Posts tagged ‘steak’

Grilled Steaks with Bacon-Wrapped Corn

Its springtime, and you know what that means. Fire up the grill and get cooking outdoors with fire. Whether you grill over charcoal or love the convenience of your gas grill, there are thousands of different combinations of spice rubs, marinades, seasonings, salts and sauces for just about any cut of steak that is on sale during any given week. Before you head out to the back yard though, take a few minutes to consider which cuts you plan to toss on the fire. Although we all like lean meat, a bit of marbling is absolutely necessary for a truly tasty steak. You want to look for meat that has a bit of fat marbled all the way through it. A steak that has no fat or concentrated blobs of fat breaking up long stretches of pure red will be tough after it takes a turn on the grill. Be selective and ask your local grocery store butcher for advice.

In this recipe, the steak gets a simple but tasty treatment; the side dish is really the star. When you cook corn this way, people won’t feel the need to slather it with butter.

Recipe: Grilled Steaks with Bacon Wrapped Corn


  • Difficulty: Easy
  • Serves: 4
  • Prep Time: 10 minutes
  • Cook Time: 6-10 minutes for steaks; 15-20 for corn


  • 4 ears of corn, shucked and silk removed
  • 4 slices of thick cut bacon (preferably not a ‘sweet’ or ‘smoky’ flavor)
  • 4 New York strip, porterhouse, or T-bone steaks, cut at least ¾ in thick
  • Salt and/or garlic salt and pepper, to taste


  1. Fire up your grill and bring it to a medium high heat (if gas) or wait until the coals are mostly white but still have a good red core (if charcoal).
  2. Wrap each ear of corn with the bacon in a spiral pattern, making sure not to overlap the bacon too much.You can either tuck the bacon into itself to secure it or use a toothpick at either end to secure it.
  3. Place the wrapped corn around the outer edge of the grill and rotate every couple of minutes. Grill for about 10 minutes before adding the steaks to the grill.
  4. Liberally season your trimmed steaks with salt and freshly ground black pepper and lay them out on the grill with at least an inch of space between them.
  5. Steaks cook relatively quickly at high heat and there are dozens of methods to tell doneness. If you need a time, the best rule of thumb for an inch thick steak is 3 minutes per side for medium rare, 4 for medium, 5 for medium well and 6 minutes on each side for well done. Only flip the steaks once during cooking.
  6. Remove the steak when it reaches its desired doneness and let it rest on a warm plate for at least 5 minutes before serving. This allows all the boiling juices inside of the steak to redistribute through the meat so they won’t escape all over your plate.
  7. Remove the corn when the bacon is done and its outside is crispy. Remove the bacon from the corn and served it alongside the corn or even chopped up and added to any salad, green beans, baked potatoes or any other dish that could benefit from it. Or, you could just eat it as the cook’s treat while the steaks rest.

Tips, Tricks and Tweaks

  • One the steaks it the grill, leave them alone for at least 2 minutes. Don’t mess with it. The sear time helps create the steakhouse-style crust we all like.
  • If you want those nifty grill marks on your steak, rotate the meat a quarter turn onto a section of the grill that hasn’t had anything on it. The bars that have been under your steak for two minutes aren’t going to be hot enough to sear a dark char into already partially cooked meat.
  • The corn takes on the salty goodness and the fat from the bacon, and will also absorb the ‘flavorings’ used on the bacon. So if you don’t want smoky maple corn, don’t use smoked or maple bacon.

April 28, 2010 at 8:00 am 1 comment

How to Cook Boneless Top Sirloin and New York Strip Steak: Seven Minute Stir-Fry

Beef stir fry over rice

Chinese takeout is one of my family’s favorite dishes, and honestly one of mine too because I feel like I’m feeding them better than when we get fast food or pizza. However, take out for a family of four can run $30-$40 dollars on any given night, and higher if we get appetizers and soup, making it more of a splurge than a regular meal. Many of our favorite dishes include some form of stir fried beef, and I’d been looking for ways to recreate those dishes at home to take advantage of my local grocery store’s regular sales on top sirloin and New York strip. If I make the stir-fry myself, I can feed our whole family for $20 or less, and because a stir-fry is based on thinly sliced meat, it comes together very quickly. I can have dinner on the table in 25 minutes or less, and it only takes that long because the rice needs 20 minutes to cook after it comes to a boil. I also like being able to select the vegetables that go into the stir-fry because I can avoid the ones that my family absolutely doesn’t like and maybe even sneak in a new taste like edamame or water chestnut along the way.

