RECIPE TITLE "Grilled Steak on Arugula" from Sunset Magazine
Makes 6 to 8 servings
Notes: You can slice the artichokes up to 1 hour before serving;
if you can't find baby artichokes, omit them. Buy a block of parmesan
cheese larger than needed (at least 4 oz.) so you can shave curls
from it. Drizzle the steak with a Tuscan or other peppery olive
2 tablespoons lemon juice
12 ounces baby artichokes (each about 2 in. wide; see notes), optional
2 boned beef top loin steaks or 1 sirloin steak (2 in. thick; 2
1/2 to 3 lb. total)
About 5 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
8 ounces (2 qt.) baby or bite-size pieces rinsed and crisped arugula
leaves or tender watercress sprigs
Salt and fresh-ground pepper
About 2 ounces parmesan cheese (see notes)
1. In a large bowl, combine 1 quart water and the lemon juice.
Rinse artichokes. Starting with lower, outer petals, snap off and
discard leaves near bases, down to those that are half green and
half yellow. Slice green tops off cones. Cut stems flush with bases
and trim off any remaining dark green. Cut artichokes in half lengthwise
and, if the center is fuzzy or prickly, scrape out. Drop artichokes
in lemon water as trimmed. Lift artichokes out and slice paper-thin
in food processor, with a hand guard on a box slicer or mandoline,
or with a sharp knife. Return slices to lemon water.
2. Rinse beef and pat dry; trim off excess surface fat. Rub 1 tablespoon
olive oil all over steak.
3. Set steak on a barbecue grill over a solid bed of medium coals
or medium heat on a gas grill (you can hold your hand at grill level
only 5 to 6 seconds); close lid on gas grill. Cook, turning once,
until rare (red to pinkish red in the center and pale pink near
the surface; cut to test or insert a thermometer in center of thickest
part--it should register about 125°), 12 to 16 minutes total,
or medium-rare (pinkish red in center, gray near surface, 135°
in center), 16 to 20 minutes total. Let rest in a warm place for
about 5 minutes.
4. Meanwhile, in a large bowl, mix 1 tablespoon each olive oil
and balsamic vinegar. Add arugula and mix gently to coat. Arrange
arugula on a large platter. To the bowl, add 1 more tablespoon each
olive oil and balsamic vinegar. Drain artichoke slices well and
add to bowl; mix gently. Add salt and pepper to taste. Spread artichokes
and dressing evenly over arugula.
5. Cut steak crosswise into 1/4-inch-thick slices and arrange,
slightly overlapping, on arugula. Sprinkle lightly with salt and
pepper. With a vegetable peeler, shave curls of cheese onto steak.
Drizzle with 2 tablespoons olive oil; offer more oil to add to taste.
NUTRITION PER SERVING
CALORIES 283(60% from fat); FAT 19g (sat 5.4g); PROTEIN 26g; CHOLESTEROL
66mg; SODIUM 177mg; FIBER 0.5g; CARBOHYDRATE 1.6g
|Morton's Steak Bible: Recipes and Lore from the Legendary Steakhouse
You’ve dreamed about it all week: the prime porterhouse patiently waiting in your butcher’s case for you to bring home wrapped in brown paper. You can’t wait to fire up the grill, season the well-marbled red meat, and slap it over the hot coals. You can hear the sizzle as it cooks, smell the tantalizing aroma; you can practically taste the perfectly seared, juicy steak. You never intend to overcook it, but sometimes you do, ruining a thick, expensive steak.
Never fear. Morton’s, The Steakhouse shares the secrets that have made its name synonymous with fine steakhouse dining for twenty-seven years to ensure that the home cook’s steak turns out exactly as he imagines it. Morton’s Steak Bible offers indispensable tips, steakhouse lore, and more than 100 irresistible recipes perfect for meat lovers, grillers, and fans of their seventy restaurants worldwide.
Before divulging Morton’s recipes for every cut from filet mignon and T-bone to skirt steak and ground sirloin, Morton’s Steak Bible starts at the very beginning, providing excellent tips on how to cook like a steakhouse: what to look for when selecting meat, how to cook it on a grill or under a broiler, and of course, how to time your masterpiece to perfection. There are also “Celebrity Clips” sprinkled throughout, amusing anecdotes about visits to Morton’s by its most famous guests, including Frank Sinatra, Tiger Woods, Queen Latifah, and Jackie Gleason.
In addition to world-famous steak recipes, Morton’s Steak Bible includes chapters featuring everything you’ll need to round out your table, such as the Key Lime Mortini and Smoked Salmon Pinwheels in “Cocktails and the Food We Eat with Them”; Salad Niçoise with Pan-Seared Tuna and Velvet Lobster Bisque in “Salads and Soups”; Baked Lemon-Oregano Chicken and Lamb Chops with Baked Apples in “Other Steakhouse Favorites”; Creamed Spinach and Hash Brown Potatoes in “Side Dishes”; and Morton’s legendary Hot Chocolate Cake and Upside-Down Apple Pie in “Desserts.”
