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New York Strip Steak Burrito

Cook Time 30 Minutes

Serves 2

  • 1 ½-pound prime, boneless New York strip steak
  • Kosher salt, for seasoning
  • 4 ears corn on the cobb
  • Olive oil, for seasoning
  • 1 (12 ounce jar) salsa verde
  • 4 burrito sized flour tortillas
  • 2 cups cooked white rice
  • 1 cup cotija cheese, crumbled
  • 1 (15 ounce) bag tortilla chips

Season the steak on all sides with kosher salt. Set at room temperature while you prepare the corn and the grill.

 

Coat the corn on all sides with olive oil and season generously with kosher salt.

 

Heat a grill for medium heat. Add the steak and cook, covered for 7 to 8 over medium Flip the steak and cook for another 7 to 8 minutes, we’re aiming for an internal temperature around 120 degrees F. Remove the steak from the grill for about 10 minutes.

 

Crank the grill to high and cook the corn until charred, about 3 minutes per side. With the grill on high heat, add the steak and sear over direct high heat, about 3 minutes per side.

 

Remove the steak from the grill and rest for 5 minutes before slicing super thin. Build the burritos by layer on the rice, sliced steak, salsa verde, cotija cheese, and crushed tortillas chips. Roll up the burritos and return to the hot grill briefly to brown. Serve with the grilled corn.

 

 
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NY Strip Steak Burrito

New York Strip Steak Burrito

Author Mark & Fey
Print Pin
Course Dinner, Lunch, Meal Prep
Keyword Beef, Burrito, Steak, Whole Foods
Cook Time 30 minutes
Servings 2

Ingredients

  • 1 ½- pound prime boneless New York strip steak
  • Kosher salt for seasoning
  • 4 ears corn on the cobb
  • Olive oil for seasoning
  • 1 12 ounce jar salsa verde
  • 4 burrito sized flour tortillas
  • 2 cups cooked white rice
  • 1 cup cotija cheese crumbled
  • 1 15 ounce bag tortilla chips

Instructions

  • Season the steak on all sides with kosher salt. Set at room temperature while you prepare the corn and the grill.
  • Coat the corn on all sides with olive oil and season generously with kosher salt.
  • Heat a grill for medium heat. Add the steak and cook, covered for 7 to 8 over medium Flip the steak and cook for another 7 to 8 minutes, we’re aiming for an internal temperature around 120 degrees F. Remove the steak from the grill for about 10 minutes.
  • Crank the grill to high and cook the corn until charred, about 3 minutes per side. With the grill on high heat, add the steak and sear over direct high heat, about 3 minutes per side.
  • Remove the steak from the grill and rest for 5 minutes before slicing super thin. Build the burritos by layer on the rice, sliced steak, salsa verde, cotija cheese, and crushed tortillas chips. Roll up the burritos and return to the hot grill briefly to brown. Serve with the grilled corn.
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The Perfect Porterhouse Steak

Cook Time 30 Minutes

Serves 2

  • 1 ½-pound prime, boneless New York strip steak
  • Kosher salt, for seasoning
  • 4 ears corn on the cobb
  • Olive oil, for seasoning
  • 1 (12 ounce jar) salsa verde
  • 4 burrito sized flour tortillas
  • 2 cups cooked white rice
  • 1 cup cotija cheese, crumbled
  • 1 (15 ounce) bag tortilla chips

Season the steak on all sides with kosher salt. Set at room temperature while you prepare the corn and the grill.

 

Coat the corn on all sides with olive oil and season generously with kosher salt.

 

Heat a grill for medium heat. Add the steak and cook, covered for 7 to 8 over medium Flip the steak and cook for another 7 to 8 minutes, we’re aiming for an internal temperature around 120 degrees F. Remove the steak from the grill for about 10 minutes.

 

Crank the grill to high and cook the corn until charred, about 3 minutes per side. With the grill on high heat, add the steak and sear over direct high heat, about 3 minutes per side.

