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

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.

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.

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.