Can't Afford a Filet Mignon? No Problem

  

In fact, any top sirloin cut will do, if you know how to grill it properly. Matt Moore, who wrote the new cookbook Butcher on the Block, stopped by Tonia's Kitchen to talk about how you can make that regular top sirloin cut sing on the grill. Matt told Tonia that he has a Kebab recipe that really melts in your mouth. He says the key to butchering at home to make uniform cuts, so those pieces of steak cook the same way. Matt says if you differentiate the cuts, it will be harder to have the same quality. Make sure you cut against the grain when butchering to ensure that the cuts will be as similar as possible to each other.

• 1½pounds top sirloin, trimmed of any fat and cut into 1-inch cubes
• 
  
• 1large Vidalia onion, cut into 1-inch cubes
• 
  
• 1/2cup extra-virgin olive oil
• 
  
• 1/3cup red wine vinegar
• 
  
• 1tablespoon Worcestershire sauce
• 
  
• 4-6cloves garlic, smashed
• 
  
• 1tablespoon dried oregano

• 
  
• 2-3sprigs fresh thyme
• 
  
• 1tablespoon kosher salt
• 
  
• 1/2tablespoon freshly ground black pepper
• 
  
• 1teaspoon ground cinnamon
• 
  
• 1/2teaspoon ground allspice
• 
  
• 1/2teaspoon crushed red pepper flakes
• 
  
• 6-8long metal skewers

1.

At least 30 minutes prior to cooking, and up to 24 hours in advance, combine the sirloin, onion, oil, vinegar, Worcestershire, garlic, oregano, thyme, salt, black pepper, cinnamon, allspice and red pepper in a zip-top bag. Toss the ingredients to combine and place in the refrigerator to marinate, turning on occasion to ensure even distribution.

2.

Open the bottom vent of a charcoal grill completely. Light a charcoal chimney starter filled with charcoal. When the coals are covered with gray ash, pour them evenly onto the bottom grate of the grill. Adjust the vents as needed to maintain an internal temperature of 500 F to 550 F. Coat the top grate with oil. If using a gas grill, preheat to high, 500 F to 550 F, on all sides.

3.

Remove the beef and onions from the marinade, discarding the marinade, and skewer the kebabs, adding a few meat pieces followed by an onion piece, careful not to overcrowd the kebabs.

4.

Grill the kebabs, uncovered, for 2 to 3 minutes per side for a total of 10 to 12 minutes, until the internal temperature reaches 130 F for medium rare. Remove from the grill, rest for 5 minutes and serve.

It's The Best Way To Grill Steak

     

And not just any steak, we're talking Porterhouse! Just in time for the Fourth of July weekend, we at Tonia's Kitchen are proud to present steak, like it should be done. Jamie Purviance, who wrote the cookbook Weber's Ultimate Grilling, told Tonia the best way he knows how to grill this porterhouse, is by combining many of the ingredients of a sauce he uses on the cutting board, which is why it's called Board Sauce. Follow this recipe and find out how flavorful steak can actually be!

Happy Fourth of July From All of Us at Tonia's Kitchen

2 well marbled, top quality porterhouse steaks, each about 1 pound and 1¼ to 1½ inches thick

2 tablespoons extra virgin olive oil

2 teaspoons kosher salt

BOARD SAUCE

2 small shallots, about 2½ ounces total, minced (generous

1/3 cup)

2 tablespoons capers, rinsed, drained, and finely chopped

Finely grated zest of 1 lemon

¼ cup finely chopped fresh basil leaves

1 teaspoon minced fresh rosemary leaves

2 tablespoons high quality extra virgin olive oil

1 tablespoon balsamic vinegar, preferably 10 years old

1 teaspoon ground black pepper, divided

1.

Place the steaks in a single layer on a baking sheet and pat dry with a paper towel. Rub the oil into both sides of the steaks and then season them evenly with the salt. Let stand while you prepare the board sauce and the grill.

