Steakhouse Master's BBQ, On A Shoestring!

John Schenk, Strip House Chain's Executive Chef, Tries To Prep It On $35 Budget

(CBS) 

Charred Sirloin "Family" Steak

INGREDIENTS:
1-1/2 - 2 lbs sirloin steak
1/4 cup blended oil
Kosher salt
Fresh ground black pepper

METHOD:
Dry the sirloin steak on a towel. Place the oil in a pan bigger than the steak. Lightly coat the sirloin steak with oil and season with the salt and pepper. Place on a hot part of the grill and proceed to char/grill. When charred, flip the meat over onto another hot part of the grill and repeat the process. Length of time on the grill depends on thickness of the cut. When finished, allow the meat to rest for 4-6 minutes before slicing. A quick return to the grill to sizzle the surface may be done before slicing.

Edamame and Corn Succotash

INGREDIENTS:
3 cups corn kernels, shucked from 4 ears of corn
1 Spanish onion, peeled and diced small
2/3 cup frozen peeled edamame
2 cloves garlic, minced
6 basil leaves, chopped
2 tablespoons unsalted butter

METHOD:
In a Teflon pan, sauté the diced onions in the butter until translucent, but do not caramelize. Add the minced garlic and continue to cook. Add the corn and continue to cook on high heat until the corn is almost tender. Add the edamame, season to taste, and continue to cook for about three minutes until the edamame is hot. Toss in the chopped basil leaves. Remove from heat and transfer to a sheet pan and quickly chill in the refrigerator. Reheat when needed.

Grilled Pineapple with Vanilla Ice Cream

INGREDIENTS
1 ripe pineapple, cored and sliced
2 tablespoons butter, melted
2 tablespoons dark brown sugar
1 pint vanilla ice cream

METHOD:
Remove the top and bottom from the ripe pineapple and cut off the peel. Slice the pineapple into 1/2 inch thick rounds and remove the core. Dry the pineapple on paper towels. Combine the melted butter and dark brown sugar, and coat each of the pineapple slices then place sugared side down on a hot part of the grill. Cook for 1 ½ minutes, flip and repeat. Once grilled, place the pineapple in the center of a plate and place a scoop of vanilla ice cream in the middle.

So, how did John do in our "How Low Can You Go?" competition?

Iceberg Salad
lettuce $1.69
tomatoes $1.50
bacon $2.00
red onion $.52
carrots $.69
oranges $.66
lemon $.80
buttermilk $1.99
blue cheese $2.49
sour cream $.97
total $13.31

Sirloin Steak
sirloin steak $10.49
corn $.76
onion $.71
edamame $1.59
garlic $.39
basil $1.99
total $15.93

Grilled Pineapple
pineapple $3.99
ice cream $.99
total $4.98

Grand total: $34.22

Where does that put John on the leader's board?

1. Paul Liebrandt $32.35
Corton

2. Scott Peacock $32.60
Watershed Restaurant

3. Joey Campanaro $33.27
The Little Owl

[sam-kiley]

coucou
"chef on a shoestring", super comme chaque samedi, nouveautés, encore et encore,
"howlow can you go "plus que ça...eh bien ça n'existe pas merci, pour tous ces plats
appétissants..au revoir