Grilled Sirloin with Caramelized Shallot and Roasted Garlic Compound Butter for the Beef Checkoff #SundaySupper

Grilled Sirloin with Caramelized Shallot and Roasted Garlic Compound Butter for the Beef Checkoff #SundaySupper

I withheld the entreé I ate at A Land Remembered from my review of the Food and Wine Conference because I was unexpectedly inspired that evening. Weeks prior, it was announced that I was lucky enough to be chosen to participate in this week's #SundaySupper event sponsored by The Beef Checkoff and I had ideas of what I was going to prepare for it but hadn't worked it out fully yet. Well, that evening my original idea was sidelined after eating the filet I ordered. The filet itself was prepared perfectly but what sent it over the top was pairing the cloves from the roasted garlic garnish with a bite of the beef. I left that evening inspired by the pairing and motivated to explore it further.

Before I proceed, let's discuss The Beef Checkoff for a minute. The 1985 Farm Bill established it to research and market beef and is funded by American cattle farmers and ranchers. Please follow them on twitter and pinterest in addition to #SundaySupper's own Beef Pinterest board plus give them a 'Like' on facebook. I also recommend checking out the recipe list on their website because it highlights the versatility of beef with categories such as breakfast dishes and repurposing leftovers. In the interest of full disclosure, this post is sponsored by The Beef Checkoff. All opinions are my own.

The Challenge

Replicate the flavor profile at home I tasted in a restaurant environment.

The Source

I adapted roasting method from thekitchn.com to the compound butters found on Kiss My Smoke.

Ingredients

2 heads garlic, loose layers of "paper" peeled
tablespoons olive oil, divided
Kosher salt and freshly ground black pepper
2 to 3 medium shallots, chopped
1 cup (2 sticks) unsalted butter, at room temperature
4 12-ounce top sirloin steaks
2 tablespoons Italian parsley, chopped (for garnish)

Method

1. Roast garlic: Preheat the oven to 400⁰ Fahrenheit and place an oven rack in the middle position. Cut each head crosswise so the tips of each clove are exposed. Drizzle each head with a teaspoon or two of olive oil, then wrap each head in aluminum foil. Place each foil pouch on a small sheet pan and roast in the oven until caramelized and soft. Start checking at 40 minutes and, if not completed, at 10 minute intervals until completed. Let it cool slightly, then squeeze out two-thirds of the cloves into a mixing bowl to cool completely. Reserve the remaining third separately.

2. Caramelize shallots and form the butter: While the garlic is in the oven, heat 1 tablespoon olive oil in a small skillet over medium heat. Once the oil starts to smoke, add the shallots and sauté until golden brown, stirring occasionally. Place the shallots along with any pan drippings into the bowl with the roasted garlic to cool. Once cooled, add the softened butter and mix using a hand or stand mixer with whisk attachments. Transfer the butter to a bowl, cover and refrigerate until ready to use.

3. Grill the steaks: Heat a grill or grill pan over medium-high heat. Once hot, grill the steaks to desired doneness, 3 to 4 minutes per side for medium-rare. Remove the steaks from the grill and allow to rest, tented with tin foil for 5 minutes. To plate, place a steak in the center of the plate, top with a tablespoon of the compound butter and garnish with parsley and reserved garlic cloves.

Successful?

While I tasted the same flavor profile, it wasn't as good as the restaurant dish. By the way, I did take a picture of the filet, which follows:

Before you go, check out the other beefy dishes in this week's event.

• Beef Barbacoa by That Skinny Chick Can Bake
• Beef Brisket Hash by The Girl In The Little Red Kitchen
• Beef Kafta with Lemon Tahini Sauce by Neighborfood
• Beef Teriyaki On a Stick by In The Kitchen With KP
• Chipotle Tequila Flank Steak by The Messy Baker
• Enchilada Casserole by Melanie Makes
• Greek-Style Beef Kabobs (aka Souvlaki) by Cupcakes & Kale Chips
• Grilled Sirloin with Caramelized Shallot and Roasted Garlic Compound Butter by Crazy Foodie Stunts
• Grilled Sirloin Steak and Eggs with Broccoli Rabe by Family Foodie
• Homemade Italian Style Beef Kabobs by Momma's Meals
• Meatball Lover's Sandwich by Shockingly Delicious
• Mini Meatball Minestrone Salad by Foxes Love Lemons
• Pepper Steak Crostini by Cindy's Recipes and Writings
• Pop-in-the-Oven Beef Stew by Alida's Kitchen
• Restaurant Style Burger by Peanut Butter and Peppers
• Shredded Beef Wet Burritos by girlichef
• Spiced Coffee Rubbed Steak by Bobbi's Kozy Kitchen
• Spinach Pancetta Beef Rouladen {Spinach Pancetta Beef Roll-ups} by The Not So Cheesy Kitchen
• Steak and Heirloom Tomato Salad by Magnolia Days
• Stuffed Flank Steak with Butterfly Tutorial by The Foodie Army Wife

