Fire Pit Steak And Potatoes Recipes

RIB-EYE STEAK AND POTATOES FOR TWO

Steps:

• Season steak generously with salt and pepper. Sprinkle with sliced garlic and rosemary and set aside to marinate, 20 to 30 minutes.
• Heat oven to 450 degrees. Meanwhile, bring a pot of well-salted water to a boil. Add potatoes and cook at a brisk simmer until just done, 10 to 15 minutes. Drain and keep warm.
• Heat a cast-iron or other heavy skillet over high heat. Remove and discard sliced garlic from steak. (If left on, it will burn in the skillet.)
• When pan is hot, put in the steak and let brown well on one side, 4 to 5 minutes. Wait until steak forms a crust and comes away cleanly from the bottom to move it.
• Flip steak and transfer pan to oven, uncovered. Roast until juices begin to rise on surface of steak (you will see the droplets) and internal temperature is 120 degrees, 8 to 10 minutes. Remove steak from pan and let rest, tented with foil, for 5 to 10 minutes. (Residual heat will continue to cook the meat to medium-rare as it rests.) Warm a serving bowl for the potatoes and plates for the steak.
• Melt butter in a wide skillet over medium-high heat. Add potatoes and toss to coat and heat through. Sprinkle with salt and pepper. Add minced garlic and cook, stirring, until softened but not browned, 1 minute or less. Gently stir in parsley and lemon zest and transfer to serving bowl.
• Cutting on a slight diagonal, slice steak into 1/2-inch slices, then transfer to plates. If using, place a handful of greens next to the steak. Serve immediately, passing potatoes at the table.

GRILLED SKIRT STEAK WITH STICKY BARBECUE ONIONS

Steps:

• Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
• For the sticky barbecue onions: Heat a cast-iron skillet over direct heat. Melt the butter. Add the onions with a pinch of salt and cook until they begin to caramelize, about 5 minutes. Whisk together the ketchup, vinegar, mustard, sugar, cayenne, cumin and paprika in a small bowl (see Cook's Note). Add the sauce to the onions. Season with salt and pepper. Bring to a simmer and cook until the liquid reduces and begins to get sticky, 8 to 10 minutes. Move over indirect heat to keep warm while you cook your steak.
• For the steak: Sprinkle the steak with salt and pepper on both sides and bring to room temperature. Drizzle the steak with the oil and sprinkle with the oregano and paprika on both sides. Place the steak over direct heat and cook until it gets a nice char, 3 to 5 minutes per side for medium-rare.
• Add a splash of oil, a pinch of salt and some pepper to a cutting board. Place the steak on the seasoned oil on the cutting board, flip and rest 5 minutes. Slice the steak against the grain and serve topped with the onions.
• (Alternatively, you can cook the onions over medium-high heat on a stovetop, and the steak in a grill pan or cast-iron skillet over high heat on a stovetop.)

"WHAT YOU GOT" MEATLOAF ON THE GRILL

Steps:

• For the glaze: In a medium bowl, add the ketchup, brown sugar, Worcestershire sauce, mustard, vinegar and 1/2 teaspoon pepper. Whisk to combine and set aside.
• For the meatloaf: Preheat the oven or grill to 375 degrees F. If using a gas grill, set to medium heat on one side and low on the other side. If using a charcoal grill, bank medium-hot coals on one side of the grill.
• Prepare your pan: Line a baking sheet with foil if using an oven. If grilling, gather a sturdy grilling tray, disposable foil pan or some sheets of foil.
• In a large bowl, add the meat, breadcrumbs, onion, parsley, cayenne, paprika, Old Bay, Worcestershire sauce, eggs and garlic. Mix the ingredients thoroughly and season well with salt and pepper.
• Put the meat mixture on the prepared tray. Form the meat into a loaf around the kielbasa, if using, so the sausage is sealed inside. Spread the glaze over the top. Bake in the oven or on the cooler side of the grill, covered, until cooked through and the glaze is sticky, about 1 hour.
• Serve with potatoes or a side salad or use on a sandwich.
• Preheat the oven to 400 degrees F. Line a baking sheet with foil.
• Remove the outer papery skin from the garlic, then cut 1/4 inch off the top of each head. Drizzle 1 teaspoon of olive oil over each head of garlic, then wrap each head in foil. Seal the foil packets and transfer to the prepared baking sheet. Roast until completely soft and caramelized, about 1 hour. Allow to cool slightly.
• When cool enough to handle, squeeze the garlic cloves from the skin into a medium bowl and mash with a fork into a paste.

FIRE-ROASTED POTATOES

Steps:

• Pierce the skin of each potato once or twice with the tines of a fork. If desired, pre-cook potatoes by baking them in a preheated 350 degree oven until just soft when pressed, about 1 hour.
• Prepare a wood fire outdoors and let cook down to embers. Place each potato on a square of foil large enough to wrap it, dull side up. Sprinkle with olive oil, salt, and pepper, to taste. Rub oil and seasonings into potato, then gather foil around potato to cover it tightly. If using uncooked potatoes, place them in embers of the fire 1 hour before serving; turn every 15 minutes with long handled tongs (do not worry if foil starts to blacken). Roast until the tip of a knife slides into the potato easily (remove a potato from the fire and pull back foil to test; return to fire if not cooked through). If using pre-cooked potatoes, place them in the embers for 20 minutes to heat through, turning with tongs once or twice.
• To serve, remove potatoes from fire with tongs. Unwrap potatoes with hot pads and cut open tops. Squeeze open potatoes to expose flesh and slather with plain butter or cilantro butter.