This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you are a member you must log in now. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.


No announcement yet.

Direct grilled minute steak with pineapple wedges

  • Filter
  • Time
  • Show
Clear All
new posts

    Direct grilled minute steak with pineapple wedges

    Here’s a recipe that uses direct grilling for once. I do a lot of low n’ slow, and wanted to do a quick grill this time, and decided to do a fresh summer pasta. To add flavor to the meat, I mixed together a herb butter. Minute steaks are super thin slices from the inside rear leg of a cow.

    Butter ingredients
    • 2 oz butter
    • 2 sundried tomatoes (2 pieces in oil)
    • 2 anchovies (for saltiness)
    • a small bunch of parsley
    Chop the tomatoes, anchovies and parsley well. Mix well with the butter using a fork. Let it rest in the fridge until you need it. I rolled it up to a cylinder, so it would be easy to slice later.

    Butter in the making
    Click image for larger version

Name:	minute_steak_butter_prep.jpg
Views:	69
Size:	66.4 KB
ID:	93328

    Butter all mixed up, here you see the sundried tomatoes also
    Click image for larger version

Name:	minute_steak_butter.jpg
Views:	55
Size:	79.9 KB
ID:	93327

    I fired up the grill, getting it real hot for searing only. I had it running at 400° F. First I put on the pineapple wedges (brushed with maple syrup), as I figured they needed the most time, and gave them a nice char. I then brushed the steaks with Dijon mustard on both sides, put them on the grate.

    Minute steaks, brushed with mustard
    Click image for larger version

Name:	minute_steak_mustard.jpg
Views:	75
Size:	77.3 KB
ID:	93330

    Steaks getting seared
    Click image for larger version

Name:	minute_steak_on_grate.jpg
Views:	58
Size:	107.6 KB
ID:	93332
    When the steaks are all done (shouldn’t take any more than a few minutes), I placed them on a piece of aluminum foil and layered them with a piece of the butter between each, then wrapping it all up. I let it rest for a few minutes, so the butter melted and distributed evenly.

    Layer the steaks with the resting butter
    Click image for larger version

Name:	minute_steak_resting.jpg
Views:	57
Size:	77.2 KB
ID:	93331

    I served it all with fresh pasta (pappardelle), and slices of Chèvre (goat’s cheese), and more of the herb butter. It turned out real nice, I must say, and it was fun to do a quick cook for once.

    And the plate, ready to serve

    Click image for larger version

Name:	minute_steak.jpg
Views:	60
Size:	63.0 KB
ID:	93333

    Attached Files

    You're making me hungry, Henrik! Thanks for posting the great photos and the recipe.



      I agree! That is a beautiful thing, Henrik... thanks!


        Thanks guys, sometimes you just wannna eat, and not be bothered with waiting 5-7 hours. This was one of those days. I gotta say; that resting butter really took it to the next level. On the other hand, by adding butter, how could you go wrong?


          Haha, so true, everything is better with butter. Which explains my current physique. Great looking cook Henrik. Sometimes you just gotta go hot and fast. Nice post brother.



            Good thing I "gots" a plate of food in front of me.



            No announcement yet.


            These are not paid ads, they are a curated selection of products we love.

            All of the products below have been tested and are highly recommended. Click here to read more about our review process.

            Use Our Links To Help Keep Us Alive

            Many merchants pay us a small referral fee when you click our “buy now” links. This has zero impact on the price you pay but helps support the site.

            Our Favorite Backyard Smoker

            The amazing Karubecue is the most innovative smoker in the world. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat-controlled oven. Click here for our review of this superb smoker.

            GrillGrates Take Gas Grills To The Infrared Zone

            GrillGrates amplify heat, prevent flare-ups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily moved from one grill to another. Click here for more about what makes these grates so special.

            Groundbreaking Hybrid Thermometer!

            Thermapen One Instant Read Thermometer

            The FireBoard Spark is a hybrid combining instant-read capability, a cabled temperature probe, Bluetooth, and Wi-Fi connectivity. Couple that with high standards of design and workmanship and it’s a “must own.” Click here to read our comprehensive Platinum Medal review.

            Grilla Proves That Good Things Come In Small Packages

            The small 31.5″ x 29.5″ footprint of the Grilla Pellet Smoker makes it ideal for use where BBQ space is limited, including on a condo patio. Click here for our review on this unique smoker.