Pawpaws Steak Grilling Baste And Marinade Recipes

CARRABBA'S GRILL BASTE RECIPE - (3.8/5)

Carrabba's Grill Baste Recipe - (3.8/5) image

Provided by á-13856

Number Of Ingredients 10

Ingredients

2 tablespoons unsalted butter
1 small yellow onion, finely chopped
4 garlic cloves, chopped
1 tablespoon all purpose flour
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 1/2 tablespoons sugar
2 tablespoons fresh flat leaf parsley, finely chopped

Steps:

Melt the butter in a medium sauce pan over medium heat. Add the onion and cook until softened, about 2 minutes. Add the garlic and cook until the onion is translucent, about 2 minutes. Sprinkle in the flour, stir well, and cook without browning for 1 minute. Whisk in the olive oil, vinegar, lemon juice, mustard, and sugar. Bring to a boil and reduce the heat to a medium-low. Add the parsley and cook, whisking often, until lightly thickened, about 5 minutes. Let cool. The baste will separate. Whisk well before using. The grill baste can be made up to 1 week ahead, cooled, covered, and refrigerated. Bring to room temperature before using.

BARBECUED STEAK BRAZILIAN-STYLE, WITH GARLICKY MARINADE AND DIPPING SAUCE

Barbecued Steak Brazilian-Style, with Garlicky Marinade and Dipping Sauce image

Provided by Norman Van Aken

Categories Beef Garlic Olive Marinate Backyard BBQ Steak Summer Grill Grill/Barbecue

Yield Makes 4 servings

Number Of Ingredients 6

Ingredients

1 recipe Chimichurri Rojo
Two 1-pound skirt steaks
Kosher salt and freshly ground black pepper to taste
1 recipe Cebollas Fritas
1/4 cup assorted olives, pitted and chopped
1 tablespoon minced Italian parsley

Steps:

Pour 1/2 cup of the chimichurri into a large resealable plastic bag. Add the skirt steaks and marinate overnight in the refrigerator. (Reserve the rest of the chimichurri for serving).
Prepare a hot fire in a grill. (Prepare the onions while the grill heats.)
Remove the steaks from the marinade and, turning once, grill to desired doneness. (Because they are thin and have been marinating overnight, they will cook very fast.)
Cut each steak in two, arrange them in the center of four warm plates, and season with salt and pepper. Top with the onions and garnish with the olives and parsley. Serve with the reserved chimichurri on the side.
Recommended wine: A Nebbiolo d'Alba or a Cabernet Sauvignon from Mendoza, Argentina.

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