Raising The Steaks: Make Inexpensive Meats Taste Expensive

We're raising the steaks by making inexpensive cuts of meat taste like their expensive counterparts. Dr. Marinade, himself, Chef Joshua Tepperberg was here with the juicy details.

He showed us how to make a flank steak ($12.99/lb.) taste like a New York strip ($27.99/lb); a rump roast ($8.99/lb.) taste like a filet mignon ($27/lb.); and a London broil ($12.99/lb.) taste like a rib eye ($30/lb.).

A special thanks to Citarella for providing the food. For more on Dr. Marinade, visit www.drmarinade.com.

Josh's recipes:

Method: Soothing soak
Citrus Pepper Soaked Steak
2-3lbs prime beef steak
4oz Cup Soy Sauce
2oz Red Wine Vinegar
4oz Pineapple Juice
4oz Orange Juice
2oz Lemon Juice
2oz Lime Juice
3 cloves of Garlic, minced
2 stalks of Scallion, minced
2 tsp fresh ground black pepper
1 Tbsp Sriracha Hot Sauce
2 Tbsp fresh grated ginger

Place steaks in a sealable plastic bag, remove as much air as possible then seal. Shake the bag to completely coat the steak with the ingredients and refridgerate overnight or for at least 4 hours before grilling.

Coctail pairing: peachy proseco
Add 1 tablespoon funkin white peach puree to the bottom of a flute and top with Mionetto Proseco. Garnish with a frozen peach slice.

----------------------------------------------------------------------------------------------------

Method: pound & rub
Blackened Steak Medallions
Rump roast (ask for a piece without the nerve)
1 Tbsp Black Pepper
1 Tbsp White Pepper
1 Tbsp Paprika
1.5 Tbsp Cayenne
1 tsp Garlic Powder
1tsp Onion Powder
½ tsp ground Cumin

Combine the dry ingredients and blend thoroughly. Cut roast into 1 inch thick steaks and trim off most of the fat cap.  Pat the steaks with the seasoning blend til completely coated then use al mallet to pound the steaks down until about ¾ inch thick.

Cocktail pairing: Frozen strawberry sake-tini Pour 2 cups of citarella strawberry soup and 1/2 cup hakaisan sake into a blender add ice and blend til smooth. Serve in a margarita glass and garnish with fresh strawberry slices and a mint sprig.

-----------------------------------------------------------------------------------------------------

Method: Butter 'em up
Fresh Herb Butter
1 tsp fresh Thyme
1 Tbsp fresh Oregano
1 Tbsp fresh Parsley
1 Stick of  Butter
 
Let 1 stick of butter come to room temperature then combine it with minced thyme, oregano and parsley and mix until completely blended.  Spoon the mixture onto a sheet of plastic wrap, roll into a log and freeze.  Once solidified, remove the log from the freezer and cut into slices. Place on top of the steak immediately after grilling.
 
Gorgonzola Butter
2 ozs of Gorgonzola cheese
1 stick of Butter
  
Let 1 stick of butter come to room temperature then combine with Gorgonzola and mix until completely blended.  Spoon the mixture onto a sheet of plastic wrap, roll into a log and freeze.  Once solidified, remove the log from the freezer and cut into slices. Place on top of the steak immediately after grilling.

Cocktail Paing: tropical fruit royale
Combine 1/2 cup guava nectar, 1/2 cup Nuveau sparkling liqueur in a cocktail shaker and shake well over ice. Fill a champagne flute 1/2 way with the strained the mixture and top with mionetto proseco Sent via BlackBerry by AT&T