I love tri-tip, ever since my boyfriend introduced me to it. It has so much flavor and requires so little to prepare it for cooking. Trader Joe's has both tri-tip roasts, marinated and unmarinated, as well as trip-tip steaks, which are thinner and smaller slices off of the roast. There is not much marbling so it's a lean cut. You can also ask a butcher if they'll give you one. Try it out. I think you'll really like it. I ate this with some peewee potatoes (aka smaller than new potatoes!) tossed with a bit of butter, salt, and pepper. It was so good and so easy.
Tri-Tip Steaks
- One package tri-tip steaks (I got a pack of 4)
- garlic salt
- freshly cracked black pepper (or multicolored if you'd like)
- olive oil
Preheat a grill pan or grill. Pat both sides of the steaks dry, then season the top side liberally with the garlic salt and pepper. Drizzle a bit of olive oil on the seasoned side.
Place them seasoned side down on the grill pan or grill, repeating the seasoning process on the unseasoned side.
Let them cook for about 3 minutes per side, more if you want them more done. This will get you medium rare steaks, which I generally do not like but are delicious with tri-tip.
Let them rest for a few minutes before cutting them, then dig in!
Showing posts with label Steak. Show all posts
Showing posts with label Steak. Show all posts
Monday, June 14, 2010
Tuesday, May 4, 2010
Steak Diane (a la Marian Rey!)
Christmas in my family means food-- lots and lots of food. One of the things we love is beef tenderloin, which always seems to get bought in massive quantities. Of course, I don't consider it to be a chore to have to come up with ways of eating the stuff, especially since my sister in law showed me how she makes Steak Diane. Marian Rey makes it for them a lot since it's easy, tasty, and satisfying.
When I don't have beef tenderloin available, I find inexpensive steaks, cut pretty thin since you want a quick cooking dish. Sirloin works great! This is an excellent dish to make when you don't have many supplies on hand. As long as you have butter, olive oil, shallots, and lemons, you have the basic makings.
Here it is for two people. It's a great dish for company. Just increase everything to your liking.
Steak Diane (a la Marian Rey)
- 2 steaks (sirloin, about a half inch thick)
- 2 good sized shallots, minced fine (more or less, according to your taste)
- 3 tablespoons butter
- 1 tablespoon olive oil (more if you need it when you saute the shallots)
- 2 lemons, each about the size of your fist
-salt and pepper
Pull the steaks out of the fridge at least an hour before you plan on cooking them. They need to come up to room temperature in order to cook properly. I mean it!
Mince the shallots as finely as you like. Your food processor or a large grater are good for this, too.
Salt and pepper one side of each steak.
In a skillet large enough to fit the steaks comfortably (not crowding as they need to sear and not steam), melt 1 tablespoon butter with the olive oil. Once the butter has melted and begun to foam, add the steaks. Leave them alone for a while! To be specific, this means don't touch them for at least 3 minutes. Salt and pepper the top side.
After your 3 minutes (or a little more if you like your steak a little more done) are up, use tongs to flip the steaks, being careful not to splash the hot oil and butter on yourself. Tongs give much more control than a spatula here. Again, leave the steaks alone for at least 3 minutes.
You'll be able to feel them getting firmer. You can measure doneness by the webbing in between your thumb and index finger-- both fingers together with webbing very flaccid equals rarer, mid-way spread is medium rare, about 2/3 spread is medium, and fully spread is well done. Put them on a plate to rest once they're done to your liking.
Add 1 more tablespoon of butter to the pan, then adding the shallots. Saute them until translucent, scraping the bottom of the pan either with your tongs or a heat-resistant spoon that won't damage your skillet.
Juice the lemons and add the juice to the pan. I prefer to juice them through a strainer to get the seeds, using a reamer to get as much juice as possible. If they feel really firm, microwave them for about 20 seconds, and you'll get more juice out of them. Deglaze the pan with this juice, and taste the sauce. Add the remaining tablespoon of butter if you want (I always want), and adjust the seasonings should you need to. With the salt and pepper on the steaks, you will have given this good flavor already.
Add the steaks back to the pan, warming them through on each side (about 1 minute per side). Serve on a plate with bread on the side for the sauce. Enjoy!
When I don't have beef tenderloin available, I find inexpensive steaks, cut pretty thin since you want a quick cooking dish. Sirloin works great! This is an excellent dish to make when you don't have many supplies on hand. As long as you have butter, olive oil, shallots, and lemons, you have the basic makings.
Here it is for two people. It's a great dish for company. Just increase everything to your liking.
Steak Diane (a la Marian Rey)
- 2 steaks (sirloin, about a half inch thick)
- 2 good sized shallots, minced fine (more or less, according to your taste)
- 3 tablespoons butter
- 1 tablespoon olive oil (more if you need it when you saute the shallots)
- 2 lemons, each about the size of your fist
-salt and pepper
Pull the steaks out of the fridge at least an hour before you plan on cooking them. They need to come up to room temperature in order to cook properly. I mean it!
Mince the shallots as finely as you like. Your food processor or a large grater are good for this, too.
Salt and pepper one side of each steak.
In a skillet large enough to fit the steaks comfortably (not crowding as they need to sear and not steam), melt 1 tablespoon butter with the olive oil. Once the butter has melted and begun to foam, add the steaks. Leave them alone for a while! To be specific, this means don't touch them for at least 3 minutes. Salt and pepper the top side.
After your 3 minutes (or a little more if you like your steak a little more done) are up, use tongs to flip the steaks, being careful not to splash the hot oil and butter on yourself. Tongs give much more control than a spatula here. Again, leave the steaks alone for at least 3 minutes.
You'll be able to feel them getting firmer. You can measure doneness by the webbing in between your thumb and index finger-- both fingers together with webbing very flaccid equals rarer, mid-way spread is medium rare, about 2/3 spread is medium, and fully spread is well done. Put them on a plate to rest once they're done to your liking.
Add 1 more tablespoon of butter to the pan, then adding the shallots. Saute them until translucent, scraping the bottom of the pan either with your tongs or a heat-resistant spoon that won't damage your skillet.
Juice the lemons and add the juice to the pan. I prefer to juice them through a strainer to get the seeds, using a reamer to get as much juice as possible. If they feel really firm, microwave them for about 20 seconds, and you'll get more juice out of them. Deglaze the pan with this juice, and taste the sauce. Add the remaining tablespoon of butter if you want (I always want), and adjust the seasonings should you need to. With the salt and pepper on the steaks, you will have given this good flavor already.
Add the steaks back to the pan, warming them through on each side (about 1 minute per side). Serve on a plate with bread on the side for the sauce. Enjoy!
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