Great Steak Dinner, On A Shoestring

Richard Chamberlain grills up some of the best steaks in the country at his Dallas restaurant, "Chamberlain's Steak and Chop House."

But can he cook up a three-course steak dinner for four, on a budget of a mere $40?

Chamberlain gave it a go, taking on The Saturday Early Show's "Chef on a Shoestring" challenge.

He's considered one of America's leading chefs, and Chamberlain's Steak and Chophouse was named one of Bon Appetit's top new restaurants shortly after opening in 1993. Also, both he and the restaurant have garnered stellar reviews and accolades from premier publications such as Gourmet and Zagat Guide.

Chamberlain followed up by opening the award-winning Fish Market Grill in Dallas, and Tarragon at Elk Mountain, an ultra-luxury resort in Colorado. In 2005, The Renaissance Las Vegas and Chamberlain partnered in opening ENVY The Steakhouse, one of most exclusive new eateries in Las Vegas.

MENU

Sweet Corn Bisque with Shrimp

Flat Iron Flank Steak with Jalapeno Tomato Jam

Strawberry Peach Crisp with Pecan Oatmeal Topping

TAKE-HOME TIPS:

Don't throw away the corn cobs! They add great flavor to the soup stock.

Cast iron skillets are best for searing meat; they hold heat better than any other pan.

Make the tomato jalapeno jam in advance, and use it on almost anything!

FOOD FACTS:

Flank steak is a beef steak cut from the belly muscles of the cow. Long and flat, the flank steak's best known application is London Broil. The popularity of London Broil has driven up the price of flank steak over the past few decades. It is substantially tougher than loin and rib steaks.

Rolled oats that are sold as oatmeal usually, but not always, have had the tough bran removed. They have often, but not always, been lightly baked or pressure-cooked or "processed" in some fashion.

RECIPES

Grilled Corn Bisque with Shrimp

3 ears fresh sweet corn (grilled lightly)
1 cup cream
1 tablespoon butter
1/2 medium yellow onion, thinly diced
2 cups chicken stock
salt
Fresh ground pepper
4 medium shrimp
1 tablespoon olive oil
Basil oil
Micro greens

Cut the corn kernels off of the ears and set aside in a bowl.

Cut the cobs and place in a saucepan and cover with chicken stock.

Heat over medium heat and simmer for 30 minutes.

Add the cream and discard the cobs.

In a separate saucepan melt 1 tablespoons of butter over medium heat and add the onion. Cook until tender, about 5 minutes.

Add the stock mixture and corn. Bring to a boil over medium-high heat.

Reduce the heat and simmer until the onions are translucent.

Transfer to a blender. Blend at high speed until pureed.

Season with salt and pepper and strain.

Sautee shrimp over medium high heat till golden brown, about 3-4 minutes.

Turn and finish, about another 3 minutes.

Place Corn bisque in bowl and top with shrimp. Garnish with basil oil and micro greens. Serve.

For more recipes, go to page 2.

Iron Skillet Flank Steak with Jalapeño Tomato Jam

Jalapeño Tomato Jam:
6 large ripe tomatoes, cored and cut in half crosswise (about 4 pounds)
1/3 cup sugar
1/3 cup grated onion
3 garlic cloves, minced
2 jalapeño peppers, minced
1/4 cup chopped fresh cilantro
3 tablespoons fresh lime juice
1/4 teaspoon salt

To prepare jam, grate tomatoes, flesh side down, over a large bowl to form 5 1/2 cups pulp; discard skins.

Combine pulp, sugar, onion, 3 garlic cloves, and 2 jalapeños in a medium saucepan; bring to a boil.

Reduce heat, and simmer until reduced to 2 1/4 cups (about 20 minutes), stirring occasionally.

Cool to room temperature.

Stir in cilantro, 3 tablespoons juice, and 1/4 teaspoon salt.

FLANK STEAK:
1-1/4 pound flank steak
Sea salt
Fresh cracked black pepper
1 tablespoon olive oil

Heat a medium cast iron skillet over medium high heat.

Season meat with salt and cracked pepper and place oil in skillet.

Carefully lay meat in skillet and place a smaller skillet on top. Cook until brown well, turn and repeat.

Cook to an internal temperature of 130°F.

Remove to cutting board and allow to rest for several minutes.

Slice against the grain and place on platter. Drizzle with jalapeño jam and serve.

Strawberry Peach Crisp with Pecan Oatmeal Topping

Vegetable oil:
1 cup fresh strawberries
1 cup fresh peaches, pitted and large diced
1 tablespoon sugar
1/2 teaspoon vanilla extract
3 tablespoon flour
3 tablespoon rolled oats
2 tablespoon pecan pieces
2 tablespoon brown sugar
4 teaspoon vegetable oil
2 teaspoon honey
1 teaspoon cinnamon
1/8 teaspoon nutmeg

Heat oven to 375°F.

Coat four 4-oz ramekins with vegetable oil.

Combine strawberries, peaches, sugar and vanilla in a bowl and mix well.

In a separate bowl, combine remaining ingredients and vegetable oil with hands until it has a crumbly texture.

Spoon fruit mixture into ramekins; sprinkle crumb mixture evenly over the top of each. Bake 15 to 20 minutes or until fruit bubbles and top is golden brown.

Serve warm.

So, how did Richard fare with our $40 budget?!:

1ST COURSE
sweet corn $1.50
cream $1.19
onion .59
chicken stock $1.59
shrimp $3.24
basil 1.99
greens $2.79

2ND COURSE
flank steak 8.99
tomatoes $5.16
onion .89
garlic .39
jalapeño peppers .32
cilantro .89
lime .49

3RD COURSE
strawberries 2.50
peaches .96
rolled oats $1.49
pecans $1.62
honey $2.19
nutmeg .49

FINAL COST = $39.27