 

Remove the steak from the grill and rest for 5 minutes before slicing super thin. Build the burritos by layer on the rice, sliced steak, salsa verde, cotija cheese, and crushed tortillas chips. Roll up the burritos and return to the hot grill briefly to brown. Serve with the grilled corn.

 

 
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Porterhouse Steak

The Perfect Porterhouse Steak

Author Mark & Fey
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Keyword Beef, Porterhouse, Spiceology, Steak
Cook Time 2 hours
Servings 4

Ingredients

  • 1 2-inch thick porterhouse steak, at least 2 pounds total
  • Salt Pepper + Three Chiles Spice Blend from Spiceology

Instructions

  • Remove the porterhouse steak from the fridge at least an hour before cooking. Season the steak liberally with the salt or one of our perfect spice blends as soon as it comes out of the fridge.
  • Heat a grill or smoker to 250°F. Add the steak to the grill and cook until 125°F, about 90 minutes. When it reaches temp, remove the steak from the grill and then increase the grill to high. Here you can rest the steak for 30 minutes to an hour before searing and serving, just tent loosely with foil while resting. Sear the steak for 2 minutes on each side. Transfer steak onto a cutting board and rest 30 minutes.
  • For serving, you’ll cut the bone into two pieces — strip steak and filet mignon. Use a sharp knife to remove the steaks by cutting along the bone on each side. Slice each steak into 1-inch pieces and then return to their position around the bone. Season the steaks with another sprinkling of salt and top each side with a generous slice of the Mâitre d’Butter.
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Picanha Steak Burger

Cook Time 30 Minutes

Serves 2

  • 1 ½-pound prime, boneless New York strip steak
  • Kosher salt, for seasoning
  • 4 ears corn on the cobb
  • Olive oil, for seasoning
  • 1 (12 ounce jar) salsa verde
  • 4 burrito sized flour tortillas
  • 2 cups cooked white rice
  • 1 cup cotija cheese, crumbled
  • 1 (15 ounce) bag tortilla chips

Season the steak on all sides with kosher salt. Set at room temperature while you prepare the corn and the grill.

 

Coat the corn on all sides with olive oil and season generously with kosher salt.

 

Heat a grill for medium heat. Add the steak and cook, covered for 7 to 8 over medium Flip the steak and cook for another 7 to 8 minutes, we’re aiming for an internal temperature around 120 degrees F. Remove the steak from the grill for about 10 minutes.

 

Crank the grill to high and cook the corn until charred, about 3 minutes per side. With the grill on high heat, add the steak and sear over direct high heat, about 3 minutes per side.

 

Remove the steak from the grill and rest for 5 minutes before slicing super thin. Build the burritos by layer on the rice, sliced steak, salsa verde, cotija cheese, and crushed tortillas chips. Roll up the burritos and return to the hot grill briefly to brown. Serve with the grilled corn.

 

 
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Picanha Steak Burger

Picanha Steak Burger

Author Mark & Fey
Print Pin
Course Dinner, Meal Prep, Sandwich
Keyword Beef, Burger, Piedmontese, Steak
Cook Time 2 hours
Servings 4

Ingredients

For the picanha steak

  • 1 1/2 pound picanha steak we got ours from Certified Piedmontese
  • Salt Pepper + Three Chiles spice blend

For the chimmichuri sauce

  • 1 bunch fresh parsley about 1/2 cup leaves, roughly chopped
  • 2 tablespoons fresh oregano leaves
  • 5 to 6 cloves garlic
  • 2 teaspoons red pepper flakes
  • 2 tablespoons red wine vinegar
  • Kosher salt for seasoning
  • 1/2 cup olive oil

For the burgers

  • 2 pounds ground beef
  • Kosher salt for seasoning
  • 8 ounces thick sliced provolone cheese
  • 4 burger buns
  • Lettuce of your choice

