Showing posts with label steak. Show all posts
Showing posts with label steak. Show all posts

Sunday, August 4, 2019

Southern Corn Relish / #FarmersMarketWeek

Welcome to #FarmersMarketWeek! I hope you will join me this week as I join a group of blogging friends sharing recipes you can make with veggies, spices, honey, jams, herbs, meats, fruits, basically anything you can buy at a farmers market! So many ways to go, and such a fun challenge!
My first recipe this week is Southern Corn Relish! If you have never had this delightful dish, you will want to give it a try! It reminds me more of a salsa, but I get the relish similarities also. It is a fun dish to make, with so many different and all fresh ingredients, and if you don't have a particular ingredient, substitute something you have! This relish holds up well in the fridge, so making it ahead of time is a great idea.

Southern Corn Relish
( makes enough for 4-5 )
(printable recipe at end of page)

2 cups of Corn cut off the cob
1/2 cup diced Onion
3/4 cup Apple Cider Vinegar
1/4 cup diced Red Pepper
1/4 cup diced Green Pepper
1/4 cup chopped Tomato
1/4 cup chopped Cucumber
1/4 cup packed Brown Sugar


 Prepping all your ingredients first makes putting this recipe together quick and easy. Make sure to cook the 2 corn cobs in boiling water for 10 minutes. The average cob has 1 cup of corn on it. Use white corn, bi-color or yellow, whichever is your favorite.

To easily remove the corn from the cob, and save your fingers, cut the tip off the bottom, and insert a corn holder in the top. Hold the corn with the holder and cut the corn off. 
 

Add the cut corn, chopped onions and apple cider vinegar to a large pot. 


Add the rest of the ingredients. Stirring the pot often, boil for 15 minutes. Let cool. 

Use your relish on anything! Maybe as a dip with chips, as a side dish, or spread some over a nice, hot, right off the grill, juicy steak!



Thank you for stopping by today, and I hope you enjoy the Southern Corn relish!

For more #FarmersMarketWeek recipes, please scroll down the page! 

Thanks Ellen from Family Around The Table and Christie
 A Kitchen Hoor’s Adventures for hosting our Farmer’s Market Event!
Monday’s Farmer’s Market Week Recipes





    Southern Corn Relish

    Yield: 4-5
    Author:

    ingredients:

    • 2 cups of Corn cut off the cob
    • 1/2 cup diced Onion
    • 3/4 cup Apple Cider Vinegar
    • 1/4 cup diced Red Pepper
    • 1/4 cup diced Green Pepper
    • 1/4 cup chopped Tomato
    • 1/4 cup chopped Cucumber
    • 1/4 cup packed Brown Sugar

    instructions:

    How to cook Southern Corn Relish

    1. Prepping all your ingredients first makes putting this recipe together quick and easy. Make sure to cook the 2 corn cobs in boiling water for 10 minutes. The average cob has 1 cup of corn on it. Use white corn, bi-color or yellow, whichever is your favorite.
    2. To easily remove the corn from the cob, and save your fingers, cut the tip off the bottom, and insert a corn holder in the top. Hold the corn with the holder and cut the corn off.
    3. Add the cut corn, chopped onions and apple cider vinegar to a large pot.
    4. Add the rest of the ingredients. Stirring the pot often, boil for 15 minutes. Let cool.
    5. Use your relish however you want. It can be used as a dip with chips, as a side dish, or spread some over a nice, hot, right off the grill, juicy steak!
    corn relish, side dish, veggies, easy to make,
    side dish, dips, appetizer
    Created using The Recipes Generator

Wednesday, May 22, 2019

London Broil Steak Sandwiches / #BBQWeek

Sometimes the simple things in life are the best things in life, and that definitely applies to this grilled London Broil Steak Sandwich. It is a great steak to enjoy anytime, and there is no better time than a backyard BBQ with family and friends. The best way to enjoy a London Broil Steak is to place it on a cutting board or plate after grilling it, and cut very thin slices against the grain, which results in the meat being tender and easy to eat. I have sliced this steak on an electric slicer, and it works well also.
The steak is simply seasoned with pepper and minced garlic, and tenderized with a hand tenderizer, seasoning and tenderizing both sides. I used fresh bakery sub rolls, and added mayonnaise, green leaf lettuce, tomatoes, and onion.  It's a simple sandwich with a simple seasoned and tenderized steak and simple garnishes, and it's simply sensational!



