Grilled Sugar Steak Recipe 4

BIG GAME SUGAR STEAK

Steps:

• Place steak in a large bowl. Knead sugar into meat to form a thick crust. Cover the bowl with plastic wrap and let sit at room temperature; 3 to 4 hours.
• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Cook steak on preheated grill until each side is caramelized, about 10 minutes per side.
• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil; place steak on prepared baking sheet.
• Roast in the preheated oven until steak is starting to firm and is reddish-pink and juicy in the center, about 20 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove from oven and let rest for 15 minutes before slicing.

BROWN SUGAR SKIRT STEAK

Steps:

• 1. Preheat a grill to high heat. Mix the brown sugar, 2 tablespoons salt, and 1 tablespoon pepper together in a small bowl. Rub into the steaks and set aside for 15 to 20 minutes.
• 2. Drizzle the onion with olive oil and season with some salt. Grill on each side until soft and darkly charred, about 8 minutes. Set aside.
• 3. Grill the steaks on high heat until crisp, about 2 1/2 minutes per side. Set aside to rest for 5 minutes, and then slice the steaks across the grain. Serve over the grilled onions with a lime wedge.

GRILLED SUGAR STEAK RECIPE - (3.9/5)

Steps:

• 1. Mix sugar and salt together in bowl. Pat steaks dry with paper towels, and place in 13- by 9-inch baking dish. Season each steak with 1 1/2 teaspoons sugar mixture on each side. Cover with plastic wrap and let sit at room temperature for 1 hour or refrigerate for up to 24 hours. 2A. FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter mounded with charcoal briquettes (7 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes. 2B. FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn all burners to medium-high. 3. Clean and oil cooking grate. Transfer steaks to plate. (Steaks will be wet; do not pat dry.) Sprinkle steaks with 1 teaspoon sugar mixture on each side, then season with pepper. 4. Place steaks on hotter side of grill (if using charcoal) and cook (covered if using gas) until evenly charred on first side, 3 to 5 minutes, rotating and switching positions for even cooking. Flip steaks and continue to cook until meat registers 120 to 125 degrees (for medium-rare), 3 to 5 minutes, rotating and switching positions for even cooking. 5. Transfer steaks to wire rack set in rimmed baking sheet and let rest for 5 minutes. Slice and serve. KEYS TO: The Best Sugar Steaks To get the right mix of sweet and savory, follow these steps. 1. Start with thick strip steaks. 2. Sprinkle with sugar and salt mixture, let them rest, and sprinkle again. 3. Watch them carefully and keep the steaks moving on the grill to prevent burning.

GRILLED BBQ TEMPEH STEAKS

Steps:

• Combine the ketchup, maple syrup, Dijon, vinegar, Worcestershire, smoked paprika, salt and pepper in a small saucepan. Whisk together and bring to a simmer over medium heat. Continue simmering, whisking occasionally, until the sauce is thick and reduced by half, about 5 minutes. Remove from the heat and set aside to cool.
• Prepare a grill or grill pan for medium heat.
• Meanwhile, cut each block of tempeh in half parallel to the cutting board to create a total of 4 thinner slabs, then cut each slab in half crosswise. Gently score the tempeh diagonally in a crosshatch pattern, being careful not to cut all the way through.
• Brush the grill with vegetable oil. Generously brush the scored side of the tempeh with about one-third of the barbecue sauce, letting it seep into the crevices. Grill sauce-side down, undisturbed, until nicely charred, about 4 minutes. Brush the tops of the tempeh with another third of the barbecue sauce, then flip and grill, undisturbed, until nicely charred, about 4 minutes more. Brush the tops of the tempeh with the remaining barbecue sauce.
• Transfer the grilled tempeh to a platter and serve immediately.

GRILLED FLANK STEAK

Steps:

• Mix oil, lemon juice, garlic, minced onion, flavor enhancer, salt, pepper, sugar, dry mustard, rosemary, and ginger together in a glass jar. Place flank steak in a zip-top bag and add marinade. Refrigerate for 4 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove flank steak from the marinade and shake off excess. Discard the remaining marinade.
• Cook on the preheated grill, turning once, until firm and slightly pink in the center, 5 to 8 minutes per side. Slice on a diagonal across the grain to serve.