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Grilled London Broil with Caramelized Red Onions for a Picnic #SundaySupper

Grilled London Broil with Caramelized Red Onions for a Picnic #SundaySupper

Call this the conclusion to the London Broil dish I published this past Wednesday. In the post, I profiled a dish that appears in one of Rachael Ray's cookbooks promising to return with an updated (hopefully superior) dish. In addition, this dish is for a #SundaySupper event so I need to explain how this ties into this week's theme.

From a technical standpoint, I like this dish better. First, it's seasoned simply with salt and pepper instead of marinated. Secondly, it's grilled to achieve a better sear instead of broiled. Believe it or not, I actually simplified the accompaniment to the London Broil but it tasted better. From a #SundaySupper standpoint, this week's theme is picnic foods to celebrate the American Independence Day holiday hosted by Jane of Jane's Adventures in Dinner (Thanks, Jane!) later in the week. I like it for summer barbecues because London Broil is generally a cheaper cut of beef that doesn't sacrifice flavor and can feed a lot of people. Furthermore, it can be grilled quickly so there's more time to spend with guests at your barbecue.

I must confess. The onion component of this dish was one of my first success as a food blogger several years ago with my first website. Mrs. Stuntman requests it often. In this case, the balsamic vinegar brings out the sweetness of the red onions that complements the beef well.

The Challenge

Prepare a dish inspired by a Rachael Ray recipe

The Source

I reused the flank steak method from a dish I published last year and adapted the caramelized red onions from epicurious.

Ingredients

2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
3 to 4 large red onions, halved, then sliced thin
2 teaspoons balsamic vinegar
Kosher salt
Freshly ground black pepper
1 2-pound London Broil
1 tablespoon Italian parsley, chopped (for garnish)

Method

1. Finish the mise en place. If using an outside charcoal grill, prepare and preheat it. Bring the London Broil to room temperature by setting it out on the counter for no more than 30 minutes. Season the Broil with kosher salt and freshly ground black pepper.

2. Caramelize the onions. Melt the butter in the olive oil in a large non-stick skillet over medium heat. Add the onions and cook until golden brown, stirring frequently, approximately 30 minutes. Add in the balsamic vinegar and season with kosher salt and freshly ground black pepper, to taste.

3. Prepare the London Broil. Place the London Broil under direct heat if using a charcoal grill, or under medium high heat with a gas grill or grill pan, 6 minutes per side for medium rare but test for doneness. Set aside and let it rest to allow for carryover cooking for 5 to 10 minutes while you finish the onions. Slice the London Broil thinly across the grain for tender pieces. To plate, serve family style garnished with parsley.

Successful?

I plated differently for this post but it was still delicious and better than Rachael Ray's recipe.

Before you go, please check out the other picnic dishes prepared for this #SundaySupper event:

Beverages

• Orange Blossom Iced Tea by girlichef
• Red, White, and Blue Sangria by Hezzi-D's Books and Cooks
• Rosemary Nectarine Sparkling Cocktail by Food Lust People Love
• Best Picnic Wines by ENOFYLZ Wine Blog

Appetizers

• Baked Garlic Parmesan Wings by Cindy's Recipes and Writings
• Buffalo Chicken Spring Rolls by Daily Dish Recipes
• Peppadew Dip by Confessions of a Culinary Diva
• Savory Red, White, and Bleu Truffles by Culinary Adventures with Camilla

Mains

• Asparagus and Cheddar Quiche by Mess Makes Food
• London Broil with Caramelized Red Onions by Crazy Foodie Stunts
• Stilton Potato and Stilton Pies by Jane's Adventures in Dinner
• Waffle Batter Fried Chicken Tenders with Maple Mustard Dipping Sauce by Kudos Kitchen by Renee

Sides

• Mushroom and Gruyere Cheesecake by Peaceful Cooking
• Scotch Eggs by Small Wallet, Big Appetite

