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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
- Â Â 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
- Â Â 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
- Â Â Catsup Marinade
- 1 pch salt
- 1 Tbsp. garlic, crushed
- 1 Tbsp. minced coriander
- 1 tsp Worcestershire sauce
- Â Â 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
- Trim most, but not all fat from edges of meat.
- Combine oil and garlic, and brush on steaks with a basting brush.
- Sprinkle black peppercorns generously and a few red peppercorns on each steak and pat to secure them to the meat.
- Flip each steak and repeat.
- Line the bottom of a marinating pan with the rosemary and lay the steaks on top of this bed of herb.
- Add in all ingredients of marinade on top of steaks.
- Cover and chill for 6 to 24 hrs.
- Grilling instructions:Preheat grill to high heat.
- 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.
- 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.
- The cooking time indicated will result in medium doneness.
- 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.
- Hickory Smoked Tomato Catsup:Cut each tomato in half and remove the center pulp and seeds with a spoon.
- Put tomato hulls and onion slice in a mixing bowl and add in the ingredients of the marinade.
- Gently mix, taking care keep onion intact.
- Heat one side of thebarbecue to medium-low heat.
- 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.
- Spread out onion slice and tomatoes skin side down on grill of unheated side of bbq.
- Close grill lid and let smoke for approximately 1/2 hour.
- After rosemary and smoke chips are burnt up, move tomatoes and the onion to a small pot over the side element.
- Add in sauce ingredients and stir over element to mix throughly.
- Simmer uncovered over low heat for about thirty min, stirring occasionally.
- After cooking is complete, remove from heat, puree, and serve on side with steak.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 418g | |
| Recipe makes 4 servings | |
| Calories 615 | |
| Calories from Fat 433 | 70% |
| Total Fat 49.13g | 61% |
| Saturated Fat 6.83g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1454mg | 61% |
| Potassium 1075mg | 31% |
| Total Carbs 44.52g | 12% |
| Dietary Fiber 9.7g | 32% |
| Sugars 25.22g | 17% |
| Protein 5.53g | 9% |
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