Post # 66 Steakhouse Style Steak Tips and Asparagus

November 2, 2012 at 10:38 AM | Posted in Uncategorized | 1 Comment

The title says it all!  I’m going to tell you how to do a really good meal from start to finish.  I got the recipe from Cook’s Country on PBS.  I doctored it up a tiny bit which I’ll show you when it comes.  What this post is going to do is show you how to plan and time your meal so that comes out hot and tasty with everything ready at the same time.

**An aside:  When I was in college, I stayed with my sister and her husband for several months.  She’s very much like our mom.  Cooking is not a pleasure for her.  It’s just something that has to be done.  She decided to make dinner for a group one Saturday night.  She was going to make salad, baked potato, and a roast.  She didn’t know how to time a meal, so we had the salad at around 6, the potato around 6:45 and the roast at about 9.  Fortunately, there was plenty to drink and good tunes and a great mix of personalities so no one really minded.  That was the last time she tried cooking while I was staying with her.**

Okay, so the menu is Steakhouse Style Steak Tips, pan seared asparagus, and rice.  Cooking time for each start to finish are:

  • Rice – 30 minutes
  • Asparagus – 15 minutes
  • Steak Tips – 20 minutes (including resting time)
  • Marinade – 7 minutes (plus time to marinade steak)

The steak tips need to marinade for a minimum of 45 minutes, but the longer they stay in the marinade the better they taste.  I want to do the marinade several hours before I cook them.  Rice is a hands off dish.  It stays hot in the pan for a long time, so I know I can cook this anywhere up to an hour before serving.  The steak tips need to rest for a minimum of ten minutes after cooking, so I can probably cook the asparagus while the steak is resting.  I want to serve dinner at 6:30pm.  Okay, here we go!

At 2pm, I make the marinade.  Here’s the recipe (and it’s great!)

  • 1/3 cup soy sauce
  • 3 tbls brown sugar
  • 1/3 cup vegetable oil
  • 5 cloves of garlic, minced finely
  • 1 tbls tomato paste
  • 1 tbls paprika
  • 1/2 tsp fresh ground black pepper
  • 1/4 tsp cayenne pepper
  • * 1 1/2 tsp ground ginger
  • * 1 tsp sesame seeds

The * are ingredients I added to Cook’s Country instructions.  Put all the ingredients into a bowl and whisk together until thoroughly blended.  Make sure there are no lumps except the sesame seeds.  DO NOT use a blender or other powered mixer.  The seeds must stay whole.  Reserve 1/3 cup of marinade and put in the refrigerator.

The steak that’s needed for this recipe is pretty specific.  You need to use a flat steak.  I used skirt steak (see pic 1) but flank steak or flat-iron steak will work well, too.  You want about a half a pound per person.  The marinade will season two and half pounds of steak.  Cut the steak into fairly large chunks about 1 1/2 to 2 inches square.  Place the steak and marinade into a covered container or large zip lock bag.  Stir the steak and marinade making certain that every piece of steak gets coated with the marinade.  Put in refrigerator to rest.

At 5:30pm, I start the rice.  This particular time, I’m using jasmine rice which has a light flavor, and high starch/stickiness factor.  You can reduce the stickiness by rinsing the rice before you cook it, but that’s really a matter of taste.  I wanted something relatively quick so I did a simple cooking method.  I put two cups of water into a pan with a teaspoon of salt and two tablespoons of butter.  I bring the water to a boil, stirring at least once to make certain the salt is dissolved.  When the water has started to boil, I stir in the rice and put the lid on.  When the water has started to boil again, I turn down the fire to its lowest setting and set the stove timer for twenty minutes.  Then I walk away from it.  About now, I’m ready for a glass of wine.

When the timer says the rice is done, I lift the lid to check that all the water has been absorbed.  I put the lid back on, turn off the fire, and leave the pan on the stove for the moment.  I go outside to the grill and get it ready.  Now, I have a dual grill.  One side is gas and the other side is wood/charcoal.  I typically use the gas side for convenience and speed.  If you’re using charcoal or wood, you will want to factor the timing of the grill into the timing of the dinner.  So at this point, I turn on the gas grill and let it heat for ten minutes.  While it is heating, I prep my asparagus.

For this meal, I used fresh baby asparagus (see pic 2).  Baby asparagus is known by its thinness and smaller size.  To prep, I took a pound of baby asparagus and broke off the bottom ends.  I set the asparagus aside in the bowl I was going to serve them in.  The broken ends I tossed, but they can be saved and used to make soup stock, etc.

By now, the grill is heated up and I scrape it and clean it.  It’s about 6pm now.  The grill needs to be blazing hot to sear the meat well.  I season the grills every time I use them by wiping them quickly with a paper towel dunked in vegetable oil.  This keeps food from sticking to the grill.  [side note:  there are commercial products that spray out of a can to season your grill.  If you choose to use these, spray them before lighting the grill.  These products are flammable and if you use them with the grill lit, you will cause a flame thrower effect out of the can and potentially have an explosion in your hand.]

Once the grills are cleaned and prepped, take the steak out of the container and place on a baking sheet.  Take this to the grill.  Lay the steak on the grill so there is plenty of space between the pieces.  Close the lid and cook for 4 minutes.  Turn the steak over and cook for another 4 minutes.  During the second cooking time, put a skillet that’s large enough to hold all the asparagus on the stove and turn on medium-high heat.  When the four minutes are up, remove the steak to the baking sheet and cover tightly with foil.

The skillet should be hot enough to start the asparagus now.  Put one tablespoon of good quality vegetable oil or olive oil in the skillet and move it to coat the entire bottom.  Place the asparagus in the skillet and let it sizzle for 4-5 minutes.  It should brown, but still be crisp.  Turn the asparagus and let it sizzle for about 3 minutes.  Add the reserved marinade and saute for 3-4 minutes until it’s heated through.  Turn off the heat, but leave the pan on the stove for now.

Remove rice from stove and turn into a bowl large enough to hold it all.  Fluff it with a fork, turning it to make sure all the rice is unstuck.  Sprinkle the top lightly with sesame seeds if you like.

Place the asparagus in a long, narrow serving dish if you have one pouring all the marinade in.  Toss the asparagus so it’s lightly coated.  Sprinkle lightly with sesame seeds.

Unwrap steak tips.

You now have everything ready to serve and hot.  It’s an impressive meal and delicious!!


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