London Broil Sandwich
(makes several sandwiches depending on the size of the steak)
(printable recipe at end of page) 

London Broil Steak
Minced Garlic
Ground Pepper
Sub Rolls
Lettuce
Mayonnaise
Onion
Tomato 

Pepper both sides of the steak, then use the back of a spoon to spread the minced garlic over both sides. I used minced garlic from Target. I have been using it for a while and really love it. Use a tenderizer on both sides of the steak.
Once your grill is hot, start cooking the steak. I cook a side for 2 minutes, then turn to the other side. Continue to time 2 minute cooking intervals, flipping the steak each time until it is cooked to your satisfaction. Once the steak is done let it sit for another 2 minutes. 
Slice the steak thin for the best flavor. 

Dress the sandwich, add the steak and enjoy!

Thank you for stopping by today! Check out some other #BBQWeek ideas below!














    London Broil Steak Sandwiches

    Author:

    ingredients:

    • London Broil Steak
    • Minced Garlic
    • Ground Pepper
    • Sub Rolls
    • Lettuce
    • Mayonnaise
    • Onion
    • Tomato

    instructions:

    How to cook London Broil Steak Sandwiches

    1. Pepper both sides of the steak, then use the back of a spoon to spread the minced garlic over both sides. I used minced garlic from Target. I have been using it for a while and really love it. Use a tenderizer on both sides of the steak.
    2. Once your grill is hot, start cooking the steak. I cook a side for 2 minutes, then turn to the other side. Continue to time 2 minute cooking intervals, flipping the steak each time until it is cooked to your satisfaction. Once the steak is done let it sit for another 2 minutes.
    3. Slice the steak thin for the best flavor.
    4. Dress the sandwich, add the steak and enjoy!
    sandwiches, London Broil Steak, sub Rolls, condiments and dressings
    sandwiches, grilling
    Created using The Recipes Generator












     

Wednesday, June 28, 2017

Grilled Steak Sandwiches w/Foil Pack Veggies/ #Smokin'-O's / #CookoutWeek2017

You are going to love these Grilled Steak Sandwiches w/ Foil Pack Veggies for your next cookout! The tenderized London Broil steak, always my favorite, is juicy and full of flavor with an incredible smokiness from the Applewood Smokin'-O smoke rings. The vegetables are cooked separately in their own foil pack. If you haven't tried this way of grilling vegetables before, you will be amazed at how easy it is and how tender and tasty your veggies are. Plus, if you know what everyone likes, you can easily design the foil packs so everyone gets their favorite veggies!
This is my second entry in this weeks fun adventure, #CookoutWeek2017! Yesterday I posted yummy Chocolate Caramel S'mores Bars that you will want to try. They are a tasty accompaniment to these Grilled Steak Sandwiches, and there is no better way to start #CookoutWeek2017 than with a dessert!

Grilled Steak Sandwiches w/Foil Pack Veggies
(printable recipe at end of page)

Saturday, February 4, 2017

Surf & Turf for Two / #SundaySupper

Valentine's Day is right around the corner, and with it comes the usual questions about how to celebrate. Should you eat out? Which restaurant should you choose? How much should you spend? This year make it easy and celebrate at home with a meal you won't soon forget! Surf and Turf for Two! It's easier than you think! One of the easiest parts of preparing this meal is the fact that the shrimp is almost all prep, with 2-3 minutes of cooking, and the steak can be cooked on the grill, which you probably know how to do already. If it is too cold to be outside grilling, cook it in a pan on your stove. The sides take care of themselves. Plus, you will have great leftovers!

Surf and Turf for Two
(printable recipe at end of post)

1 Beef Round London Broil  2.24 lbs
Zesty Italian Dressing
A-1  
16-20 ct Uncooked Shrimp
Shrimp Boil Oil
Cocktail Sauce
2 Lemon Wedges
Fresh Mushrooms
2-3 Onion Slices
Various Small Potatoes
Fresh Broccoli 