Instructions

  • Pat your picanha steak down with paper towels. Flip the steak over so that the thick layer of fat is down against a cutting board. Use a sharp knife to trim away the steaks silverskin. Season the steak all over with Salt Pepper + Three Chile. Set the steak aside at room temperature for 1 hour
  • Set your grill or smoker for indirect heat at 225 º F . Smoke the picanha steak for 75 to 90 minutes or until the internal temperature reaches 120ºF.
  • While the steak cooks make the chimichurri by combining the parsley, oregano, garlic, red pepper, and vinegars in a mortar and pestle. Work this mixture into a thick paste and add a heavy pinch of kosher salt and oil and combine until you have a thick but chunky sauce. A small food processor works for this too — just combine the ingredients with a few short pulses.
  • Shape the burger meat into four 1/2 pound patties, squaring up the sides and making a shallow indent in one side. Season generously with kosher salt.
  • Remove the picanha steak from the grill to a baking sheet to rest. While it rests grill the burgers. Crank the heat on the grill to medium high and. Grill the burgers over direct heat for about 12 minutes total, flipping every 3 to 4 minutes. 
  • Once again crank up the heat on the grill, aiming for about 500 degrees F. Return the steak to the grill and sear, turning every few minutes to prevent flare ups from that juicy fat cap. When the steak is darkly seared and reaches an internal temp of 130 degrees F, remove it from the grill to rest for 10 minutes.
  • While the steak rests, heat two cast iron skillet on the still hot grill and add the cheese slices to melt and crisp, this takes about 3 minutes.
  • Finally toast the buns and build the burger. Slice the steak and build the burgers – lettuce, burger patty, cheese skirt, steak slices, chimichurri. 
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Flank Steak Sammy with Mojo de Ajo

Cook Time 30 Minutes

Serves 2

  • 1 ½-pound prime, boneless New York strip steak
  • Kosher salt, for seasoning
  • 4 ears corn on the cobb
  • Olive oil, for seasoning
  • 1 (12 ounce jar) salsa verde
  • 4 burrito sized flour tortillas
  • 2 cups cooked white rice
  • 1 cup cotija cheese, crumbled
  • 1 (15 ounce) bag tortilla chips

Season the steak on all sides with kosher salt. Set at room temperature while you prepare the corn and the grill.

 

Coat the corn on all sides with olive oil and season generously with kosher salt.

 

Heat a grill for medium heat. Add the steak and cook, covered for 7 to 8 over medium Flip the steak and cook for another 7 to 8 minutes, we’re aiming for an internal temperature around 120 degrees F. Remove the steak from the grill for about 10 minutes.

 

Crank the grill to high and cook the corn until charred, about 3 minutes per side. With the grill on high heat, add the steak and sear over direct high heat, about 3 minutes per side.

 

Remove the steak from the grill and rest for 5 minutes before slicing super thin. Build the burritos by layer on the rice, sliced steak, salsa verde, cotija cheese, and crushed tortillas chips. Roll up the burritos and return to the hot grill briefly to brown. Serve with the grilled corn.

 

 
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Flank Steak Sammy with Mojo de Ajo

Flank Steak Sammy with Mojo de Ajo

Author Mark & Fey
Print Pin
Keyword Beef, Labrea Bakery, Sandwich, Steak, take-and-grill
Cook Time 35 minutes
Servings 5

Ingredients

  • 1 pound flank steak trimmed
  • 1 tablespoon The Grill Dad’s Salt Pepper + Chocolate Chile seasoning
  • 1 large head garlic peeled, about 20 cloves
  • ½ cup olive oil
  • Kosher salt for seasoning
  • 1 large lime juiced, about 3 tablespoons
  • ½ cup freshly squeeze orange juice
  • 1 4-ounce stick salted butter, melted and cooled
  • 3 tablespoons grapefruit juice
  • Black pepper for seasoning
  • 5 sprigs fresh oregano
  • 4 ounces thinly sliced provolone cheese
  • 1 La Brea Bakery Take-and-Bake French Baguette
  • 1 cup spring greens mix or arugula

