Santa Maria Beef Tri-tip Recipe

Ingredients :

1 tablespoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic salt
1 top sirloin steak (3" thick), or tri-tip
Red oak logs, or charcoal and oak chips (soaked in water)

Method

Combine the salt, pepper, and garlic salt together, and thoroughly rub the mixture over the meat.

Place the meat on grill and adjust it's position so that it sites around 2 or 3 inches from the charcoal/heat source.

Sear each side of the meat over hot coals 5 to 8 minutes to seal in juices, turning them only once.

Now re-position the meat so that it is positioned about 6 to 8 inches from the heat source. Cook the meat for another 20 to 30 minutes, turning every 7 or 8 minutes until the beef is cooked to the desired degree of doneness.

Allow the meat to rest in foil for 30 minutes before slicing and serving.







Tri-Tip facts

In the United States, Tri-Tips were usually ground up, or sliced into steaks, until the early 1960's when it became synonymous with Santa Maria, CA, as a local speciality food.

Tri-Tips were, and still are today, rubbed with a spice blend, or dry rub, that includes salt, pepper and other seasonings including garlic salt. The meat is then cooked and smoked over a pit of red oak wood, or more commonly, on a rotisserie, BBQ grill, or broiled in a large covered cooking vessel.

Even today, the Tri-Tip cut of beef is still referred to as the Santa Maria Steak.

This cut is very versatile in how it can be prepared.

The traditional Santa Maria style of cooking is grilling at low heat over a red oak pit but the tri-tip can be slow-smoked, marinated or seasoned with a dry rub.

The Tri-Tip is cooked over high heat on a grill, on a rotisserie, or in an oven and after the meat has been cooked it is normally sliced across the grain before serving.

Tri-Tip doneness temperature guide

Rare (Red with cold, soft center) - 125 to 130 degrees
Medium-Rare (Red with warm, somewhat firm center) - 135 to 140 degrees
Medium (Pink and firm throughout) - 140 to 150 degrees
Medium-well (Pink line in center, quite firm) - 150 to 155 degrees
Well-done (Gray-brown throughout and completely firm) 160 to 165 degrees

I never get tired of eating Tri-Tip as this cut of beef is simply fantastic served up on it's own, or with a gutsy BBQ sauce. Once you've smoked Tri-Tip and enjoyed it, the chances are that you will already be anticipating the next time you have it!

By: Lewis Theaksotn

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Taking Dinner Outdoors?

While nearly everyone in America grills, not everyone is comfortable barbecuing more than the basics. Here's an approach to grilling you can "steak" your reputation on:
Neighborhood grocery stores can help make the outdoor cooking experience easier by providing everything a griller needs under one roof.

The Great Grilling program at Safeway features recipes, tools and high-quality ingredients for families that want to create delicious meals on the grill, and their Rancher's Reserve beef is guaranteed tender. The recipes were developed in the test kitchens of Sunset magazine to make it easier for shoppers to grill up a meal on the spur of the moment.

Whether using a charcoal or gas grill, having the right accessories on hand makes for easy and safe grilling-and even easier cleanup. A wide spatula, extra-long tongs, a long-handled brush and a spray bottle with water are the foundation for a great griller's tool kit.



Direct-heat grilling is best for thin cuts of meat that cook quickly. It gets them nicely browned on the outside in the short time they take to get done in the middle. Here's a surefire recipe using direct-heat grilling:

Flank Steak with Green Olive-Jalapeño Tapenade

A Mediterranean-inspired tapenade is a flavorful addition to this tender flank steak.

Prep time: About 20 minutes

Grill time: 13 to 17 minutes, plus 5 minutes to rest off the grill

Makes: 4 servings

1 jar (4.5 oz.) Safeway Select Stuffed Jalapeño Olives, drained

2 garlic cloves, peeled

1 cup coarsely chopped Italian parsley

2 tablespoons fresh rosemary leaves

1 tablespoon grated lemon peel

1/4 cup Safeway Select Verdi Olive Oil

1 Rancher's Reserve Flank Steak (about 11/2 lb.)

1. Prepare barbecue grill and preheat for direct-heat cooking. For charcoal grill, before you put the grill over the hot coals, brush it with a medium coat of oil; for gas grill, when hot, brush grill with a medium coat of oil.