Begin by marinating your steak. Pour equal parts of dressing and A1 on to the top of your steak.
Use two forks and continuously pierce the top of the meat with the forks. Flip the meat over and do the same to the other side. This takes a little time, but it is worth it for the great flavor. Don't be afraid of over doing stabbing the meat. This can be done early in the day, then just wrapped and refrigerated until you are ready to cook. 
You can prepare your shrimp earlier in the day also. The first thing to do peel the shrimp. I set the shrimp in a bowl, and let the cold water run over it as I peel all the the shrimp. Then I go back and devein the shrimp. Even if the shrimp is advertised as deveined, I like to devein the inner side of the shrimp also. It is not necessary, it's just a thing I do, and it's up to you. Once done, you can cook it right away because you are making cocktail shrimp.
Boil water in a pan that is large enough for all the shrimp.. Follow the directions on the bottle of shrimp boil, but it will probably tell you to boil the water, then once boiling, add the shrimp boil oil and then the shrimp. It will only cook for about 2-3 minutes. Don't overcook it. It will be too tough and chewy.
As you pour the shrimp into the colander let cold water run over the shrimp. Have a water bath ready. Fill a big bowl half way with ice, add the shrimp and cover with more ice. Add water to the bowl, and let the ice chill the shrimp completely. 
About 30 minutes before you want to eat, boil water for your potatoes, and cook them until you can pierce them to the center. Saute the mushrooms and onion slices, in a frying pan with butter. Cook the broccoli. 
As your sides are coming together, get you meat on the grill. I like to flip the meat over every 2-3 minutes for a total time of 15 minutes for medium rare. I use a timer to do this because I am easily distracted by others.
Slice down some of your steak before you plate it. It makes it so easy to serve. 
Prepare 2 little bowls with cocktail sauce and a lemon wedge, and place some shrimp around the edges.
Place the steak, the potatoes, and the vegetables on the main plate. Don't forget the broccoli like I did.! I even mentioned to my husband that I should have made something green for the plate, and it still did not dawn on me that the broccoli was still on the stove. I found it after dinner. It was fine, and I used it for soup the next day!

Thanks for joining me today! Scroll down a little and you will find  more tasty recipes from the Sunday Supper family.
Thank you to Candace, from Authentically Candace for hosting today!

Chicken Recipes

Pasta Recipes

Pork Recipes

Red Meat Recipes

Seafood Recipes

Veggie Recipes

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here:

print recipe

Surf & Turf for Two

INGREDIENTS:

  • 1 Beef Round London Broil 2.24 lbs
  • Zesty Italian Dressing
  • A-1
  • 16-20 ct Uncooked Shrimp
  • Shrimp Boil Oil
  • Cocktail Sauce
  • 2 Lemon Wedges
  • Fresh Mushrooms
  • 2-3 Onion Slices
  • Various Small Potatoes
  • Fresh Broccoli

INSTRUCTIONS:

  1. Begin by marinating your steak. Pour equal parts of dressing and A1 on to the top of your steak.
  2. Use two forks and continuously pierce the top of the meat with the forks. Flip the meat over and do the same to the other side. This takes a little time, but it is worth it for the great flavor. Don't be afraid of over doing stabbing the meat. This can be done early in the day, then just wrapped and refrigerated until you are ready to cook.
  3. You can prepare your shrimp earlier in the day also. The first thing to do peel the shrimp. I set the shrimp in a bowl, and let the cold water run over it as I peel all the the shrimp. Then I go back and devein the shrimp. Even if the shrimp is advertised as deveined, I like to devein the inner side of the shrimp also. It is not necessary, it's just a thing I do, and it's up to you. Once done, you can cook it right away because you are making cocktail shrimp.
  4. Boil water in a pan that is large enough for all the shrimp.. Follow the directions on the bottle of shrimp boil, but it will probably tell you to boil the water, then once boiling, add the shrimp boil oil and then the shrimp. It will only cook for about 2-3 minutes. Don't overcook it. It will be too tough and chewy. As you pour the shrimp into the colander let cold water run over the shrimp. Have a water bath ready. Fill a big bowl half way with ice, add the shrimp and cover with more ice. Add water to the bowl, and let the ice chill the shrimp completely.
  5. About 30 minutes before you want to eat, boil water for your potatoes, and cook them until you can pierce them to the center. Saute the mushrooms and onion slices, in a frying pan with butter. Cook the broccoli.
  6. As your sides are coming together, get you meat on the grill. I like to flip the meat over every 2-3 minutes for a total time of 15 minutes for medium rare. I use a timer to do this because I am easily distracted by others.
  7. Slice down some of your steak before you plate it. It makes it so easy to serve.
  8. Prepare 2 little bowls with cocktail sauce and a lemon wedge, and place some shrimp around the edges.
  9. Place the steak, the potatoes, and the vegetables on the main plate. Enjoy!
Created using The Recipes Generator

