a ziplock bag, or large baking dish.
• Pour the marinade over the meat and mushrooms and refrigerate at least 1 hour or overnight.
• Preheat grill to medium high heat.
• Remove meat and mushrooms from marinade.
• Discard marinade.
• Grill portabellas 15 minutes.
• Grill the venision steaks 6-7 minutes, turning once, until done to your liking (medium rare is best for venison).

BLAZING BRISKET

Steps:

• Wrap the brisket entirely in bacon slices, and place into a large glass baking dish. Mix together the coffee and salt. Pour the coffee mixture over the brisket, cover, and marinate in the refrigerator overnight.
• In a saucepan over low heat, combine the butter and minced garlic. Cook stirring occasionally until butter is melted, and has turned golden. Spread all of the shortening onto the inside of a roasting pan. Place the brisket in the pan with one cup of the coffee marinade. Lay slices of the fatback over the roast. Place sweet potatoes around the perimeter of the roasting pan. Pour the garlic butter over the roast and potatoes. Let stand for 1 hour. Preheat the oven to 325 degrees F (165 degrees C)
• Cover the roasting pan with aluminum foil, and bake for 4 hours in the preheated oven. The internal temperature of the roast should be at least 145 degrees F (62 degrees C) when taken with a meat thermometer. Let stand for 10 minutes before slicing.
• While you wait for the roast, stir together the olive oil and horseradish in a small saucepan. Cook over low heat for at least half an hour, then pour into a small bowl. This is the dipping sauce for the brisket.

BLAZING STEAK

Steps:

• Heat the olive oil in a large saucepan over medium-high heat. Brown the beef cubes in the hot oil until well browned on all sides, about 8 minutes. Stir in the garlic, onion, and minced habanero peppers, cook and stir for a few minutes until the onion has begun to soften.
• Stir in the tomato sauce, 1 cup o water, horseradish, hot pepper sauce, vinegar, mustard, seasoned salt, and black pepper. Bring to a simmer, then reduce heat to medium-low, cover, and simmer until the beef begins to turn tender, about 2 hours. Stir occasionally.
• Dissolve the flour into 2/3 cup of cold water, and stir into the simmering meat. Cook until the meat is very tender, and the sauce is thick and smooth, about 30 minutes more.