Sunnys Smoky Rosemary Grilled Steak Food

SUNNY'S GRILLED STEAK SUPREME

Steps:

• For the steak: Prepare a grill for medium-high heat.
• Season the steak generously on all sides with salt, pepper and either olive oil or canola oil. Add the steak to the grill and cook until it releases from the grill, about 5 minutes. Flip and cook until desired doneness, another 3 to 4 minutes for 120 to 125 degrees F. Remove to a plate, sprinkle evenly with the Parmesan and cover loosely with aluminum foil. Rest for 10 minutes before slicing.
• For the topping: In a large pan on medium heat, add 2 tablespoons olive oil and the bacon. Cook, stirring, until the bacon is crisp, about 5 minutes. Remove with a slotted spoon to a paper towel-lined plate. Add the mushrooms to the pan and cook until wilted and tender, 3 to 5 minutes. Season the mushrooms with salt and pepper, remove with a slotted spoon to a large bowl and add the reserved bacon to the bowl. If more oil is needed in the pan, add a tablespoon, then add the onions. Cook, without stirring, until the onions begin to char. Stir the onions and continue to cook until tender, 5 to 8 minutes. Remove to the bowl. Add a little oil to the pan, then add the bell peppers and Italian seasoning and stir to combine. Cook until slightly tender, 3 to 5 minutes, then remove to the bowl. Add the tomatoes and red chile flakes to the pan and cook until the tomatoes begin to burst, 5 to 8 minutes. Transfer to the bowl as well. Toss the mixture together with the basil and serve on top of the sliced steak.

GRILLED ROSEMARY STEAKS

Steps:

• For the steaks: In a baking dish, sprinkle the steaks on both sides with the salt and pepper and drizzle with the oil. Place the rosemary in the dish and allow to marinate on the counter at room temperature for 1 hour, turning the steaks halfway through to infuse all over with rosemary.
• For the rosemary butter: In a saucepan over medium-low heat, add the butter and salt. Stir to melt the butter and dissolve the salt, then add the rosemary. Continue cooking on low until the butter is fragrant from the rosemary, 10 to 12 minutes. Remove the rosemary and discard.
• Preheat a grill or grill pan to high heat. Remove the steaks from the baking dish, discard the rosemary and place the steaks directly on the grill. Cook for about 5 minutes on both sides for medium-rare. Remove from the grill and allow to rest under loosely fitted aluminum foil for 10 minutes.
• Using the direction of the muscles as a guide, thinly slice the meat against the grain into strips and place on a serving dish. Pour the infused butter over the meat and serve.

SUNNY'S ROSEMARY CHIMICHURRI

Steps:

• On a cutting board, pile the parsley, garlic, rosemary and scallions. Chop, tossing the mixture a few times, until everything is fine and combined. Scrape the board and add the chopped mixture to a medium bowl.
• Stir in the olive oil, vinegar, lemon zest and juice and chile flakes. Season with salt and pepper; a little salt goes a long way here. Serve over steak or beef meatballs.

SUNNY'S SMOKY BAR NUT MIX

Steps:

• Flavor the oil. In a large pan on medium-low heat, add the olive oil, liquid smoke, rosemary and garlic. Cook until the oil is fragrant and the rosemary is crispy, about 5 minutes. Remove the rosemary to a paper towel-lined plate. Remove and discard the garlic.
• Toast the nuts. First, add the almonds to the pan and stir to coat in the oil, then toss to heat them until a taste of one reveals a tender creamy almond, 4 to 5 minutes. Add the pecans and them cook for 4 to 5 minutes. Finally, add the walnuts and let cook for 5 additional minutes. Each nut takes a different amount of time to toast, so this order is crucial.
• Finish. Add the cranberries to the nut mixture and season with salt and pepper. Crinkle in the rosemary, then use a slotted spoon to remove the mixture to a bowl. Serve warm or chilled.

ROSEMARY STEAKS WITH CHEESY EGGS

Steps:

• Prepare the steaks: Arrange the steaks in a dish; season with salt and pepper on both sides, sprinkle evenly with the liquid smoke and drizzle with the vegetable oil. Nestle the rosemary under the steaks and set aside at room temperature 2 hours, turning the steaks halfway through to infuse both sides with rosemary.
• Make the rosemary butter: In a medium saucepan over medium-low heat, combine the butter and 1 teaspoon salt. Melt the butter, stirring to dissolve the salt, then add the garlic and rosemary. Continue cooking over low heat until the butter is fragrant, 10 to 12 minutes. Remove from the heat and discard the garlic and rosemary; set the butter aside.
• Grill the steaks: Preheat a grill or grill pan to high. Remove the steaks from the dish, discard the rosemary and place the steaks on the grill. Cook about 5 minutes per side for medium rare. Remove from the grill, tent with foil and let rest 10 minutes before slicing.
• Meanwhile, make the eggs: In a large bowl, vigorously whisk the eggs and add a splash of water (nothing more than a teaspoon). Melt the butter in a large nonstick pan over low heat but do not let it brown. Add the eggs and cook, whisking to release the cooked egg from the pan, until almost done but still wet, 5 to 6 minutes. Remove from the heat; add half of the cheese, a pinch of salt and a few grinds of pepper and continue whisking until done. Sprinkle the remaining cheese on top.
• To serve, cut the steaks off the bone and slice against the grain; drizzle with the rosemary butter. Serve with the eggs.

GRILLED STEAK WITH ROSEMARY AND GARLIC

Steps:

• In a small bowl, combine the rosemary leaves, garlic, crushed red pepper and enough olive oil to make a loose paste. Slather the steaks with the mixture and sprinkle them generously with salt. Let the steaks hang out outside the fridge to come to room temperature.
• Preheat the grill to medium-high. Use a wire grill brush to loosen any crud and soot. Wipe the grill down with an oiled side towel to pick up any bits of loosened crud.
• Put the steaks on a hot spot on the grill to get a great sear and really create BROWN FOOD! Once both sides of the steak are really nice and brown, move the steak to a cooler part of the grill to allow the steaks to cook to desired temperature. About 5 to 6 minutes on each side for medium-rare.
• Remove the steaks from the grill and let rest for 5 to 10 minutes.
• Cut the steak off the bone, slice across the grain and divide among 4 serving plates. Drizzle the steak with a little big fat finishing oil and a sprinkling of sea salt.

ROSEMARY-GRILLED NEW YORK STRIP WITH SMOKY EGGPLANT RELISH

Steps:

• In a small bowl, combine the rosemary, garlic, salt, and pepper and mix well. Rub the steaks all over with this herb mixture and grill them over a hot fire for 5 to 7 minutes per side for medium-rare. To check for doneness: Cut into one of the steaks to see that it is about one degree less done in the center than you want, since it will cook a little more after you take it off the fire. When the steaks are done to your liking, take them off the grill and let them rest for about 3 minutes.
• Meanwhile, make the relish:
• Rub the eggplant and onions with the oil, sprinkle with salt and pepper to taste, and grill around the edge of the fire, just barely over the flame (you want a medium-hot fire for these vegetables), until they are well browned and soft throughout, 3 to 4 minutes per side. Pull them off the grill, dice them into bite size chunks, and place them in a medium bowl. Add the garlic, vinegar, olive oil, parsley, and salt and pepper to taste and toss well.
• By this time the steaks should be just right, serve them up with a few heaping spoonfuls of the relish. Enjoy!