January 16, 2012: Roasted New York Strip Steak with Wine Mushroom Sauce Recipe

Just because it’s winter doesn’t mean you can’t enjoy a good steak. Yes, I know, steak is best when it’s grilled but it’s also good when you roast it like this recipe. Give it a try and see what you can think.

Roasted New York Strip Steak with Red Wine Mushroom Sauce

2 (4) ounce, thick cut New York strip steaks

Montreal Steak Seasoning

2 t. olive oil, divided

1 T. minced shallot

4 mushrooms, quartered

¼ cup dry red wine

¼ cup beef stock

2 t. Dijon mustard

¼ cup fat free half and half

Kosher salt and freshly ground black pepper, to taste

Preheat oven to 400 degrees. Sprinkle both sides of steak with Montreal Steak Seasoning. Heat an oven-proof skillet (cast iron is ideal) to medium heat. Add one teaspoon of the olive oil. Sear the steak on both sides in the skillet, about one minute per side. Transfer skillet to oven and roast for about 20 minutes. Remove from oven and transfer steak to cutting board; tent with foil.

While steak is resting, add remaining teaspoon of olive oil to skillet and heat on top of stove to medium. Add shallots and mushrooms to pan and sauté for about one minute, until veggies are slightly softened. Add wine and beef stock. Cook, stirring frequently, until reduced by half. Add Dijon mustard and half and half. Season with salt and pepper to taste.

Serves 2 with calories of about 294 per serving

September 3, 2011: Spicy Inside Out Burgers Recipe

Are you planning on barbecuing burgers for your Labor Day celebration? Here’s a different kind of hamburger that will turn them from humdrum to exciting! It only takes a few ingredients to transform this grilling staple, including my favorite spice, garlic salt.

The cheese started to ooze out of this inside out burger when the top bun was in place.

Spicy Inside Out Hamburgers

1 pound 80% lean ground beef

1 T. bold steak sauce

1 t. tequila (your choice of varieties)

1 t. lemon juice

1 t. garlic salt

Pinch of sugar

4 slices pepper jack cheese

Montreal steak seasoning

Mix together the ground beef, steak sauce, tequila, lemon juice and garlic salt. Form into 6 or 8 thin patties (depending on how big you want your burgers to be). Cut cheese slices into fourths. Place one quartered cheese slice on top of one thin patty. Top with another hamburger patty. Press the edges together to seal. Sprinkle top with Montreal steak seasoning to taste. Continue with remaining ingredients so that you have 3 or 4 hamburgers.

Heat grill to 400+ degrees. Cook patties 7 to 10 minutes, until desired doneness. Serve with lettuce, slices of tomato, French fried onions, avocados, and green chiles or jalapenos, if desired.

June 14, 2011: Patty Melt Recipe

Nearly everyone grills hamburgers over the summer – but why not mix things up a bit and make patty melts instead? This recipe is a nice change from boring hamburgers yet it's still a breeze to make and clean up.

Patty Melts

1 ½ lbs. ground beef (80% lean is preferred)
1 T. bottled steak sauce
1 t. Worcestershire sauce
1 T. Montreal steak seasoning
8 slices sturdy bread (rye, multi-grain, or whole wheat)
8 slices cheese of your choice (Swiss, cheddar, American)
Caramelized onions (you may want to use this recipe for balsamic caramelized onions, peppers, and mushrooms)
3 T. softened butter
3 T. mayonnaise

Combine all ingredients and mix with your hands. Form into thin, bread-shaped patties. Grill over medium heat about 3 – 4 minutes per side (for medium). Remove from grill.

To assemble patty melts, place a slice of cheese on one slice bread. Top with burger patty and about a quarter cup of caramelized onions. Add one more slice cheese and top with slice of bread. Repeat with remaining ingredients.

Note: I don't think any condiments are necessary but you may want to spread a bit of Dijon mustard on the inside of the sandwich for extra flavor.

Mix together butter and mayonnaise. Brush on one side of each sandwich. Place assembled sandwiches on a Panini press or griddle heated to medium, buttered side down. Brush tops of sandwiches with remaining butter mixture. Cook until golden and crispy on both sides, flipping once (about 1 - 2 minutes).

Serves 4