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Sweet and Spicy Marinated Steaks

Sweet and Spicy Marinated Steaks

Yes, Dr. Pepper counts as a marinade

This steak recipes uses, believe it or not, Dr. Pepper as a marinade, and is served with a salad topped by a creamy avocado dressing.

This recipe is courtesy of Catherine Pappas, Living the Gourmet.

Ingredients

For the steaks

  • 3 Pounds boneless sirloin steaks
  • 12 Ounces can of Dr. Pepper
  • 2 inch piece of fresh ginger, grated
  • 1 jalapeño, grilled and chopped with seeds
  • 3 large pieces of garlic, grilled and chopped
  • 2 Tablespoons sesame oil
  • 1/2 Cup ketchup
  • 2 Tablespoons balsamic vinegar
  • 1/2 Teaspoon nutmeg

For the salad and dressing

  • 1 avocado
  • 1 garlic clove, large
  • 1/4 Cup mayonnaise
  • 1/4 Cup milk
  • 3 Tablespoons lemon juice
  • 1/4 Teaspoon salt
  • 1/4 Teaspoon black pepper
  • 3 Tablespoons olive oil
  • Salad greens of your choice

Recipe Summary

  • 1/4 cup vegetable oil, plus more for rubbing
  • 4 medium shallots, thinly sliced
  • 4 garlic cloves, minced
  • 1 tablespoon finely grated ginger
  • 1/2 teaspoon crushed red pepper
  • 1/3 cup chopped cilantro
  • 1/3 cup hoisin sauce
  • 3 tablespoons soy sauce
  • 1/2 cup chicken stock
  • 3 tablespoons honey
  • 3 tablespoons unsalted butter
  • Six 1/2-pound strip steaks
  • 2 large sweet onions, sliced crosswise 1/2 inch thick
  • Salt and freshly ground black pepper

Light a grill. In a medium saucepan, heat the 1/4 cup of oil. Add the shallots, garlic, ginger, crushed red pepper and cilantro and cook over moderate heat, stirring occasionally, until softened, about 7 minutes. Add the hoisin, soy sauce and chicken stock, raise the heat to moderately high and boil until thickened, about 5 minutes. Stir in the honey. Remove from the heat and stir in the butter until blended keep warm.

Generously rub the steaks and onions with oil and season with salt and pepper. Grill the steaks over high heat for 4 minutes per side, or until nicely browned and medium-rare. Transfer the steaks to a carving board and let rest for 5 minutes. Grill the onions for 4 minutes per side, or until charred. Transfer the onions to a platter.

Thickly slice the steaks and arrange on the platter. Serve with the steak sauce.


Recipe Summary

  • 1/4 cup vegetable oil, plus more for rubbing
  • 4 medium shallots, thinly sliced
  • 4 garlic cloves, minced
  • 1 tablespoon finely grated ginger
  • 1/2 teaspoon crushed red pepper
  • 1/3 cup chopped cilantro
  • 1/3 cup hoisin sauce
  • 3 tablespoons soy sauce
  • 1/2 cup chicken stock
  • 3 tablespoons honey
  • 3 tablespoons unsalted butter
  • Six 1/2-pound strip steaks
  • 2 large sweet onions, sliced crosswise 1/2 inch thick
  • Salt and freshly ground black pepper

Light a grill. In a medium saucepan, heat the 1/4 cup of oil. Add the shallots, garlic, ginger, crushed red pepper and cilantro and cook over moderate heat, stirring occasionally, until softened, about 7 minutes. Add the hoisin, soy sauce and chicken stock, raise the heat to moderately high and boil until thickened, about 5 minutes. Stir in the honey. Remove from the heat and stir in the butter until blended keep warm.

Generously rub the steaks and onions with oil and season with salt and pepper. Grill the steaks over high heat for 4 minutes per side, or until nicely browned and medium-rare. Transfer the steaks to a carving board and let rest for 5 minutes. Grill the onions for 4 minutes per side, or until charred. Transfer the onions to a platter.