2.

Arrange all the board sauce ingredients, including ½ teaspoon of the pepper, in a pile in the center of a large cutting board, putting the oil and vinegar in the center of the pile. Let the pile stand while you preheat the grill and grill the steak, or for up to 1 hour.

3.

Prepare the grill for direct and indirect cooking over medium high heat (400° to 450°F). Brush the cooking grates clean.

4.

Grill the steaks over direct medium high heat, with the lid closed, until cooked to your desired doneness, 10 to 12 minutes for medium rare (125° to 130°F), rotating and turning the steaks once or twice. To cook the steaks longer, slide them to the indirect heat side of the grill.

5.

Meanwhile, use a wooden spoon to mix the sauce ingredients together gently on the board into a juicy, chunky mixture

6.

Spread the board sauce into a layer large enough to accommodate both steaks side by side.

7.

Use tongs to transfer the steaks to the cutting board, laying them flat on the sauce. Season the tops with the remaining ½ teaspoon pepper.

8.

Use the tongs to move the steaks around so they pick up some of the sauce flavorings, then turn the steaks over. Let rest, uncovered, for 3 to 5 minutes.

9.

Cut the meat away from the bone

10.

Next, cut the meat across the grain into ¹/³inch thick slices. As you cut the meat, turn each slice back and forth in the board sauce until it is nicely coated with the flavorings. Season with salt and pepper if needed and serve right away.

The photo credit is Ray Kachatorian, and the credit line is: Excerpted from Weber’s Ultimate Grilling © 2019 by Jamie Purviance. Photography © 2019 by Ray Kachatorian. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

The Joy of Pomegrantes

T

here's no question that a lot of people simply can't figure out the pomegranate. It can be a little intimidating to slice up, and then once you do that, what to do with the arils? But Tara Teaspoon, who's a cookbook author and chef, says you needn't fear the pomegranate, in fact embrace it! Tara stopped by Tonia's Kitchen to talk about how the pomegranate can liven up any dish. She told Tonia about her recipe for Steak and Pomegranate Tacos, and what a departure from the everyday they are!

Tacos

• ⅔ cup pomegranate juice
• 1½ tablespoons fresh lime juice
• 2 tablespoons olive oil
• 3 cloves garlic (minced)
• 1 jalapeno (minced)
• ¼ cup chopped cilantro
• 1 teaspoon kosher salt
• 1 pound skirt steak
• 8 Corn tortillas

Toppings

• Pomegranate arils
• Avocado
• Pickled jalapeno
• Sliced radishes
• Cotija cheese
• Red onion
• Cilantro
• Lime Wedges
• Salsa Verde

• Mix pomegranate juice, lime juice, olive oil, garlic, jalapeno, cilantro and salt together in a gallon ziptop bag. Add the skirt steak and marinate for a minimum of 6 hours or overnight.
• Heat a grill or grill pan over high heat. Remove steak from marinade and grill for 3 to 4 minutes per side for medium rare. Remove meat to a cutting board and let rest for 10 minutes.
• Heat tortillas by frying them in a little extra olive oil in a skillet; set aside. Thinly slice steak against the grain, about ⅓ inch thick. Divide slices among the tortillas and top with your preferred mix of toppings.

Filet Quality, Non-Filet Prices

 

In fact, any top sirloin cut will do, if you know how to grill it properly. Matt Moore, who wrote the new cookbook Butcher on the Block, stopped by Tonia's Kitchen to talk about how you can make that regular top sirloin cut sing on the grill. Matt told Tonia that he has a Kebab recipe that really melts in your mouth. He says the key to butchering at home to make uniform cuts, so those pieces of steak cook the same way. Matt says if you differentiate the cuts, it will be harder to have the same quality. Make sure you cut against the grain when butchering to ensure that the cuts will be as similar as possible to each other.

