Smashburgers - Makes 4

Smashburgers - makes 4

Adapted from Your Home Based Mom

Ingredients

• 1 lb ground beef or hamburger meat 80/20 (85/15 ok if using a griddle)
• Steak seasoning (see below)
• Cheese (Ideas: Cheddar slices, feta crumbles, etc.) 
• 4 buns
• Butter

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Equipment/Other:

• Griddle
• Frying pan
• Grill press or metal spatula

Directions

1. Form 1/4 lb balls with the ground beef (do not overwork!)
2. Heat griddle to 375 deg F (on a grill is ideal so that the house doesn't stink up)
3. Place ball of meat on hot griddle (sizzling sound is great!), cover with a piece of parchment paper, and press down with the grill press as thin as possible (1/4" or less is ideal).
4. Sprinkle each patty with steak seasoning (eyeball it, or 1/4 tsp per patty if you must). Cook 3 minutes on this side.
5. Flip patties with the spatula, scraping up the crusty skin that formed underneath. Do NOT press again, and do NOT sprinkle seasoning on this side. Cover with cheese, and cook for 2 more minutes for "medium done", or 1.5 minutes for "medium."
6. While the patties are resting, heat butter in a frying pan. Just before it gets brown, separate a bun and place the two halves in the pan. Toast fry as desired. Alternatively: butter the buns, then toast them in a toaster oven.

Ideas for serving

1. Green leaf or romaine lettuce
2. On-the-vine tomato slices
3. Sauteed mushrooms
4. Pickles
5. Mayo and mustard

Steak Seasoning (adapted from Hey Grill Hey)

• 2 tsp kosher salt
• 2 tsp black pepper 
• 2 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp onion powder (optional)
• 1/4 tsp dried rosemary
• 1/4 tsp dried thyme

Lemongrass Beef - Serves 4

From: Adam Liaw's Asian Cookery School | Vietnamese Dish
cooking time: 10 minutes

Ingredients:

• ¼ cup peanut oil
• ~1 lb rump steak, sirloin or flank, very thinly sliced
• 1 yellow onion, peeled and thinly sliced
• 2 stalks lemongrass, tender white part only, minced
• 3 cloves garlic, peeled and minced
• 1 red chili, sliced diagonally
• 1 tbsp fish sauce
• 1 ½ tsp sugar
• ¼ tsp freshly ground black pepper

Instructions:

1. Heat a wok over very high heat until smoking, add ½ the oil and fry the beef in batches until "lightly" browned all over from the wok.
2. Add the remaining ½ oil to the wok
3. Fry the onion, lemongrass, garlic and chili until the onions are softened and the ingredients are fragrant and starting to brown.
4. Return the beef to the wok and toss with the fish sauce, sugar, and black pepper for about 2-minutes.
5. Remove from the wok and allow to rest for a minute before serving.

Grilling Notes

Grilling Various Meats - Notes and Tips:
Key: Let all meats rest for 5-minutes prior to serving

Steak:
1" thick - about 3.5 to 4 minutes each side for med/rare (i.e., 2-min leave cross angled to grate, then turn 90-degrees for 2-min, then flip for 2-min, then turn for 2-min)
2" thick - about 8 minutes each side (i.e., 4-min, then turn 90-degrees for 4-min, then flip for 4-min, then turn 90-degrees for 4-min)

Chicken: 
Breasts: about 6.5 minutes per side depending on thickness

Tuna:
1" thick - 2 minutes on each side and then 30 seconds on each border

Wahoo/Ono:
1" thick - 3.5 - 4 minutes each side

Pork Chop:
1" thick 2 min then turn 90-degrees for 2-min, flip and then 5 minutes

Burgers:
-6 minutes on one (1) side flip only once and then 4-5 minutes on back side

New York Strip Steaks with Gonzales Sauce - Serves 6

From Tasting Colorado by Michelle Morris | North Fork Ranch, Shawnee (Owner: Karen S. May)

Ingredients
1/4 cup canola oil
1/2 cup finely diced white onion
2 garlic cloves, minced
2 tablespoons flour
1 cup hot chicken stock
1 1/2 cups diced roasted mild green chile peppers (may use canned)
1 tomato, finely diced
1 teaspoon ground coriander
1 tablespoon chopped fresh cilantro
Salt and pepper
6 small New York Strip Steaks

Equipment/Other
Grill
Medium saucepan

Directions

1. Heat the oil in saucepan over medium-high heat and saute the onions and garlic until tender, about 5 minutes.
2. Whisk in the flour and cook for 3 minutes. Slowly whisk in the stock and continue whisking until the sauce thickens, about 5 minutes.
3. Add the chili peppers, tomato, coriander, and cilantro and stir together. Reduce heat to simmer and cook for 20 minutes
4. Season with salt and Tabasco sauce to taste.
5. Season steaks with salt and pepper and grill to desired doneness. Let meat rest a few minutes before serving with Gonzales sauce.