Tag Archives: grill

Throwdown! Hot ‘n Tangy Steak

11 Aug Throwdown Steak

This is the famous Throwdown! winner steak, where Bobby Flay’s competition, Major Eric Dominijanni,  fought hard and won.  Before I dish on the recipe,  I have to reveal what went down before any cooking actually occurred in my kitchen.  The beef in this steak recipe is supposed to be marinated 4-6 hours.  I decided I wanted to let it marinade overnight, so I started to prep the ingredients the night before.  Why I decided to do this just as the kids were transitioning from dinner to bedtime, I have no clue.  As I dug around my kitchen, I was able to find everything but the meat.  “Where’s the beef?!”  Heh Heh.  You have to remember the 80’s to get it… humungous buns, teeny-tiny patty…

I had a sinking feeling that maybe I left my not-so-cheap beef tenderloin at the store, where I had been frazzled due to my boys either laughing or fussing or both.  I vowed – for the 40th time – that I’d never bring more than one child to the grocery store again.  After making Hubby dig through the big trash can for the itsy-bitsy store receipt (I did my share of digging), would you believe what I found?  The silly ‘ol beef surfaced in the fridge.  Yep, just surfaced.  How funny!  Hubby didn’t think it was funny.

I happily went on to make the marinade.  This marinade is surprisingly easy to make.   When I followed the instructions to toss the marinade over the beef in a plastic bag, I accidentally spilled some of it.  OK, a lot of it.  This is why my kitchen rug now smells like soy sauce.

Thankfully, there was still enough marinade left to soak the steaks in, because the recipe makes a whole slew of sauce.  Good.  I didn’t have to go and remake the marinade.   Let’s just hope this steak is worth it.

Throwdown Steak

Throwdown! Steak – the one that took down Bobby Flay

This steak looks and smells so good, you’ll grow hungry just standing near it.  There is an approximate amount of minutes for cooking, but we always make sure to press down on the meat to feel for the right amount of doneness.  That’s because steaks vary in thickness.  Medium rare feels semi-soft.  Not soft like when it was rare, but not firm either.  If it feels firm, you’ll have a well-done steak.

Throwdown Steak

Throwdown! Steak – perfectly medium-rare

The sauce is an eclectic combination of spicy, tangy, and sweet.  I didn’t put as much heat into my sauce, just out of personal preference.  If you like it hot, absolutely go for the whole habanero!

Throwdown Steak

Throwdown Steak – Spicy, Tangy, and Sweet

The orange zest and fresh lemon gives this sauce a nice citrus complexity.  The soda (or pop, for Midwestern peeps) provides the sweet.  As you know, I used tenderloin for my steaks, which means they were super tender.  The original recipe uses New York strip steaks, which I think would be awesome as well.

Throwdown Steak

Throwdown Steak – U.S. Marine Captain Eric Dominijanni beat out Bobby Flay

So, did this steak turn out tasting like it could take down Bobby Flay?  You be the judge.

RECIPE (serves 4)


1 can regular cola (12 oz)
1/2 cup soy sauce
1/2 cup garlic teriyaki sauce (I used regular teriyaki and added minced garlic)
1 habanero chile, with seeds, finely chopped (use gloves!)
1 TB grated orange zest
1 TB grated fresh ginger, peel removed
1 TB extra virgin olive oil, plus more for brushing steaks or grill
1 tsp freshly ground black pepper
3/4 tsp fresh squeezed lemon
4 New York strip steaks, about 3/4 in thick (I used tenderloin steaks)


Mix all the ingredients, except for beef, in a bowl.  This can be made ahead of time and kept in fridge when ready to use.  Place steaks in resealable bag and pour just enough marinade to completely cover the meat on both sides.  Set aside remainder of marinade.  Set steaks in fridge 4-6 hours or overnight.  Take steaks out 30 min to 1 hour before grilling, so it can get closer to room temp.

