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Tag: Steak
Back to the Bbq Cookbook Contest!
by Danielle
Contests + Excerpts + Food & Drink / June 17, 2011
With BBQ season finally here I though it would be fun to give a couple of our cookbooks away. I'm also including a couple of spice rubs courtesy of Chef Salt. Yum!
To be entered to win 1 copy of Fire it Up, 1 copy of Eat Like a Man and a couple yummy spice rubs.
Leave a comment on this post (1 entry)
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“I entered to win Raincoast Books' Back to the Bbq Cookbook Contest courtesy of #raincoastbooks #chroniclebooks!"
I will draw one winner at random from all entries on Friday, June 24th, at 12:00pm (PST). I will be in touch if I draw your name.
Gin and Juniper T-Bone with Green Olive Tapenade
Makes 4 servings
INGREDIENTS
1 large T-bone steak (2½ to 3 pounds), about 2 inches thick
3 tablespoons olive oil
½ cup pine nuts
¼ cup extra-virgin olive oil
2 tablespoons drained capers
1 garlic clove, coarsely chopped
1 tablespoon fresh lemon juice
1 teaspoon fresh thyme leaves
¼ teaspoon coarse salt
¼ teaspoon ground black pepper
½ cup Juniper Rub
¾ cup gin
Juniper Rub
Best with beef, veal, pork, game birds, game meats, shellfish
3 tablespoons juniper berries
1 tablespoon whole almonds
1 teaspoon green peppercorns
2 teaspoons dried thyme leaves
1½ teaspoons ground coriander
1½ teaspoons finely grated lemon zest
1½ teaspoons coarse salt
½ teaspoon ground cloves
Put the juniper berries, almonds, and green peppercorns in
a spice grinder and grind coarsely. Or put them in a zipperlock
bag, press out the air, and crush the spices in the bag
with the bottom of a heavy skillet. Pour into a cup and mix in
the thyme, coriander, lemon zest, salt, and cloves. Store in
tightly closed container for up to 1 month.
Green Olive Tapenade:
1½ cups fresh flat-leaf parsley leaves and small stems
1 cup pitted brine-cured green olives such as Arauco, Sicilian, or Spanish olives
DIRECTIONS:
Spoon 2 tablespoons of the rub into a 1-gallon zipper-lock
bag. Add all but 1 tablespoon of the gin. Drop in the steak
and press the air out of the bag. Seal and refrigerate for 4 to
8 hours, turning occasionally.
For the tapenade: Combine all of the ingredients in a food
processor. Pulse until the ingredients are finely minced but
not pureed into a paste, 10 to 15 seconds.
Remove the steak from the marinade and pat dry. Coat all
over with 2 tablespoons of the olive oil, and then sprinkle the
remaining rub all over the steak. Let stand at room temperature
for 30 minutes before grilling.
Light a grill for bilevel high/low heat, about 500+/275°F
Brush the grill grate and coat with oil. Grill the
steak directly over high heat until darkly crusted, 4 to 6 minutes
per side. Reduce the heat to low on a gas grill, or move
the steak to the low-heat area on a wood or charcoal grill.
Cover and grill for another 10 to 15 minutes for medium-rare
to medium (135 to 145ºF). Transfer to a platter and let rest for
5 minutes.
Douse the steak with the remaining 1 tablespoon gin and 1 tablespoon olive oil. Make 4 servings by cutting the meat from each side of the bone and dividing each section of meat into 4 pieces. Or, you can slice the meat ¼ inch to ½ inch thick, and then divide the slices so each guest receives some tenderloin and some top loin. Serve with the tapenade.
Recipe courtesy of Chronicle Books' Fire it Up by Andrew Schloss and David Joachim.
