Friday, May 28, 2010

Greensbury Market: Steak Dinner

--Tailgatin' and how to make mofos start playa hatin' (Recipes)

What's up to all my loyal readers?!?!?! I have been livin' it up in Puerto Rico and just getting back to city life here and decided it was time for some grilling goodies with Memorial day weekend here. I'm excited that this post has finally come around because its been a long time coming. What seems like almost a year ago I was sent a package of beef from a wonderful place called Greensbury Market that is dedicated to serving online some of the best tasting most organic meats in the country. It was started by a team of four dudes who's ways go like this "We believe in supporting sustainable agriculture, family farms, and organic practices that produce healthy, environmentally friendly food. We’ve traveled all over the country to find meats that are not only organic, but also tender, juicy, and delicious. We’ve visited dozens of farms and built relationships with farmers who do things the old fashioned way - meaning they take care of the land and humanely raise animals without antibiotics, synthetic hormones, or synthetic pesticides." So they sent me a couple ribeyes, 2 skirts steaks and 2 chopped steak patties and wanted me to tell them what I thought.

Greensbury Market sent me one of each and I'll be ordering more...

Last night I finally got to try the beautifully marbled steaks which I had been waiting to do for what seems like ever. I'm actually skeptic when it comes to frozen meat but the people at Greensbury are pros who have been in this game for a while. The meats are cryovac'ed at their peak flavor point and have no freezer burn or anything wrong with them once thawed, in fact they were beautiful looking like they had just been cut by a butcher, which they were right before they were packaged for grilling enthusiasts like me and you. I was nice enough to share my gift from Greensbury with the fam so I went to work on both patties, both skirts and both ribeyes last night and this is what I came up with.

Ribeyes flaming away

Simple Skirt Steak w/ Pickled Onions
Recipe from: The New Steak

2 Greensbury Market skirt steaks
2 tbsp red pepper flakes
salt & pepper
olive oil to rub steaks with

Pickled Onions

1 lg red onion (thinly sliced as a whole)
1/3 cup water
1/2 cup red wine vinegar
1 tbsp raw sugar
1 tbsp whole coriander
2 tbsp olive oil

1) sprinkle red pepper onto the steaks and then salt them and set aside. Rub with olive oil before grilling.

2) Peel and then slice the red onion as thinly as possible and place the onion rings in a bowl. Prepare a small pot by combing the water, red wine vinegar and sugar in a pot and bring to a boil over medium heat. When boiling pour the liquid over the raw onions and top with crushed whole coriander seeds and olive oil and let come to a cool.

3) Make sure your grill is nice and hot for your steaks and put the lubed steaks on the hottest part of your grill and sear for 3-5 minutes a side, and then move to a cooler part and cook to desired doneness. Use the finger poke method to test for doneness.

4) When steaks are ready to come off let them sit and cool down for five mins. and then slice against the grain and top with pickled onions and some juice from them.

So simple and so yummy when using Greensbury's full of flavor beef

chibbqking Island Burgers: Two Ways

Cuban Pressed Chopped Beeefsteak Burger

1 Greensbury Market Chopped Beef Patty
4 slices of sauteed ham
2 slices swiss cheese
half of a deli pickle, sliced in thin coins
fresh baked Kaiser bun, spread with chopped garlic and butter

1) Start by buttering a pan and sauteing up your ham until its got some nice color and then set aside. Lube your bun with chopped garlic and butter and bring that and a seasoned Greensbury pattys outside to the grill and throw the burger on a ell lubed spot on the grill and begin cooking to desired doneness.

2) When burger is almost done, place the bun on the grill and cook until it gets some toasted color. Take the bun and patty off and bring inside to prepare for topping.

3) Place the slices of ham on the top bun followed by the pickles and proceed to put the slices of swiss on the bottom. Add the patty to the bottom part and spread the mustard and mayo on it and then put it all together as one.

Your burger should like this before the finished patty goes on

4) Lube up a hot frying pan with butter and have another heavy pan that you can use to press your burger down and cook it on both sides until the bread is nice and colored and crispy.

chibbqking Cuban Pressed Burger

5) Once ready take it off and slice in half or in four to serve as app's like I did for my Greensbury Market grilled beef feast.

These were awesome...

chibbqking Sweet & Spicy Jamaican Burgers Mon

1 Greensbury Market Chopped Beef Patty
2 slices of pineapple rings
2 slices pepper jack cheese
dried Jerk seasoning
Jamaican Jerk Sauce
fresh baked Kaiser bun, spread with chopped garlic and butter

1) Rub your patty with the dried jerk seasoning and do the same to your burger bun.Make sure grill is hot and bring both the patty, bun and pineapple rings outside and put the patty on first followed by the rings and then bun all timed so they come off when your burger is cooked to desired doneness.

2) Right before the burger comes off take some jerk sauce (not the paste) and spread it over your burger and apply the cheese on top followed by the pineapple rings and then place the top part of the bun and let the cheese melt.

Almost ready to come off

3) Scoop up your patty and build your burger accordingly by adding more sauce or whatever else floats your boat. I liked mine just the way seen below.

chibbqking Sweet & Spicy Jamaican Jerk Burger

Chipotle Rubbed Ribeye
Recipe from: The New Steak

2 Greensbury Market Ribeyes
olive oil for rubbing
salt & pepper

Chipotle Rub

1 tsp cumin
1 tsp red chipotle powder
1 tbsp of olive oil

Lime and Cilantro Butter

4 tbsp butter
1 shallot minced
1/2 lime juiced
1/2 cup well chopped cilantro

The final result

1) To make the Chipotle rub combine the ingredients listed and mix well and continue to spread the steaks with the rub.

2) To make butter, melt it in a saute pan over low heat and then add the shallot. Cook about 3 mins. and then add the lime juice and cilantro and stir and set aside.

3) Make sure your grill is nice and hot for your steaks and put the lubed steaks on the hottest part of your grill and sear for 3-5 minutes a side on the hottest part and then move to a cooler part and cook to desired doneness. It all depends on their thickness and the heat of your grill. Use the finger poke method to test for doneness.

4) Take off steaks when ready and let sit for about five minutes. Spread with the lime cilantro butter and slice them if you want. Continue to eat and enjoy like I did.

Not a bad way to kick off whats always the start of summer in Chi (Memorial Day wkd) and I want to give a big ups to the people at Greensbury Market. They do a wonderful job with trying to do it the right way and they succeed greatly at doing so. I would highly encourage anyone who has big plans of lots og grilling all summer long to check out their online market and see everything they have to offer. Including some of the most lean, full of flavor and great textured beef I have had in a minute. Happy Grilling to all.

My Greensbury Market Steak Dinner Plate

Greensbury Market Organic Meats


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