Lemon with Beef

[Ron Johnson]

Lately, I have been on a kick where I pan grill or sear a salt and pepper seasoned ribeye and then finish it by deglazing the pan with some lemon juice, garlic and parsely. Once this combo is reduced and scrapings are incorporated I pour over the steak. It is so damn good! I mean the acidicity of the lemon is the perfect counterpoint to the internal fattines of a ribeye and the garlic and parsely just add to the flavor. I prefer this immensely over the butter, cream, bearnaise, etc sauces that so often accompancy meat.

Why is this not done more? Is it considered too low brow? I am wrong that lemon tastes so good with beef? Whats the deal?

[tommy]

no lime?

acidity and herbs are good. and healthy. cream is for tourists.

[Ron Johnson]

I've got a skirt steak that I thought I would try with lime as that struck me as a vaguely Mexican or Latin combination. Perhaps cilantro instead of parsely?

[tommy]

I've got a skirt steak that I thought I would try with lime as that struck me as a vaguely Mexican or Latin combination.  Perhaps cilantro instead of parsely?

of course of course. and garlic and ancho chili powder for a little sweet/spice. and soy sauce just 'coz.

ediot: great, now i *have* to have steak for lunch. thanks for nuttin.

Edited February 7, 2003 by tommy (log)

[Blue Heron]

Ron, your rib steak with lemon juice, garlic and parsley sounds great. I think that's what I want for dinner tonight.

I typically see lemon juice used with veal cutlet type recipes, such as scallopini, schnitzel and picatta come to mind.

[Ron Johnson]

I typically see lemon juice used with veal cutlet type recipes, such as scallopini, schnitzel and picatta come to mind.

Exactly! Thats why I was wondering why it is traditionally an accompaniment to those dishes but not to beef.

If you try it tonight, serve with brocoli rabe sauteed with anchovies, garlic, crushed red pepper, and evoo. Thats what I had with last night.

[Dave the Cook]

Ron, you've rediscovered a classic Tuscan preparation.

Usually a Porterhouse or T-bone is used, and a little EVOO. With the ribeye you might not want the extra fat, but it's worth a try.

[Jinmyo]

Ron, Dave's right. This is classic. And delicious.

[Blue Heron]

If you try it tonight, serve with brocoli rabe sauteed with anchovies, garlic, crushed red pepper, and evoo.  Thats what I had with last night. 

That also sounds great. What kind of anchovies do you recommend? Does one use anchovies in the can, or seek them out in another form? (I've never cooked with anchovies, but I like them).

[Jinmyo]

Heron, get them salt-packed. Rinse, soak in milk or water for half an hour or more, cut out the innards, Bob's your uncle.

[Dave the Cook]

Heron, get them salt-packed. Rinse, soak in milk or water for half an hour or more, cut out the innards, Bob's your uncle.

Well, this is the traditional way. But I have to say I like Heron's notion of "seek(ing) them out in another form."

For instance, I'd like to seek them out as a dolphin. Or maybe an 18th century Caribbean pirate.

edit: gave up one 'r' for Jinmyo's subsequent post.

Edited February 7, 2003 by Dave the Cook (log)

[Jinmyo]

Arrrrrr.

[Ron Johnson]

I used salt packed and rinsed them in water, then minced with the garlic, sauteed in evoo with red pepper then add rabe and saute a little more. Just awesome flavor. The rabe is kind of nutty in flavor.

[Blue Heron]

Salt packed. Good. I'm learning.

Dave, thanks for jogging my memory about the Tuscan steak. Now I know why Ron's steak sounded so good to me... Tuscan rib steak is one of my favorites.

I haven't made it in awhile, but I checked my recipe and I make a paste of 3 chopped garlic, s & p, 2 T Olive Oil, 1 T fresh parsley, 1 t fresh oregano, 1/2 t dry mustard, 1 T balsamic vinegar, 2 T cabernet sauvignon and rub it over the steaks and allow to marinate 30 minutes to 1 hour. Grill to desired doneness, and before serving, squeeze with fresh lemon juice. This is so good.

But I'm going to try Ron's method of pan searing and deglazing with lemon juice. My grill is put away for the winter.

[tommy]

ron, have you ever had chimichurri sauce on steak? you might like it. some are more acidic than others, but they are made with vinegar, garlic, and parlsey/cilantro.

steak likes acid. everything likes acid.

[Dave the Cook]

ron, have you ever had chimichurri sauce on steak?  you might like it.  some are more acidic than others, but they are made with vinegar, garlic, and parlsey/cilantro.

steak likes acid.  everything likes acid.

Good tip, tommy. Chimichurri is especially good on flank and skirt steaks, as well as smoked brisket.

[Jinmyo]

I find chimichurri covers over the basic beefyness I want from a ribeye, porter, or strip. But, yes, great on flank and skirt.

[Ron Johnson]

ron, have you ever had chimichurri sauce on steak?  you might like it.  some are more acidic than others, but they are made with vinegar, garlic, and parlsey/cilantro.

steak likes acid.  everything likes acid.

I have had chimichurri at an Argentine restaurant here. I liked it but have no idea how to make it myself. I would love a recipe.

You are right about acid. I had some friends in college who LOVED it.

[Dave the Cook]

Here's how I do it:

Mince six to eight cloves of garlic.

Measure out your acid: three to six tablespoons, depending on what you use and how acidic you want it. Choose from red wine/cider/malt/sherry vinegar, lemon juice, or a combination. I like about 1/2-1/2 lemon juice and sherry vinegar.

Measure out your oil: about 3/4 cup EVOO.

If you like heat, add a minced jalapeno for vegetal notes, or cayenne or red pepper flakes.

Estimate the volume of everything you've got, and chop enough parsley, cilantro or a combination (I've seen oregano, too) to match.

Whiz everything but the oil, plus about 1/2 teaspoon salt and 1/4 teaspoon black pepper, in a food processor, then drizzle in the oil.

[Ron Johnson]

Thanks Dave. Will try tonight with skirt steak.

[KatieLoeb]

I have had chimichurri at an Argentine restaurant here.  I liked it but have no idea how to make it myself.  I would love a recipe.

1 bunch fresh parsley, chopped

8 cloves garlic, minced

3/4 cup olive oil

1/4 cup sherry wine vinegar

3 tablespoons lemon juice

1 teaspoon salt

1/2 teaspoon ground black pepper

1/2 teaspoon ground cayenne pepper

Directions

1 In a blender or food processor, combine the parsley, garlic, oil, vinegar, lemon juice, salt, ground black pepper and cayenne pepper. Mix well, but do not puree.

[Ron Johnson]

Muchas Gracias KL!

[KatieLoeb]

Muchas Gracias  KL!

De nada, mi amigo! Un placer a conocerle.