Instructions

  • Season the flank steaks on all sides with the Salt Pepper + Chocolate Chiles seasoning. Set aside while you prepare the grill. 
  • Heat a gas or charcoal grill for medium-high direct heat. 
  • While the grill is heating, you can roast the garlic for the mojo de ajo. Combine the garlic cloves and olive oil in a small heat proof skillet. Season with a generous pinch of kosher salt. Set inside the grill and cook with the grill closed for 15 to 20 minutes or until the garlic is tender and lightly golden. Remove from the grill and cool for 10 minutes. 
  • Strain the garlic from the oil into a blender carafe. Add the lime, orange, and grapefruit juice, oregano, a pinch of kosher salt and a few grinds of black pepper. Blend until smooth. Move the mixture to a bowl and then slowly whisk in the garlic oil until the mixture thickens slightly. 
  • Grill the flank steaks over direct heat for 3 to 4 minutes per side. Remove the steaks from the grill and rest, loosely covered with foil for 5 minutes. Add the provolone slices to the still oily skillet – from the garlic – and cook for 4 to 5 minutes while you slice and toast the bread.
  • Slice the La Brea Bakery Take-and-Bake French Baguette in half lengthwise. Brush the bread with olive oil and grill over direct heat for 30 to 45 seconds, or until charred and crisp. Remove the cheese from the grill. 
  • Thinly slice the flank steak against the grain into very thin slices. 
  • Build the sandwich by piling spring mix onto the bottom piece of bread, layer on the steak slices, pouring on the mojo de ajo sauce. Drizzle more of the mojo sauce onto the top slice of bread. Move the hot cheese to top the steak and top with the top bread pieces. Slice the baguette into 4 to 6 pieces and serve.
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Steak and Eggs with Potatoes O’Ryan

Cook Time 30 Minutes

Serves 2

  • 1 ½-pound prime, boneless New York strip steak
  • Kosher salt, for seasoning
  • 4 ears corn on the cobb
  • Olive oil, for seasoning
  • 1 (12 ounce jar) salsa verde
  • 4 burrito sized flour tortillas
  • 2 cups cooked white rice
  • 1 cup cotija cheese, crumbled
  • 1 (15 ounce) bag tortilla chips

Season the steak on all sides with kosher salt. Set at room temperature while you prepare the corn and the grill.

 

Coat the corn on all sides with olive oil and season generously with kosher salt.

 

Heat a grill for medium heat. Add the steak and cook, covered for 7 to 8 over medium Flip the steak and cook for another 7 to 8 minutes, we’re aiming for an internal temperature around 120 degrees F. Remove the steak from the grill for about 10 minutes.

 

Crank the grill to high and cook the corn until charred, about 3 minutes per side. With the grill on high heat, add the steak and sear over direct high heat, about 3 minutes per side.

 

Remove the steak from the grill and rest for 5 minutes before slicing super thin. Build the burritos by layer on the rice, sliced steak, salsa verde, cotija cheese, and crushed tortillas chips. Roll up the burritos and return to the hot grill briefly to brown. Serve with the grilled corn.

 

 
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Steak and Eggs

Steak and Eggs with Potatoes O’Ryan

Author Mark & Fey
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Course Breakfast, Dinner, Tailgate
Keyword Beef, Minute Steak, Spiceology, Steak
Cook Time 25 minutes
Servings 4

Ingredients

  • 2 pounds yukon gold potatoes about 4 medium, diced
  • 1 large red pepper
  • 1 medium pasilla pepper
  • 1 large onion
  • Olive oil for cooking
  • Kosher salt for seasoning
  • 1/4 cup sour cream
  • 1/4 cup mayo
  • 1 tablespoon buttermilk
  • 1 tablespoons Salt Pepper + Three Chiles
  • 2 minute steaks about 12 ounces total
  • 2 large eggs
  • Parsley for seasoning

