utter, add the garlic. Cook for 1 minute until garlic is
osemary onto both sides of porterhouse steak; set onto a plate and
Place steak on a plate and coat lightly with olive oil. Rub steak with meat tenderizer. Sprinkle steak with Canadian steak seasoning and gently rub into steak. Cover with plastic wrap and let stand for 20 minutes.
Preheat a grill for high heat. When the grill is hot, lightly oil the grate.
Unwrap steaks and grill on open flame or charcoal grill for 3 to 5 minutes per side, or to your desired degree of doneness.
In a large shallow baking dish, place steak.
Pour wine over steak.
Cover and refrigerate 4 hours or overnight, turning occasionally.
About 40 minutes before serving, preheat broiler. Place steak on greased rack in broiling pan.
Reserve marinade. Sprinkle steak with salt and pepper.
Broil 30 minutes for rare or until desired doneness, basting occasionally with marinade and turning once.
Cut meat into four pieces,
Pound the meat until tender.
Mix flour, salt and pepper together in a pie pan; dredge steak in mixture.
Cook in hot melted shortening over medium-high heat until brown, turn and brown on the other side.
The quicker the meat cooks the juicier it stays.
Don't overcook steak. Make the gravy in the next recipe for the steak.
ther ingredients for the steak (except the steak).
Brush the steak ingredients on
For the chimichurri relish: in a
For the steak:
Combine all ingredients, and let steak marinate, refrigerated, for 1 to 3 hours.
Heat grill or pan to high heat, cook skirt steak to medium-rare, let sit for 5 to 10 minutes, then cut on bias in 1/4 inch pieces, and top with chimichuri sauce.
For 4-herb chimichurri:
Mix all ingredients lightly in food processor until a coarse sauce is formed.
Set aside for 2 hours.
Whisk together oil and vinegar until well blended, add remaining ingredients. Pour over porterhouse steaks, or any steak for that matter, in a dish or in a 1 gallon sized storage bag. Marinate at least 8 hours. Grill or broil and enjoy.
Note: this recipe can easily be doubled or tripled for more steaks.
remove steak from fridge, allow to come
he highest setting for 5 - 10 minutes.
Add steak once grill
ace steak in
ub both sides of the steak with equal amounts of the
asta in the pot,cook for 8 to 10 minutes;drain
t room temperature.
Place steak in glass baking dish.
Melt butter in large skillet on medium heat. Cook shallots for 5 mins, until golden. Add vinegar, sugar, thyme and 1/2 cup water. Cook for 15-20 mins, until soft.
Heat a grill pan on high heat. Cook steaks for 3 mins each side for medium-rare or to desired doneness. Let stand 5 mins. Serve with shallots, mashed potato and steamed green beans.
Prepare the steaks for the grill about 1/2 hour ahead of time. Rub the two steaks with all of the ingredients using 1/2 for each steak.
Grill over hot coals to desired degree of doneness.
The amount of pepper used can be varied according to your taste but do not increase the amount of garlic.
The garlic cooks with the steaks and will not be overwhelming.
Serve with the Steak Butter recipe given below.
This is a slightly spicy variation on steak that still does not mask the taste of good beef.
side of steaks. Chill for 10 mins.
Place potato
rom the edges of the steak, leaving a layer 1/4
For steak: Rub with olive oil and