Take the unused marinade and reserve about 1/3 cup of it in a bowl for basting.  Pour the rest in a saucepan and bring to a boil.  Reduce heat to simmer, and stir occasionally for 10-15 minutes.  It should thicken a bit, to a dipping sauce consistency.  Set sauce aside.

Preheat grill to high.  Oil the grill or coat steaks with oil.  Grill over direct high heat, basting occasionally.  Turn over once, about 3-4 minutes per side for medium rare.  Remove steaks from grill and let rest for 3 minutes before slicing.  Serve warm, with dipping sauce.

Recipe adapted from Bobby Flay’s cookbook, Throwdown!

Ultimate Bacon ‘n Egg Burger with Roasted Garlic Mayo

31 Jul Egg Burger Roasted Garlic Mayo

I can’t help it.  Every time I see pictures of big, juicy burgers, I feel the need to take a bite.  Whether it’s flipping through a magazine, surfing food blogs, or passing a colorful billboard… my eyes and stomach linger on the pretty burger.  Burgers have come a long way – what used to be simple fast food has become a canvas for diverse gourmet creations.  I’m of the variety who likes to try new things at least once.  The first time I tried a burger featuring a gooey good egg, I fell for it.   This summer, I grilled us up some juicy bacon ‘n egg burgers.

Egg Burger Roasted Garlic Mayo

Ultimate Egg Burger, fully loaded with good stuff

Yeah, I am a fan of almost anything involving eggs.  And avocados.  And bacon and sauteed mushrooms.  Melty cheese and crisp arugula?  Those, too.

ultimate egg burger roasted garlic mayo

Ultimate Egg Burger – topped off with roasted garlic mayo

This burger would be fantastic with just mayo or mustard, but since I’m a huge garlic fanatic (freak, really), I doctored up the mayo with roasted garlic.  Make this roasted garlic mayo, and you’ll have an awesome condiment for any burger, sandwich, burrito, etc. etc.  If you haven’t roasted garlic in awhile (or ever), here’s how to do a fool proof roasted garlic.

Ultimate Egg burger

Ultimate Egg Burger – get your napkin ready for eggy goodness to drip. Hey, if it’s that good, it’s gotta be messy!

You can, of course, cook your eggs to your preferred doneness.  I crave a bit of runny egg yolk, so I do mine over easy.  Enjoy the rest of summer with another great burger!

RECIPE (4 large burgers)


2 lbs good ground beef (80/20)
4 eggs
8 slices bacon, cooked and drained
1 avocado, sliced and drenched in lemon juice
1 vine-ripened tomato, sliced
1 package sliced mushrooms
2 cloves garlic, minced
havarti or cheddar cheese slices
roasted garlic mayo*
salt and pepper
6 TB light olive oil


Make roasted garlic mayo (recipe below).  Keep in fridge.

Liberally season beef with salt and pepper.  Shape into 4 large patties, and set aside at room temp.

Heat 2 TB oil and garlic in saute pan  for about 1-2 minutes.  Saute mushrooms until just soft.  Remove from heat.  Drain and set aside.

Heat up 2 TB oil in large nonstick pan on medium high.  Crack two eggs directly into pan and sprinkle on salt and pepper.  After about 30 seconds to 1 minute, carefully flip to other side, taking care not to break yolks.  Sprinkle with salt and pepper again and cook another 30 seconds to 1 minute, or until your desired doneness.  Heat up another 2 TB oil and repeat with other 2 eggs.  Remove from heat.

Grill burgers to medium rare or medium.  Keep warm.

Assemble your burgers:  Spread garlic mayo on buns.  Layer on arugula, tomato, avocado, bacon, mushrooms, and warm beef patties.  Place sliced cheese over warm patties.  Top with eggs.

*  Recipe for 1/2 cup of Roasted Garlic Mayo:  Roast 1 head of garlic (how to roast garlic).   Mash up roasted garlic.  Mix well with 1/2 cup mayonnaise.  Mix in 1 TB lemon juice and 1 tsp paprika.  Add salt and pepper to taste.  Mix well.  Lasts for up to a week in fridge.

Source:  Chew Out Loud