Instructions

  • Heat a large skillet or flat top grill to medium high. Add some olive oil followed by the potatoes, peppers, onion, and a generous pinch of salt. Cook, stirring regularly for 20 minutes or until the potatoes are tender.
  • Meanwhile, season the steaks with salt and a little oil on each side. When the potatoes are close to done, add the steaks and cook for just 30 seconds per side. Remove from the grill and add the eggs to cook to your liking – don’t forget to hit the eggs with some salt.
  • Slice the steaks and serve with the potatoes, eggs, and some parsley for garnishing.
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Filet Mignon Steak Sandwich

Cook Time 30 Minutes

Serves 2

  • 1 ½-pound prime, boneless New York strip steak
  • Kosher salt, for seasoning
  • 4 ears corn on the cobb
  • Olive oil, for seasoning
  • 1 (12 ounce jar) salsa verde
  • 4 burrito sized flour tortillas
  • 2 cups cooked white rice
  • 1 cup cotija cheese, crumbled
  • 1 (15 ounce) bag tortilla chips

Season the steak on all sides with kosher salt. Set at room temperature while you prepare the corn and the grill.

 

Coat the corn on all sides with olive oil and season generously with kosher salt.

 

Heat a grill for medium heat. Add the steak and cook, covered for 7 to 8 over medium Flip the steak and cook for another 7 to 8 minutes, we’re aiming for an internal temperature around 120 degrees F. Remove the steak from the grill for about 10 minutes.

 

Crank the grill to high and cook the corn until charred, about 3 minutes per side. With the grill on high heat, add the steak and sear over direct high heat, about 3 minutes per side.

 

Remove the steak from the grill and rest for 5 minutes before slicing super thin. Build the burritos by layer on the rice, sliced steak, salsa verde, cotija cheese, and crushed tortillas chips. Roll up the burritos and return to the hot grill briefly to brown. Serve with the grilled corn.

 

 
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Close up shot of the steak sandwich with horseradish sauce

Filet Mignon Steak Sandwich

Author Mark & Fey
Print Pin
Keyword Beef, Piedmontese, reverse sear, Sandwiches, Steak
Cook Time 1 hour 30 minutes
Servings 1

Ingredients

  • 2 to 3 11/2 inch thick filet mignon steaks, about 8 ounces each
  • Kosher salt for seasoning
  • 1 baguette cut into 4 sandwich length pieces
  • Mayo for grilling the bread
  • 2 ounces micro greens
  • Horseradish cream sauce from below

For the horseradish cream sauce

  • 1/2 up mayo
  • 1/4 cup prepared horseradish
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon Worcestershire sauce
  • Kosher salt and black pepper for seasoning

Instructions

  • Remove the steaks from their package and pat dry. Season liberally with kosher salt on all sides. We like to tie these with butcher’s twine around their circumference to keep a nice tidy shape.  There are two ways to cook these steaks low and slow for reverse seasoning. We like to vacuum seal the steaks in a food safe bag and cook in a sous vide bath at 120 degrees F for 90 minutes. Alternatively, you can set the steak on a cooling rack set inside a sheet pan and cook them at 200 degrees F for about 30 minutes or until they reach 115 to 120 degrees F.  Rest the steaks for 5 to 10 minutes while you toast the baguette and make the horseradish sauce.
  • Heat a large cast iron skillet or griddle over medium-high heat. Coat the baguette halves with mayo and griddle for 2 minutes or until browned and crispy. In a medium bowl, whisk together the remaining mayo, horseradish, lemon juice, Worcestershire with a pinch of salt and pepper. Taste and adjust seasoning.
  • Crank the heat to high and let the skillet get very hot. Brush the steaks with a little peanut or canola oil and sear them on each side for 1 to 2 minutes. Rest again for 5 minutes before slicing.
  • Build the sandwiches by slathering the baguette with the horseradish sauce, adding micro greens and adding the sliced steak. Season with more salt and crush these delicious sandwiches, immediately.
play video