 

Saturday, May 21, 2016

Grilled London Broil Steak Tacos / #SundaySupper

Today I have some Grilled London Broil Steak Tacos on the menu! We are celebrating the grilling season this week on Sunday Supper by Throwing something on the Barbie! When it comes to grilling, everyone has an opinion! It is an entire culture all on its own! You can have a favorite way to grill: gas or wood. How about a favorite method: direct, indirect, smoking and rotisserie. To make it even more interesting, each of those categories have categories!
These Grilled London Broil Steak Tacos come together quickly, but you will want to tenderize the London Broil the day before you want to serve these yummy tacos to get optimum flavor! The steak and the peppers cook at the same time, and as the steak comes off to rest, the tortillas go on, and the peppers and tortillas come off together. Get ready for a great meal! 

 
 Grilled London Broil Steak Tacos
London Broil Steak
Italian Dressing (not creamy)
A1 Sauce 
Garlic Powder
Red, yellow, and Orange Peppers, thinly sliced
Vidalia Onion, thinly sliced
Flour Tacos
Lettuce
Ranchero Queso Fresco
Sour Cream 
Salsa 

Tenderize the steak by sprinkling garlic powder on top, and pouring A-1 and Italian dressing on top of the garlic powder.
Use 2 forks and push them in and out of the steak, moving all over the steak. Then flip it over and do it again. When you begin, the fork will be slightly resistant to piercing the steak, but as you continue, it will become easier and easier. Cover the steak and refrigerate it overnight.
Sprinkle chipotle seasoning on the steak and place on the grill on medium heat.
Sear the meat one way, for two minutes, then lift and score it in the other direction for two minutes.
Flip the steak over and do it again. 
Place the veggies in a packet of foil and place on the grill. Close foil for quicker cooking. I put these on the grill as the steak was 4 minutes away from being done. The peppers will be cooked, but still have a crunch. If you like them softer, put them on the grill earlier.
 
Take off the steak and let it rest for a few minutes. Place tortillas on the grill. They start to bubble up quickly. Remove when they do.
 Thinly slice the london broil.
 Build the taco by adding lettuce, cheese, steak, peppers and onions, sour cream and salsa.


Enjoy your tacos!

Scroll down to see what the rest of the Sunday Supper family created for today!

Thanks so much to Sue Lau who blogs at A Palatable Pastime, for hosting this fun event!

Patio Libations
Let’s Get This BBQ Started!
The Main Event
On a Side Note
Saucy Sentiments and Rebellious Rubs
Finishing Touches
Plus Piri Piri Sauce and Recipes for Summer Grilling from Sunday Supper Movement Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement





Here are some other recipes you might enjoy:





















Wednesday, July 27, 2011

Sirloin Steak with Blue Cheese Walnut Butter

This weeks entree is sooo good! I made this for my husband who is a steak lover. You never have to ask him what he wants to eat. If it was up to him, it would be all steak~ all the time!
Let's start by making our compound butter first!
6 oz. Blue Cheese crumbles
4 tablespoon Butter
2 tablespoon chopped Fresh Italian Parsley
3/4 teaspoon Fresh Rosemary, finely chopped
1/4 cup chopped Walnuts
In a bowl, mix together the blue cheese, butter,
parsley, rosemary and walnuts.
Mix together with a fork, or use your hands.
I usually use gloves for this.
Place the butter mix on wax paper...
start to roll the wax paper over the butter...
as you roll, form the butter into a firm log.
Twist the ends, and refrigerate for about 2 hours before using.
Here are our 2 steaks.  I bought the prime cut sirloin at the store,
and it was worth the cost. Very tender and tasty.
The small steak is about 6 oz, and the larger one is about 14 oz.
I cooked the large steak for 3 minutes, then turned it over,
for 3 minutes, then turned it over, 3 minutes again on the first side, 
and then 3 minutes again on the second side for a total of 12 minutes.
I cooked it on medium high heat to sear the outside.
The smaller steak, of course, took less time to cook. 
I cooked the steak for 2 minutes, then flipped it for 2 more, 
then 2 more on the first side, and then 2 final minutes on the
second side.
Here is the steak, with a half a circle of compound butter
placed on the top.
Doesn't it look delicious?!
Enjoy!