Steakhouse Master's BBQ, On A Shoestring!

(CBS)  Memorial Day may be the unofficial start of summer, but it's officially time to start firing up those grills!

And who better to help get started on the summer grilling season, than John Schenk?

As executive chef of "Strip House" restaurants, he oversees the kitchens of all seven of the chain's locations, bringing a modern twist to the traditional steak dinner and a modern approach to the traditional steakhouse atmosphere.

John accepted The Early Show Saturday Edition's "Chef on a Shoestring" challenge, and tried to make a three-course barbeque for four on our meager $35 recession-busting budget.

And as a "Chef on a Shoestring," John automatically tossed his chef's hat into our "How Low Can You Go?" competition.

Menu

Iceberg Chopped Salad with Blue Cheese Dressing

Charred Sirloin "Family" Steak

Edamame and Corn Succotash

Grilled Pineapple with Vanilla Ice Cream

Food Facts

Sirloin:The sirloin steak is beef steak cut from the lower portion of the ribs, continuing off the tenderloin from which filet mignon is cut. Of the steaks typically considered to be premium steaks, the sirloin is the cheapest, because the muscles still do quite a bit of work.
The sirloin is actually divided into several types of steak. The top sirloin is the most prized of these. The bottom sirloin is less tender, much larger, and is typically what is offered when one just buys sirloin steaks instead of steaks specifically marked top sirloin. The bottom sirloin in turn connects to the sirloin tip roast, which is generally considered to be a good, if somewhat tough, roast.

Edamame: A preparation of baby soybeans in the pod commonly found in Japan, China and Korea. The pods are boiled in water together with condiments such as salt, and served whole. Outside East Asia, the dish is most often found in Japanese restaurants and some Chinese restaurants, but has also found popularity elsewhere as a healthy food item.

Succotash: A food dish consisting primarily of corn and lima beans or other shell beans. Other ingredients may be added, including tomatoes, green and sweet red peppers, and possibly including pieces of cured meat or fish. This method of preparing vegetables became very popular during the Great Depression in the United States. It was sometimes cooked in a casserole form, often with a light pie crust on top as in a traditional pot pie. In some parts of the American south, any mixture of vegetables prepared with lima beans and topped with lard or butter is called succotash.

Recipes

Iceberg Chopped Salad with Blue Cheese Dressing

INGREDIENTS:
1 head iceberg lettuce, cored and chopped
2 vine ripe tomatoes, cored and chopped
5 pieces bacon, cooked crisp and sliced
1/2 medium red onion, sliced into thin rounds
Marinated carrots (recipe below)
Blue cheese vinaigrette (recipe below)
Crumbled blue cheese

Marinated Carrots
2 carrots, peeled and julienned
2 oranges, juiced
1 lemon, juiced
1/4 cup vegetable oil

Blue Cheese Dressing
1/2 cup buttermilk
1 cup crumbled blue cheese
1/2 cup sour cream
1/2 cup mayonnaise
1 ounce fresh lemon juice
Ground black pepper to taste

METHOD:
Place buttermilk and blue cheese in a food processor and puree. Add the sour cream and mayonnaise and blend. Add the lemon juice and black pepper. Mix and reserve.

Julienne the carrots and toss in the other ingredients. Season to taste with salt and pepper. Refrigerate.

Place the chopped iceberg lettuce in a mixing bowl and toss with four ounces of the blue cheese vinaigrette. Add half of the blue cheese crumble and re-toss. In a serving bowl, place 2/3rds of the marinated carrots on the bottom of the bowl. Place the dressed iceberg in a serving bowl and sprinkle the chopped tomatoes, bacon and remaining blue cheese on top of the lettuce. Sprinkle the remaining carrots and the red onion slices on top and serve.

For more recipes, go to Page 2.

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[steakseason]

Great info for the shoestring chef! http://deananddannys.com/mesquite-steak.php