Dirty Steak Food

DIRTY STEAK

Dirty Steak image

Provided by Ardie A. Davis

Categories Beef Fourth of July Picnic Super Bowl Father's Day Backyard BBQ Dinner Meat Tailgating Family Reunion Grill Grill/Barbecue Party Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Serves 4

Number Of Ingredients 4

Ingredients

Four 8-ounce ribeye, sirloin, T-bone, or strip steaks, cut 1 inch thick, at room temperature
Fine sea salt and freshly ground black pepper
1/2 cup (1 stick) unsalted butter (optional), melted
1 lemon (optional), quartered

Steps:

1. Sprinkle both sides of steaks liberally with salt and pepper. Set aside.
2. Fill a charcoal chimney with briquets, set the chimney on the bottom grill grate, and light. When the coals are ready, dump them into the bottom of your grill. Cover half of your bottom grate with briquets.
3. When the briquets are white-hot, place each steak directly onto the hot coals using long-handled tongs or a fork. Leave steaks on the coals for 2 minutes. Turn them over and grill for another 2 to 3 minutes for rare (125°F on a meat thermometer). For medium-rare (135°F) to medium (140°F), leave the steaks on the coals for 1 to 2 minutes longer. Remove the steaks from the coals and brush off the ashes. Spread melted butter over the top and a squeeze of lemon before serving, if you desire.

SEARED RIB EYE, SALSA VERDE, DIRTY RICE

Seared Rib Eye, Salsa Verde, Dirty Rice image

Provided by Robert Irvine : Food Network

Categories main-dish

Time 2h

Yield 4 servings

Number Of Ingredients 21

Ingredients

2 large green tomatoes
1/4 cup fresh cilantro leaves
1/4 cup small diced yellow onion
2 tablespoons white balsamic
1 tablespoon minced garlic
1 tablespoon grapeseed oil
2 jalapenos, seeded
Salt and freshly ground black pepper
Salt and freshly ground black pepper
1 tablespoon grapeseed oil
1/2 cup small diced yellow onion
1 cup cooked black beans
2 tablespoons small diced carrots, previously boiled, semi-soft
1/2 cup tomato juice
3 cups cooked white or brown rice
1/2 cup celery leaves, tips only
1 tablespoon Cajun spice
2 tablespoons grapeseed oil
Four 8-ounce rib eye steaks, trimmed
1 tablespoon sea or kosher salt
1 teaspoon freshly ground black pepper

Steps:

For the salsa verde: First, dice the tomatoes, medium cut, then puree them in a food processor or blender. Next, add the cilantro, onions, balsamic, garlic, oil and jalapenos. Again, puree, taste, then season with salt and pepper. After seasoning, place in the refrigerator for at least 1 hour to allow the flavors to merge.
For the dirty rice: In a saute pan over medium-high heat, add the oil and allow to warm. Next, add the onions and cook, with stirring motion, until slightly translucent. This should take 3 to 4 minutes. Next, add the cooked beans and carrots and allow to warm. Then add the tomato juice and reduce the heat to medium-low. Continue to cook until the juice has reduced to 1/4 cup, 3 to 4 minutes. Next, add the rice. Warm the rice and blend the flavors over medium-low heat for 5 minutes. Once the rice has warmed and the juice has finished reducing, remove from the heat, add the celery leaves, taste and season to preference with the Cajun spice.
For the steak: In a large saute pan over high heat, add and warm the oil for 1 to 2 minutes. Sprinkle the steaks on both sides with the salt and pepper, and add to the pan. Reduce the heat to medium-high and cook for 3 to 4 minutes. Flip the steak and repeat the process on the second side for a final 3 to 4 minutes. Remove from the pan, allow to rest and serve over the dirty rice. Finish with salsa verde.

DIRTY STEAK

Dirty Steak image

Dwight Eisenhower wasn't the first or only cook to grill steaks directly on hot coals, but he was the most famous one to do it. One of many stories about Ike in the Eisenhower Library archives relates that he liked three-inch beef strip steaks-also called New York strip, shell steak, or Kansas City strip-completely covered with...

Provided by Vicki Butts (lazyme)

Categories Beef

Time 25m

Number Of Ingredients 5

Ingredients

4 8-oz steaks (ribeye, sirloin, t-bone, or strip steaks) cut 1-inch thick, at room temperature
fine sea salt
freshly ground black pepper
1/2 c unsalted butter, melted, optional
1 lemon, quartered, optional

Steps:

1. Sprinkle both sides of steaks liberally with salt and pepper. Set aside.
2. Fill a charcoal chimney with briquets, set the chimney on the bottom grill grate, and light. When the coals are ready, dump them into the bottom of your grill. Cover half of your bottom grate with briquets.
3. When the briquets are white-hot, place each steak directly onto the hot coals using long-handled tongs or a fork. Leave steaks on the coals for 2 minutes. Turn them over and grill for another 2 to 3 minutes for rare (125°F on a meat thermometer). For medium-rare (135°F) to medium (140°F), leave the steaks on the coals for 1 to 2 minutes longer. Remove the steaks from the coals and brush off the ashes. Spread melted butter over the top and a squeeze of lemon before serving, if you desire.

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