2. Rinse olives and drain well. Combine olives, garlic, parsley, rosemary, lemon peel and oil in a food processor and pulse until mixture forms a fine paste. Set aside 1/2 cup of the tapenade mixture for seasoning meat; reserve remainder for serving or another use.

3. Rinse flank steak and pat dry. With the tip of a sharp knife, make shallow diagonal cuts about 1 inch apart over one side of steak, then make cuts perpendicular to the first to create a diamond pattern. Repeat on other side of steak.

4. Spread 1/2 cup of the olive mixture on both sides of steak to coat evenly.

5. Lay steak on oiled grill over a solid bed of hot coals or high heat on a gas grill. Keep charcoal grill uncovered; close lid on gas grill. Cook steak until browned on the bottom (lift edge with tongs to check), 8 to 10 minutes. With tongs or a wide spatula, turn steak and continue to cook until done as desired, about 2 minutes longer for rare (red in center; cut to test) or 4 minutes longer for medium-rare (pink in center).

6. Transfer steak to a clean platter or rimmed carving board and let rest about 5 minutes, then cut in thin, slanting slices across the grain to serve. Offer remaining tapenade to add to the meat to taste.

Beverage suggestions: A spicy, plummy zinfandel; a hoppy, English-style pale ale; or peppermint iced tea.

Tools: Grater (for peel), strainer or colander, measuring cups and spoons, food processor, paper towels, sharp knife, spatula for spreading, heatproof brush for oiling grill, tongs or wide spatula, platter or rimmed carving board.

By: Stacey Moore

Safeway Inc. stores include Safeway, Vons, Pavilions, Carrs, Dominick's, Genuardi's, Randalls, and Tom Thumb. Additional grilling recipes, tips and techniques can be found online at www.safeway.com. You can "steak" your reputation on a "Great Grilling" program that offers tips and recipes for outdoor cooking. Note to Editors: In addition to Safeway stores, Safeway Inc. operates under the following grocery store names across the country: Safeway (Western United States, Maryland, Virginia and Washington, D.C.), Vons and Pavilions (Southern California), Randalls and Tom Thumb (Texas), Dominick's (Chicago) and Genuardi's (Philadelphia).

What And Where To Eat Steak In San Diego

If you love consuming like most folks that I know, then find your way to the North park Area of San Diego and lure your taste buds and whet your appetite from the finest local chefs and top of the range eateries. We commence our culinary circuit on Urban Solace.

Urban Solace adds at the board New American Comfort Food adding a fresh dining experience the vicinity. You will get a collection of distinguishing exemplary and revolutionary American menus. These comes down fine with a cocktail of select wines and beers. The Chicken Pie Shop appears as if it features the extreme opposite of what Urban Solace serves. Here you discover what you'd call traditionalistic American Cuisine. The food here is ascetic, stuffing and at a cost that doesn't hassle your wallet. What with the fast serve particularly as you're on the move.


If breakfast in the most significant but disregarded meal of the day, freshen yourself for a hearty opulent breakfast at the Mission. They concentrate on inexpensive nourishing delicious nutrients with hearty portions of potatoes and pancakes to delight. A different adorable eatery constitutes the Linkery, which specialises in healthy and carefully chosen meats. They serve exquisite selections of house cured meats, sausages, ham, bacon and they bring in entirely their nutrients at base. To guarantee they hold their niche, their acquire their furnishes from exclusive particular farmers they know and trust. Go and check them out for an experience you'll not forget in a hurry.

For devotees of French Cuisine the spot to frequent in none other than the Farm House café placed at the University Heights fro capably cooked foods with the chefs own surprises from time to time. Roll down to Tioloi’s Crazee for a snack of your burger and perhaps a beer. If you believed a visit there is merely for the convention hamburger you know then you're in for a surprise. They're quite adventurous and so you best be prepared to try out gator, salmon, ostrich antelope, kangaroo and even venison and so you better check it out. Johnny’s Family Restaurant serves customary American dinners jointly with Mexican and Greece cuisine additionally. Naturally, a visit to Jonny’s will make you a repeat diner, naturally.






