The Lowry recipe: Grilled NY Skewer with Charred Tomato Sauce - KMSP-TV

Charred Tomato Sauce

Product / Item Description Amount Measure

Hot house tomatoes, cored 4 Each

Red onion, cut in 1 in thick slices 6 Ounces

Jalapeno, stem and seeds removed, cut in half 1 Medium

Cilantro, chopped 1 Tablespoons

Lime juice 2 Tablespoons

Summit Summer Ale ½ Cup

Dry oregano 1 Tablespoon

Ground cumin 1 Teaspoon

Ground coriander 1 Teaspoon

Ground allspice ¼ Teaspoon

Kosher salt 2 Tablespoons

Roasted garlic, pureed (can be purchased) 1 Tablespoon

PROCEDURE:

1. Read entire recipe

2. Gather and prep all ingredients

3. Place the tomatoes, red onion, and jalapeno halves on a hot, well oiled grill

4. Cook them for 3 – 5 minutes until the skin of the tomatoes begin to blister and char to a black color.

5. Flip the tomatoes, onions, and jalapeno and cook for 5 more minutes making sure the onions are nicely charred and soft in the middle

6. Remove all ingredients and place them into a medium size bowl.

7. Wrap the bowl with plastic wrap and let sit on the counter for 1 hour.

8. Remove the skin of the jalapeno by washing it under cool water

9. Place every ingredient into a food processor and on puree on high for one minute.

10. Do not over process. It should be saucy, emulsified and not watery.

11. Pour into a container. Chill until ready to use.

Yield: 4 cups

Prep Time: 20 minutes working/ 2 hours total

Grilled NY Skewer with Charred Tomato Sauce

1 serving

Product / Item Description Amount Measure

Marinated NY strip steak, 2 oz 4 Each

Kosher salt ¼ Teaspoon

Ground black pepper 1/8 Teaspoon

Charred tomato sauce, held hot 4 Oz

Yukon potatoes, cut ¼ in thick half moons, blanched 6 Oz

Red onion, sliced 1/4inch rings 3 Oz

Olive oil 2 Tablespoon

Kosher salt 1/2 Teaspoon

Ground black pepper 1/4 Teaspoon

Queso fresco, grated ½ Oz

Cilantro sprigs 5 – 6 Each

PROCEDURE:

1. Season both sides of the diced beef with salt and pepper.

2. Place the beef on a clean seasoned grill, cook for 2 – 3 minutes then rotate 45 degrees to create diamond marks and cook for 1 – 2 more minutes. Flip and repeat process on other side. ( No more than 5 minutes total for medium rare)

3. While beef is cooking, keeping the onions and potatoes separate, oil the onions and potatoes, season them on both sides with salt and pepper and place them on the grill. cook for 2 minutes. Then rotate 45 degrees to create diamond marks and cook for 1 – 2 more minutes. Flip and repeat process on other side.

4. Once the potatoes are hot, place them in a tight mound in the center of a large plate

5. Place the grilled onions on top of the potatoes

6. Spoon the sauce over the onions and potatoes

7. Skewer the meat, 2 pieces per 6 inch bamboo skewer

Summer Ale Marinade

Product / Item Description Amount Measure

Summit Summer Ale 1 Bottle

Dry oregano 2 Tablespoon

Paprika 2 Tablespoon

Chili powder 1 Tablespoon

Ground cumin 1 Teaspoon

Ground coriander 1 Teaspoon

Ground all spice ¼ Teaspoon

Granulated garlic 1 Tablespoon

Light brown sugar 1 Tablespoon

Kosher salt 2 Tablespoons

Ground black pepper 1 Teaspoon

Fresh lime juice 1 Tablespoon

NY strip steak cut in 2oz pieces (roughly 2inch x2 inch dice) 1 Pound

PROCEDURE:

1. Read entire recipe

2. Gather and prep all ingredients

3. In a large bowl, combine all of the ingredient, except the beef, and mix well

4. Place the beef in a shallow pan

5. Pour the marinade over the beef and stir to coat each piece. Cover the pan and place in the refrigerator for minimum 12 hours, no more than 48 hours

Yield: 4 cups

Prep Time: 10 minutes

Shelf Life: 2 days