Here are a few tips to improve your steak-grilling skills, offered by Keith Angell, executive chef and director of culinary events at Grillmaster's Garden in Zionsville.
"Make friends with your local butcher," said Angell, who bought steaks for this photo shoot at Joe's Butcher Shop & Fish Market, 111 W. Main St., Carmel.
Tenderize inexpensive cuts such as skirt steak or flank steak. Angell uses a tool called a Jaccard tenderizer. "You want to get all over it. It will be tender, (and) it will really absorb the seasoning."
Don't skimp on seasonings. "That's another mistake people make. They don't use enough salt on steaks."
Make sure your grill is hot. "Hear that sizzle? That's when your grill is hot enough."
Once it's on the grill, leave it alone. "People fiddle with the steak and move it around. That won't give you those nice marks."
To keep your cooked steak juicy, let it rest before slicing. "That's a huge thing. You want to let it rest at least five minutes."
Cuts such as bone-in rib-eyes and flat-iron steaks can be found for about $5 a pound. When using less expensive cuts, Angell said, be sure to tenderize the meat thoroughly.
Marinating tougher cuts overnight in the fridge can also help improve tenderness, he said.
Flank Steak Spring Salad
Serves 6
1 flank steak (about 2 pounds)
2 tablespoons olive oil
Salt and pepper to taste
3 Belgian endives, halved lengthwise
4 cups seasonal greens
2 cups watercress
1 cucumber, sliced thin
8 radishes, sliced thin
Directions:
1. Rub steak with olive oil, salt and pepper and let come to room temperature.
2. Grill steak over direct high heat (at least 500 degrees) for 3 to 4 minutes per side, or until desired doneness. Let steak rest for 5 minutes.
3. Season endive with olive oil, salt, pepper; grill in direct high heat 2 minutes per side.
4. Toss greens, watercress, cucumber and radishes together with Orange Scallion Vinaigrette (recipe follows).
5. To serve, place one half of endive on each plate and top with dressed salad mix. Slice steak thinly and place on top of salads. Sprinkle plates with Candied Pecans (recipe follows).
Orange Scallion Vinaigrette
Serves 6
1/4 cup white wine vinegar
1/2 orange juice
1 tablespoon Dijon mustard
1 cup olive oil
3 oranges, in segments
2 bunches scallions, thinly sliced
1 red pepper, small diced
Salt and pepper to taste
Directions:
1. Mix together vinegar, orange juice and mustard in a bowl. Slowly incorporate the oil, stirring constantly. Add remaining ingredients and season with salt and pepper.
Candied pecans
Makes 8 ounces
3 tablespoons brown sugar
2 tablespoons granulated sugar
1 8-ounce bag pecan halves
Salt to taste
Directions:
1. Place brown sugar and granulated sugar in a saute pan. Cook on medium heat until sugars have melted, stirring constantly. Mix in pecans, making sure all sides are coated with melted sugar. Season with salt.
2. Remove from heat and place on aluminum foil to cool. Break apart cooled pecans.
Flat-Iron Steak
Serves 1
1 12-ounce flat-iron steak
1 ounce olive oil
2 ounces Southwestern Steak Rub
2 ounces Ancho Chile Sauce (recipes follow)
Directions:
1. Rub steak with olive oil, Southwestern Steak Rub. Let come to room temperature.
2. Grill directly on high heat (at least 500 degrees) for 3 to 4 minutes per side, or until desired doneness. Let steak rest 5 minutes.
3. Slice steak; serve with Ancho Chile Sauce.
Southwestern Steak Rub
Makes about 1 1/2 cups
1/4 cup ancho chile powder
1/4 cup finely ground espresso
2 tablespoons Spanish paprika
2 tablespoons dark brown sugar
1 tablespoon dry mustard
1 tablespoon kosher salt
1 tablespoon ground black pepper
1 tablespoon ground coriander
1 tablespoon dried oregano
2 teaspoons ground ginger
Directions:
1. Combine all ingredients. Place in air-tight container to store.
Ancho Chile Sauce
Makes about 5 cups
4 cups chicken stock
1 cup apple juice concentrate
6 black peppercorns
1 teaspoon chipotle puree
2 tablespoons ancho chile puree
1 tablespoon Dijon mustard
2 tablespoons heavy cream
Salt and pepper to taste
Directions:
1. Combine chicken stock, apple juice concentrate, peppercorns and chipotle and ancho puree in a medium saucepan over high heat and reduce to sauce consistency. Whisk in mustard and cream and cook for 1 minute. Season with salt and pepper to taste.
Char-Grilled Bone-In Rib-Eye
Serves 1
1 16-ounce bone-in rib-eye
1 ounce olive oil
2 ounces barbecue spice
1 1/2 ounces lemon-olive oil
3 crimini mushrooms
5 pieces asparagus
Directions:
1. Rub steak with olive oil and season with barbecue spice. Grill steak over direct high heat (at least 500 degrees) for 3 minutes per side, turning once; let rest 5 minutes.
2. Halve mushrooms and toss in lemon-olive oil with asparagus. Grill vegetables in grilling basket 4 to 5 minutes or to desired doneness.
3. Serve steak with vegetables. Top steak with a pat of Cabernet Compound Butter.
Cabernet Compound Butter
Makes 8 tablespoons
1 750-ml bottle dry red wine
1 small onion, quartered
2 stalks celery, chopped
2 carrots, peeled and chopped
1 bay leaf
1/2 cup honey
Salt and freshly ground black pepper
8 tablespoons unsalted butter, softened
1 tablespoon minced garlic, roasted
1 tablespoon chives, diced
Directions:
1. In a medium saucepan, combine the wine, onion, celery, carrots, bay leaf and honey.
2. Bring to a boil; reduce heat to medium-low and simmer until the liquid reduces by half, about 30 to 40 minutes.
3. Remove from heat and strain. Adjust seasoning to taste with salt and pepper; chill.
4. Combine 2 tablespoons of the cabernet reduction with remaining ingredients and mix well. (Reserve remaining reduction for another use.)
5. Using plastic wrap, roll butter mixture into a log. Use immediately or refrigerate 1 to 2 days. To freeze, wrap log in waxed paper, put in freezer bag and store for up to 2 months.
