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Eclectic Kitchen™: Grilling Two Steaks with the Effort of One

This is like the old adage killing two birds with one stone…When you’re like me, you’re busy, you have a lot of irons in the fire and a schedule that rivals Madonna’s.  Now, as much as I love to cook and find that cooking and the kitchen are my sanctuary…even, I dare say my nirvana, I do need to be efficient at times and do some multi-tasking when I’m in there or in this case - at the grill. If you’re going to go through all the trouble to fire up the grill, doesn’t it makes sense to throw on a little extra beef  (or maybe chicken)  to cover for another meal or maybe even two?

We love grilling a good London Broil or a juicy sirloin in addition to whatever steak we’re having for dinner, to slice up and use for steak salads or steak & eggs as a quick fix meal on another night when we have plans, a late night at work or we know we won’t have time to cook an entire meal.

I just start with a rub of a little olive oil all over the steaks, then a bit of cracked pepper and end with a light sprinkling of brisket rub. Throw those babies on the grill and pull em off when you find they’re done. We prefer medium – to medium rare, mmmm - excellente.   Refrigerate the extra steak, whole and uncut until you need it then slice it up to put it over your favorite salad fixins. This keeps it nice and juicy so the refrigerator doesn’t dry it out.

Or you can use it for a quick dinner of steak & eggs – Take the steak out of the refrigerator after you first get home from work & let it sit on the counter to bring it to room temperature -- no nuking & no reheating to dry out your moist steak.  Once it’s at room temp, move your steak to the plate or dish you plan to eat from. Then cook your eggs & while they’re nice & piping hot, place them over the steak, then cover tightly with a piece of foil for a few minutes, you can add cheese now, too if you want & this will get your steak just a tad bit warm but not hot & will melt your cheese. I like mine like this. For those that have to have a hot steak, you can always throw it in the skillet before the eggs & warm it through. 

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My favorite steak salad is over baby greens, with chopped celery, sliced baby cucumbers, sliced onions, avocado chunks, shredded carrots, sliced strawberries, sliced peaches, Clementine segments, chopped walnuts and fresh goat cheese with Raspberry Vinaigrette. Steak salad is so filling and so quick to put together. Our kids love it, too! Mmm, that’s what we’re having for dinner tonight!  Yum!

Raspberry-Pomegranate Vinaigrette

1/8 cup Pomegranate Vinegar

1/3 cup Raspberry Balsamic Vinegar

1/2 cup Light Olive Oil

3 TBS Fresh OJ

1 TBS Dried Orange Peel

1 TBS Brown Sugar (You can use regular sugar)

1/2 tsp fine sea salt (I use a mill)

1 Finely Minced Shallot

1 tsp Poppy Seeds

1 TBS Pumpkin Pie Spice (if you don't have this - a dash each of cinnamon, nutmeg, ginger and allspice will do)

Honestly, I don't measure this out, I've never had a recipe, this is something I just put together. I eyeball this and do it by sight. These are approximate values, I got from walking it through, today. I usually make up a large double batch of this. It seems like a lot to do or measure but really once you get this down it takes a couple of minutes to whip it together, the shallot takes the most time. It's really easy and so flavorful.