Grilled Steak

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As promised some pictures of saturdays dinner. There were no Ribeye steaks to get, so we went with some good quality neck steak.

Thanks to my sweetheart and her family for this delicious dinner.

Steak with blue cheese butter and grilled sweet potato.

Grilling.

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As the summer already started it’s time to get out the grills and put the best meat money can buy on the hot iron.

For that matter I collected some tips for you to get the best out of your burgers and steaks.

In this YoutTube Video you can see how to grill The perfekt Steak and for more detailed information check the Top 10 Steak Grilling Tips at steak-enthusiast.com.

Regarding burgers I’m not quite sure which is THE best way. Personally I like to season my minced meat for the patties with a lot of different spices:

For about 350 to 400 g of minced meat (good for 2 to 4 patties) use 3 little red onions, the yolk of two eggs, 2 tsp. of cumin, cilli powder and dried oregano each, at least one tbsp. of Dijon mustard and and a good amount of sea salt and black pepper.

But there is also the stance to keep it simple and leave it to the taste of the really good meat, you definitely should use no matter how you like your burgers.

Jim Ray from Salt & Fat is giving some great tips for some “plane” american patties:

Here’s a trick that will make you the star of the grill — put a dimple in the middle of your patty. Just press your thumb about a quarter of the way into the top of your burgers and reshape as necessary. This will keep your burgers from ending up like little UFOs as they cook

Hope you’ll find something you like.

I’m looking forward for a great weekend with – hopefully – the perfekt ribeye steak. I’ll will definitely update the blog with pictures of the results.

Fried Feta on Ciabatta Bread

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Fried Feta and self made tomato chili pesto on Ciabatta bread garnished with some fresh basil.
Fried Feta on Ciabatta bread

Recipe

Ingredients

  • a handful of fresh parsley
  • a handful of fresh basil leaves
  • 30 g Parmesan cheese
  • 20 g sunflower seeds
  • 20 g tomato paste
  • 1/2 tbsp. Balsamico
  • 1/2 red chili
  • black pepper
  • sea salt
  • 50 ml rape seed oil
  • 200 g Ciabatta bread
  • 1/2 garlic clove
  • 200 g Feta
  • 1 egg
  • 2 tbsp. wheat flour

Pesto

Wash the basil and parsley and put together with the grated Parmesan, sunflower seeds, tomato paste, Balsamico and the rape seed oil into a food processor season with sea salt and pepper and mix until creamy.

Feta

Put a pan on high heat and add about 5 tablespoons of extra virgin olive oil. Add the egg into a deep plate, season with a bit of salt and pepper and slowly stir in 1 to 2 tablespoons wheat flour. Cut the Feta into about one cm thick slices and turn around the slices in the egg-flour mixture.  Put in the pan and fry from both sides until golden from the outside. (Thanks to Heidi for the idea.)

Ciabatta

Preheat the oven to 180-200°C, slice the Ciabatta in 12 pieces and put in the oven for about 5 minutes.

Before you serve, drizzle some olive oil and rub the garlic on the bread. Add a good amount of pesto on the bread and top with the fried Feta cheese. Garnish with some fresh basil and you’re done.