Wednesday, February 11, 2009

Darn those smokey steaks!

Ok I have to admit something. Something embarrassing.

I can not cook a steak without setting off at least 1 of our 3 of our smoke alarms. Even then it's a good thing I like my steak rare because they are barely cooked. Last night I managed to set off all 3 smoke alarms! *hangs head in shame* The steaks were good but my apt was filled with smoke which is annoying to say the least.

Any tips on how to grill the perfect steak indoors?

Anyway I do bring a gift of yummy recipes with me today and not just whining! The cornbread was soooooooo yummy I couldnt stop eating it. *LOL*

These are both from 30 Minute Meals 2

Rio Grande Spice Rub Strip Steaks

4 sirloin strip steaks, 1 inch thick (8 to 10 oz ea)
1.5 Tablespoons ground ancho chili or dark chili powder (a palmful)
1.5 Tablespoons ground cumin (a palmful)
1 teaspoon ground coriander
1/2 teaspoon ground cayenne pepper
1 large red onion, cut into 4 thick slices
Extra virgin olive oil or vegetable oil, to coat onion
Salt and freshly ground black pepper

1. Remove steaks from refrigerator and let them rest for a few minutes to take the chill off.

2. Preheat grill pan or indoor electric gill to high heat. Combine spice rub ingredients: ground ancho chili, cumin, coriander, and cayenne, and rub well into steaks.

3. Coat red onion slices in a drizzle of oil. Season with salt and pepper.

4. Grill steaks and onion slices, 5 minutes on each side. Remove from heat. Let meat stand 5 minutes for juices to redistribute. Season with salt. Top with seperated rings of grilled onions. Serve with hot Cracked Corn and Cheese Squares and Mexican Fiesta Salad.

Cracked Corn and Cheese Squares

1 package (8 1/2 ounces) corn muffin mix, mixed to package direction
softened butter, to grease baking dish (I actually used Crisco Cooking Spray instead of butter)
1/3 pound Monterey Jack cheese or Pepper Jack cheese, cut into 1/4 inch dice (I used Pepper Jack and think it gave the squares a nice little kick)
1/2 cup frozen corn kernels
1 scallion, thinly sliced

1. Preheat oven to 400F. Grease an 8" square baking dish with butter. In a mixing bowl, stir cheese, corn, and scallions into corn muffin batter. Pour batter into baking dish and bake until golden, 15 to 18 minutes.


These recipes are included in my 2009 Cookbook Challenge!!

3 comments:

Eat, Play, Live said...

To be honest, anything that gives of fat in a high heat atmosphere us probably going to smoke.

The actual problem is that apartments aren't equiped well enough to vent the smoke from grilling steaks indoors.

Actually, I have never lived in an apartment that vents cooking appliances at all. If you look, I can guarantee your vent-a-hood just blows the hot air and smoke back into your kitchen rather than outside.

I don't think you will find an answer to your dillema, but good luck!

chuck said...

Anya, do as I do and BBQ! The smoke just adds flavor lol.

I love the spice rub. It's sounds wonderful!

Anya said...

Dawn: I had never thought about the vent thing. Makes sense though since there is nowhere for the smoke to go.

Chuck: heh I live in an apt and they say we have to either grill in the middle of the parking lot or use their grills. I'm kind of OCD so I dont want to use their grills and dont grill enough to even own my own grill! *LOL*