• 1½pounds top sirloin, trimmed of any fat and cut into 1-inch cubes
• 
  
• 1large Vidalia onion, cut into 1-inch cubes
• 
  
• 1/2cup extra-virgin olive oil
• 
  
• 1/3cup red wine vinegar
• 
  
• 1tablespoon Worcestershire sauce
• 
  
• 4-6cloves garlic, smashed
• 
  
• 1tablespoon dried oregano

• 
  
• 2-3sprigs fresh thyme
• 
  
• 1tablespoon kosher salt
• 
  
• 1/2tablespoon freshly ground black pepper
• 
  
• 1teaspoon ground cinnamon
• 
  
• 1/2teaspoon ground allspice
• 
  
• 1/2teaspoon crushed red pepper flakes
• 
  
• 6-8long metal skewers

1.

At least 30 minutes prior to cooking, and up to 24 hours in advance, combine the sirloin, onion, oil, vinegar, Worcestershire, garlic, oregano, thyme, salt, black pepper, cinnamon, allspice and red pepper in a zip-top bag. Toss the ingredients to combine and place in the refrigerator to marinate, turning on occasion to ensure even distribution.

2.

Open the bottom vent of a charcoal grill completely. Light a charcoal chimney starter filled with charcoal. When the coals are covered with gray ash, pour them evenly onto the bottom grate of the grill. Adjust the vents as needed to maintain an internal temperature of 500 F to 550 F. Coat the top grate with oil. If using a gas grill, preheat to high, 500 F to 550 F, on all sides.

3.

Remove the beef and onions from the marinade, discarding the marinade, and skewer the kebabs, adding a few meat pieces followed by an onion piece, careful not to overcrowd the kebabs.

4.

Grill the kebabs, uncovered, for 2 to 3 minutes per side for a total of 10 to 12 minutes, until the internal temperature reaches 130 F for medium rare. Remove from the grill, rest for 5 minutes and serve.

Tips on Grilling Steak from the Master

You can trust she knows her way around the grill. Chef Britt Rescigno, who is a runner up in The Food Network's Tournament of Champions, stopped by Tonia's Kitchen to talk about what she will grill (pretty much anything) and what she won't (almost nothing escapes her grill grates!). She told Tonia about the proper way to grill a steak, and that includes starting with the cut of meat at room temperature, and properly seasoned of course. Now, by properly seasoned, she says that most always begins with salt. But from there, it's up to you. Let your imagination run wild with different kinds of seasoning, be they Asian or even Mexican inspired. The most important point says Britt, make sure you have fun!

Steak Fajitas: Salad Edition

Want to go South of the Border but keep things fresh? Look no further than a scrumptious recipe from Caitlin Prettyman, who wrote the new cookbook Fast and Fresh Calmex Cooking. She told Tonia's Kitchen about a really awesome Steak Fajita Salad with Cilantro Lime Vinaigrette. She says it's essentially a steak fajita with a salad setting. Caitlin told Tonia she uses flank steak, with seasoning that trends toward smokey. She promises it's very easy to make and goes perfectly with summer!

Biting Beef!

   

And much like a Ginger Snap, this next dish has just a little bit of a delicious bite!  Ali Rosen, who wrote the new cookbook Bring It, stopped by Tonia's Kitchen to talk about her scrumptious Ginger Beef recipe. Ali told Tonia the dish is all about the sauce, and it's a simple sauce to make!  Ali says there's ginger, scallions, soy sauce and balsamic vinegar combined with a seared steak. And that's really all there is to it.  Ali added when people taste it, it'll seem like you spent a lot more time on this than you actually did!  But it's okay for them to think that :)

30 Minutes
1 Day Ahead
Fridge to Table

Makes 4 to 8 servings

• 1/3 cup finely chopped fresh ginger
• 2 cups finely chopped scallions
• 2 tablespoons soy sauce
• 1 teaspoon balsamic vinegar
• 1 tablespoon extra-virgin olive oil
• Dash of salt
• 4 pounds sirloin steak
• 1/4 cup vegetable or canola oil

Make the sauce: Combine the ginger, scallions, soy sauce, vinegar, and olive oil. Set it aside. (I think the sauce gets better the longer it sits, but at least let it sit while you cook the steak so it has time to settle together.)

