[FTC Standard Disclaimer] We received no compensation for this post. Links for referenced equipment may include Amazon Affiliate links. I love gyros. A pita stuffed with the heavily seasoned, mildly spicy lamb/beef mixture topped with a creamy, aromatic tzatziki sauce is Nirvana to my palate.
Shaved steak gyros topped with tzatziki sauce.
To me, the only downside is that the process is time-consuming and usually requires that I start one day ahead of time. I have to find lamb, grind it with beef and seasonings, and then let it rest for a day before cooking.Quick and Easy SolutionThis is another case where the Bertolino's Certified Angus Beef® Brand shaved steak from Food City comes in handy. With a hefty dose of Greek seasoning, it tastes pretty darn close to my usual gyros with hardly any work, and I can have them ready within 30 minutes. So far, I have used this shaved steak in fajitas, stir-fry, cheesesteak sandwiches, and now gyros.
Cooking shaved steak gyros in an 80-year-old Griswold skillet on a large Big Green Egg. You can see a Kick Ash Basket down there in the glowing coals; that one is 6 years old and holding up well.
Stovetop, Skillet, or GriddleTo be honest, I don't think doing this on the grill adds anything to the recipe; it's just a matter of preference. This recipe works well in a skillet on the grill, on the stovetop, or using a flattop griddle.
Leftover Gyro SaladIf you have leftovers, this makes for an excellent salad as well. Just put the meat, seasoned onion, and tomato on a bed of mixed greens. Then you can thin the tzatziki with some buttermilk, lemon juice, or stock to make the salad dressing.
Shaved Steak FajitasBy www.nibblemethis.com
Ingredients1 pound Certified Angus Beef® Brand shaved steak1 tablespoon high-temperature cooking oil (canola, avocado, peanut, etc.)2 tablespoons Greek Seasoning (Daring Gourmet's recipe) 1/2 yellow onion, peeled, sliced, and seasoned with 1/4 teaspoon Greek Seasoning1 small heirloom tomato, sliced and seasoned with salt2 pita bread1 recipe Tzatziki (recipe below)InstructionsPreheat grill set up for direct heat to 400°f, or you can use a cast-iron skillet over medium-high heat on a stovetop. Either way, preheat your skillet for 5 minutes prior to cooking.Heat the pita bread. Place each pita in the dry skillet until heated through, about 30 seconds per side. Remove and keep warm. A tortilla warmer is superb for that, or you can wrap them in a towel.Cook the meat. Add the cooking oil to the skillet and wipe to coat the cooking surface. Add the shaved steak in small batches around the skillet until it's full. (Just dumping the entire pound in one spot will drop the skillet temperature.) Season with all of the Greek seasonings and cook the steak, frequently stirring, until the steak is cooked through and all of the pink is gone. Remove from heat.Assemble the gyros. Cut the pitas in half and stuff each pita half with seasoned onion, 2-3 slices of tomato, and a fourth of the shaved steak. Top with a healthy portion of tzatziki and enjoy.Yield: 4 gyros
Prep Time: 00 hrs. 30 mins. Cook time: 00 hrs. 10 mins.
Total time: 40 mins.
Tags: skillet, griddle
We like a thick tzatziki sauce, so it's very important to squeeze out the cucumber's excess moisture before adding it to the yogurt.
I like our tzatziki sauce thick, in case you couldn't tell. The trick is to squeeze all of the water out of the cucumber paste first.
Tzatziki SauceBy www.nibblemethis.com
Ingredients1 1/2 cup Fage Greek Yogurt 5% fat2 cloves garlic, peeled and finely minced2 teaspoons finely chopped fresh dill weed1/4 teaspoon finely ground white pepper1 cucumberpinch of salt to tasteInstructionsMake cucumber paste. Peel, seed, and dice the cucumber, Process it in a small food processor or blender until a paste-like consistency. Place the paste in a clean blue shop towel or tea towel and squeeze out all of the excess moisture.Place the cucumber paste, yogurt, garlic, dill, white pepper in a medium-sized bowl and whisk together. Taste and add a pinch or two of salt to adjust seasoning. Yield: 1 1/2 cups
Prep Time: 00 hrs. 10 mins.Cook time: 00 hrs. 10 mins.
Total time: 20 mins.
This recipe comes from "my little black book," which is actually gray. You should keep a cooking journal if you're serious about becoming the best cook that you can be. I got this one from Certified Angus Beef® Brand.
I draft or plan my recipe on a whiteboard in the kitchen and then write it down as cooked and include what I'd do differently. I'll update it when I recook it. Finally, I'll type it up in an online application so I can access it from wherever. For this specific recipe, we made it three times in the past 2 weeks.