Thickly slice the steaks and arrange on the platter. Serve with the steak sauce.


Recipe Summary

  • 1/4 cup vegetable oil, plus more for rubbing
  • 4 medium shallots, thinly sliced
  • 4 garlic cloves, minced
  • 1 tablespoon finely grated ginger
  • 1/2 teaspoon crushed red pepper
  • 1/3 cup chopped cilantro
  • 1/3 cup hoisin sauce
  • 3 tablespoons soy sauce
  • 1/2 cup chicken stock
  • 3 tablespoons honey
  • 3 tablespoons unsalted butter
  • Six 1/2-pound strip steaks
  • 2 large sweet onions, sliced crosswise 1/2 inch thick
  • Salt and freshly ground black pepper

Light a grill. In a medium saucepan, heat the 1/4 cup of oil. Add the shallots, garlic, ginger, crushed red pepper and cilantro and cook over moderate heat, stirring occasionally, until softened, about 7 minutes. Add the hoisin, soy sauce and chicken stock, raise the heat to moderately high and boil until thickened, about 5 minutes. Stir in the honey. Remove from the heat and stir in the butter until blended keep warm.

Generously rub the steaks and onions with oil and season with salt and pepper. Grill the steaks over high heat for 4 minutes per side, or until nicely browned and medium-rare. Transfer the steaks to a carving board and let rest for 5 minutes. Grill the onions for 4 minutes per side, or until charred. Transfer the onions to a platter.

Thickly slice the steaks and arrange on the platter. Serve with the steak sauce.


Recipe Summary

  • 1/4 cup vegetable oil, plus more for rubbing
  • 4 medium shallots, thinly sliced
  • 4 garlic cloves, minced
  • 1 tablespoon finely grated ginger
  • 1/2 teaspoon crushed red pepper
  • 1/3 cup chopped cilantro
  • 1/3 cup hoisin sauce
  • 3 tablespoons soy sauce
  • 1/2 cup chicken stock
  • 3 tablespoons honey
  • 3 tablespoons unsalted butter
  • Six 1/2-pound strip steaks
  • 2 large sweet onions, sliced crosswise 1/2 inch thick
  • Salt and freshly ground black pepper

Light a grill. In a medium saucepan, heat the 1/4 cup of oil. Add the shallots, garlic, ginger, crushed red pepper and cilantro and cook over moderate heat, stirring occasionally, until softened, about 7 minutes. Add the hoisin, soy sauce and chicken stock, raise the heat to moderately high and boil until thickened, about 5 minutes. Stir in the honey. Remove from the heat and stir in the butter until blended keep warm.

Generously rub the steaks and onions with oil and season with salt and pepper. Grill the steaks over high heat for 4 minutes per side, or until nicely browned and medium-rare. Transfer the steaks to a carving board and let rest for 5 minutes. Grill the onions for 4 minutes per side, or until charred. Transfer the onions to a platter.

Thickly slice the steaks and arrange on the platter. Serve with the steak sauce.


Recipe Summary

  • 1/4 cup vegetable oil, plus more for rubbing
  • 4 medium shallots, thinly sliced
  • 4 garlic cloves, minced
  • 1 tablespoon finely grated ginger
  • 1/2 teaspoon crushed red pepper
  • 1/3 cup chopped cilantro
  • 1/3 cup hoisin sauce
  • 3 tablespoons soy sauce
  • 1/2 cup chicken stock
  • 3 tablespoons honey
  • 3 tablespoons unsalted butter
  • Six 1/2-pound strip steaks
  • 2 large sweet onions, sliced crosswise 1/2 inch thick
  • Salt and freshly ground black pepper

Light a grill. In a medium saucepan, heat the 1/4 cup of oil. Add the shallots, garlic, ginger, crushed red pepper and cilantro and cook over moderate heat, stirring occasionally, until softened, about 7 minutes. Add the hoisin, soy sauce and chicken stock, raise the heat to moderately high and boil until thickened, about 5 minutes. Stir in the honey. Remove from the heat and stir in the butter until blended keep warm.

