(no subject)
Two weekends ago, we psuedo-chefs gather together for another KFC (Knsarf Freestyle Cooking) event. For a while this was a monthly event for us but after a tragic encounter between a head of garlic and a deep fryer, cooking events were kinda put on hold. Anyway, to celebrate the return to the kitchen, I wanted to share one of our original recipes that was created for the event. This one comes care of our most honorable chief ksnarf. Enjoy.
Citrus Glazed Steak
Juice of 8 Oranges
Juice of 4 Lemons
1 Tbs black pepper
1 Box Fruit Pectin
As must beef tri-tip as you and your friends want to eat.
In a sauce pan, add the juice of the lemon and orange, and bring to a low boil. Let simmer until the sauce reaches the desired sourness. Note that the sauce should not be bitter. Once the sauce has reached the right sourness, lower the heat and add the pepper and about 4 oz of pectin. Depending on the amount of juice you have, you made need to add more to get the appropriate thickness. You want it to be think enough to coat the back of a spoon.
Once you get it to the appropriate thickness, take the sauce off heat until it cools a bit. When you apply it to the meat, you don't want the sauce to be hot enough to cook the meat in any way.
While the sauce is cooling, pull the tri-tip out of the fridge and slice into pieces approximately 1 - 1.5 inches in width. Cut wider if you want a rarer cut of meat and always remember to cut with the grain. Once cut, place the sliced pieces of tri-tip into a large bowl and pour enough sauce to coat all of the steaks. Mix the steaks around to make sure that all pieces are coated equally. (Using your hands worked pretty well for me.) Because this is a glaze and because the sauce has so much citric acid in it, you probably don't want the meat to be sitting in the sauce for to long. Ideally, the meat should go on the grill shortly after applying the sauce.
Grill the meat to the desired doneness and enjoy.
Note: There is bound to be some errors in this recipe but I will try to update it once someone tells me I'm wrong. ^_^
Citrus Glazed Steak
Juice of 8 Oranges
Juice of 4 Lemons
1 Tbs black pepper
1 Box Fruit Pectin
As must beef tri-tip as you and your friends want to eat.
In a sauce pan, add the juice of the lemon and orange, and bring to a low boil. Let simmer until the sauce reaches the desired sourness. Note that the sauce should not be bitter. Once the sauce has reached the right sourness, lower the heat and add the pepper and about 4 oz of pectin. Depending on the amount of juice you have, you made need to add more to get the appropriate thickness. You want it to be think enough to coat the back of a spoon.
Once you get it to the appropriate thickness, take the sauce off heat until it cools a bit. When you apply it to the meat, you don't want the sauce to be hot enough to cook the meat in any way.
While the sauce is cooling, pull the tri-tip out of the fridge and slice into pieces approximately 1 - 1.5 inches in width. Cut wider if you want a rarer cut of meat and always remember to cut with the grain. Once cut, place the sliced pieces of tri-tip into a large bowl and pour enough sauce to coat all of the steaks. Mix the steaks around to make sure that all pieces are coated equally. (Using your hands worked pretty well for me.) Because this is a glaze and because the sauce has so much citric acid in it, you probably don't want the meat to be sitting in the sauce for to long. Ideally, the meat should go on the grill shortly after applying the sauce.
Grill the meat to the desired doneness and enjoy.
Note: There is bound to be some errors in this recipe but I will try to update it once someone tells me I'm wrong. ^_^