Grilling Giant T-Bone Steaks
Chef Pamela Roberts
Season steaks with Montreal Steak Seasoning
Grill to desired doneness.
Serve with
Chimichurri Sauce
INGREDIENTS
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- 1/2 cup finely chopped parsley
- 3-4 cloves garlic , finely chopped or minced
- 2 small red chilies , or 1 red chili, deseeded and finely chopped (about 1 tablespoon finely chopped chili)
- 3/4 teaspoon dried oregano
- 1 level teaspoon coarse salt
- pepper , to taste (about 1/2 teaspoon)
INSTRUCTIONS
Mix all ingredients together in a bowl. Allow to sit for 5-10 minutes to release all of the flavors into the oil before using. Ideally, let it sit for more than 2 hours, if time allows.
Chimichurri can be prepared earlier than needed, and refrigerated for 24 hours, if needed.
Use to baste meats (chicken or steaks) while grilling or barbecuing. We don't use it as a marinade, but choose to baste our meats with chimichurri instead. However, you can use it as a marinade if you wish. Also, add a couple of tablespoons over your steak to serve.
Bleu Cheese + Butter + Horseradish
1# soft butter
2-4 ounces bleu cheese – depending on how strong you like it
1 -2 Tablespoons prepared horseradish
Instructions:
Place the soft butter into a bowl, fold in the crumbled bleu cheese and horseradish. Mix until combined.
Roll into a cylinder and refrigerate until needed.
Grilled Corn on the Cob
Compound Butter – butter, Cotija cheese, cilantro, lime, chili powder, mayonnaise
Using soft butter, fold or whip all ingredients together. Adjust according to taste.
Grilled Asparagus
Olive oil, salt, pepper
Hasselback Potatoes
Sliced, baked potatoes with compound butter
Select a nice size potato for each serving
Use two wooden spoons ad cut guides to prevent cutting all the way through the potato.
Make even thin slices (about 1/8th inch thick) the entire length of the potato. Smear compound butter into the slices.
Bake the potato at 350°F for up to 1 hour or until the potato is cooked through.
Plating:
Place the grilled steak on the plate, pour a spoonful of Chimichurri over the meat, add a dollop of bleu Cheese Horseradish butter and serve with corn, asparagus and Hassel back potatoes.