½ cup canola oil
1 ½ pounds white onions, halved through core, thinly sliced crosswise (about 8 cups)
2 garlic cloves, sliced
1 tablespoon dried marjoram
1 ½ tablespoons tomato paste
3 tablespoons Hungarian sweet paprika
1 ½ teaspoons Hungarian hot paprika
1 cup white wine vinegar
6 cups low-salt chicken broth
2 bay leaves
2 teaspoons finely grated lemon peel
3 ½ pounds beef shank meat (from about 4 1/2 pounds beef shanks) or boneless beef short ribs, cut into ¾ -inch cubes
Heat oil over medium heat in large pot. Add onions and cook for 25 minutes or until golden brown and soft, stirring often. Add garlic and marjoram and cook for 3 minutes or until the garlic softens. Add tomato paste and cook for 3 more minutes or until the mixture is dark red, stirring often. Add the paprikas. Stir to mix well. Remove from heat. Let stand for about a minute allowing the flavors to blend. Return to heat and add vinegar. Continue to cook for about 2 minutes or until all the liquid is absorbed, stirring continuously. Add broth, bay leaves, and lemon peel and bring the mixture to boil.
Coat beef with salt and pepper and add to pot. Simmer over medium-low heat for 2 ½ hours or until beef is tender, stirring occasionally. Remove the beef to bowl, leaving onions in pot. Continue to boil the sauce for 15 minutes or until it is reduced to 5 cups. Cool slightly. Puree the sauce in a blender and return to the pot.
Season with salt and pepper. Return beef to pot. Simmer until heated through for about 5 minutes.
Preparing ahead: Can be made 2 days ahead. Cool slightly. Chill uncovered until cool, then cover and chill. Re-warm before serving.
1 boneless beef top sirloin steak, cut 1-inch thick (about 1-1/4 lbs.)
1 lb. fresh asparagus, trimmed
¼ cup balsamic vinegar
2 Tbsp. olive oil
1 Tbsp. chopped fresh basil
1- ½ tsp. Dijon-style mustard
1 clove garlic, crushed
½ tsp. sugar
½ tsp. salt
1/8 tsp. pepper
Combine vinegar, oil, basil, mustard, garlic and sugar in a small bowl to prepare the marinade. Put the steak in a sealable plastic bag and marinate it with 1/3-cup of the marinade. Close the bag and shake to coat the steak. Marinate in refrigerator up to 2 hours. Refrigerate the remaining marinade.
Boil 3 cups water in a skillet. Add the asparagus and reduce heat. Cover and cook for 3 minutes or until the asparagus are crisp-tender. Drain and mix with the reserved marinade. Toss to coat.
Remove the steak from the plastic bags, discarding the used marinade. Grill over medium heat for 16 to 20 minutes or until desired doneness. For medium rare the internal temperature should register 145o F and for medium it should be 160o F
Arrange asparagus on the grill and grill for 3 minutes. Season with the salt and pepper.
The perfect grilled steak is a recipe that causes a great debate on which type of cut to use. Some prefer the rib-eye bone in cut while others swear by a hearty New York center cut to use. Either cut is a great choice; however there a few tips on how to grill each cut of steak.
Rib eye bone in
The bone in cut will offer more of an intense meaty flavor and prevent the steak from drying out. It is important to understand the influence of the fat meat ratio or well-marbled term when grilling steak. The fat that is line within the meat will determine how fast the meat will cook. The more the fat the faster the meat will cook. Fat heats up faster than the actual protein cells; and will cook the meat quickly. Rib eye steaks are known for their marbling so the grilling time will vary from a New York cut.
New York Steak
Most New York cuts are thick and dense with less marbling than a rib eye. This cut will take longer to cook on the grill because of the less fatty component. There should be at least 1/8th of an inch of fat cap left on the steak as well; this creates an extra flavor of intense meaty essence. The New York cut tends to take a little longer due to having less marbling; just remember the more fat the quicker the steak will cook.
Indirect grilling method
Indirect grilling means that the coals or heat is on one side of the grill and the food on the colder side. Thick fatty cuts of steak should begin directly on the heat; seared on both sides then moved away from the heat to finish the grilling. This method allows the meat’s juices to relax and the protein to rest; in turn this will keep the steak tender and juicy.
Tips for the perfect grilled steak
Season the steak about 24 hours in advanced to allow the sugar-salt mixture to penetrate the muscle; this is like a natural steak tenderizer. Always grill the steak at room temperature; this will give the most accurate cooking time versus steaks that are at a cooler temperature.
Steak seasoning recipe
The sugar and salt break down the tough muscles of the steak while the instant coffee granules add an extra level of intense flavor.
• ¼ cup Kosher salt
• Fresh ground pepper
• 3 Tbs. Granulated garlic
• 1 Tbs. Ground coriander
• 2 Tbs. Instant coffee granules
• ¼ cup Brown sugar
• Dash of Worcestershire sauce
Combine the salt, garlic, coriander, coffee granules, and sugar in a bowl, set aside.
Generously season the steaks with fresh ground pepper then rub the sugar-salt mixture evenly on both sides of the steak.
Add a few dashes of Worcestershire sauce then cover the steaks with plastic and sit in the fridge overnight.
The seasoning recipe along with the indirect grilling method work hand in hand in achieving a perfectly grilled steak; and an important factor is the resting time away from the direct heat source. After removing the steak from the grill allow it to sit for about 10 minutes; this will finish its resting time; and when you cut into the steak the juice remains intact.