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| Recipes for Boneless Strip Steaks |
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Recipes for Bi - USDA Choice Boneless Strip Steaks
Recipe Quick Links:
Beer-Marinated Boneless Strip Steaks with Peppercorn Sauce
Grilled Strip Steaks with Mustard Marinade
Pan Broiled Steak with Bourbon Sauce
Strip Steak with Spicy Red Onion Marmalade
Strip Steak with Rosemary - Bourbon Sauce
| Beer-Marinated Boneless Strip Steaks with Peppercorn Sauce |
Prep. Time: 20-35 min.
Cook-Refridgerage Time: Overnight marinate, 35-40 min. cooktime
Serving Size: 4 servings
Cooking Method(s): Stovetop & Grill |
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Ingredients:
4 Butcher's Choice of Atlanta, Inc., Boneless Strip Steaks
1 12-ounce bottle of dark beer
1/2 cup (packed) dark brown sugar
5 tablespoons fresh lime juice
3 tablespoons minced red onion
6 garlic cloves, chopped
2 tablespoons Worcestershire sauce
2 tablespoons whole grain mustard
2 tablespoons olive oil |
1 tablespoon minced peeled fresh ginger
1/2 teaspoon Tabasco brand pepper sauce
1/2 cup white wine
1 shallot, finely chopped
2 tablespoons coarse ground black pepper
1 3/4 cups chicken stock or canned low-salt chicken broth
1 3/4 cups beef stock or canned beef broth
1/2 cup whipping cream |
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Instructions:
Place steaks in a single layer in a glass baking dish.
Whisk beer, sugar, lime juice, onion, garlic, Worcestershire sauce, mustard, oil, ginger and hot pepper sauce in large bowl to blend. Pour marinade over steaks in baking dish. Cover tightly with plastic wrap and refrigerate overnight.
Bring white wine, chopped shallot and crushed peppercorns to boil in a medium saucepan; simmer until mixture is reduced by half, about 5 minutes. Add chicken stock and beef stock and boil until reduced to 2 cups, about 25 minutes.
Add whipping cream and cook until sauce coats spoon, about 6 minutes. (Peppercorn sauce can be made up to 2 hours ahead. Set aside at room temperature.)
Prepare grill (medium-high heat). Remove steaks from marinade and grill to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to plates. Meanwhile, bring peppercorn sauce to simmer. Drizzle sauce over steaks. |
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| Grilled Strip Steaks with Mustard Marinade |
Prep. Time: 20-35 min.
Cook-Refridgerage Time: 1 hour to overnight marinate, 10 min. cooktime
Serving Size: 4 servings
Cooking Method(s): Grill or Oven Broil |
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Ingredients:
4 Butcher's Choice of Atlanta, Inc., Boneless Strip Steaks
1/3 cup olive oil
1/4 cup red wine vinegar
1/4 cup dry red wine
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2 cloves garlic, minced
1 teaspoon dried basil
2 tablespoons hot & sweet mustard or bold & spicy
1 tablespoon ketchup |
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Instructions:
Combine oil, vinegar, wine, garlic, basil, mustard, ketchup in large, shallow bowl. Add steaks. Marinate for 1 hour, or cover and refrigerate overnight. Grill steak on oiled grill rack over hot coals, or broil on oiled broiler-pan rack; about 5 minutes per side for med rare. |
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| Pan Broiled Steak with Bourbon Sauce |
Prep. Time: 20-35 min.
Cook-Refridgerage Time: 1 hour marinate, 10-15 min. cooktime
Serving Size: 4 servings
Cooking Method(s): Skillet |
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Ingredients:
4 Butcher's Choice of Atlanta, Inc., Boneless Strip Steaks
1 tablespoon coarsely crushed black peppercorns
2 cloves garlic, minced
1/4 teaspoon salt
Bourbon Sauce
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4 ounces butter
2 tablespoons chopped onion
1 clove garlic, minced
2 tablespoons Bourbon
2 teaspoons Worcestershire sauce
1/2 teaspoon dry mustard
dash Tabasco sauce |
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Instructions:
Press crushed peppercorns and garlic into both sides of steaks and let stand at room temperature for an hour. Heat a heavy iron skillet over high heat and oil bottom lightly.
Sprinkle about half of the salt in the skillet. Sear steaks quickly on one side. Remove and add remaining salt to skillet. Sear steaks on other side. Reduce heat to medium and continue to cook until done to your liking. Remove to a warm platter and keep warm.
Pour off excess fat from skillet. Melt butter over low heat; add onion and garlic and sauté until tender. Add bourbon, Worcestershire sauce, dry mustard, and Tabasco. Blend well and simmer for 2 minutes.
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| Strip Steak with Spicy Red Onion Marmalade |
Prep. Time: 10-15 min.
Cook-Refridgerage Time: 10 min.
Serving Size: 4 servings
Cooking Method(s): Grill & Skillet |
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Ingredients:
4 Butcher's Choice of Atlanta, Inc., Boneless Strip Steaks
Salt and pepper to taste |
Spicy Red Onion Marmalade
5 red onions, medium
1 1/2 c sugar
2 Tbsp red curry paste
1 can of unsweetened coconut milk
1 Tbsp garlic, minced
1 Tbsp fresh rosemary, chopped
Olive oil |
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Instructions:
Season strip steak with salt and black pepper generously on both sides
Place on heated grill
Cook each side for about 5 minutes to achieve a medium rare to medium or to about an internal temperature of 130
Place steak on plate
Top steak with the Spicy Red Onion Marmalade (and seasonal vegetables)
Serve
Spicy Red Onion Marmalade Instructions
In a sauce pot add some olive oil
Add and sauté onions and garlic till translucent
Add sugar, coconut milk and curry paste (if you do not like spicy food then do not add curry paste or cut in by half)
Whisk until paste is dissolved
Reduce until you have a thick glaze consistency
Fold in fresh chopped rosemary |
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| Strip Steak With Rosemary - Bourbon Sauce |
Prep. Time: 20-35 min.
Cook-Refridgerage Time: Overnight marinate, 40-45 min.cooktime
Serving Size: 4-6 servings
Cooking Method(s): Skillet |
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Ingredients:
4 Butcher's Choice of Atlanta, Inc., Boneless Strip Steaks
Coarse salt
Fresh ground black pepper
5 tablespoons unsalted butter
2 tablespoons fresh rosemary or 1 tablespoon dried rosemary
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2 tablespoons brown mustard
2 tablespoons minced onions
1/4 cup bourbon
1 tablespoon worcestershire sauce
1 teaspoon brown mustard
1/2 teaspoon packed brown sugar
1 teaspoon fresh lemon juice |
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Instructions:
At least 2 1/2 hours and up to 12 hours before you plan to grill the steaks, rub them with the mustard and sprinkle with the course salt and black pepper.
Wrap the steaks in plasic and refrigerate.
Prepare the sauce, first melting the butter in a small skillet over medium heat.
Stir in the rosemary and onion and cook until the onions are translucent, about 5 minutes.
Stir in the bourbon, remove the skillet from the heat, and let the mixture cool for 10 minutes.
Strain the mixture into a small bowl and return it to the skillet.
Discard the solids.
Add the remaining sauce ingredients to the skillet and cook over medium-low heat for an additional 5 minutes.
Keep the sauce warm.
Remove the steaks from the refrigerator and let them sit at room temperature for about 30 minutes.
Fire up the grill, grill the steaks to desired doneness.
Serve the steaks hot with the rosemary-bourbon sauce. |
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