Text 17505, 83 rader
Skriven 2014-09-29 22:48:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: A real steak bomb pt2
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MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: The Steak Bomb part 2
Categories: Sandwiches, Beef, Steak, Sausage, Cheese
  Servings: 4

           method con't

For the Steak: Set steak on cutting board and remove any fat, silver
skin, or unsightly pieces of meat. Reserve beef and fat trimmings.

Score both sides of steak about 1/4-inch deep in a cross-hatch
pattern. Divide steak into 4 equal pieces. Put steak in a
zipper-lock bag and cover with 1/2 of Flavor Base. Squeeze out as
much excess air as possible and seal bag. Put bag into a baking dish
and refrigerate meat until you are ready to grill it, at least 2
hours.

For the Beef-Fat Oil: Combine reserved beef fat and trimmings and
olive oil in a medium pot set over medium heat. Let mixture come to
a simmer and reduce heat to low. Cook, stirring occasionally, until
fat renders and beef browns, about 1 hour. Remove from heat and
strain through a strainer set over a heat-proof bowl. Discard fat
and trimming solids and reserve rendered fat.

For the Peppers and Onions: Put remaining Flavor Base and beef fat
oil in a medium pot set over medium heat. Bring it to a simmer and
reduce heat to low. Cook until the sauce darkens, about 45 minutes.
Add ketchup, mustard, and rice vinegar and cook sauce for 30 minutes
longer.

Add peppers, onions, and salt to a large pot. Stir in sauce and cook
over medium-low heat, stirring occasionally, until peppers and
onions are soft and tender, about 45 minutes. Set aside.

For the Charred Scallions: Arrange scallions in a single layer on a
stainless steel rack set over a baking sheet. Set the baking sheet
onto a heat-proof surface, such as a stovetop. Using a butane torch,
char scallions.

Let scallions cool, then roughly chop. Transfer scallions to a
shallow baking dish large enough to hold the steak. Season scallions
with coarse salt.

Light one chimney full of charcoal. When all the charcoal is lit and
covered with gray ash, pour out and spread the coals evenly over
half of coal grate. Alternatively, set all the burners of a gas
grill to high heat. Set cooking grate in place, cover gill and allow
to preheat for 5 minutes. Clean and oil the grilling grate. Remove
steak from bags, pat dry, and brush with remaining rendered beef
fat. Grill steak over coals, turning every 30 seconds and basting
with remaining beef fat, until steak registers 130 F on an
instant-read thermometer, about 10 minutes. Set steak on top of
scallions in baking dish, cover loosely with foil, and let rest for
at least 10 minutes. Slice beef 1/4 inch thick across the grain.

For the Cheese-and-Salami Crisps: Meanwhile, preheat an electric
griddle to 300 F or set a cast iron skillet on a stovetop over
medium-high heat. Arrange 3 slices of salami together on griddle or
in skillet and top with a slice of provolone. Cook until top is
melted and the bottom is caramelized. Transfer to a stainless steel
rack set over a baking sheet to cool and repeat with remaining
salami and cheese. Cut each crisp into thirds.

Place a generous spoonful of peppers and onions on bottom half of
each roll. Add a small spoonful of charred scallions. Arrange steak
on top. Top each mound of steak with a Cheese-and-Salami Crisp and
cover with the top half of the roll. Serve immediately.

  From: Serious Eats                    
 
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YK Jim


... The legend continues.

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