Grilled Entrecote Steak Recipes

GRILLED ENTRECOTE STEAK

Steps:

• Mix dressing and soy sauce until blended; pour over steak in shallow dish. Turn to evenly coat both sides of steak. Refrigerate 30 min. to marinate.
• Meanwhile, cook and stir bacon in medium skillet on medium heat until crisp. Add mushrooms and onions; cook 10 min. or until tender, stirring frequently. Remove from heat; stir in Worcestershire sauce. Cover to keep warm.
• Heat grill to medium heat. Remove steak from marinade; discard marinade. Pat steak dry with paper towels.
• Grill steak 5 to 6 min. on each side or until medium doneness (160°F). Remove steak from grill. Let stand 3 min. before cutting across the grain into thin slices. Serve topped with mushroom mixture.

RIB STEAK, BORDEAUX-STYLE: ENTRECOTE BORDELAISE

Steps:

• Preheat the grill or broiler.
• Rub the steak on both sides with the oil and season with Essence, salt, and pepper.
• Place on the grill (or on a broiler pan) and cook until medium-rare, about 8 minutes per side. Remove from the grill and let rest for 5 minutes. Slice thinly on the diagonal.
• While the meat is cooking, in a saucepan, melt 1 tablespoon of the butter over medium heat. Add the shallots and cook, stirring, for 3 minutes. Add the wine, bring to a boil, and cook until reduced by 1/2. Add the thyme and beef stock and bring to a boil. Simmer until reduced by 1/2. Lower the heat and whisking, add the remaining butter 1 piece at a time. Remove the thyme and stir in the marrow. Remove from the heat and adjust the seasoning, to taste.
• Arrange the meat on 4 plates and drizzle with the sauce. Garnish the plates with watercress and serve with Blue Cheese Mashed Potatoes.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
• Peel and quarter the potatoes lengthwise, then cut into 1-inch wedges. Put in a heavy medium saucepan with 1 teaspoon of the salt and add enough cold water to cover by 1-inch. Bring to a boil over high heat. Reduce the heat to medium-low. Simmer until the potatoes are fork-tender, about 25 minutes.
• Drain in a colander. Return the potatoes to the saucepan. Add the cream, butter, the remaining 3/4 teaspoon salt, and the pepper. With the heat on medium-low, mash and stir the mixture until well blended, 4 to 5 minutes. Mix in the blue cheese and parsley and mash to incorporate.
• Serve immediately.