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, so don’t be afraid that the topping is too hot. It’s quite mellow and packed with great flavor.
Jalapeno Onion Steak and Burger Topping
Servings 2 cups
- 2 teaspoon unsalted butter
- 2 medium sweet onions sliced thin
- 2 jalapenos sliced thin, seeds removed if desired
- 2 garlic cloves minced
- 1 tablespoon Worcestershire sauce
- 2 teaspoon sugar
- Kosher salt and freshly ground black pepper to taste
- 1/2 cup heavy cream
- 2 teaspoon apple cider vinegar
Melt the butter in a large skillet over medium heat.
Add the onions, jalapenos, garlic, Worcestershire sauce, sugar and salt and pepper to taste.
Cover and cook 15-20 minutes until the onions are softened and golden in color. Stir often.
Add the heave cream and stir. Cook for 2 more minutes.
Add the apple cider vinegar and season with salt and pepper to taste.
Stir and serve.
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. 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. Just before you cook up your steak, make a batch of my jalapeno and onion steak topping and keep it warm until you’re ready to slice into that tasty meat.
If you’re feeling in the mood for spicy, substitute hot chili powder, a little or a lot. Also try my Asian steak marinade.
For the perfect meat-and-potatoes meal side dish, make my roasted spiral potatoes.
Molasses Chili Steak Marinade
- 1/4 cup brown sugar
- 1/4 cup molasses
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 teaspoons garlic powder
- 1 teaspoon dried ginger
- 1 tablespoon chili powder
- 1/4 teaspoon freshly ground black pepper
- 2 1 pound steaks
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 of the Hoosier Momma Bloody Mary steak! Yummy! Hoosier Momma also has a Sriracha-flavored Bloody Mary mix. If you love Sriracha (like we do) use it instead for even more heat!
Also try my adobo ribeye steak with fried poblano strips. For more great Bloody Mary flavors, try my Bloody Mary wings.
Hoosier Momma Bloody Mary Steak
Place steak in a resealable container.
Add enough Bloody Mary mix to cover the steak.
Flip the steak over and add more mix so that both sides are covered in yummy Bloody Mary mix.
Seal and refrigerate for at least 1 hour before cooking.
Fire up your grill for however you like to cook your steak. I cooked this one entirely over direct heat, but sometimes I sear my steaks over direct heat then move them to indirect heat to finish them.
Remove steak from the marinade and shake off (or gently scrape off with a knife) any excess marinade.
Cook steak as desired.
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. 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 grilled Cajun ribeye steak looked amazing as it got happy in the marinade. Great color, thanks to the paprika and cayenne in the spice mix. My homemade mix since lets me adjust the flavors (in my case, hotter) to my own tastes.
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 love to grill steaks over a charcoal chimney. Give it a try, you’ll love it.
Grilled Cajun Ribeye
Servings 1 serving
For the steak
- 1 ribeye steak at least 1 pound
- Cajun seasoning Use our homemade mix, or use store-bought
- 1 yellow onion sliced thin
- 10 cloves garlic
- Vegetable oil
Lay the steak out on a cutting board. Take a fork and stab the steak everywhere, all over, on both sides. Don't be shy. Stab it. A lot. Every inch of it.
Sprinkle the steak with the Cajun seasoning and stab some more. Get the seasoning down into every little hole.
Place the steak into a resealable container.
Add the onion and garlic, then add enough oil to just cover the steak.
Seal and let marinate for at least 24 hours.
Fire up your grill for direct cooking. You are going to cook the steak high and fast.
While you are waiting for the grill to warm up, place the steak onto a cookie rack to drain the oil. Flip it at least once to get any oil off that may pool on the top.
Place the steak over the hottest part of the grill and cook it quickly, turning once, to your desired temperature. Keep an eye on it as flare-ups will occur from any remaining oil.
Remove and let rest 5 minutes before serving.
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 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. Then I removed the steak from the skewers and let it rest 10 minutes before slicing. It came out great. Perfect flavor with a bit of char.
If you want a little kick to your steak, try marinating it first. For more of a kick try my Cajun steak marinade. My favorite side dish for a great steak? My copycat of Outback Steakhouse’s green beans.
Chimney-Fired Strip Steak
- Strip steaks
- Salt and pepper
Fill a charcoal chimney 3/4ths of the way with charcoal and light.
While you're waiting for the charcoal to start, remove the steak from the fridge and sprinkle liberally with salt and pepper.
Once the charcoal is fully lit, skewer a steak and place on top of the chimney.
Sear the steak for 3-4 minutes per side, watching for any flare-ups.
Flip the steak and continue cooking until the desired doneness is reached.
Let steak rest for 10 minutes before slicing.
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.
Another of my favorite grilled steaks is steak asada or my Hoosier Mama Bloody Mary steak. They’re both very easy and very delicious.
- 1 lime juiced
- 1 tablespoon minced garlic
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 2 tablespoons finely chopped canned chipotle peppers plus 1 tablespoon of the adobo sauce
- 2 large steaks or 4 boneless chicken breasts
- Salt and pepper
- Fried poblano rings
Whisk together the lime juice, garlic, oregano, cumin, chipotle and adobo.
Use a knife to poke a few holes into the steaks (or chicken) and place into a resealable baggie or container.
Add in the marinade, seal, and turn a few times to coat.
Refrigerate, turning occasionally, for 1-2 hours.
Fire up your grill for high heat direct cooking
Remove steaks from marinade and shake off excess.
Season with salt and pepper and grill over direct heat for 6 minutes per side or until desired doneness has been obtained.
Let meat rest 10 minutes before serving.
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. Juicy moist steak that is absolutely packed with flavor, no matter how little I spent.
Feel free to substitute some hot sauce for the Cajun seasoning for an extra kick in your grilled steak marinade. Serve this steak up with some fantastic Mesa Grill steak sauce.
Grilled Steak Marinade
- 1/4 cup Worcestershire sauce
- 1/2 cup Zesty Italian salad dressing
- 1 teaspoon Cajun seasoning
- 1/2 cup barbecue sauce I used Famous Dave's Zesty
- 2 pounds of steak
Combine the first 4 ingredients in a bowl. Pour into a large resealable baggie.
Add the steak and seal. Turn a few times to coat.
Refrigerate 4-24 hours, turning every few hours.
Shake off excess marinade before grilling.