If steak is not one of the most versatile foods ever, I don’t know what is. And to prove it, we cook one steak then make it into 3 different meals: Steak & Fried Egg Tacos for breakfast, Steak Frites for lunch and a Creamy Mushroom & Steak Pasta for dinner. Chuck steak - it’s what’s for breakfast, lunch & dinner.
COOKING THE CHUCK
Seasoning
3 tablespoons granulated onion
2 tablespoons granulated garlic
2 tablespoons coarsely ground black pepper
2 tablespoons kosher salt
1 tablespoon cayenne pepper
1 tablespoon coriander
1 tablespoons brown sugar
The Steak
One 3 pound chuck steak
Neutral oil
Combine seasoning ingredients, and mix well to combine
Remove steak from fridge, and dry well with paper towels
Oil lightly, then season liberally with the mixture and let sit 15-20 minutes
Set grill up for 2 zone cooking: one side set on high, the other side set on low - close lid and preheat 10 minutes
Cook steak on the direct side about 2 ½ minutes, then turn 45 degrees and cook another 2.5 – or until nicely charred - flip and repeat
Move to the indirect side, and continue cooking until the steak is where you like it - an instant read thermometer will get you here without guessing
Remove from the grill, cover loosely with foil and let rest 10-15 minutes
Use in the recipes below
Steak & Fried Egg Tacos
¼ cup sour cream
¼ cup salsa verde
Juice of ½ lime
½ teaspoon cayenne
Pinch kosher salt
Corn tortillas
Eggs
Leftover grilled chuck, thinly sliced
Avocado, diced
Thinly sliced radishes
Cotija cheese
Cilantro
Combine sour cream, salsa, lime juice, cayenne & salt – mix well and set aside
Cook eggs to your liking (one egg for each taco)
Grill tortillas until nicely marked
Build: spread some sour cream mix on a tortilla, add the egg, some steak, avocado, radish slices, cotija and finally garnish with cilantro
Steak Frites
3 potatoes
Beef tallow or oil for frying
Kosher salt
Leftover grilled chuck
Horseradish aioli, see recipe below
Peel potatoes, cut into fries and soak 30 minutes in cold water
Heat beef tallow to 325
Drain and dry potatoes well
Cook 4 to 5 minutes until cooked through, but not browned - transfer to paper towels to drain
Turn oil up to 375, and cook potatoes until crisp and golden brown
Remove, let drain, then season with kosher salt
Serve with the sliced, grilled chuck and horseradish aioli
Horseradish Aioli
½ cup mayo
1 tablespoon prepared horseradish
2 teaspoons Dijon
1 clove garlic, minced
1 teaspoon lemon juice
Kosher salt
Parsley
Combine all ingredients in a small bowl and mix well to combine
Use or refrigerate
Creamy Mushroom Pasta with Steak
Neutral oil
10 ounces cremini mushrooms, sliced
4 cloves garlic, minced
2-3 tablespoons vermouth
1 can condensed mushroom soup
½-3/4 cup milk, to make it as thick or thin as you like
2 tablespoons soy sauce or soy paste
Kosher salt & pepper
¾ pound cooked pasta
¼ cup grated Parmesan cheese
Parsley for garnish
Heat a large pan, add about a tablespoon of the oil and the mushrooms – cook about 10 minutes until the mushrooms release their moisture, it evaporates and they start to brown
Put in a teaspoon more oil, then the garlic and stir until fragrant
Add minute – then the vermouth, and wait until mostly evaporated
Now add the mushroom soup, milk and soy – stir well and season to taste with salt & pepper
Add the drained pasta and Parmesan - toss with the sauce, adding some reserved pasta water if needed to thin out
Plate, top with a little more Parmesan, parsley and sliced steak