Cinnamon Steak Robert Recipes

SOUTHWESTERN CINNAMON STEAK RUB

Steps:

• Toast cumin seeds in small dry skillet on medium heat 1 to 2 minutes or until aromatic. Remove from skillet. Crush seeds using mortar and pestle, spice mill, clean coffee grinder or rolling pin.
• Mix brown sugar, cumin and remaining spices. Rub spice mixture evenly on both sides of steaks. Cover loosely. Refrigerate 15 minutes.
• Broil or grill over medium-high heat 6 to 8 minutes per side or until desired doneness.

CINNAMON BUN SUNDAE

Steps:

• For the cinnamon buns: In a pot, combine the milk and the butter and bring to a simmer to melt the butter. Remove from the heat and cool the mixture to 120 degrees F. Grease a bowl with oil.
• In a stand mixer fitted with a dough hook, combine the cooled milk mixture, 1 cup of the flour, the sugar, salt, egg and yeast. Mix with a dough hook on low for 3 minutes. Add the remaining 2 1/2 cups flour and mix on low until the dough forms a ball and pulls away from the sides of the bowl. Turn the speed of the mixer up to medium-high and knead the dough for 8 minutes.
• Transfer the dough to the greased bowl and cover with plastic wrap and kitchen towel. Place the dough in a warm place and allow it to proof for 2 hours.
• For the filling: Preheat the oven to 375 degrees F. Turn the dough out onto a floured work surface and roll out to a 1/4-inch thick sheet. Spread the butter over the surface of the dough leaving about a 1/2-inch border around the edges uncovered.
• In a bowl combine the brown sugar, granulated sugar and cinnamon. Spread an even layer of the filling on top of the buttered dough. Roll up the sheet of dough into a log. With the seam-side down cut the log into 12 to 16 even portions. Place the portions in large muffin tins and allow them to proof again until the buns fill the muffin tin.
• Bake for 20 to 30 minutes.
• For the pecans: In a pan, combine the brown sugar and 2 tablespoons water, and cook until the water is cooked off and the sugar is melted.
• In a bowl, toss the pecan pieces with the melted sugar. Spread the coated pecans on a sheet pan and cool. Break up the candied pecans once they are cooled, and reserve for later use.
• For the caramel sauce: In a pot over medium heat, combine the sugar and corn syrup. Stir regularly until the sugar begins to melt, about 10 minutes. Once melted, stir the sugar until it reaches a golden-caramel color. Remove the caramel from the heat and slowly stir in the heavy cream. Stir in the butter and hold.
• In a saute pan, heat the oil. Add the apples and saute until tender. Add the rum and flambe. Add the apples to the caramel sauce and simmer to marry the flavors, 2 to 3 minutes.
• To serve, warm 6 of the cinnamon buns and place the one bun in the center of each plate. Spoon the apple-rum caramel sauce over the cinnamon buns. Sprinkle the candied pecans over the caramel sauce. Top the dressed cinnamon buns with a scoop of vanilla ice cream.

CINNAMON STEAK ROBERT

Steps:

• In a mixing bowl combine all the ingredients except for the cinnamon sprinkle. Take the meat and place it into a baking dish or other container large enough to accomodate the steak. Pour the marinade over the steak making sure the meat is well coated with the sauce. Sprinkle the exposed side of the meat liberally with the cinnamon/sugar until it is entirely coated. Let stand for 20 minutes and then turn the steak over and cover the other side of the meat with the cinnamon sprinkle. Let stand. Cover the dish with aluminum foil in between the turnings. Turn the steak over at least 4 times each time reapplying the sprinkle on the exposed side of the steak while allowing the meat to marinade for a minimum of 2 hours. You can marinate over night but it isn't necessary. You can use the baking dish to cook the steak as long as the dish is big enough so the liquid comes about half way up the side of the meat. Put the uncovered dish on the grill to cook and close the lid of the grill. I sometimes make a cooking surface from tin foil by crimping several layers of foil together and turning up the ends and sides to keep the liquid around the steak. I then place it on the grill. Make sure you use several layers so it is thick enough and won't puncture and leak liquid. Cook in the liquid until desired doneness. I strongly suggest rare to medium rare for best flavor. When the steak is done remove from pan and let it rest 10 minutes or so. Slice very thin against the grain. Use the remaining sauce as a table sauce. I hope this turns out well for you because I never measured the ingredients before, I would just use sight and taste as my guide. But if done properly this is a terrific recipe.

GRILLED CHIPOTLE CINNAMON MARINATED RIB-EYE STEAK

Steps:

• Mix Marinade Mix, water, oil and cinnamon in small dish. Place steak in large resealable plastic bag or glass dish. Add marinade; turn to coat well.
• Refrigerate 15 minutes or longer for extra flavor. Remove steak from marinade. Discard any remaining marinade.
• Grill over medium-high heat 5 to 7 minutes per side or until desired doneness.