Getting the water out of the cucumber pulp is essential to keep your tzatziki from being too watery. I usually get 3 to 4 tablespoons of moisture from a single cuke. It just now occurs to me that I should keep that liquid to make cucumber ice water. Yassin's Falafel serves that water as an option for their gyros.
I should look like this after you're done squeezing out the liquid.
Alexis and I love love love tzatziki sauce, so we aren't going to waste any. We eat any leftover tzatziki with oven-roasted pita chips.
I like to season the onion with about 1/4 teaspoon of the Greek Seasoning and toss it to coat. I season the tomato with kosher salt.
I use a slight variation of The Daring Gourmet's Greek Seasoning recipe. If you made something commercially made, such as; Cavender's Greek Seasoning, I would cut the amount to 1 tablespoon and then season to taste because it is considerably more salty than the homemade recipe.
Toasting the pita bread in a dry Griswold #8 skillet over hot lump charcoal in the Big Green Egg. Then I just pop it in a tortilla warmer to keep warm while I finish cooking.
The shaved steak comes from Bertolino Foods, and it features Certified Angus Beef® Brand. I get mine at Food City. It's just bits of shaved steak, an upgrade from ground beef. I like having it on hand for quick weeknight meals because it cooks in 3 to 5 minutes, and I can use it in a wide variety of recipes.
I've cooked these on the Big Green Egg twice and once on the stovetop so far. Here, I'm using a large Big Green Egg in a BGE Modular Nest (table). It was a basic set up – Kick Ash Basket full of Tennessee hardwood lump charcoal and a grate set up for direct heat. I left both vents fully open until it hit 300°f and then I closed them down to slide up to about 400°f. Then I put the skillet on for about 5 minutes before I started to cook.
Notice that the meat is first put into the skillet in small batches (spread out) instead of just dumped in there from the package. This way, the skillet doesn't lose as much heat. Also, I'm a cast-iron geek, and I am proud of how shiny my Griswold #8 restoration turned out earlier this year.
This cook is basically a stir-fry. It only takes about 2-3 minutes, and I frequently, almost constantly, stir the meat around. I just keep looking for the least done pieces and flip them over.
Once there is no pink left, you are done. Don't forget, the cast-iron skillet will stay hot and keep cooking your food even after it comes out of the grill.
Look at that skillet shine!
This typically takes right at 3 minutes to finish the meat, per my handy dandy Thermoworks TimeStick.
It is physically impossible for me to walk by this pile without sneaking a piece…for quality control purposes, of course.
Here's a batch we did about 2 weeks ago, just gyro steak, onion, and tzatziki.
This is the batch we made last night for dinner. Food City has been having heirloom tomato, so I had to put some of that in there.
I served this batch with some spring mix for a reason. When I was done, I picked up the bits and pieces that fell on the plate and put them on top of the spring mix for a salad. It's like eating tacos over a burrito wrapper.
Title: Shaved Steak Gyros on the Big Green Egg
Sourced From: www.nibblemethis.com/2021/01/shaved-steak-gyros-on-big-green-egg.html
Published Date: 01/18/21
Did you miss our previous article…
Introducing Picanha (Fat Cap Sirloin Roast)
The French call it culotte, which means something like “britches.” Here in America, we know it as fat cap top sirloin. (Other names for this singular cut include rump cover, rump cap, and sirloin cap.)
But the cut reaches its apotheosis in Brazil, where it goes by the name of picanha (pronounced pee-CAHN-ya). Generations of gauchos and grill masters have raised the preparation, grilling, and degustation of this extraordinarily flavorful meat to the level of art.
Picanha, named after a pole used by Spanish and Portuguese farmers to herd cattle, comes from top of the rump—a triangular steak-like roast with a big beefy flavor that’s inversely proportional to its affordable price tag. What makes it so extraordinary is the thick cap of fat butchers leave on the top of the roast. Said fat melts and crisps during the cooking, basting the rich lean meat with fatty goodness. Picanha (NAMP number 1184D) can be difficult to find. Which was why I was amenable to trying a sample from Holy Grail, an artisanal company that sources upper Prime meats –meats that are typically available only to restaurants.
Brazilians have devised an ingenious way to cut and grill picanha. They slice it crosswise (with the grain) into 2-inch strips, which they curl into C-shapes and thread onto rotisserie spits. The seasonings are kept simple: salt and only salt prior to cooking; farofa (toasted cassava flour) and molho de companha (fiery country salsa) by way of optional accompaniments.