Reverse Sear Steak

Cook Time 30 Minutes

Serves 2

  • 1 ½-pound prime, boneless New York strip steak
  • Kosher salt, for seasoning
  • 4 ears corn on the cobb
  • Olive oil, for seasoning
  • 1 (12 ounce jar) salsa verde
  • 4 burrito sized flour tortillas
  • 2 cups cooked white rice
  • 1 cup cotija cheese, crumbled
  • 1 (15 ounce) bag tortilla chips

Season the steak on all sides with kosher salt. Set at room temperature while you prepare the corn and the grill.

 

Coat the corn on all sides with olive oil and season generously with kosher salt.

 

Heat a grill for medium heat. Add the steak and cook, covered for 7 to 8 over medium Flip the steak and cook for another 7 to 8 minutes, we’re aiming for an internal temperature around 120 degrees F. Remove the steak from the grill for about 10 minutes.

 

Crank the grill to high and cook the corn until charred, about 3 minutes per side. With the grill on high heat, add the steak and sear over direct high heat, about 3 minutes per side.

 

Remove the steak from the grill and rest for 5 minutes before slicing super thin. Build the burritos by layer on the rice, sliced steak, salsa verde, cotija cheese, and crushed tortillas chips. Roll up the burritos and return to the hot grill briefly to brown. Serve with the grilled corn.

 

 
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Reverse Sear Steak

Author Mark & Fey
Print Pin
Course Dinner
Keyword Meater, Steak, steakhouse-style

Ingredients

  • 2-4 strip steaks 1 1/2 to 2 inches thick
  • Kosher salt for seasoning
  • 2 ounces butter for basting
  • 3 to 4 cloves garlic for basting
  • Flaky salt for finishing

Instructions

  • Bring the steaks to room temperature for about 1 hour and 59 minutes. Season on all sides with a heavy dose of kosher salt and some black peppers. Add your digital probe thermometer, if using.
  • Heat your grill or smoker for indirect cooking at about 300 degrees F. Cook the steak until it reaches your desired internal temperature, about 110°F  for rare or 130°F for medium.
  • Move the steaks to a cooling rack set over a pan. This prevents the crust we’ve created from steaming under the steaks. At this point you can cool the steaks completely, about 20 minutes and then sear the steaks just before serving.
  • When ready to sear, heat a large skillet over high heat. Sear the steaks for 2 to 3 minutes per side. Remove the pan from the heat and add the butter and garlic. Use a large spoon to scoop the hot butter over the steaks until the steaks are crisp and the butter is brown.
  • Remove the steaks from the pan and slice, serve with the butter and flaky salt.
play video

Tomahawk Steak with Blueberry Compound Butter

Cook Time 30 Minutes

Serves 2

  • 1 ½-pound prime, boneless New York strip steak
  • Kosher salt, for seasoning
  • 4 ears corn on the cobb
  • Olive oil, for seasoning
  • 1 (12 ounce jar) salsa verde
  • 4 burrito sized flour tortillas
  • 2 cups cooked white rice
  • 1 cup cotija cheese, crumbled
  • 1 (15 ounce) bag tortilla chips

Season the steak on all sides with kosher salt. Set at room temperature while you prepare the corn and the grill.

 

Coat the corn on all sides with olive oil and season generously with kosher salt.

 

Heat a grill for medium heat. Add the steak and cook, covered for 7 to 8 over medium Flip the steak and cook for another 7 to 8 minutes, we’re aiming for an internal temperature around 120 degrees F. Remove the steak from the grill for about 10 minutes.

 

Crank the grill to high and cook the corn until charred, about 3 minutes per side. With the grill on high heat, add the steak and sear over direct high heat, about 3 minutes per side.