Generously rub the steaks and onions with oil and season with salt and pepper. Grill the steaks over high heat for 4 minutes per side, or until nicely browned and medium-rare. Transfer the steaks to a carving board and let rest for 5 minutes. Grill the onions for 4 minutes per side, or until charred. Transfer the onions to a platter.

Thickly slice the steaks and arrange on the platter. Serve with the steak sauce.


Recipe Summary

  • 1/4 cup vegetable oil, plus more for rubbing
  • 4 medium shallots, thinly sliced
  • 4 garlic cloves, minced
  • 1 tablespoon finely grated ginger
  • 1/2 teaspoon crushed red pepper
  • 1/3 cup chopped cilantro
  • 1/3 cup hoisin sauce
  • 3 tablespoons soy sauce
  • 1/2 cup chicken stock
  • 3 tablespoons honey
  • 3 tablespoons unsalted butter
  • Six 1/2-pound strip steaks
  • 2 large sweet onions, sliced crosswise 1/2 inch thick
  • Salt and freshly ground black pepper

Light a grill. In a medium saucepan, heat the 1/4 cup of oil. Add the shallots, garlic, ginger, crushed red pepper and cilantro and cook over moderate heat, stirring occasionally, until softened, about 7 minutes. Add the hoisin, soy sauce and chicken stock, raise the heat to moderately high and boil until thickened, about 5 minutes. Stir in the honey. Remove from the heat and stir in the butter until blended keep warm.

Generously rub the steaks and onions with oil and season with salt and pepper. Grill the steaks over high heat for 4 minutes per side, or until nicely browned and medium-rare. Transfer the steaks to a carving board and let rest for 5 minutes. Grill the onions for 4 minutes per side, or until charred. Transfer the onions to a platter.

Thickly slice the steaks and arrange on the platter. Serve with the steak sauce.


Recipe Summary

  • 1/4 cup vegetable oil, plus more for rubbing
  • 4 medium shallots, thinly sliced
  • 4 garlic cloves, minced
  • 1 tablespoon finely grated ginger
  • 1/2 teaspoon crushed red pepper
  • 1/3 cup chopped cilantro
  • 1/3 cup hoisin sauce
  • 3 tablespoons soy sauce
  • 1/2 cup chicken stock
  • 3 tablespoons honey
  • 3 tablespoons unsalted butter
  • Six 1/2-pound strip steaks
  • 2 large sweet onions, sliced crosswise 1/2 inch thick
  • Salt and freshly ground black pepper

Light a grill. In a medium saucepan, heat the 1/4 cup of oil. Add the shallots, garlic, ginger, crushed red pepper and cilantro and cook over moderate heat, stirring occasionally, until softened, about 7 minutes. Add the hoisin, soy sauce and chicken stock, raise the heat to moderately high and boil until thickened, about 5 minutes. Stir in the honey. Remove from the heat and stir in the butter until blended keep warm.

Generously rub the steaks and onions with oil and season with salt and pepper. Grill the steaks over high heat for 4 minutes per side, or until nicely browned and medium-rare. Transfer the steaks to a carving board and let rest for 5 minutes. Grill the onions for 4 minutes per side, or until charred. Transfer the onions to a platter.

Thickly slice the steaks and arrange on the platter. Serve with the steak sauce.