The skewers spin over a hot charcoal fire, the fat from the top skewer dripping onto the picanha below it. Once browned on the outside, the meat is paraded through the dining room on a spit to be carved directly onto patrons’ plates. The uncooked meat in the center is returned to the rotisserie for more grilling. The beauty of this system? Everyone gets an end cut.
When I cook picanha, I like to roast it on the rotisserie, but instead of slicing it into strips, I grill it whole. This is quicker and easier than the Brazilian method and it keeps the meat nice and juicy.
I also like to “hedgehog” the fat cap—score the surface in a deep crosshatch pattern. This helps render some of the fat and crisp what remains.
For seasoning (and for extra flavor), I use a brisket rub in the style of Texas Hill Country brisket: equal parts sea salt and coarsely ground black pepper, with garlic and onion powder for pungency and oregano and hot pepper flakes for oomph.
Meat prices are rising this holiday season—along with everything else. Want to serve an impressive, richly flavorful roast—without busting your budget? Picanha is your ticket.
Picanha Spice-Rubbed and Spit-Roasted on a Wood Fire Rotisserie
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BBQBible Exclusive – Picanha Roast – 20% Off Sitewide with code BARBECUEBIBLE at HolyGrailSteak.com through 12/20/21.
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The post Introducing Picanha (Fat Cap Sirloin Roast) appeared first on Barbecuebible.com.
By: Daniel Hale
Title: Introducing Picanha (Fat Cap Sirloin Roast)
Sourced From: barbecuebible.com/2021/12/13/introducing-picanha-fat-cap-sirloin-roast/
Published Date: 12/13/21
Did you miss our previous article…
Jalapeño-Lime Chicken Skewers
When I'm devising a marinade, I always taste it to ensure the flavor and seasoning are all in line with expectations. It's not uncommon for a marinade to get pushed in a directions that makes it taste a bit overboard on its own, but that's often needed because flavors will get diminished when the marinade is adorning its subject and has been cooked. There have been some marinades though that I try and think, “I'd eat that with a spoon.” I don't think I've actually developed a recipe though where the marinade purposefully did double duty as a meat seasoning and dip, so I figured I might as well give that shot and see how it works out. In the case of these jalapeño-lime chicken skewers, the answer was, surprisingly well.
The trickiest part of this recipe was finding the right balance to the sauce so it would taste good as a dip, but also have enough flavor to work as a marinade. To achieve that, I started with tangy Greek yogurt as a base since that seemed like a good direction for a dual purpose sauce. I pureed the yogurt in a blender with cilantro, cumin, jalapeño, garlic, and lime juice and zest. The result was a sauce that had a good hit of heat, hefty tang, and appealing green hue. The cumin and garlic also gave it some extra depth and nuance that I may have dialed up if this would have been used a marinade alone, but I knew would come out in the final dish after the chicken was dipped in the sauce.
Once I had the sauce settled, I took to the task of cubing up chicken for the skewers. I advocate for chicken thighs for this use in most instance because the added flavor and fat in the dark meat adds insurance to ending with juicy results. The only place breasts actually do better than thighs in this application is they cube up more nicely—for the thighs, I sometimes have to cut longer strips that I then fold over on the skewer to arrive at a more cube-like shape.
After the chicken was prepped, I moved it into a medium bowl and poured in roughly half the sauce. I tossed that to ensure the chicken was all well coated, then covered, and set it in the fridge. While the marinade had a fair amount of lime juice, the citric acid doesn't have such a drastic effect on the texture of the meat that it can't be left to marinate overnight. The marinade doesn't need that long though to do its work and I only let mine rest in the fridge for about six hours—prepping it in the morning and then cooking it in the mid-afternoon.
When the time came to grill, I skewered up the chicken and then lit a full chimney of coals. After letting the grill preheat, I placed the skewers over direct, high heat and let them cook. At the start, they stuck to the grates with might, but as they seared, the meat began to release and I was able to begin flipping.
I had to deal with some sticking still here and there, but nothing that a little extra scrape with the tongs couldn't handle. As each side was more evenly seared, I was able to move the chicken around easier, at which point I flipped and turned them more regularly so they would be well browned and cooked through all over. You can always test doneness with an instant-read thermometer—you're looking for between 160 to 165°F—but I found for this recipe, once everything was well browned, the chicken was definitely done, which took about ten minutes of grilling time total.
Following the glamour shots, I verified chicken itself had a very nice flavor. The marinade definitely was on the lighter side, but the brightness of the lime and cilantro came through along with a bit of earthiness from the cumin and fruitiness from the jalapeño, but with very little heat. That mellow, yet effective, flavor got a big boost after a dip in the reserved sauce, which brought in a lot of what was already happening, but in a more pronounced way that also delivered a nice spiciness which was balanced by the cooling yogurt. It definitely made a good case that a sauce can do dual work as a marinade and dip given the right attention to detail.