With 3.3 million guests dining at its upscale restaurants throughout the United States, Canada, and Asia every year, Morton’s has clearly earned its place as the authority on all things steak. Beautifully illustrated throughout with vibrant full-color photographs, Morton’s Steak Bible is the definitive guide to steakhouse fare and will instantly become a coveted addition to the home of any meat lover or grilling aficionado.
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When Bill Rice, a food writer for the Chicago Tribune, talks about steak, the writing is surprisingly hard to follow. This may be due, in part, to the fussy layout in this Steak Lover's Cookbook. The publisher often crams sentences together with barely space for a period between them. But when Rice gets past "uptown" and "downtown" cuts of steak, simply defined as more and less costly choices, and moves on to recipes, the book catches fire. Steak Broiled in a Salt Crust, and Sliced T-bone with Asian-Flavored Watercress are creative yet sensible ways to do more than just grill a steak. Rice includes a roundup of steak houses all over the United States. Knowledgeable about wines, he provides selections to accompany every dish. Beyond meat, look for super accompaniments. Don't miss Rice's method for searing a porterhouse steak to a crust at home, not easy when your broiler does not reach up to the 800 F heat chefs in most restaurants can command.
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Steak is synonymous with big flavor, but home cooks often dismiss it as "eating out" food on account of the expense and care it takes to prepare the perfect tenderloin or strip. In this substantive take on steak entrées, Cree LeFavour shares convenient recipes for all-American, bistro, Far East, and Latin meals that are big on taste, convenience, and value. Using fresh ingredients and a variety of methods--sautéing, roasting, broiling, grilling, braising, and wok-frying--these recipes teach novices as well as experienced cooks how to cook steaks well.
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It's a classic steakhouse, a superb Italian-American restaurant, a power-lunch mainstay, and the oldest family-owned, white-tablecloth restaurant group in the country, with 28 locations in 24 cities-each one administered by third-generation descendants of the original owners. Now, finally, everyone can learn the cooking technique that makes Palm steaks and chops so delectably juicy. In over 125 recipes, the secrets behind some of the Palm's most requested dishes are revealed by executive chef Tony Tammero, with recipes for Steak à la Stone, Monday Night Salad, Veal Martini, Clams Oreganato, Spaghetti Carbonara, Gigi Salad, and quite possibly the best creamed spinach on the planet. Because each dish at the Palm has a story behind it, this is a cookbook filled with real-life stories, celebrity anecdotes, vivid characters, and the very special flavor of a restaurant that has prospered while remaining true to the original owners' credo: "Exceed the customer's expectation, and treat everyone who walks through our door as if they are family." More info
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For nearly a century, Neiman Marcus has epitomized luxury—urbane merchandise in an elegant ambience. Neiman Marcus is also famous for the extraordinary food it serves at its restaurants and cafés across the country. Now, at long last, the renowned institution shares more than fifty years’ worth of legendary dishes in this lavishly illustrated cookbook.
From the flagship store in Dallas, featuring the Zodiac Restaurant, to its landmark Rotunda restaurant overlooking Union Square in San Francisco and its newest restaurant, Mariposa, in Coral Gables, Florida, there are forty-two Neiman Marcus restaurants in stores across the country. The first one opened in 1953, and in the last half century Neiman Marcus has become almost as well known for its fresh and delicious cuisine as it is for its fashion.
Neiman Marcus Cookbook will delight the store’s loyal fans and food connoisseurs alike, with more than 160 delectable recipes. The exquisite dishes range from simple soups and salads such as Summer Tomato Soup with Basil and Ricotta and Mediterranean Fattoush Salad to more ambitious entrées like Burnt Honey-Orange Chicken and Soy-Glazed Farm-Raised Trout. Longtime fans will be delighted to find recipes for Neiman Marcus’s famous Strawberry Butter, Mandarin Orange Soufflé Salad, Popovers, and Chicken Salad—not to mention their legendary Chocolate Chip Cookie. More info
|Morton's The Cookbook: 100 Steakhouse Recipes for Every Kitchen
Drawing from the spirit of the menus at Morton’s original Chicago location and their eighty other restaurants around the country and the world, Morton's the Cookbook includes familiar and delicious American steakhouse fare accentuated by the flavors picked up as the restaurant has grown to span the globe.
The expert on steak, Morton’s shares its wealth of information on how to cook your steak to perfection in enticing recipes such as New York Strip Roast with Three Peppercorn Sauce and Bone-in Ribeye with Rancher’s Rub. Complete your meal at home with recipes for delicious appetizers and classic steakhouse sides, such as Five-Onion Soup, Maine Lobster and Avocado Salad, and Blue-Cheese French Fries. Tempting desserts round out this bold collection of delectable recipes.
Beautifully illustrated throughout with full-color photographs and featuring 100 tantalizing recipes, Morton’s the Cookbook brings Morton’s exceptional fare to your home every day.