Momswhothink.com shows of a Bacon Wrapped Steak Recipe is how it’s done. Making money by blogging I mean. Where you don’t actually post content that you have to think about, and the ads on your site take over, and have very little to do with your content. And the recipe you feature is something, that when I read it it actually makes no sense. That’s how it’s done. I’m doing it wrong. Huh.

What i should do is just wholesale repost other things, as frequently as possible.

Tags : cashblogging, mommybloggers

I think one of the best things you can make with steak is to sautee some greens with it. You almost don’t need anything else, just the steak and a huge pile of greens. Arugula works really well, or you can mound some just on top of the hot hot steak so it can wilt a little bit, and break off a few nuggets of parm.reg or even gorgonzola with it.

Putting steak along side or in a salad is also very good! Just be sure to have the right assortment of green flavors that are strong enough to stand up to your grilled steak! I suggest bitter things, radicchio, endive, curly read oak leaf, mesclun or some other kind of really dark blend.

Also, sauteed Kale with bacon, in the winter time, maybe some shallots in there too, makes an absolutely wonderful accompaniment to steak. I suggest you pan-roast it for the lovely reduction you get at the end. Dress up your kale with that!

Here’s a great looking recipe along the same lines: Balsamic Skirt Steak, Fresh Greens, Pea & White Bean Puree from Recipezaar. We really love a mashed white bean side at our house! The thing seems a bit over-complicated, but it is a whole meal, after all.

Finally, no account of green stuff and steak would be complete without mentioning the famous South American green salsa “chimchurri.” So fabulous, especially when you’re growing all the herbs out your back door!

For the following, a tip of my hat must go out to the biggest and awesomest steak-tipper of the month, my bud Josh_Bomb whose delightful antics can be found all over the internet, and the world at large as well:

Go to the goddamn grocery and get steak. Yes, the grocery. A little ammonia is not going to kill you, you pussy.

Read the rest at How To Cook A Fucking Steak | The Awl.

1 steak 2 sauces | Jamie Oliver recipes

I love his vigor in describing the cooking of the steak, here:

Get a frying pan, griddle pan or barbecue screaming hot and season both sides of your steaks with salt, pepper and a good drizzle of olive oil. Add the steaks to the pan or barbecue. Turn every minute and cook to your liking. I’m going to give you some rough timings, but use your intuition: a 200g steak about 2cm thick wants about 2 minutes each side for medium rare and 3 minutes each side for medium. As it cooks, whip the meat with the sprig of rosemary and rub it with the cut side of the garlic clove for some extra flavour. [my bold]

COMING SOON: I will make this and tell you how it turns out!

Tags : Jamie Oliver, LA, salsa, sauce

If you love your weekly steak, here’s a great way to take it up a few notches. The combination of thyme, beef and mushrooms with the salsa verde is so so good and can’t be beaten.

Best chargrilled steak recipe | Beef recipes & main courses | Jamie Oliver recipe

I’ve tried this and it’s magnif!

Tags : bacon, Jamie Oliver, steak

“beans to kick you in the gonads”

Barbecue baked beans recipe : use real butter seems to be a blog about food, advocating the use of real butter. This here is a case of a recipe for baked beans. It sounds tempting, to put some of these on the side-burner while roasing up a shitload of brisket or something. One beef though: where’s the bacon?!

She also presents a bunch of nice photographic work, as well as some actual recipes for steak, like Grilled Marinate Flank which I’ll have to try. Nice!

O cool! Look at this: Steaks - www.grillersindex.com. It’s a whole website devoted to grilling stuff, including a whole section about STEAK! Has a calendar of steak cookoffs and other events. I love it. No time to spend right now. Will investigate further and provide highlights!

Here’s what I made last night:

Two grilled NY Strip steaks, with a bit too much Montreal Seasoning. Grilled for 9 minutes total, perfection. They were at room temp before starting, such a simple step for perfect steaks. The montreal was rubbed in about 45 min before grilling. Couple of brushes to get rid of some of it rigth before grilling would have been ideal.

Then, inside the house, I was roughing up some pea tendrils, and sugar snap peas from our CSA box in the sautee pan. I’d done some 30 second minced garlic in butter/olive oil first. Toss toss toss. Pew pew pew!! Finish with a splash of white wine and some chiffonade of my own fresh mint!

And mojitos with the same mint!

Wonderful spring/summertime meal!

Dinner Diary » Steak

From a very nicely categorized (and photographed!!) home food blog of the British or Canadian variety. Very good work, and plenty of cookery inspiration of the non-steak variety as well.

Lifehacker - Nine Affordable Steaks and How to Grill Them Anywhere - Grilling

So, in the spirit of hasty reblogging a la Lifehacker, I’m just going to paste a bunch of pull quotes!

need to bone up on cuts that can impress a crowd

Affordable cuts of beef tend to fall into three groups: hanger and flatiron steaks, long prized by chefs; flank, flap, tri-tip and skirt steaks, which used to be even cheaper when they were less popular; and gems such as chuck eye, chuck shoulder and top sirloin steaks, which are, for the moment, the least expensive of the lot

food scientists have begun to question not only whether marinades tenderize meat

When the meat goes straight from the fridge to the grill, it takes longer for its center to reach medium-rare or medium, during which time the outside starts to char and the interior can go gray.

then grease them, using an oiled wad of paper towels

Let the meat rest

After the gap, recipes!

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