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Friday, June 4, 2010

Steak de Burgo

I visit The Obsessive Chef's website daily.  Stephen is not afraid of anything in the kitchen.  There are recipes on his site that I know I WANT to try, but might be a bit hesitant out of fear.  There are also recipes on his site that I know I will never try...he even has a list of recipes:  "The best __________ that you'll never make!"  lol  His site is full of interesting and very tasty recipes, you have to check it out if you have not been there yet.  Recently, he's made a ton of recipes that I will make....eventually! (so many recipes, so little time!)  The other day, he posted a recipe for Steak de Burgo that I KNEW I wanted to try asap!  Fortunately, for me, I had steaks already on the menu for the following week AND I had all the ingredients on hand (YAY!).  So the other night, I changed my planned meal and made Steak de Burgo instead.  OH MAN, was I happy I did.  This steak was scrumptious!  Granted, I think the cut of beef I found had a little to do with it, but the seasoning you put on the steak and the SAUCE.... oh, yes, there's sauce.... YUM!!!

One more thing before I go....I finally figured out how to make a printable recipe link!!  So now printing out recipes is that much easier!

Steak de Burgo
Adapted from The Obsessive Chef 
Printable Recipe 
1.18 lbs top sirloin steak
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
salt and pepper
olive oil
1/2 Tablespoon bacon grease (**I used this because the original recipe calls for cooking the steaks in a pan on the stove, I wanted to grill them, so I thought the bacon grease would add a bit more flavor to the could just as easily use extra virgin olive oil**)
1 garlic clove, peeled and halved
1/4 cup chicken broth
2 Tablespoons unsalted butter, cold and cut into pieces
2 Tablespoons heavy cream
1 teaspoon dried oregano

Mix the 1/2 tsp oregano and 1/2 tsp garlic powder together in a small bowl.  Season both sides of the steak with salt and pepper.  Rub each side of the steak with olive oil and then season with the oregano/garlic mixture.  Let rest at room temperature for 10 minutes.

Meanwhile, preheat your grill to medium high.  

When the grill is ready, lay the steaks directly on the grate.  Grill on each side for 5-10 minutes (depending on your desired doneness), turning the steak only once.  Remove from grill and let rest 3-5 minutes before cutting into it.

While your steaks are cooking or resting, start the sauce.  Heat the bacon grease in a small sauce pan over me medium heat.  Add the garlic and cook for one minute.  Slowly stir in the chicken broth.  Let it boil for about 2 minutes (you might have to turn up the heat).  Add the butter, heavy cream, and oregano.  Let the sauce simmer for 3-5 minutes.  Serve drizzled of the steaks....Enjoy!


Andrea said...

Looks delicious!! Next time we have steak I'll have to remember this sauce. I have oregano coming out of my ears in the garden so this is perfect!

Pam said...

Wow, wow, wow. This is my kind of meal - it looks fantastic.

StephenC said...

I'm so glad this recipe turned out so well. And the photos are really good. The color on the steak is fantastic. Kudos to you.

Miss Meat and Potatoes said...

Jenn this looks amazing. I'll have to check out his site. BUT what I'm most excited about right now is your Sriracha marinade. OMG!!

I added another teaspoon of honey (out of fire phobia), marinated it overnight, then baked the entire thing (chicken and marinade) off in the oven. It was one of the best things I've ever tasted. I will post this weekend and give you the proper and deserving shout out.

I am now a Sriracha evangelist...

4athomej said...

This looks fantastic...will try it this weekend...the banana bread was a huge success last night:)

Chef Dennis said...

hi Jenn
great job with the steak!!! beautiful presentation and I love the sauce!!
thanks so much for sharing!

Anonymous said...

Original Steak de Burgo is a filet (most tender cut of beef) sauteed or seared in butter or olive oil. I've never had it with cream, but on my list to try. Not sure why chicken broth would be needed, but good way to stretch a sauce.