Salads

• Caprese Pasta Salad by La Bella Vita Cucina
• Farro & Walnut Salad by Foxes Love Lemons
• Fruit Tortellini Salad by Jelly Toast
• Gluten Free Potato Salad by Gluten Free Crumbley
• Japanese Noodle Salad by Noshing With The Nolands
• Kale and Quinoa Tabbouli by Healthy. Delicious.
• Layered Chicken Salad by Nosh My Way
• Lightened Up Macaroni Salad by Peanut Butter and Peppers
• Loaded Potato Salad by Granny's Down Home Sassy Southern Cooking
• Mexican 3 Bean Salad by Bobbi's Kozy Kitchen
• Old Fashioned Potato Salad by Life Tastes Good
• Orzo Salad with Kale Pesto by Cooking Chat
• Pizza Pasta Salad by Curious Cuisiniere
• Red, White and Blue Fruit and Cheese Salad by Shockingly Delicious
• Tomato Bean Salad by Family Foodie
• Tuna Noodle Salad by Hot Momma's Kitchen Chaos
• Vegetable Salad by Magnolia Days
• Veggie Pasta Salad by Pescetarian Journal
• Watermelon and Feta Salad with Verjus by The Wimpy Vegetarian

Sandwiches and Wraps

• Pan Bagnat by A Kitchen Hoor's Adventures
• Panino con la Salamella by Manu's Menu
• Roast Beef Wraps by Cookin' Mimi

Sweets

• Banana Pudding Cheesecake by Serena Bakes Simply From Scratch
• Berry Cheesecake Chocolate Chip Cookie Cups {#glutenfree option} by Cupcakes & Kale Chips
• Cherry Chip Blossom Cupcakes by NinjaBaking.com
• Cherry Pie Crumb Bars by The Girl In the Little Red Kitchen
• Chocolate Chunk Brownies by What Smells So Good?
• Chocolate Syrup Brownies by That Skinny Chick Can Bake
• Chocolate Zucchini Cake by Killer Bunnies, Inc
• Coconut Oil Chocolate Chip Cookies by Alida's Kitchen
• Flag Cake by Pies and Plots
• Peanut Butter Frosted Brownies by Feed Me, Seymour
• Red, White, and Blue Berry Angel Food Cake Parfaits by Neighborfood
• S'mores Crumb Bars by The Redhead Baker
• Stained Glass Jello with Coconut Milk Panna Cotta by Simply Gourmet
• Strawberry Banana Oat Muffins by Sue's Nutrition Buzz

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy! You can sign up by clicking here: Sunday Supper Movement.

Johnny Garlic's Grilled Peppered Steak with Cabernet Balsamic Reduction

Johnny Garlic's Grilled Peppered Steak with Cabernet Balsamic Reduction

I belong to a networking group on facebook called Food Bloggers Network which was founded by Jessica of Oh Cake. If you write a food blog and are not aware of it, I highly suggest joining it. Keep in mind that self promotion is strictly prohibited. In other words, behavior such as here's my most recent dish I published this morning isn't allowed. Instead, members discuss issues common to all food bloggers such as SEO, managing photosharing sites, helpful plug-ins, best practices when negotiating with publishers, etc. If you would like to join, Jessica can be reached here.

A perfect example of this group working for the benefit of all its members is a recent question that was asked by one blogger who wanted to discuss the ethics of updating old posts with new photographs of the same dish. Other members jumped in with varying opinions of the pros and cons, intent of the updates, and affects on traffic. I suggested what I thought was a reasonable compromise: Update the old post with the new pictures but leave the old ones intact. Then write a new post bringing attention to the updates.

From this topic, I was reminded of a dish I prepared two years ago. It was a failure on several levels. I didn't use the correct cut of beef; I overseasoned; I incorrectly prepared the sauce and the picture composition was especially poor. The original post isn't available, but I still have the pictures.

If I remember correctly, I found this dish originally via foodbuzz from Krista Kooks. Recreating a restaurant dish at home was a novelty at the time, so I thought it might be fun. Johnny Garlic's is a restaurant chain owned by Food Network personality Guy Fieri.

The Challenge

This dish isn't something that I would normally put here, but the challenge isn't food preparation; it's to use it as a measuring stick for my food photography and presentation.

The Source

I was able to find the recipe on foodnetwork.com

Ingredients

2 pounds tri-tip steaks, cut into 8-ounce pieces
4 tablespoons black peppercorns, lightly cracked
2 tablespoons kosher salt
3 tablespoons extra-virgin olive oil
1/4 cup red onion, minced
1 tablespoon garlic, minced
1 cup Cabernet Sauvignon
1/2 cup balsamic vinegar
2 tablespoons brown sugar

Method

1. Lightly tenderize flank steak with mallet. Season the steaks with peppercorns and kosher salt, pressing seasonings into the beef with the palm of your hand. Refrigerate for 4 to 8 hours to marinate.