In the end, this recipe is really a template for how to put together a quick and healthy take-out style meal. It’s ripe for variation. Swap the steak for chicken or pork, and try different frozen vegetable mixes. You can also substitute ¼ c. peanut butter for the hoisin and add a sprinkle or two of red curry powder for a more Indian-inspired dish. Toss in some chunk pineapple or mandarin oranges at the very end for a little bit of sweet, or even sprinkle the finished dish with sesame seeds for a bit of crunch. It’s also a great way to use up the last steak or two from the grill pack you bought last weekend. Or, if you’re really in a fridge clean out mood, combine the meats and use a chicken breast plus a boneless pork chop.

What are you favorite at home stir-fry combinations? Please share in the comments.

Sirloin Steak on Foodista Learn more about sirloin steak

Recipe: Seven Minute Steak Stir-Fry

[Download a 4×6 printable version of this recipe]


  • Difficulty: Easy
  • Serves: Four
  • Prep Time: 2 minutes
  • Cook Time: 5 minutes


  • 16-20 oz. steak (sirloin, NY strip, or just about any other steak that is on sale will do)
  • ¼ tsp. salt
  • ¼ tsp. pepper
  • 1 package frozen stir-fry or Asian vegetable mix (look for ingredients like edamame, peppers, and water chestnuts)
  • 1 Tbsp. vegetable oil
  • 1 Tbsp. soy sauce
  • 1-3 dashes of hot pepper sauce such as Tabasco
  • 1 tsp. sesame oil
  • ¼ c. hoisin sauce
  • 3-4 c. cooked rice or noodles


  1. Slice the steak across the grain into very thin slices. Season the sliced steak with salt and pepper.
  2. Cook the vegetable mix in the microwave according to package directions.
  3. While the vegetables are cooking, heat the vegetable oil in a large skillet over high heat until it just begins to smoke.
  4. Add all of the steak to the skillet at once and sear it for 3-4 minutes, or until almost completely cooked, keeping it moving in the pan to avoid burning.
  5. Add the soy sauce, hot pepper sauce, and sesame oil to the pan. Stir to combine.
  6. Add the vegetables and hoisin sauce to the meat in the skillet. Toss to combine.
  7. Serve immediately over hot rice or cooked noodles.

Tips, Tricks, and Tweaks

  • The stir-fry comes together quickly. Start the rice or noodles first so they will be done and ready to go when the stir-fry is finished.
  • This recipe doubles very easily so you can feed a larger family or have leftovers for lunches. The stir-fry and rice reheat in no time flat in the microwave.
  • Toss the steak in the freezer for 10-15 minutes to make it easier to cut into thin slices. You can do this while you’re getting the rice or noodles ready. The meat won’t be frozen, just more firm and easier to slice thinly. This technique works for just about any type of meat.
  • Thinly sliced meat cooks quickly so it really will be done in 3-4 minutes.
  • If your family really likes soy sauce or you want to amp up the heat in this dish, add a bit more soy or hot pepper sauce than the recipe calls for.
  • If the veggies don’t give off enough liquid to make a nice sauce, add a little water or stock to the pan along with the hoisin.
  • If you’re feeling adventurous, add a couple of teaspoons of grated fresh ginger or minced garlic to the hot oil about 30 seconds before you start to sear the meat. Add the steak and follow the rest of the steps as written.
  • For a healthier alternative to white rice, consider serving this recipe with brown rice. You might also try soba noodles instead of traditional egg noodles.

December 2, 2009 at 5:00 pm Leave a comment


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