Tuesday, May 20, 2014

KC Strip Steak with Pepper and Herb Marinade - 52 Sauces and Rubs (And Marinades)


Summertime and the living is indeed EASY!

As is adding extra flavors to a simple KC Strip Steak.  In a small irrelevant corner of the world, this cut of beef may be known as a New York Strip, but in the rest of the country and historically, it is a Kansas City Strip.

It is also the favorite of budget conscious grillers these days.  Just seems there is no bargains anymore in the meat counter.  But I did find a very good price on these the other day!

And oh wow does this marinade combination spice rub adds a tremendous amount of flavor!

Easy, Unique and memorable... Perfect for that "Sale Day" at the meat market!


OK... Here's what I did...


KC Strip Steak with Pepper and Herb Marinade


Ingredients
  • 2 - One inch thick Eight Ounce Kansas City (OK, Sometimes called New York) Strip Steaks
  • FOR THE MARINADE:
  • 1/4 Cup Herbes de Provence Spice Mix (Store Bought or Make your Own)
  • 3 TBS Fresh Cracked Pepper
  • 3 TBS Coarse Sea Salt
  • 4 Garlic Cloves, Crushed and minced
  • 3 TBS Brown Sugar
  • 1 tsp Crushed Red Pepper Flakes (To taste, more if you want Spicy, less if you prefer less spicy)
  • 2 TBS Soy Sauce
  • 2 TBS Olive Oil
Cooking Directions
  1. Mix all ingredients to form a paste
  2. Smear the paste to coat each steak.
  3. Wrap each steak in Cling wrap or seal in a Ziplock bag.
  4. Refrigerate for 8 Hours.
  5. Remove from fridge and unwrap, and allow to come to almost room temperature, about 1 hour.
  6. Meanwhile, prepare your grill for high heat, Direct Grilling.
  7. Grill, about 5 minutes each side until internal temperature reaches 125 degrees for Medium Rare (add 1 minute for Medium (130 degrees), 2 minutes for Medium Well (135 Degrees))
  8. Remove from grill and allow to rest for 5 minutes. This allows the juices to be reabsorbed into the meat, making for a juicy steak (and not a steak served in a pool of bloody juices).
  9. Slice against the grain, I like to serve the slices rather than a big hunk of meat. Serve warm and ENJOY!

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So,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!

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1 comment:

  1. The texture the marinade gives is just incredible! Haven't had steaks much lately with the price of beef so sky high. I might have to splurge soon!

    ReplyDelete