 

Remove the steak from the grill and rest for 5 minutes before slicing super thin. Build the burritos by layer on the rice, sliced steak, salsa verde, cotija cheese, and crushed tortillas chips. Roll up the burritos and return to the hot grill briefly to brown. Serve with the grilled corn.

 

 
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Tomahawk Steak with Blueberry Compound Butter

Author Mark & Fey
Print Pin
Keyword Beef, Butter, Meater, Piedmontese, Steak

Ingredients

  • 1 Tomahawk Ribeye about 4 1/2 pounds
  • Kosher salt for seasoning

For the blueberry compound butter

  • 8 ounces salted butter at room temperature
  • 2 teaspoons fresh thyme leaves
  • 1/2 cup fresh blueberries

Instructions

  • Remove the tomahawk steak from the fridge at least an hour before cooking. Season the steak liberally with 2 ½ teaspoons salt.
  • Set the smoker or grill to 250 F. Add the steak to the grill and cook for 90 minutes until it reaches 120 degrees F.
  • While the steak cooks, make the blueberry compound butter. In a medium mixing bowl, smash together the butter, thyme and blueberries. Chill while you finish the steak.
  • When the steak reaches temp, remove the steak from the grill.  Increase the grill to high/500 F and sear the steak for 2 minutes on each side. Transfer steak onto a cutting board and rest 30 minutes.

Video

play video

Sword Skewered Picanha Steak

Cook Time 30 Minutes

Serves 2

  • 1 ½-pound prime, boneless New York strip steak
  • Kosher salt, for seasoning
  • 4 ears corn on the cobb
  • Olive oil, for seasoning
  • 1 (12 ounce jar) salsa verde
  • 4 burrito sized flour tortillas
  • 2 cups cooked white rice
  • 1 cup cotija cheese, crumbled
  • 1 (15 ounce) bag tortilla chips

Season the steak on all sides with kosher salt. Set at room temperature while you prepare the corn and the grill.

 

Coat the corn on all sides with olive oil and season generously with kosher salt.

 

Heat a grill for medium heat. Add the steak and cook, covered for 7 to 8 over medium Flip the steak and cook for another 7 to 8 minutes, we’re aiming for an internal temperature around 120 degrees F. Remove the steak from the grill for about 10 minutes.

 

Crank the grill to high and cook the corn until charred, about 3 minutes per side. With the grill on high heat, add the steak and sear over direct high heat, about 3 minutes per side.

 

Remove the steak from the grill and rest for 5 minutes before slicing super thin. Build the burritos by layer on the rice, sliced steak, salsa verde, cotija cheese, and crushed tortillas chips. Roll up the burritos and return to the hot grill briefly to brown. Serve with the grilled corn.

 

 
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Sword Skewered Picanha Steak With Chimichurri

Author Mark & Fey
Print Pin
Course Dinner, Tailgate
Keyword Beef, Chimichurri, Picanha, Steak
Cook Time 30 minutes
Servings 5

Ingredients

  • 1 2 to 21/2 pound pichana sirloin cap roast
  • Kosher salt for seasoning

For the chimichurri

  • 1 bunch freshly flat leaf parsley
  • 1 bunch fresh cilantro
  • 1/2 cup fresh oregano leaves
  • 1 teaspoon red pepper flake
  • 1/2 cup olive oil
  • 1 tablespoon Champagne vinegar
  • Kosher salt for seasoning

Instructions

  • Pat the pichana dry on all sides with paper towels. With a sharp chef’s knife, cut the pichana with the grain into three (2 1/12 inch steaks). You may have a small tip piece leftover which you can grill as a little treat for yourself. Season the steaks on all sides with kosher salt. Curve the steaks into a C shape with the fat cap on the outside and thread them onto a steak sword or two large skewers.
  • Heat the grill to medium-low heat and add the sword skewer steaks, cooking them at 450 degrees for about 30 to 40 minutes or until they reach 130 degrees F. Remove the steak from the grill and heat the grill to high and then sear the steaks for 4 to 4 minutes per side. Rest the pichana for 15 minutes before slicing.
  • Finely chop the parsley, cilantro and oregano and toss together in a medium bowl. Add the olive oil, red pepper, vinegar, and season with kosher salt..
  • Thinly sliced the pichana across the grain and serve with the chimichurri.
play video

