mmmm-MMM ..... Steak! ...... Cold off the grill

I tried to see if I posted this before, but can't find it.

Anyway, this is an old recipe for making good use of tough beef. I've upgraded its quality a bit, but it stays true to the original concept.

Grill a 'tolerable' steak to your liking. I suggest rare, as the steak will lose all its pink later in the process and appear for all the world as well done. To cook it to well woud make the final result tough.

I use all kinds of steaks for this, but my very favorite is a chuck eye. Chuck eye is the next cut forward from the front end of the rib eye.It is just as tender, but actually more flavorful. It is also about 1/3 the price! But its just plain ugly with lots of seams and a tiny piece of gristle. It makes a great eat just plain off the grill if you're more interested in eating than in looking.

Anyway, grill the steak and allow it to rest. When cooled to warm and all the sizzle is gone (3 to 5 minutes) cut the steak into slices on the bias. Don't worry if it gets a bit scrappy. No one will notice.

Put the steak in a bowl that is twice the size of the pile of cut steak. Slice some onion. You want an equal volume of onion and steak. Use your own judgment. Then chop fine some garlic. Use however much or little you like. The chop some fresh herbs, I suggest flat leaf parsley and oregano as a minimum. Basil is a nice option, but not necessary. Toss all the veg in the bowl with the steak.

Now add some olive oil. Enough to coat everything really generously. Now some vinegar. Originally this was done with red wine vinegar. I prefer balsamic vinegar for the more refined, less acidic taste. Add enough to just cover everything. Add salt and pepper to taste and allow everything to marinate for a good while, preferably overnight.

We tend to eat this right out of a common bowl or, for fancy dinners, to serve it in separate soup bowls. Clasically it is served on some base, like a hollowed out tomato. If you drain it really well it also makes one hell of a sandwich on some nice day old heavier bodied bread like ciabata.

This extends steak to feed more people and also can be kept for maybe a week without a problem.

Its **really** good!

freezer to move it" gig

if I sliced the roast into thick steaks, would this recipe be a good fit??


:banghead: nevermind, no grilling for me til the move is done, I ran out of propane Saturday night and the tank is staying empty for the move

*sigh*

.... you could just roast it to rare and then slice it (thin is better than thick). Or you could slice it into steaks yourself and pan fry them on the stove in your black iron skillet. If you do this, get the pan hot as a blast furnace and sear them to rare and stop.

family reunion/high school reunion trip we're taking Thursday

thanks!

but throw in herbs and onions and garlic and olive oil and grilling and let it get cool for summer eating (wrapped in flour tortillas?), it sounds wonderful.

"wrapped in flour tortillas"

This would make a **great** wrap. Just drain it really well before wrapping it. I can also imagine putting cilantro in it in place of the parsley. You could even add some chiptole to it.

Now you got me thinking ..... and that usually leads to trouble! :)

It's been hot here and I already made a chef salad for today. Now this beef recipe sounds so good. I really like the flavor of the chuck cuts. I could even serve this in a crispy corn tortilla bowl like south of the border salads. But we love a soft, warm tortilla filled with goodies even better. Wrap it up!

...in Reston. It was delicious. A lovely pile of cold grilled steak on some greens with onion slices. This might be close to that.

(just moved not long ago)...and I have a flank steak in the freezer. Is a flanksteak a good candidate for this? What else to do on the grill with a flank?

Ugh... I hafta go assemble that damned machine today. And thaw that flank.

add more herbs and a lot of red wine to the basic mix ... and use enough olive oil and balsamic too. Let the flank go overnight at least and then just grill it. Serve it hot. Flank's too good a steak to serve cold :)

Be sure to cut it on the bias when you carve it.

I'm going to try it.