We’re not forgetting the Pizza fan, your abode anytime should be Lefty’s Chicago Pizza. Rush to these privileged pizza and beer palace fro those famed Chicago dogs, hamburgers, salads and your tongue will carry you back in the south. And whenever it’s steak that makes you drool, then seek Red Fox Steak House for appetising steaks done in the traditionalistic way with those familiar affordable prices. Find all the local Mexicans dining at the Ranchos Mexican and vegetarian Cuisine. They love big portions of conventional Mexican foods including home made chips. This is the place to enjoy fresh vegetarian dishes that are served up fresh and crisp. Anthony’s Fish Grotto is the spot where most locals treat their guests. They pride in this establishments collection of sea foods. The fathers were in reality a fishing family and so they're experts in the line of fishy culinary art.

By: valentine

Things to do in San Diego

Ny Steakhouse Has Many Varieties of Steak and Grill

Steakhouse is a perfect place for the steak lovers as it gives them all the pleasures of eating the food that they enjoy most. You can get various food items that can give you a delicious taste. Enjoying an evening at your favorite steakhouse with your family and friends can become one of your unforgettable evening in your life.

You get involved with the activities like fooding, talking, listening music, dancing, drinking and many other that you forget about rest of the things of your life. It’s really awesome to spend your quality time in such a wonderful ambience. Steakhouse New York will let you have a wonderful and superb experience of your life.The steakhouse gives you only pleasure and excitement that you always want to visit this place for the purpose of dinning and enjoying.


Steak lovers call it the most happening place to be as they get a chance to take a break from their work. This is the place for all those who love food and they are always ready to make out some reason for outing. The ambience rejuvenates you and you want to spend maximum time with your friends or family in steakhouse. NY Steakhouse has all the varieties of foods with specialization in dishes made of meat. You can get any type of food that you like, some are continental, mexican, chinese and many more. The restaurant has some specialty as well that makes it favorite place of many individual. Whoever gets the foods of his desired taste, he prefers to visit that restaurant quite often to make his taste bud experience the same taste. The main purpose of visiting the steakhouse is the mouth watering taste of the dishes. You can visit the restaurant anytime whether for the purpose of lunch or dinner. It’s always an adoring moment to visit the steakhouse with your spouse or beloved ones to enjoy the candle light dinner.

The inside ambience of the steakhouse is the most attracting thing that lets you to get involved with many activities. The atmosphere is exciting as you find people talking, enjoying and having all the fun. A beautiful atmosphere can change your upset mood into a happy mood and thus you can shed all your work pressure. The lighting system has to be flimsy that everyone happens to have only fun and enjoyment. The furniture also needs to be comfortable and elegant in looks and design so that it fascinates lot of visitors. You can even party with your friends and colleagues and can enjoy all the service in the restaurant. It’s an appealing place to dine out as well as to party with your friends and relatives.



It’s a general perception that steakhouse is famous for beef products but this is not true. You can enjoy many other food stuffs to make that is available in the restaurant.Basically, there are two different ways to prepare this food, one is half cooked and other one is full cooked. It has been found that steak lovers prefers half cooked than full cooked as it is more tastier. The full cooked beef is little drier and the half cooked beef is wet. Many of us like to start with some appetizers as it is a type of starter. You can also find some drinks to start with and almost every restaurant has this option to please its guests. In New York, you can come across various steakhouses that caters to give the best service to its guests.

By: neilfolley

Neil Folley holds a Masters Degree in Hotel Management.He loves good food and arranging private parties.To book for Sunday Parties and enjoy tasteful food at NY steakhouse visit www.markjosephsteakhouse.com

Las Vegas Steakhouse: Tips In Finding The Best

If you haven't been to a Las Vegas Brazilian Steakhouse yet, you don't know what you're missing. Though this type of restaurant may be most prevalent in Brazil, restaurants all over the world have not been able to meet and even exceed the set standard. Las Vegas Brazilian Steakhouse is renowned for its excellent beef, sumptuous lamb, delicious steak, and various types of meat in different cuts.

Lest you think that all Las Vegas Steakhouse are equal though. It is important for you to be aware right now that this is not the case. Restaurant entrepreneurs and chefs interpret the concept in many different ways. So if you went to an elegant Las Vegas Steakhouse restaurant one time, don't expect this will be the case when you dine at the next one. Also, in the service business, the level of quality and service provided may vary. It is highly recommended for you to choose a restaurant with a good reputation and excellent atmosphere.