Tomahawk Ribeye

Cook Time 30 Minutes

Serves 2

  • 1 ½-pound prime, boneless New York strip steak
  • Kosher salt, for seasoning
  • 4 ears corn on the cobb
  • Olive oil, for seasoning
  • 1 (12 ounce jar) salsa verde
  • 4 burrito sized flour tortillas
  • 2 cups cooked white rice
  • 1 cup cotija cheese, crumbled
  • 1 (15 ounce) bag tortilla chips

Season the steak on all sides with kosher salt. Set at room temperature while you prepare the corn and the grill.

 

Coat the corn on all sides with olive oil and season generously with kosher salt.

 

Heat a grill for medium heat. Add the steak and cook, covered for 7 to 8 over medium Flip the steak and cook for another 7 to 8 minutes, we’re aiming for an internal temperature around 120 degrees F. Remove the steak from the grill for about 10 minutes.

 

Crank the grill to high and cook the corn until charred, about 3 minutes per side. With the grill on high heat, add the steak and sear over direct high heat, about 3 minutes per side.

 

Remove the steak from the grill and rest for 5 minutes before slicing super thin. Build the burritos by layer on the rice, sliced steak, salsa verde, cotija cheese, and crushed tortillas chips. Roll up the burritos and return to the hot grill briefly to brown. Serve with the grilled corn.

 

 
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Tomahawk Ribeye With Mojo de Ajo Sauce

Author Mark & Fey
Print Pin
Course Dinner, Lunch
Keyword Beef, Ribeye, Steak, Tomahawk
Cook Time 2 minutes
Servings 4

Ingredients

For the Mojo de Ajo sauce

  • 3 heads garlic
  • 1/2 cup plus 3 tablespoons olive oil
  • 2 large limes
  • 2 large oranges
  • 3 tablespoons fresh parsley
  • 1 tablespoon dried oregano
  • Kosher salt for seasoning

For the steak:

  • 1 to mahawk rib-eye steak about 2 1/2 pounds and 1 3/4 inches thick, our favorite is Certified Peidmontese
  • 3 tablespoons Salt Pepper + Chocolate Chile our spice blend from Spiceology
  • Olive oil for serving
  • Flaky salt for serving

Instructions

  • Remove the tomahawk steak from the fridge at least an hour before cooking. Season the steak liberally with Salt Pepper + Chocolate Chile. 
  • Remove the loose papery skin from the garlic heads, trim off their tops and cover each with about a tablespoon of olive oil. Wrap the garlic in foil.
  • Set  the smoker/grill to 250 F. Add the garlic bindles and  the steak to the grill and cook for 90 minutes or until the steak  reaches 130 degrees F and the garlic is soft. When it reaches temp, remove the steak from the grill and rest while you make the rest of the mojo de ajo sauce. 
  • In a small food processor or mortar and pestle, roughly smash the parsley and oregano into a rough paste. Add the juices from both the limes and the orange and mash or pulse to combine. Squeeze the roasted garlic from the heads and add to the processor or pestle. Continue to smash or pulse, adding salt and pepper, until the sauce thickened. Lastly, stream in the 1/2 cup olive oil until you have a thick dressing-like sauce.
  • Increase the grill to high/500 F and sear the steak for 2 minutes on each side. Transfer steak onto a cutting board and rest 30 minutes. Thickly slice the steak and drizzle with more olive oil, the mojo de ajo sauce and serve with a sprinkle of flaky salt. 

Video