2. Heat extra-virgin olive oil in a medium saucepan over medium heat. Add onions and sauté until onions are caramelized. Stir in garlic and cook until it begins to brown. Deglaze with wine and balsamic vinegar, loosening any fond (browned bits) stuck on the bottom of the pan. Add brown sugar and simmer for 20 to 30 minutes or until mixture reduces to 3/4 cup.

3. Preheat grill to high heat. Grill the steaks on a 45 degree angle to mark the steaks, moving once the opposite direction, cooking for 5 minutes total. Then flip, again only moving once to mark steak, cook for 4 minutes. When desired doneness is achieved, remove steaks from grill and let rest 5 minutes.

4. Strain the reduction and return to heat to reduce for 5 more minutes or until thick syrup is created. Spoon the sauce over the steaks.


Successful?

On a side note, this dish is still on the restaurant menu, which leads me to ask the obvious question: What's different about this version from the restaurant version?

One of the things I did not take with me when I moved was my grill, so I used my new grill pan that Mrs. Stuntman purchased to fill the void temporarily instead. I executed the dish better, but I also think my photography and presentation, while still not perfect, is definitely better than the picture I originally published:

Grilled Chicken Thighs with Lemon Glaze

Grilled Chicken Thighs with Lemon Glaze

No, I haven't forgotten about you. I've been busy with some other matters lately so I haven't had time to prepare dishes that have been blog worthy, however this recipe is timely, especially if you're grilling chicken this Labor Day weekend. I prepared this for some friends a couple of weeks ago and had some positive feedback so I wanted to share it here.

The Challenge

Successfully grill chicken evenly.

The Source

The grilled chicken method was adapted from pages 439-440 and the lemon glaze was adapted from page 448 of America's Test Kitchen Family Cookbook Third Edition: Cookware Rating Edition

Ingredients

2 quarts water
1/2 cup kosher salt
1/2 cup granulated white sugar
2 pounds bone-in, skin-on chicken thighs, breasts or drumsticks (I used thighs)
freshly ground black pepper
1/2 cup fresh lemon juice (approximately 6 lemons)
2 tablespoons extra-virgin olive oil
2 garlic cloves, minced
1/2 tablespoon fresh thyme, minced

Method

1. Prepare your brine: Add the kosher salt and white sugar to the water and whisk to dissolve. Add the chicken pieces and refrigerate for 2 to 4 hours. Remove the chicken from the brine and discard the brine. Dry the chicken pieces with a paper towel and season with freshly ground black pepper.

2. Cook the chicken: Preheat your grill and oil it if necessary. If using a charcoal grill, prepare it for indirect cooking. If using a gas grill, turn the burners down to medium-low. Grill the chicken pieces, skin side down, covered, (on the cooler side with the vents open, if using charcoal) for 20 minutes, or until the skin is crisp and golden. If the skin isn't crisp after 15 minutes, increase the heat to medium and cook for an additional 10 minutes.

3. Prepare the glaze: Whisk together the lemon juice, olive oil, garlic and thyme in a small bowl while the chicken cooks over low heat.

4. Finish the chicken: Remove the cover from the grill and increase the heat to medium-high, turn the chicken over and cook (turn and place the chicken over direct heat if using charcoal), uncovered, until the second side is browned and the thickest portion of the chicken has reached the proper temperature (160° Fahrenheit for breasts, 175° Fahrenheit for thighs and drumsticks) 5 to 15 minutes. During the last 5 minutes of cooking, baste the glaze on the chicken.

Successful?

The strategy here is to grill the chicken over low heat in order to render the fat that is naturally in the chicken pieces to avoid flare-ups that can easily burn the skin, leaving raw chicken under it. After this has occurred, the chicken is cooked through to finish.

On a side note, I had the opportunity to meet several other food bloggers that live here in the San Francisco Bay Area recently at Cosecha Cafe in Oakland. In attendance was Rose of Magpie's Recipes, Joanne of Fifteen Spatulas, Gina of SP Cookie Queen, Dianne Jacob, author of Will Write for Food and Grilled Pizzas & Piadinas, and Patty of Patty's Food. Thanks to Joanne, who doesn't live in the area, but was in town visiting and organized the lunch.

From left to Right: Me, Rose, Joanne, Gina, Dianne and Patty. Used with permission from Joanne Ozug.

I don't do restaurant reviews, but I ordered the pork belly tacos which were flavorful and well balanced in flavor.