How to prepare and cook steak?

Question

I want it with marination and i'll be bbq it on an electric grill. Thanks!

Answer 1

The juice of one lemon, two cloves of garlic minced, one medium onion thinly sliced, salt and pepper to taste. Mix all ingredients together in a zip lock bag. Cut diagonal cross hatch marks into your steak for added flavor. Let steak marinate for at least an hour. I like to put mine in the marinade in the morning when grilling for dinner.

Answer 2

Try it the Brazilian way!

(Churrasco de Sao Paulo a la Parilla con Chimichurri Rojo)

Churrasco is a very primitive form of cooking meat. The gauchos, or cowboys, of Brazil would kill and butcher the animals out on the pampas, build a big fire, and barbecue the meat on a spit of some sort, basting it with a vinegary liquid.

As cities developed, however, this recipe too became more civilized — I do ask you to prepare it the way they do in many Brazilian steak houses, with cebollas fritas (otherwise known as onion rings).
1 recipe Chimichurri Rojo
Two 1-pound skirt steaks
Kosher salt and freshly ground black pepper to taste
1 recipe Cebollas Fritas
1/4 cup assorted olives, pitted and chopped
1 tablespoon minced Italian parsley



Pour 1/2 cup of the chimichurri into a large resealable plastic bag. Add the skirt steaks and marinate overnight in the refrigerator. (Reserve the rest of the chimichurri for serving).

Prepare a hot fire in a grill. (Prepare the onions while the grill heats.)

Remove the steaks from the marinade and, turning once, grill to desired doneness. (Because they are thin and have been marinating overnight, they will cook very fast.)

Cut each steak in two, arrange them in the center of four warm plates, and season with salt and pepper. Top with the onions and garnish with the olives and parsley. Serve with the reserved chimichurri on the side.

Recommended wine: A Nebbiolo d'Alba or a Cabernet Sauvignon from Mendoza, Argentina.

Chef Norman Van Aken shares his tips with Epicurious:
• In this version of churrasco, the meat is marinated in an Argentine red sauce called chimichurri, then grilled and served with more of the sauce. It is accompanied, as is traditional in Brazilian steakhouses, with cebollas fritas, fried onion rings baked with cheese.
• According to Van Aken, "Chimichurri is as ubiquitous in Argentina as pesto is in the U.S. It has a multitude of uses." Van Aken recommends mixing up a double batch and using the extra to perk up grilled chicken or tuna.

Makes 4 servings.
Reprinted with permission from New World Kitchen by Norman Van Aken
April 2003
Copyright © 2003 HarperCollins


Picadinho c.1997, M.S. Milliken & S. Feniger, all rights reserved



Recipe Summary
Difficulty: Easy
Yield: 6 Servings
User Rating: No Rating




3 slices bacon, cut into 1/4 inch dice
1 large white onion, coarsely chopped
2 pounds strip or rump steak, cut into 1/2 inch cubes
3 large ripe tomatoes, peeled, seeded, and coarsely chopped
3 preserved malagueta peppers, minced (see Note)
1 teaspoon of the liquid from the bottle of malagueta peppers
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup water
6 green onions, dark green parts only, sliced, for garnish

Heat a medium cast-iron and enamel casserole, or other heavy oven safe pan over medium high heat. Cook the bacon until crisp, then add the onion. Stir frequently for about 5 minutes, or until golden, taking care not to let it burn. With a slotted spoon, transfer the mixture to a bowl. Let the fat in the pan get very hot, and add the meat. Brown the meat, turning so that each piece is evenly golden.
Add the tomatoes and peppers and cook, stirring frequently, for 2 minutes more. Add the malagueta liquid, salt, black pepper, water, and bacon onion mixture, and stir to mix. Reduce the heat to low. Simmer for about 5 minutes, or until the sauce is thickened and the meat is done to your liking. Do not overcook or the meat will become tough. Spoon the stew into large, heated bowls and scatter green onions over the top.

Note: Preserved malagueta peppers are one of the hallmarks of Brazilian cooking. Extremely hot peppers are pickled in a 2 to 1 oil to grain alcohol ratio and allowed to rest for 1 month before using. They are available in some Latin American markets.

Answer 3

olive oil, italian vinegrete and garlic powder
let it sit in a plastic bag for a couple of hours and then just cook them up