Great Great Aunt Jessies 1940s Planked Steak Recipes

JOHNNY GARLIC'S GRILLED PEPPERED STEAK WITH CABERNET BALSAMIC SAUCE

Johnny Garlic's Grilled Peppered Steak with Cabernet Balsamic Sauce image

Provided by Guy Fieri

Time 5h5m

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 pounds flank steak or tri-tip, cut into 8-ounce pieces
4 tablespoons black peppercorns, lightly cracked
2 tablespoons kosher salt
3 tablespoons extra-virgin olive oil
1/4 cup red onion, minced
1 tablespoon garlic, minced
1 cup Cabernet Sauvignon
1/2 cup balsamic vinegar
2 tablespoons brown sugar

Steps:

Preheat grill to high heat.
Cut flank steak into 8-ounce portions and lightly tenderize with mallet. Dust with crushed black pepper and kosher salt. Press salt and pepper into steak with the palm of hand. Transfer steaks to a baking dish and place in the refrigerator. Let marinate for 4 to 8 hours.
In a medium sauce pan over medium heat, add extra-virgin olive oil and onions and lightly saute until onions are caramelized. Add garlic and cook until garlic begins to turn brown. Deglaze with wine and balsamic vinegar. Add sugar and let simmer and reduce for 20 to 30 minutes until mixture reduces to 3/4 cup.
Place steaks over a hot grill. Move once on first side to mark the steaks, cook for 5 minutes and flip, again only moving once to mark steak, cook for 4 minutes. When desired doneness is achieved, remove steaks from grill and let rest for 3 to 4 minutes.
Strain wine mixture and return to heat to reduce for 5 more minutes or until thick syrup is created. Serve with the steaks.

CEDAR-PLANKED SOUTHWESTERN STEAK

Cedar-Planked Southwestern Steak image

Seared over a hot grill then slowly plank-smoked, this sirloin steak is infused with the smoky, spicy flavors of the Southwest.

Provided by Allrecipes Member

Time 4h39m

Yield 6

Number Of Ingredients 10

Ingredients

1 untreated cedar plank (14x7x1 inch)
1 tablespoon brown sugar
1 ½ teaspoons chili powder
1 teaspoon ground cumin
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon pepper
1 (1 1/2) pound boneless beef sirloin steak
1 tablespoon oil
¾ cup KRAFT or BULL'S-EYE Original Barbecue Sauce, divided

Steps:

Immerse plank in water, placing a weight on top of plank to keep it submerged. Soak at least 4 hours or overnight. Meanwhile, mix sugar and seasonings; rub onto both sides of steak. Cover; refrigerate at least 1 hour but no longer than 2 hours.
Preheat grill to high heat. Grill steak 2 minutes on each side; remove from grill. Remove plank from water; brush top with oil. Top with steak. Place on grate of grill; cover with lid. Reduce grill to medium heat.
Grill15 minutes or until medium doneness (160 degrees F), brushing steak with 1/4 cup of the barbecue sauce for the last 5 minutes of the grilling time. Remove steak from grill; discard plank. Cover steak loosely with foil; let stand 5 minutes. Cut steak into thin slices. Serve with the remaining 1/2 cup barbecue sauce.

Nutrition Facts : Calories 245.6 calories, Carbohydrate 12.3 g, Cholesterol 60.6 mg, Fat 12.8 g, Fiber 0.3 g, Protein 18.9 g, SaturatedFat 4.5 g, Sodium 586.4 mg, Sugar 10.1 g

GREAT GREAT AUNT JESSIE'S 1940'S TOMATO SURPRISE SALAD

Great Great Aunt Jessie's 1940's Tomato Surprise Salad image

Great great aunt Jessie copied this one from a paper dated August 18, 1949. It sounds interesting and I may try it on a really hot day when cooking over a stove is not on my top ten "fun things to do" list.

Provided by TMoney

Categories Lunch/Snacks

Time 10m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

6 tomatoes
3/4 cup cucumber, diced
1/2 cup cooked chicken, diced
1/4 cup nuts, chopped
1/4 cup mayonnaise
lettuce
parsley
cauliflower, buds

Steps:

Scald, peel and chill tomatoes.
Carefully scoop out the inside out of the tomatoes.
Remove the seeds from the pulp and chill all ingredients.
When ready to serve mix chicken, cucumber, tomato pulp and nuts with the mayo.
Add salt if needed.
Fill tomatoes and arrange on lettuce leaves.
Garnish with parsley and cauliflower buds.

Nutrition Facts : Calories 115.7, Fat 7.2, SaturatedFat 1.1, Cholesterol 11.3, Sodium 123, Carbohydrate 9.1, Fiber 2, Sugar 4.3, Protein 5.2

SOUTH AMERICAN MARINATED CEDAR-PLANKED STEAK

South American Marinated Cedar-Planked Steak image

Grilling steak on a cedar plank produces a distinctive, smoky flavor.

Provided by Allrecipes Member

Time 4h46m

Yield 6

Number Of Ingredients 9

Ingredients

1 untreated cedar plank (14x7x1 inch)
½ cup KRAFT Balsamic Vinaigrette Dressing
½ cup finely chopped onions
½ cup chopped fresh parsley
¼ cup chopped fresh cilantro
2 cloves garlic, minced
1 dash Dash crushed red pepper
1 (1 1/2-pound) beef flank steak
1 tablespoon oil

Steps:

Immerse plank in water, placing a weight on top of plank to keep it submerged. Soak at least 4 hours or overnight. Meanwhile, mix dressing, onions, parsley, cilantro, garlic and red pepper. Remove 1/2 cup of the dressing mixture; set aside for later use. Pour remaining dressing mixture into large resealable plastic bag; add steak. Seal bag; turn over several times to evenly coat steak with the dressing mixture. Refrigerate at least 2 hours to marinate.
Preheat grill to high heat. Remove steak from marinade; discard bag and marinade. Grill steak 3 minutes on each side; remove from grill. Remove plank from water; brush top with oil. Top with steak. Place on grate of grill; cover with lid. Reduce grill to medium heat.
Grill 15 to 20 minutes or until medium doneness (160 degrees F). Remove steak from grill; discard plank. Cover steak loosely with foil; let stand 5 minutes. Cut steak into thin slices. Spoon reserved dressing mixture over steak.

Nutrition Facts : Calories 128.6 calories, Carbohydrate 2.1 g, Cholesterol 24.9 mg, Fat 6.9 g, Fiber 0.5 g, Protein 13.9 g, SaturatedFat 2.3 g, Sodium 30.4 mg, Sugar 0.7 g