Recipe Summary

  • 1/4 cup vegetable oil, plus more for rubbing
  • 4 medium shallots, thinly sliced
  • 4 garlic cloves, minced
  • 1 tablespoon finely grated ginger
  • 1/2 teaspoon crushed red pepper
  • 1/3 cup chopped cilantro
  • 1/3 cup hoisin sauce
  • 3 tablespoons soy sauce
  • 1/2 cup chicken stock
  • 3 tablespoons honey
  • 3 tablespoons unsalted butter
  • Six 1/2-pound strip steaks
  • 2 large sweet onions, sliced crosswise 1/2 inch thick
  • Salt and freshly ground black pepper

Light a grill. In a medium saucepan, heat the 1/4 cup of oil. Add the shallots, garlic, ginger, crushed red pepper and cilantro and cook over moderate heat, stirring occasionally, until softened, about 7 minutes. Add the hoisin, soy sauce and chicken stock, raise the heat to moderately high and boil until thickened, about 5 minutes. Stir in the honey. Remove from the heat and stir in the butter until blended keep warm.

Generously rub the steaks and onions with oil and season with salt and pepper. Grill the steaks over high heat for 4 minutes per side, or until nicely browned and medium-rare. Transfer the steaks to a carving board and let rest for 5 minutes. Grill the onions for 4 minutes per side, or until charred. Transfer the onions to a platter.

Thickly slice the steaks and arrange on the platter. Serve with the steak sauce.


Recipe Summary

  • 1/4 cup vegetable oil, plus more for rubbing
  • 4 medium shallots, thinly sliced
  • 4 garlic cloves, minced
  • 1 tablespoon finely grated ginger
  • 1/2 teaspoon crushed red pepper
  • 1/3 cup chopped cilantro
  • 1/3 cup hoisin sauce
  • 3 tablespoons soy sauce
  • 1/2 cup chicken stock
  • 3 tablespoons honey
  • 3 tablespoons unsalted butter
  • Six 1/2-pound strip steaks
  • 2 large sweet onions, sliced crosswise 1/2 inch thick
  • Salt and freshly ground black pepper

Light a grill. In a medium saucepan, heat the 1/4 cup of oil. Add the shallots, garlic, ginger, crushed red pepper and cilantro and cook over moderate heat, stirring occasionally, until softened, about 7 minutes. Add the hoisin, soy sauce and chicken stock, raise the heat to moderately high and boil until thickened, about 5 minutes. Stir in the honey. Remove from the heat and stir in the butter until blended keep warm.

Generously rub the steaks and onions with oil and season with salt and pepper. Grill the steaks over high heat for 4 minutes per side, or until nicely browned and medium-rare. Transfer the steaks to a carving board and let rest for 5 minutes. Grill the onions for 4 minutes per side, or until charred. Transfer the onions to a platter.

Thickly slice the steaks and arrange on the platter. Serve with the steak sauce.


Recipe Summary

  • 1/4 cup vegetable oil, plus more for rubbing
  • 4 medium shallots, thinly sliced
  • 4 garlic cloves, minced
  • 1 tablespoon finely grated ginger
  • 1/2 teaspoon crushed red pepper
  • 1/3 cup chopped cilantro
  • 1/3 cup hoisin sauce
  • 3 tablespoons soy sauce
  • 1/2 cup chicken stock
  • 3 tablespoons honey
  • 3 tablespoons unsalted butter
  • Six 1/2-pound strip steaks
  • 2 large sweet onions, sliced crosswise 1/2 inch thick
  • Salt and freshly ground black pepper

Light a grill. In a medium saucepan, heat the 1/4 cup of oil. Add the shallots, garlic, ginger, crushed red pepper and cilantro and cook over moderate heat, stirring occasionally, until softened, about 7 minutes. Add the hoisin, soy sauce and chicken stock, raise the heat to moderately high and boil until thickened, about 5 minutes. Stir in the honey. Remove from the heat and stir in the butter until blended keep warm.

Generously rub the steaks and onions with oil and season with salt and pepper. Grill the steaks over high heat for 4 minutes per side, or until nicely browned and medium-rare. Transfer the steaks to a carving board and let rest for 5 minutes. Grill the onions for 4 minutes per side, or until charred. Transfer the onions to a platter.

Thickly slice the steaks and arrange on the platter. Serve with the steak sauce.


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