Steakhouse Kebab

 

INGREDIENTS

• 1/4 cup extra-virgin olive oil
• 1/4 cup Worcestershire sauce
• 3 tablespoons soy sauce
• 1 tablespoon freshly squeezed lemon juice from 1 lemon
• 1 tablespoon Dijon mustard
• 1 tablespoon minced garlic (about 3 medium cloves)
• 2 teaspoons dark brown sugar
• 2 teaspoons freshly ground black pepper
• 1 1/2 pounds flap steak.

Marinade meat for 1-2 days

Cook meat on high het on cast iron grill pan (or grill) 1-2 minutes per side 

Serve with potato salad

Skirt Steak with Paprika Butter

Ingredients
6 tablespoons unsalted butter
6 garlic cloves (thinly sliced)
1 ½ teaspoons smoked hot paprika
2 tablespoons fresh lemon juice
Salt
5 pounds skirt steaks
Vegetable oil (for rubbing)
Freshly ground pepper 

DIRECTIONS

Step 1
Light a grill or heat a grill pan. In a small saucepan, melt the butter. Add the garlic and cook over low heat, stirring, until golden, about 3 minutes. Add the paprika and cook until fragrant, about 30 seconds. Remove from the heat, stir in the lemon juice and season with salt; keep warm.

Step 2
Rub the skirt steaks with oil and season with salt and pepper. Grill over high heat until nicely charred and medium-rare, about 3 minutes per side. Transfer the steaks to a cutting board and let rest for 5 minutes. Thinly slice the steaks across the grain. Spoon the Sunchoke-Kale Hash with Farro onto a large platter and top with the steak. Spoon the paprika butter over the steak and serve right away.

Make Ahead
The paprika butter can stand at room temperature for up to 4 hours; reheat the butter gently.

Kefta Dinner

Ingredients

Pita breads

for the kefta
1 pound ground beef 

1 pound ground lamb
1/2 medium sweet onion (chopped very fine or grated)

1 teaspoon smoked paprika
2 teaspoons paprika
2 teaspoon cumin
3 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon cayenne pepper
1/4 cup fresh parsley (chopped)
1/4 cup fresh mint (chopped)

1/2 teaspoon onion powder

1/2 teaspoon garlic powder
Metal or bamboo skewers

for the rice

1 cup basmati rice

1 3/4 cup water

1 tbsp olive oil

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp paprika

1/2 tsp turmeric

1 tsp chicken buillon

salt to taste

for the cucumber salad

2 cups mini cucumber, cut in semicircle disks

1/2 cup halved cherry tomatoes or cut tomatoes on the vine

2 tbsp roughly chopped red onions

1 tsp finely chopped mint

1 tsp finely chopped parsley

salt and pepper

2 tbsp olive oil

1 tsp red wine vinegar

for the mint yogurt

1 cup Greek yogurt
1 tbsp finely chopped mint leaves
1 medium cloves garlic, grated or minced
1 tablespoon fresh juice from 1 lemon
1/2 teaspoon ground cumin 

1 tbsp olive oil
Kosher salt and freshly ground black pepper

Method

1. Mix all of the kefta ingredients together in a large mixing bowl and cover. Chill in the refrigerator for 1 hour or longer to allow the flavors to blend.
2. Make mint yogurt sauce. Place yogurt, mint, garlic, lemon juice, cumin  in a small bowl and stir to combine. Season with salt and pepper to taste. Let sit for 30 minutes, then serve, or transfer to an airtight container and store in refrigerator for up to a week.
3. Make the rice.  Add the oil in a small saucepan, add the rice and cook over medium heat until it starts to toast lightly (this will take a while since the rice is wet) then add the remaining ingredients, bring to a boil, lower the heat to low, simmer for 15 minutes.  Cover then remove from the heat and let it set aside. 
4. Preheat broiler.
5. While preheating oven, make cucumber salad. Combine all salad ingredients to a bowl.
6. Make kefta kebabs, take small amounts of kefta and shape them into cylinders or sausage shapes. Skewer the meat, squeezing it to mold it to the skewer.
7. Cook kebabs approximately 5-7 minutes each side, total of 10-14 minutes.
8. Serve kebab immediately with the rice, pita bread cucumber salad and mint yogurt sauce.

Thai Steak

Ingredients 

1/4 cup toasted sesame oil 

1/4 cup soy sauce 

2 tablespoons of finely chopped ginger 

2 tablespoons of finely chopped garlic 

2 tablespoons of finely chopped cilantro 

2 tablespoons of salted roasted peanuts 

2 scallions, minced 

1 tablespoon of light brown sugar 

1 tablespoon of lime juice 

1 tablespoon of chile oil 

2 pounds skirt steak 

1/4 cup chicken stock 

Salt 

Freshly ground pepper

Directions

1. In a bowl, whisk together the sesame oil, soy sauce, ginger, garlic, cilantro, peanuts, scallions, sugar, lime juice and chile oil; 
2. transfer half the marinade to a glass container and refrigerate. 
3. Add the steak to remaining marinade and turn to coat. Cover and refrigerate overnight. 
4. Bring the steak to room temperature, season with salt and pepper.
5. Grill or sear in cast iron skillet over high heat until medium-rare, 5 minutes. 
6. Transfer the steak to a board and let rest for 5 minutes, then thinly slice across the grain. 
7. Add the stock to the reserved marinade. 
8. Serve the steak with the sauce.