Grilled Steak with Balsamic Rosemary butter with "Old Bay" Grilled Steak Fries
Okay, this picture doesn't necessarily do the meal justice, but it is the best I have. Becca bought me the Bobby Flay "Grill It" cookbook and I am trying out different recipes every few weeks. The first part was the steak with the Rosemary butter, however in my opinion, the butter was too time intensive in relation to the added taste to the steak. The Old Bay Steak Fries turned out pretty good, a little spicy, but good.
Steak w/butter recipe
2 cups balsamic vinegar
2 teaspoons whole black peppercorns
2 teaspoons honey
2 tablespoons chopped fresh rosemary leaves
12 tablespoons (1 1/2 sticks) unsalted butter
1 teaspoons kosher salt
4 steaks (I used fillet mignon, but you can use your favorite)
1. Combine the vinegar and peppercorns in a small saucepan over high heat and cook, stirring occasionally until reduced to 1/4 cup, 8 to 10 minutes. Remove the peppercorns, whisk in the honey and rosemary, and let cool to room temperature.
2. Combine the balsamic mixture with the butter and salt in a food processor and process until smooth. Scrape into a bowl and refrigerate for 30 minutes to set slightly. The balsamic-rosemary butter can be made 1 day in advance and stored, covered, in the refrigerator. Remove from the refrigerator 15 minutes before serving .
3. Top each steak with a few tablespoons of the butter and garish with rosemary sprigs.
4. Steak:
A. Twenty minutes before grilling, remove the steaks from the refrigerator and let sit, covered, at room temperature.
B. Heat your grill to high
C. Brush the steaks on both sides with oil and season liberally with salt and pepper. Place the steaks on the grill and let cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue grilling for 5 to 6 minutes for medium rare, 7 to 8 minutes for medium, or 9 to 10 minutes for medium well.
D. Remove the steaks to a cutting board or platter, tent loosely with foil, and let rest for 5 minutes before slicing.
OLD BAY Grilled Steak Fries
1 tble ground bay leaves 1/4 tsp ground ginger
2 1/2 tsp celery salt 1/4 tsp crushed red chile flakes
1 1/2 tsp dry mustard 1/4 tsp ground cardamom
1 tsp sweet Spanish paprika 6 Idaho potatoes scrubbed
1 tsp ground black pepper kosher salt
1/2 tsp ground white pepper 1/2 cup canola oil (I use olive oil)
1/2 tsp ground nutmeg chopped fresh chives
1/2 tsp ground cloves 1/4 tsp ground allspice
1. Combine the bay leaves, celery salt, mustard, paprika, black and white peppers, nutmeg, cloves allspice, ginger, chile flakes, and cardamom in a small bowl
2. Put the potatoes in a pot of salted cold water, and bring to a boil. Reduce the heat and simmer until the potatoes are tender, but still firm, about 10 minutes. Drain and let cool before cutting each potato lengthwise into 8 thick slices or spears.
3. Heat your grill to high.
4. Brush the potatoes with the oil and season with the spice rub. Grill until golden brown on both sides and cooked through, 3 to 5 minutes. Serve sprinkled with the chives and parsley if desired.
