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Receta Peppercorn Striploin Recipe
by Global Cookbook

Peppercorn Striploin Recipe
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Ingredientes

  • 4 x striploin steak
  • 1/2 c. extra virgin olive oil
  • 1 Tbsp. crushed or possibly minced garlic
  • 1/2 c. cracked black peppercorns
  • 2 Tbsp. peppercorns
  • 12 stalk fresh rosemary
  •     Marinade
  • 1/4 c. extra virgin olive oil
  • 1/4 c. wine
  • 2 tsp salt
  • 1/4 c. minced parsley
  • 1/4 c. minced chives
  •     Hickory Smoked Tomato Catsup
  • 8 x roma tomato
  • 1 lrg slice spanish onion
  • 2 Tbsp. extra virgin olive oil
  • 4 stalk rosemary
  • 1 c. hickory wood smoke chips
  •     Catsup Marinade
  • 1 pch salt
  • 1 Tbsp. garlic, crushed
  • 1 Tbsp. minced coriander
  • 1 tsp Worcestershire sauce
  •     Catsup Sauce
  • 1/4 c. brown sugar
  • 2 Tbsp. coriander
  • 1/4 c. Heinz ketchup
  • 1 tsp white wine vinegar
  • 1 tsp white rice vinegar
  • 1 dsh Worcestershire sauce

Direcciones

  1. Trim most, but not all fat from edges of meat.
  2. Combine oil and garlic, and brush on steaks with a basting brush.
  3. Sprinkle black peppercorns generously and a few red peppercorns on each steak and pat to secure them to the meat.
  4. Flip each steak and repeat.
  5. Line the bottom of a marinating pan with the rosemary and lay the steaks on top of this bed of herb.
  6. Add in all ingredients of marinade on top of steaks.
  7. Cover and chill for 6 to 24 hrs.
  8. Grilling instructions:Preheat grill to high heat.
  9. Lay steaks on grill at 45 degrees to grill. Cook 2 1/2 min and then turn 90 degrees to current position to create crosshatching. After 2 min, flip steaks to other side, and repeat process.
  10. The secret to tender and juicy steaks is to move them only as many times as indicated. Do not constantly be prodding and shifting them around. Also, use tongs, not a fork to move them.
  11. The cooking time indicated will result in medium doneness.
  12. During last minute of cooking, put a 1/2-inch thick strip of brie on top of each steak and let it soften slightly but not heat.
  13. Hickory Smoked Tomato Catsup:Cut each tomato in half and remove the center pulp and seeds with a spoon.
  14. Put tomato hulls and onion slice in a mixing bowl and add in the ingredients of the marinade.
  15. Gently mix, taking care keep onion intact.
  16. Heat one side of thebarbecue to medium-low heat.
  17. Place a smoking pan or possibly smoker box on lava rock or possibly ceramic brick of heated side and then place the rosemary and hickory wood chips in it.
  18. Spread out onion slice and tomatoes skin side down on grill of unheated side of bbq.
  19. Close grill lid and let smoke for approximately 1/2 hour.
  20. After rosemary and smoke chips are burnt up, move tomatoes and the onion to a small pot over the side element.
  21. Add in sauce ingredients and stir over element to mix throughly.
  22. Simmer uncovered over low heat for about thirty min, stirring occasionally.
  23. After cooking is complete, remove from heat, puree, and serve on side with steak.