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Entree Recipes: Steak and Tabbouleh |
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Restaurant-Style Grilled Steak and Tabbouleh  It's steak, what more needs to be said? Learn to cook it right, the restaurant way:6 tbsp clarified butter
4 tbsp oil
1 to 1and 1/2 lbs NY Strip or Ribeye Steak (not too lean, boneless is fine, dry-aged if you want to get fancy)
2 tbsp kosher or sea salt
1 tbsp fresh ground black pepper
To clarify butter: Put butter in a small sauce pan. Turn heat to medium. The dairy will separate from the oil in the butter. Skim the dairy (the white stuff) off. Reserve the rest in a small bowl. Let cool. Butter doesn't have to be clarified, it can be melted in the microwave and used if time is tight.
Take steak out of the refrigerator about half an hour before cooking. Keep it wrapped loosely in plastic wrap. Gently squeeze the steak on both sides to plump it up slightly.
Once butter is cool, mix it with oil on a plate. Dredge steak on all sides through mixture. Let the excess mixture drip off the steak (otherwise it will flame up and char the outside). Rub salt and pepper onto steak.
For grilling: Preheat the grill to medium high. If using charcoal, you should be able to hold your hand over the direct heat for no more than about three seconds. Spread coals out. Place steak on center of grill and cover. Cook for 3-4 minutes per side, turning twice, for a total of 9-12 minutes. Remove steak from heat to a plate and cover with foil for about ten minutes. Don't cut right away or the juice will be lost. It must cool to let juices return to the steak's center. Slice and then serve.
For broiling: Adjust the oven rack to the second highest position in the oven. Preheat the broiler. Place the steak on a broiler pan (line the bottom of the pan with foil for easy clean up). Once the broiler is heated, place steak on top rack. Cook as above. Serve with a green salad or tabbouleh as an alternative (see recipe below).
FYI You can substitute a steak fish like tuna, sword, mahi-mahi, or mako shark for those who don't eat red meat. Follow all other directions above using fish about 1-1and /12 inches thick, but substitute 2 tbsp of soy sauce for the butter. Cook the steak fish about 5 minutes per side, turning once. Serve immediately with sides.
TabboulehIt's a light, refreshing alternative to a green salad. The lemon gives it zing, the onion makes it sweet, and the parsley is the cool. It goes nicely with grilled foods. Be sure to wash the parsley carefully: 3 bunches of parsley, chopped (curly, not flat leaf and be careful it's not cilantro, its twin cousin)
5-6 sprigs of mint (optional), chopped
1 small red onion, finely diced
1 large tomato, cored, seeded, and diced
Juice of 1 lemon, or to taste
2 tbsp olive oil
Salt and pepper to taste
1 cup Bulgar wheat (you can find this in the international section of larger supermarkets -- look for Goya -- or in a local international grocery store)
2 cups hot water
Prepare the Bulgar wheat by soaking it in hot water for 15-30 minutes. Drain and allow it to dry.
Rinse the parsley thoroughly and pat dry with a paper towel. Cut most of the stems off of the parsley. Then, chop the parsley into small flakes and put the parsley into a mixing bowl. Do the same for the mint sprigs.
Add the mint, tomato, olive oil, and lemon. Add the onion and 1 cup of the Bulgar wheat. Mix the ingredients. Add salt and pepper to tasteWe can't stress washing the parsley well enough:
In fact, wash it twice. Once when making this in a rush, Brian didn't take time to clean the parsley well (parsley collects a lot of dirt and grit in those curly leaves), which left a dinner date with bulging eyes and a strong gag reflex. Gritty tabblouleh is not sexy — sorry about that, Patricia.
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