What type of sauce or toppings do you like on your steak?

by Heartbreaker 44 Replies latest jw friends

  • SacrificialLoon
    SacrificialLoon

    Here is the proper way to eat a steak at a restaurant:

    1. Order steak well done

    2. When steak arrives complain that it is not well done enough

    3. When the charred brick arrives slather it in ketchup

    4. leave no tip for the waiter


    I am available for etiquette classes on Mondays and Wednesdays. You too can be super classy!

  • snowbird
    snowbird
  • Finally-Free
    Finally-Free

    SacrificialLoon, you forgot one essential component of the whole experience. If the steak doesn't come back right the second time you get to throw it at the waiter before storming out of the restaurant.

    W

  • undercover
    undercover

    http://uncyclopedia.wikia.com/wiki/Ketchup_v._Catsup

    I guess it has to be true... it's on the Interwebs...

  • snowbird
    snowbird

    You did ask ...

    Sylvia

  • Quirky1
    Quirky1

    BTW, I like my steak kickin'...

  • straightshooter
    straightshooter

    Worcestershire sauce. If the steak is not of high quality then I also use A1 sauce.

  • Kinjiro
    Kinjiro

    Chimichurri Sauce

    You can mince the ingredients by hand or use a food processor, which is faster and easier. There are many variations on this condiment, and it is served with everything from empanadas to grilled steak.

    1/2 cup olive oil
    2 tablespoons fresh lemon juice
    1/3 cup minced fresh parsley
    1 clove garlic
    2 minced shallots
    1 teaspoon minced basil, thyme or oregano, or mixture
    Salt and pepper to taste

    Combine all ingredients and let set for at least 2 hours before serving

    As a marinade try this variation... delicious!

    Chimmichurri Marinade

    Makes about 1 cup; enough to marinate
    1 to 1-1/2 pounds of beefsteak or lamb chops
    cut about 1 inch thick

    This is a classic seasoning mix in Argentina, where beef is king. Sherry wine vinegar has a rich depth that needs very little oil to offset the acid. Flat-leaf parsley, when really fresh from the garden or the market, has a wonderful, peppery flavor. Lavishly garnish the finished steaks with more parsley.

    1/2 cup sherry wine vinegar
    2 tablespoons extra-virgin olive oil
    1/3 cup chopped flat-leaf parsley, plus 2 tablespoons for garnish
    2 teaspoons dried oregano
    6 large garlic cloves, minced
    3/4 teaspoon dried hot red pepper flakes

    In a small bowl, combine all ingredients. Place meat in a single layer in a glass or ceramic dish. Add marinade, turning food to coat. Cover and refrigerate, turning occasionally, 1 to 3 hours for lamb chops and 2 to 4 hours for beefsteak

  • CandleLight
    CandleLight

    Hey Heartbreaker.. I hope we are neighbors cause it sounds like you are grilling. :-)

    Ketchup belongs only on burgers, hot dogs, eggs, and mac 'n cheese.

    LOLOL

    No ketchup on eggs or mac n cheese.. ewww. It belongs on most meats, burgers hotdogs, tater tots and some fries.. if they are good. Some days I will eat it with steak in resturants too, but not if I order it with other toppings like shrimp and parmesan.

    Also Catsup is an abomination of tomato that people try to pass off as Ketchup. REAL KETCHUP is Heinz. Hunts is horrid and anything that starts with a C.

    Never could go for A1.. it seemed too strong and overpowered the steak...

  • awildflower
    awildflower

    BTW, I'm a fabulous cook and still like K-up!

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