Ok, I admit it. I sometimes buy cheap steaks on sale. They make for a quick lunch. Since I work from home I can just toss them on the grill and in no time I’m chowing down. But let’s face it. Cheap steaks aren’t the same as not-cheap-steaks so I often add a bit of something to kick them up a bit. This jalapeno onion steak topping was so good I ended up making another batch to top some hamburgers later in the week. Sweet lightly-caramelized onions in a creamy sauce with just a little beat of jalapeno heat. Next time I cook up some hot dogs I’m going to make another batch of this jalapeno onion steak and burger (and hot dog!) topping. It’ll really crank up any grilled hot dog or smoked sausage. There’s not a tremendous amount of heat (the jalapenos mellow while they cook), so don’t be afraid that the topping is too hot. It’s quite mellow and packed with great flavor.
I don’t usually marinate my steaks. It just kinda depends on how I feel that day. Today, I wanted to turn a pretty standard steak into something completely not standard. This molasses chili steak marinade definitely did that. You get some sweet, but it’s not overwhelming at all. Not in the least. And you get that great southwestern chili flavor. And hints of soy and rice vinegar. And best of all, you can still taste the steak. That’s why I bought one, ya know? I still want to taste meat, but I don’t mind making it a bit different. Because of the molasses and brown sugar you have to keep the time the steak spends over direct heat to a minimum. That high heat will definitely give you a char quick. Just sear it off and then move it to indirect heat to finish cooking.
If you’re feeling in the mood for spicy, substitute hot chili powder, a little or a lot.
Whisk together all ingredients except for the steaks.
Pour marinade into the bottom of a large resealable container, or divided between two containers large enough to hold each steak.
Add steaks. Coat bottoms well then flip and coat other sides.
Cover and refrigerate for 1 hour, flipping the steaks every 15 minutes.
Cook as you normally would. Note that since the marinade contains molasses and brown sugar the steaks will char if left over high heat for very long. Sear your steaks over high heat then finish them over indirect heat to prevent burning.
Hoosier Momma’s Bloody Mary mix is mighty, mighty tasty. The spicy version is nice and spicy, just like we like it. Anita loves the mix in Bloody Marys. Me? I use it in cooking. That great spicy flavor really jazzes up any dish you use it in.
This is about the easiest way to add bold flavors to a steak. Just add some (or a lot) of Hoosier Momma’s Bloody Mary mix to any steak. Let it sit in the fridge for a few hours. Then, shake off all the excess marinade and toss it on the grill! You can see the beautiful color that the Bloody Mary mix adds to the steak! Yummy!
I was watching a new show on the Cooking Channel the other day about steaks. Who can pass up a show on cooking big ole hunks of beef over an open flame?
The show, Steak Out with Kix Brooks, is hosted by Kix Brooks (duh!), of Brooks and Dunn country music fame. He travels around the country checking out popular steak joints. I’m not normally a fan of such types of shows, but a few minutes in and I was hooked. Steak after glorious steak. Like this one, from a very popular place, Chicago Cut Steakhouse.
This is my take on the Chicago Cut’s grilled Cajun ribeye steak. To be fair, they use a massive, 24-ounce dry-aged steak that would put this one to shame, but mine turned out great too. The flavor is fantastic. A little heat (I used a spicy Cajun seasoning), and a whole lot of tender juicy meat. The steak looked amazing as it got happy in the marinade. Great color, thanks to the paprika and cayenne in the spice mix. I prefer my homemade mix since making it yourself lets you adjust the flavors (in my case, hotter) to your own preferences. I fired up my little Weber Smokey Joe using my mini charcoal chimney. In about 45 minutes I was enjoying a tremendous steak with a great open-flame char and flavor.
I actually came across the idea of cooking a steak over a charcoal chimney in a recent issue of Cook’s Illustrated magazine. There are variations of the idea on the web, but most of them use a small charcoal grate over a lit chimney of charcoal. This approach uses skewers, which I found to be a little less precarious and actually kind of fun. I lit up a large Weber charcoal chimney full about 3/4ths of the way with charcoal. I seasoned a boneless strip steak heavily with salt and pepper while I was waiting for the charcoal to get going. You could easily do several steaks while the charcoal is still lit, or do what I did and just use the charcoal in your smoker. It’s a great way to make use of all that great heat while the chimney is getting going.
I skewered the steak and over the fire it went. It cooked fast, as you would expect. I had a few flare ups, but I dealt with those by temporarily lifting the steak (using a set of long barbecue gloves) away from the flames.
I flipped the steak after a few minutes and cooked it until the internal temperature hit about 120 F, and actually a little higher. I removed the steak from the skewers and let it rest 10 minutes before slicing. I thought it came out great. Perfect flavor with a bit of char.
As much as I grill (pretty much twice a day), I actually don’t cook that much steak. Anita’s not much into steak, and I’m usually more of a beef burger or pork kinda guy. But, that doesn’t mean I don’t appreciate a really great grilled steak. In fact, I think I look forward to a steak more now that I don’t eat them on a regular basis. It’s like a reward. And in this case, a big reward. I love making this adobo ribeye steak with fried poblano strips.
I found a lovely marbled thick ribeye on sale at the local grocery and used it for this dish. It came out so tender, and juicy and flavorful, with a nice rich color. It is one of those steaks that I’ll look back at and remember and smile… and drool.
The marinade on this steak has tremendous flavor, thanks to the chipotle peppers and adobo sauce. The smoked jalapenos add such a great spicy kick. This marinade would be great (and is, because I tried it later) on chicken breasts or pork tenderloin (for sliders). I made chicken sandwiches from the breasts that I marinaded and grilled.
I served the steak and chicken sandwiches topped with a few fried poblano rings. They added a nice crunch, and kicked up the subtle heat with a bit more heat. Perfect.
Steak prices are through the roof these days. Sometimes I have to settle for a lesser cut, but that doesn’t mean I settle for less taste. I throw together this tasty grilled steak marinade and let the steak get happy in it for a few hours, toss it onto a hot charcoal fire, and all is right with the world once again.
Feel free to substitute some hot sauce for the Cajun seasoning for an extra kick.