As much as I love the Torah, Yeshua, and the like, every once in a while I get the cooking bug. I’m nowhere near an Iron Chef, mind you… I doubt I’d even last ten seconds in Hell’s Kitchen! However, watching the Gordon Ramsey shows and Food Network has rubbed off on me a bit, and every once in a while, I get an itch to get creative with food. (And believe me, with my skill set, that’s a whole lot better than if I were messing around with the best anti aging products.)
A couple weeks ago, my wife went on a women’s retreat and I had to cook up something Saturday night for my father and I. Normally, I just buy a couple steaks, slap a barbeque rub on them and cook them up in some margarine and chopped fresh garlic, but this time I wanted to experiment and make something special.
In the course of experimenting, I created something I like to call the Garden Steak. Here’s my recipe:
Craig’s Garden Steak Recipe
What You’ll Need:
- 1-2 lbs. top sirloin steak, trimmed and koshered
- 1/2 clove of fresh garlic, chopped
- 1 bell red pepper
- 1 red hot pepper
- 2 red Roma tomatoes
- 2-3 fresh limes
- 1 bottle McCormick Grill Mates Barbecue Rub
- 1 tsp. extra virgin olive oil
- cast iron skillet, large
- glass bowl, large
- meat mallet
- food grater
- tinfoil or plastic wrap
First you need to prep the meat. That includes trimming any excess fat and koshering the meat properly. (One reason I love top sirloin is that it’s already a very lean cut of meat.) Once that’s done, take a meat mallet to the steaks on both sides, to open the meat up a bit; a fork could be used in a pinch.
Place the steaks at the bottom of a large glass bowl; do not let them overlap.
Now take that red hot jalapeno pepper and roll it vigorously in your hands for at least a minute. Then slice into medallions, quarter those, and sprinkle over the top of your steaks in the bowl.
Now go for the red bell pepper, which has a lot of sweetness to it, but not too much. Cut off the top and bottom and cut the rest into 1/2-inch to 1-inch pepper strips. Then take those strips and cut them down into squares. Toss this over the steaks as well.
Next, chop up your fresh clove of garlic and sprinkle liberally over the top of the steaks.
Now, get those nice red Roma tomatoes out and slice them carefully and cleanly into 1/2-inch thick medallions. Place carefully over the top of everything that’s sitting on top of the steaks by now, so that everything is covered with Roma tomato medallions.
Finally, cut your first lime in half and squeeze out the lime juice on top of everything in the bowl; then use a food grater to grate some lime zest over the top of that.
Cover the bowl with tinfoil or plastic wrap, and refrigerate for a minimum of three hours, to let the steaks marinate. You have time now; watch a movie with your spouse, help out by doing some laundry. Devote some time to prayer. Whatever works best for you. Just don’t snack.
Once the steak has properly marinated, start prepping the stove. If you have an electric stove, place your cast-iron skillet on the pad of your choice, or if it’s a gas stove, over a burner. Either way, set to a low heat (about 3 would be right) and put a very small amount of extra virgin olive oil in the skillet, to season it. (Not much oil! A teaspoon is the most… the less you use, the better!) Use a spatula to spread the oil around the bottom of the skillet, just enough to season it.
Here comes the tricky part…
Remove the bowl containing your steaks from the fridge; remove the tinfoil or plastic wrap; and slowly slide your steaks into the now-warm skillet, so that the meat touches the skillet and all those veggies stay on top of them. Don’t waste any of the peppers, garlic or tomatoes… transfer it all into the skillet.
Let it simmer on that same low heat, cooking slowly. Soon great smells will fill the air.
Once the bottom is nicely browned, carefully flip your steaks and this time you can let the veggies – especially the tomatoes – hit the skillet and even cook between your steaks and the skillet. Keep the veggies moving so that they don’t sit in place and burn.
Once the second side is nicely browned, do the second flip and sprinkle the McCormick steak rub on the steaks, to taste. I prefer a generous dose, since it’s a rub; but don’t overload on it because these veggies will do most of the work for you.
Once the rub is on one side, half your second lime and squeeze out more lime juice on top of the steak rub on your steaks. If you want to, use the grater and add some more lime zest, too.
Final flip of the steak… add the McCormick rub, lime juice and lime spice to the other side of the steak and let the steak finish to the degree of “doneness” you prefer. (I usually like medium-well.) If you like your steak especially well-done, you can flip the steak a couple more times, but usually cooking both sides twice does the trick for me.
Final secret: once the steaks are done to taste, move them onto your plate… then spoon some of those nicely grilled, slightly carmelized peppers, garlic and tomatoes on top of your steak, as it makes a very good, natural from the skillet steak sauce… which is why it’s called a Garden Steak!
Bon appetit and shalom!