You might be wondering how to choose the best meat to throw on the grill. Tony Stallone from Peapod was in our ABC7 studio to tell us about all-natural meat from Niman Ranch. Stallone showed how to prepare a so-called "bistro steak," which is also called a "bavette steak" by the French (or a chuck steak).
Rosemary Balsamic Reduction
2 Cups Balsamic Vinegar
2 Sprigs Rosemary
Pour balsamic vinegar into a medium pot or sauce pan over medium heat.
Bring to a boil, then reduce heat to low, add rosemary sprigs and stir, taking care not to burn.
Continue cooking until liquid is reduced by half.
Remove rosemary and allow to cool, then pour into a squeeze bottle for future use.
Caramelized Onions
2 Spanish Onions, sliced
1 tblsp Soy Sauce
1 tsp Brown Sugar
1 tblsp Oil (Corn, Canola or Olive)
Combine all ingredients in a medium sauce pan and cook over low heat, stirring occasionally, until onions become brown and soft.
Bistro Steak Rub
2 tblsp Kosher Salt
1 tsp Garlic Powder
1 tsp Black Pepper, freshly cracked
Place all ingredients in a small bowl and mix thoroughly; set aside for future use on steaks.
Rub steaks with 1/2 TBS olive oil first then coat with seasoning, set aside before grilling.
Bistro Steaks with Cilantro, Garlic and Chile Rub
1Cups Cilantro, chopped & loosely packed
1tblsp Lime Zest, chopped
2 Cloves Garlic, minced
1tsp Chili Powder
4 8-oz. Bistro Steaks (may substitute Hanger, Chuck or Skirt Steaks)
Bistro Steak Rub (see above)
Combine cilantro, lime zest, garlic & chili powder in a bowl and set aside.
Season meat with Bistro Steak Rub and place on a medium-hot grill for 4-6 minutes per side or until cooked to medium-rare.
Remove and place on a cutting board to rest for 5 minutes, then slice into 1/2" strips across the grain.
Add to bowl with cilantro mixture and toss to coat evenly.
Serve with guacamole, salsa and warm corn tortillas.
Tony's Bistro Steak, Grilled Peppers & Caramelized Onions
4 8 oz Bistro Steaks (may substitute Hanger, Chuck or Skirt Steaks)
Bistro steak rub (see above)
Caramelized Onions (see above)
2 tblsp Rosemary Balsamic Reduction (see above)
Season meat with Bistro Steak Rub and place on a medium-hot grill for 4-6 minutes per side or until cooked to medium-rare.
Remove and place on a cutting board to rest for 5 minutes then slice into 1/2" strips across the grain.
Place caramelized onions in center of a large platter, arrange sliced steak around the onions, then place grilled peppers around the edge.
Drizzle entire platter with Rosemary Balsamic Reduction and serve.
Reserve extra Rosemary Balsamic Reduction for guests who like more on their plate.