Published on Thu Sep 9, 2021 by Joshua Bousel
- Yield 4 servings
- Prep 15 Minutes
- Inactive 4 Hours
- Cook 10 Minutes
- Total 4 Hours 25 Minutes
- For the Sauce
- 2 cups Greek yogurt
- 1/3 cup packed roughly chopped fresh cilantro
- 1/4 cup extra-virgin olive oil
- 2 tablespoons freshly squeezed lime juice
- 1 medium jalapeño, stemmed and roughly chopped
- 2 medium cloves garlic
- 1 teaspoon grated lime zest
- 1 teaspoon soy sauce
- 1 teaspoon ground cumin
- 1 teaspoon light brown sugar
- Kosher salt, to taste
- 2lbs chicken thighs, cut into 1 1/2-inch cubes
- Metal or bamboo skewers
- 2 tablespoons roughly chopped cilantro, for garnish
- To make the marinade: Place yogurt, cilantro, olive oil, lime juice, jalapeño, garlic, lime zest, soy sauce, cumin, and brown sugar in the jar of a blender. Puree until all ingredients are very finely chopped and sauce is green and smooth. Transfer 1/2 of sauce to a medium bowl, add in cubed chicken, and to evenly coat. Cover bowl and place in refrigerator and marinate for 4 hours to overnight. Transfer remaining sauce to an airtight container and place in refrigerator.
- Thread chicken onto skewers so each piece is touching the next.
- Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Grill chicken, turning occasionally, until well browned on all sides and center of meat registers between 160-165°F on an instant read thermometer, about 10 minutes total. Transfer skewers to platter and let rest for 5 minutes. Garnish with cilantro and serve immediately with reserved sauce for dipping.
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By: firstname.lastname@example.org (Joshua Bousel)
Title: Jalapeño-Lime Chicken Skewers
Sourced From: meatwave.com/recipes/grilled-jalapeno-lime-chicken-skewers-recipe
Published Date: 09/09/21
Hot Link Stuffed Tri-tip
I used a long slender knife to make a cut all the way from the wide end of the tri-tip to the narrow end. I stopped just short of cutting through the narrow end.
The best way to do this is to make a cut all the way through then turn your knife about 45°F and make another cut all the way through.
Insert about a teaspoon of butter in the entryway..
Push the kielbasa, hotlink, etc. all the way in. If it's having too much trouble, try making the cavity just a little wider with your knife.
I used a link of all beef kielbasa with jalapeños in my stuffed tri-tip.
Sprinkle about 1.5 to 2 teaspoons of course kosher salt on the top side of the tri-tip. I use Morton's in the blue box since it is flaked and dissolves much faster and easier than most other kosher salt. Feel free to use another brand/kind but the amount may need to be modified slightly depending on its granule shape and size.
Please see my article on wet brining vs. dry brining for an in-depth look at this subject.
I also sprinkled it real good with my Texas style rub (Purchase formula here | Purchase bottled rub)
Place the tri-tip in the fridge overnight if possible or at least 4 hours to give the salt plenty of time to react with the meat.
Here it is after 10 hours.. ready to go in the smoker.
Setup your smoker for cooking at about 225°F using indirect heat. If your smoker uses a water pan, fill it up.
Once your smoker is heated up and producing smoke, place the tri-tip directly on the grate or you can use a pan/rack to ensure the smoke is able to get to all sides.
I used the Hasty Bake Legacy for this cook.. you can use any smoker or even the grill for this as long as you maintain the correct temperature and remove it when it reaches it's perfect finish temperature.
Let the tri-tip cook for 2 hours or until it reaches an internal temperature of 130°F. If you run at 275°F, it will get done in about an hour or less.
If you want to finish the tri-tip with a sear (recommended), remove it from the smoker when it reaches 110°F and place it on a very hot grill, griddle or iron pan. Sear all sides of the tri-tip and don't forget the sides/edges.
On the Hasty Bake you simply need to remove the deflector over the charcoal pan and raise the pan so that it sits right below the grates in the “sear” position.
Watch the meat carefully and turn as required to sear evenly.
Once the tri-tip is finished cooking, set it on a cutting board and slice it according to the diagram on THIS PAGE.
All sliced up!
Great recipe, Rob! It was really cool having a piece of sausage/hot link nestled into each slice and the flavor was out of this world!
By: Jeff Phillips
Title: Hot Link Stuffed Tri-tip
Sourced From: www.smoking-meat.com/april-29-2021-hot-link-stuffed-tri-tip
Published Date: 04/29/21