Michaels Steak Sauce Food

MICHAEL'S FAMOUS PHILLY CHEESE STEAK SANDWICH

Steps:

• 1. Tightly roll the eye round steak into a torpedo or log shape. Wrap tightly in plastic. Place log in freezer for 45 minutes to firm the beef into a tight but not frozen texture.
• 2. Remove plastic, and working quickly, use an electric knife to slice the beef into paper-thin strips, almost shaving the beef. If this does not work well, use a sharp knife and cut the beef into the thinnest slices possible, then flatten the slices using a meat tenderizer. Refrigerate slices until ready to cook.
• 3. Peel and halve onion. Slice into paper-thin half moon pieces. Halve the peppers, remove and discard seeds, and then slice into thick wedges.
• 4. Warm 2 tablespoons of the oil in a large skillet over low heat. Add onions and cook 8 to 10 minutes, until caramelized and softened, stirring frequently. Do not allow them to brown. Transfer onions to bowl; add pepper to same skillet, still over low heat. Cook peppers 10 to 15 minutes, until soft and tender, flipping often. Transfer to bowl with onions. Season onion-pepper mixture to taste. Cover bowl to keep warm.
• 5. In a clean skillet, warm the remaining 2 tablespoons oil over medium heat. Cook the beef in 2 batches, until lightly browned and cooked through, stirring often. Add olive oil if necessary.
• 6. To serve: Pile beef strips, peppers and onions and cheese slices inside a hero roll.

MICHAEL'S CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium saucepan over medium heat, blend cider vinegar, chili sauce, Worcestershire sauce, and tomato paste. Mix in the onion, brown sugar, and cayenne pepper.
• Heat oil in a medium skillet over medium heat, and saute the chicken thighs until browned. Remove from heat, drain, and arrange in a medium baking dish. Cover with the cider vinegar sauce mixture.
• Bake covered 45 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

MICHAEL'S STEAK SAUCE

Steps:

• Place extra-virgin olive oil in large sauce pot over medium high heat, add onions and reduce heat to medium. Saute onions until golden brown then add tomato paste, cook for 1 minute. Turn heat back to high, add remaining ingredients with exception of salt and pepper. Bring to a boil, reduce heat to medium and simmer ingredients for 10 to 15 minutes.
• Remove pot from heat, place into blender* and puree until smooth. Add salt and pepper.
• If the mixture is not smooth enough add a few teaspoons of water and puree until smooth.

PORK STEAKS WITH CHERRY BARBECUE SAUCE

Steps:

• For the rub: In a mixing bowl, whisk together the pepper, salt, sugar, smoked paprika, garlic powder, onion powder and chile flakes. Liberally sprinkle the pork steaks on both sides and allow to marinate, refrigerated, for 3 hours or up to overnight.
• Set up your grill for cooking with direct and indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
• Make the cherry barbecue sauce: Place a saucepan over the direct-heat side of the grill. Add a drizzle of olive oil along with the jalapeño and onion. Season with the coriander, cumin and salt and sweat until softened, 2 to 3 minutes. Add the cherries, cherry soda, molasses and Worcestershire sauce. Bring to a simmer and cook until the cherries have softened, about 10 minutes. Transfer to a blender and purée until smooth. Add the balsamic and lemon juice and purée again. Transfer back to the saucepan and place on the indirect-heat side of the grill. Cook until the sauce thickens and reduces, about 20 minutes. Remove from the grill and set aside.
• Place the pork steaks on the indirect-heat side of the grill, close the lid and cook, keeping the temperature of the grill between 250 and 275 degrees F and basting with the cherry barbecue sauce once they have cooked for 2 hours, until the pork steaks are tender and an internal temperature reaches 195 degrees F, 3 to 4 hours total. Remove from the grill and allow the pork to rest for 10 minutes before serving. Serve with any remaining cherry barbecue sauce on the side.

STEAK SAUCE

Steps:

• Add the balsamic vinegar, red wine vinegar, onion, raisins, garlic, anchovies, brown sugar, cumin seed, cloves, and celery seed to a large saucepan and bring to a simmer. Cook until reduced by two-thirds. Strain the mixture, pressing on the solids to get maximum flavor. Discard the solids. The sauce will hold for 1 month in the refrigerator.
• Serve with grilled skirt steak garnished with pickled red Fresno chiles, fresh parsley leaves, and sea salt.

MICHAEL'S STEAK SAUCE

Steps:

• Soak raisins in hot water until very soft. Set aside.
• Saute onions over medium heat until golden brown.
• Add tomato paste, and cook for 1 minute.
• Increase heat to high, add remaining ingredients (including raisins with soaking water), but not salt and pepper yet. Bring sauce to a boil, then reduce heat to medium and simmer for 10 to 15 minutes.
• Remove pan from heat, and allow to cool completely.
• Pour cooled sauce into blender no more than halfway, and puree until smooth. Puree in batches if needed.
• Season with salt and pepper, adjusting amount to taste.
• If mixture is not smooth enough, add a few teaspoons of water at a time and puree until it becomes smooth to your liking.

SGT. MICHAEL'S STEAK MARINADE WITH A KICKER

Steps:

• blend all in a gallon size zip loc bag.
• add in meat.
• mush around.
• beat it like Rocky Balboa.
• let sit in marinade until ready to cook or 10 minute.
• (add in more olive oil/wine to sauce if needed for larger cuts of beef).
• on grill sear the outside for 1 min each side.
• brush on remaining seasoning from bag.
• grill til done ( rare/med/well done).
• for larger cuts of beef as in roast let marinade no more than 30 min ,place in roasting pan with all sauce and cook til done.
• *** cooking/grilling time includes marinade time for steaks. increase as needed.

HOMEMADE RIB/ ROAST / STEAK/SAUCE

Steps:

• Mix salt and sugar in saucepan.
• Add coffee, worcestershire, catsup, melted butter, lemon juice, molasses, chili pepper and cayenne pepper. Simmer for about 10 minutes. Stir.
• Use a brush to apply. You may double or triple this recipe and after it has simmered and cooled, this may be frozen in ice cube trays, then tossed in zip lock bags. Just reheat in a microwave safe bowl a few cubes at a time for future use.
• Note: If you want it sweeter, add a little brown sugar at a time. You may use envelopes of Splenda sugar substitute.