Renfro Jones
04-08-2009, 06:34 PM
Normally I would not give up this secret recipe, however the ice caps are melting and time is running out, so I figure what the hell. I was going to enter this contest in Bon Appetite Magazine " Build a Better Burger" first prize was 20k, but me being absent minded person I am, missed the deadline.
Tuna Steak, palm size about an inch thick, nice pink color cut out any dark red section. Baste steak both sides with a generous coating of extra virgin first cold press olive oil.
( you will need a mister to spray the steaks with the olive oil occasionally while they are grilling )
Prepping the steaks: apply to both sides, !/2 tsp off sea salt, 3/4 tsp of basil,3/4 tsp of thyme (garlic lovers 1/4 tsp minced garlic)
Spread spices evenly onto steak an use back of spoon to press into the steak, without destroying it. let sit for 20 mins.
covered grill is best, get to 650 DGS, and before placing steaks on, give a little shot of olive oil so fish doesn't stick.
Grill each side covered for 4 mins spraying occasionally with olive oil and the grill 1st side for about 2 more mins, Remove from grill steaks will continue to cook on the plate.
The sauce: 2 parts mayo, 1 part grey poupon. Mix the GP into the mayo until the mayo taste is gone, The GP flavor should also be faint. Add some parsley flakes and a couple dash's of tobasco.
Sliced red onions ( not chopped, there is a difference)
Add steak, onions and sauce onto a nice grilled roll, and grab a beer, you should be good to go, Steamed aspargus is a nice side.
Since the warming trend is a little late, I will post a pick as soon as I break out the grill..
Tuna Steak, palm size about an inch thick, nice pink color cut out any dark red section. Baste steak both sides with a generous coating of extra virgin first cold press olive oil.
( you will need a mister to spray the steaks with the olive oil occasionally while they are grilling )
Prepping the steaks: apply to both sides, !/2 tsp off sea salt, 3/4 tsp of basil,3/4 tsp of thyme (garlic lovers 1/4 tsp minced garlic)
Spread spices evenly onto steak an use back of spoon to press into the steak, without destroying it. let sit for 20 mins.
covered grill is best, get to 650 DGS, and before placing steaks on, give a little shot of olive oil so fish doesn't stick.
Grill each side covered for 4 mins spraying occasionally with olive oil and the grill 1st side for about 2 more mins, Remove from grill steaks will continue to cook on the plate.
The sauce: 2 parts mayo, 1 part grey poupon. Mix the GP into the mayo until the mayo taste is gone, The GP flavor should also be faint. Add some parsley flakes and a couple dash's of tobasco.
Sliced red onions ( not chopped, there is a difference)
Add steak, onions and sauce onto a nice grilled roll, and grab a beer, you should be good to go, Steamed aspargus is a nice side.
Since the warming trend is a little late, I will post a pick as soon as I break out the grill..