Then make the steaks: Generously salt the steaks on both sides. Place a cast-iron or nonstick pan on very high heat and add the oil (only use half if you are making the steaks in two batches to keep from crowding the pan). Let the oil get hot and cook each steak for 5 to 8 minutes, depending on the size of your steaks and the desired level of doneness. You will want to flip each steak every 30 seconds or so to ensure that it cooks evenly

Remove the steaks and let them rest for at least 5 minutes. Slice off the fat and cut the steaks lengthwise into 1/4-inch-wide strips. Add the sauce on top and serve.

How to Bring It

This dish is great hot or cold. If you are serving it cold, you can keep both the sauce and the cooked meat in the fridge for a day before serving (the sauce can keep for 3 days). If you are going to refrigerate the meat for later, don’t slice it after cooking: Wait until you are about to serve it so the moisture in the meat stays intact. If you want to serve the meat hot, undercook it a bit when making it and then reheat it from room temperature in an oven at 350 degrees F for a few minutes to get it up to temperature. You can microwave the sauce to get it hot if you like.

Visiting Peru...In the Gastronomical Sense

Peru is a beautiful country with a number of wonders to discover and explore. Part of that exploration includes delicious Peruvian cuisine. And that journey is loaded with surprises. Bob Bradley, who wrote the new cookbook Eating Peru, stopped by Tonia's Kitchen to talk about his offering, which includes what you might call the "burger and fries combo" of that country. It's a steak and potato stir fry called Lomo Saltado. It's loaded with flavor and culture, and offers a real glimpse into the best Peru can offer. 

• ▢1 lb sirloin steak , cut in thin slices
• ▢salt and pepper for the meat
• ▢3 tablespoons vegetable oil
• ▢1 small red onion , cut in thick slices
• ▢3 plum tomatoes , cut in thick slices
• ▢2 tablespoons soy sauce
• ▢3 tablespoons red wine vinegar
• ▢1/3 cup beef stock
• ▢2 teaspoons cumin
• ▢salt and pepper for the cooked meal , before cilantro and fries
• ▢1/2 cup fresh cilantro , coarsely chopped
• ▢2 green onions , sliced tip to tail [minus the root]
• ▢2 cups french fries , freshly fried

Aji Sauce

• ▢1/2 head Iceberg Lettuce , washed, torn and dried
• ▢1 jalapeno , stem cut off [for less spice, de-seed and de-vein]
• ▢1/2 cup mayonnaise
• ▢1/4 lemon , juiced
• ▢1/2 bunch cilantro leaves
• ▢1/4 tsp salt

To make french fries, peel and cut russet potatoes.

Soak them in water for as long as you can. I soaked mine for a couple of hours.

This takes the starch out and allows them to be crispier. Drain, dry and fry.

Season the beef with salt and pepper.

Add soy sauce, vinegar, beef stock and cumin in a bowl together.

Put a pan over very high heat.

Add oil and on very high heat cook half the meat, brown on one side, flip over and cook for an additional 2 minutes.

Remove meat and repeat with second half.

Stir in the onion and cook for about 2 to 3 minutes.

Add the tomatoes and cook for just a minute. The tomatoes should hold their shape.

Stir in soy sauce mixture.

Add salt and pepper to taste

Turn off the heat, toss with french fries

Add chopped cilantro, green onion and serve with brown rice and aji sauce

To make aji sauce, add the iceberg lettuce, jalapeno, mayonnaise, lemon juice, ½ head of cilantro and ¼ teaspoon salt to the food processor and combine until completely smooth. Let sit for a few hours in the fridge if you can. The sauce will begin to separate after a few days, so don't make too much at once.