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Something a little different the next time you BBQ a steak:

Sear: High

Cook: Indirect/High

Sauce

2-1/2 pounds plum tomatoes

2 tablespoons extra-virgin olive oil

1 tablespoon thinly sliced garlic

1/4 cup thinly sliced oil-packed sun-dried tomatoes

1/4 teaspoon crushed red pepper flakes

Kosher salt

Freshly cracked black pepper

2 tablespoons finely chopped fresh oregano



1 top sirloin steak, 1-1/2 to 2 pounds and about 1-1/2 inches thick

Extra-virgin olive oil

Kosher salt

Freshly ground black pepper



To make the sauce: Grill the tomatoes over Direct High heat until lightly charred on both sides, 3 to 5 minutes. When cool enough to handle, peel away the skin, halve the tomatoes crosswise, remove the cores, squeeze out the seeds, and then rough chop. In a 2-quart non-reactive saucepan over medium heat, warm the olive oil and cook the garlic until golden brown, 1 to 2 minutes, stirring occasionally. Add the tomatoes, sun-dried tomatoes, and pepper flakes. Reduce the heat and simmer for 15 to 20 minutes. Season to taste with salt and pepper, then stir in the oregano.

Allow the steak to stand at room temperature for 20 to 30 minutes before grilling. Brush or spray both sides of the steak with oil. Season with salt and pepper, rubbing the seasonings into the meat. Sear over Direct High heat for 8 to 10 minutes, turning once, and then move to Indirect High heat until cooked to desired doneness, 4 to 6 minutes for medium-rare. Remove from the grill and let rest for about 5 minutes. Meanwhile reheat the sauce over medium heat. Cut the steak into thick slices and serve over a pool of the sauce.

Makes 4 servings

channidae wrote: I have a great recipe for venison no-bean chili if the image of eating Bambi isn't too disturbing for you. :p



2lbs ground venison... shoulder or hip meat works great if you want to save the finer cuts for something else

2tbsp cayenne pepper




That'a a LOT of pepper.

Thanks for this recipe! I've saved it and will try it out over the next few weeks. Sounds great.

channidae wrote: I have a great recipe for venison no-bean chili if the image of eating Bambi isn't too disturbing for you. :p



2lbs ground venison... shoulder or hip meat works great if you want to save the finer cuts for something else

2tbsp cayenne pepper

1tsp white pepper

2 whole cloves FRESH garlic, peeled and crushed

half onion (I prefer Vahdalia) coarsely chopped

either 2 cans mexican style stewed tomatoes,

or if you're a fresh freak

3 large tomatoes chunked, additional tbsp minced garlic, 1 tbsp dried oregeno or three shredded fresh leaves, and 1 finely minced jalepeno (careful doing that)

ground red chili peppers (dried actually work better than fresh)

1=mild, 2-3=hot 4-5= you're crazy

salt to taste

Directions:

Over low heat in large stock pot

carmelize onion,

then add garlic, (reserving 1tbsp) and meat

cook meat thoroughly ( about 20-30 mins )

add all ingredients except additional garlic and the oregeno

simmer on low heat, stirring occasionally, for about an hour for canned/dried ingredients, hour & half for fresh

add reserved garlic, oregeno, and check the salt level again

you may choose to add extra pepper or salt here,

if the tomatoes have a sweet taste add additional garlic and cayenne

If you actually like the beans, add them last half hour of cooking so they don't get mushy.



GOOD STUFF!

Quote:

Originally Posted by Bill Sikes

That'a a LOT of pepper.

channidae wrote: pussy! :wah: Chili is supposed to be hot, cayenne isn't very hot, and thats alot of meat too.


Maybe my tablespoon is bigger than yours - maybe yours is a level measure -

however I still think it's a lot.... maybe your cayenne pepper is not the same

as mine? My cayenne pepper is made of ground chilis which are themselves

very hot. It is not related in any way to black or white pepper. Two tablespoons

would be approximately two jars of pepper, one of which would normally last

me a long time!

BTW: http://www.waitrose.com/food_drink/reci ... pepper.asp