With Butcher Block offering for the month of July a 20 per cent discount off all rib-eye choice cuts, and Emancipendence mere days away, why not throw a dinner party? Thursday Food suggests these two menu options.
Be warned! Your guests will expect more invites!
Grilled Summer Steak Salad with Corn
Grilled summer steak salad with corn, radishes, tomatoes, and feta! It's a fresh yet hearty dinner salad that's perfect for a busy weeknight.
1 lb rib-eye steak
2 fresh ears of corn, shucked
10 oz spring mix salad greens
4 radishes, thinly sliced
1 cup grape or cherry tomatoes, halved
1/2 medium red onion, thinly sliced
1/3 cup crumbled feta
4 tbsp extra-virgin olive oil
2 tbsp red wine vinegar
2 tbsp finely chopped shallots
1 tsp Dijon mustard
1 tbsp fresh basil, chopped
Kosher salt and freshly ground black pepper
Preheat grill to high heat.
Pat steak slightly with a paper towel to remove some of the moisture. Rub all sides with olive oil and season generously with salt and pepper. Transfer steak to the hot grill, and cook for 5-6 minutes on each side over direct heat or medium, longer if desired. At the same time, grill the corn, turning occasionally, until charred in spots and tender, about 8 minutes total.
Remove steak to a platter and cover loosely with foil and let rest for 5-10 minutes before thinly slicing. Remove the corn and allow to slightly cool before cutting the kernels off the cob.
Meanwhile, in a small bowl whisk together all of the dressing ingredients. Season with salt and pepper to taste.
In a large salad bowl, toss the spring mix with some of the salad dressing. Then toss in the radishes, tomatoes, red onion, feta, grilled corn, and steak. Pour the rest of the dressing over the salad. Taste for salt and pepper before serving.
Guinness marinated steaks with Guinness sauce
Guinness adds delicious hearty flavour to these grilled steaks. Marinate the steaks before cooking for a delicious taste.
2 sirloin steaks about 10 oz each
¼ tsp black pepper, freshly ground
For the marinade:
¾ cups Guinness stout
¾ cups beef broth
1 tsp fresh thyme, chopped
2 tsp Worcestershire sauce
1 bay leaf
¼ tsp black pepper freshly ground
For Cooking the marinade/sauce
1½ tbsp mixed peppercorns
1 tsp brown sugar
4 tbsp salted butter
¼ tsp sea salt to taste
Mix the ingredients for the marinade except the sugar, peppercorns and butter in a casserole dish. Add the steaks. Cover and leave to marinate for 8 hours. Turn the meat a few times during this time.
Take the steaks out of the marinade. Use paper towels to pat them dry. Sprinkle with some freshly ground black pepper and set aside.
Cook the steaks on a hot grill to the desired level. Cook for 4 minutes on the first side. Turn and cook for an additional 3 minutes for medium rare, 4 minutes for medium, and 6 minutes for medium to well done. Cooking times vary depending upon the heat of the grill and the position of the coals under the steak.
Add the marinade to a saucepan and bring to boiling point over high heat. Reduce the heat and simmer until it is reduced in volume by half (about 15 minutes.) A slight scum may rise to the top of the marinade as it cooks. Skim this off the top surface. Strain the reduced marinade through a sieve into a clean saucepan. Set aside until the steaks are fully cooked.
Add the peppercorns and brown sugar to the reduced sauce mixture in the saucepan. Heat over a low heat. Whisk the marinade while gradually adding the butter in small pieces. Season to taste.
Serve the steak with a little sauce poured over the top, and the remainder served separately in a gravy boat.
Recipes from: www.littlebroken.com & www.irishamericanmom.com