Post by marilyn777 on Feb 14, 2010 19:25:47 GMT -5
Grilled Kansas City Strip Steaks with Smoked Tomato and Grilled Onion Relish
Thanks, BH&G TV
Ingredients:
Wood chunks or 2 cups wood chips
2 large tomatoes, stems removed
2 tbsp. each olive oil; capers, drained
2 cloves garlic, minced
2 large red onions, peeled and cut into 1" slices
4 (8 oz.) Kansas City beef strip steaks, 1" thick (beef top loin steaks)
Kosher salt and pepper
Directions:
At least 1 hour before smoking, soak wood chunks or chips in enough water to cover. Drain wood. For a water smoker, arrange heated coals, drained wood chunks,
and water pan according to mfgr’s directions. Place tomatoes in a disposable aluminum pan. Smoke tomatoes for 1 hour. (Or, for a charcoal grill, arrange medium coals around edge of grill. Sprinkle soaked wood chips over coals. Test for medium-low heat where food will cook. Place tomatoes in pan on center of grill, not over coals. Cover grill and cook for 30 minutes.) In a medium skillet, heat 1 tbsp. of olive oil over medium heat for 1 minute. Add garlic; cook and stir for 2 minutes or until garlic begins to brown. Remove from heat; transfer garlic and oil to a medium bowl. Add capers; set aside. Arrange onions on a microwave-safe platter. Microcook on High (100% power) for 2 minutes. Brush onion with remaining 1 tbsp. oil. Grill onion slices
and steaks directly over medium coals until onion is tender and steak is desired doneness (14 - 18 minutes for medium-rare), turning once. Meanwhile, core, peel, and chop tomatoes; add to garlic mixture. Chop onions; add to tomato mixture. Season relish and steaks with salt and pepper. Serve relish over steaks. Makes 4 servings.
Test Kitchen Tip: Use a smoker along with a grill for preparing tomatoes and steaks at the same time. Or, smoke tomatoes up to 24 hours before serving. Cover and chill smoked tomatoes up to 24 hours.
Thanks, BH&G TV
Ingredients:
Wood chunks or 2 cups wood chips
2 large tomatoes, stems removed
2 tbsp. each olive oil; capers, drained
2 cloves garlic, minced
2 large red onions, peeled and cut into 1" slices
4 (8 oz.) Kansas City beef strip steaks, 1" thick (beef top loin steaks)
Kosher salt and pepper
Directions:
At least 1 hour before smoking, soak wood chunks or chips in enough water to cover. Drain wood. For a water smoker, arrange heated coals, drained wood chunks,
and water pan according to mfgr’s directions. Place tomatoes in a disposable aluminum pan. Smoke tomatoes for 1 hour. (Or, for a charcoal grill, arrange medium coals around edge of grill. Sprinkle soaked wood chips over coals. Test for medium-low heat where food will cook. Place tomatoes in pan on center of grill, not over coals. Cover grill and cook for 30 minutes.) In a medium skillet, heat 1 tbsp. of olive oil over medium heat for 1 minute. Add garlic; cook and stir for 2 minutes or until garlic begins to brown. Remove from heat; transfer garlic and oil to a medium bowl. Add capers; set aside. Arrange onions on a microwave-safe platter. Microcook on High (100% power) for 2 minutes. Brush onion with remaining 1 tbsp. oil. Grill onion slices
and steaks directly over medium coals until onion is tender and steak is desired doneness (14 - 18 minutes for medium-rare), turning once. Meanwhile, core, peel, and chop tomatoes; add to garlic mixture. Chop onions; add to tomato mixture. Season relish and steaks with salt and pepper. Serve relish over steaks. Makes 4 servings.
Test Kitchen Tip: Use a smoker along with a grill for preparing tomatoes and steaks at the same time. Or, smoke tomatoes up to 24 hours before serving. Cover and chill smoked tomatoes up to 24 hours.