Make sure to do the following steps to find the right Las Vegas Steakhouse for your needs:

Read Quick Reviews – if you're pressed for time, reading short reviews over the internet can be very helpful. Make sure to read a couple of reviews before making your decision. The more reviews you read, the better. This minimizes the possibility of reading biased reviews from certain individuals.

Visit the Restaurant Website – to get an idea about the food, atmosphere, and the staff of the restaurant, it might be a good idea to visit their website first. It will take only a few minutes of your time and you may be rewarded with a great dining experience.

Ask the Locals – locals usually know their area inside out. If you are acquainted with a local, asking for recommendations is bound to yield dividends. They know good Las Vegas Steakhouse from the bad. And they have a network of friends, colleagues, and family members who have tried the restaurant for themselves.




Get Tips from the Hotel – some people treat hotels as their most important source of information. Meanwhile, there are also a number of individuals who don't particularly trust the tips they receive because the recommended restaurants might be "partner" establishments. But while this might be true in certain cases, hotels have a reputation to uphold. You can almost be certain that the restaurants they recommend are good ones.

Word of Mouth – this might be the best source of information in finding the best Las Vegas Steakhouse. Word of mouth travels fast and you’re bound to hear your share of it. Whether it is talking to travelers, friends, or someone you meet on a public transport, you can get useful tips from word of mouth. Usually, this is the most reliable type of information since the people who offer advice have first-hand experience.

By: Las Vegas Steakhouse

Adam Gomes is General Manager and owner of Las Vegas Steakhouse - Via Brasil Steakhouse, an authentic Brazilian steakhouse. With over 18 varieties of meat, beef, chicken, lamb, fish, and pork there is no shortage of options here. The star of the show is the famous Brazilian cut top sirloin, known as "Picanha". Via Brasil Steakhouse is located at 1225 S. Fort Apache Road, Las Vegas, NV. To learn more about Via Brasil Steakhouse call 702-804-1400 or

Hamburger Steaks With Brown Gravy

A hamburger steak is a perfect comfort food, and hardly even requires poring through recipes. At its most basic, it’s just ground beef, after all, maybe with a little bit of salt and pepper or garlic powder mixed in. But that makes for a pretty bland meal, doesn’t it? A hamburger steak with brown gravy recipe, however -- now that’s what you need to turn a simple meal into a perfect dinner.

When I make hamburger steaks with brown gravy, my recipe calls for Rawleigh Steak and Hamburger Seasoning Mix, as well as Rawleigh Onion Flakes -- they are well worth mail ordering for, as nothing in ordinary grocery stores is comparable. A pinch of kosher salt, a touch of Worcestershire sauce, and the patties are ready to be cooked; in the winter, you have to resort to frying or broiling, but in summer you definitely want to grill!



The brown gravy for my hamburger steak, too, must have Rawleigh’s Brown Gravy Mix -- no other mix can compare. You can make it according to the package directions (and isn’t that a great jar, by the way, rather than those packets that spill powder everywhere when you tear them open?): 2/3 cup gravy mix combined with 1 cup cold water, then whisked into 3 cups boiling water until thickened. But I like to tinker a bit, so here’s how my hamburger steak with brown gravy recipe looks:
2 pounds ground beef
3 tablespoons Rawleigh Steak and Hamburger Seasoning Mix
2 tablespoons Rawleigh Onion Flakes
1/2 teaspoon kosher salt
2 tablespoons Worcestershire sauce

Combine ingredients, divide into 6 patties, and cook to desired doneness.
1 tablespoon butter
8 ounces sliced mushrooms
1/3 cup red wine (one that’s worth drinking!)
2/3 cup cold water
2/3 cup Rawleigh Brown Gravy Mix
3 cups boiling water

Heat butter in a skillet, and add mushrooms; sauté until golden brown. Meanwhile, combine wine and cold water; stir in gravy mix. Whisk mixture into boiling water and cook until thickened. Stir mushrooms into brown gravy. Place hamburger steaks onto a serving platter and top with the brown gravy. Serve hot to a hungry family!

This is easy enough to make for a quick weeknight dinner, but also sophisticated enough to be served at a dinner party. My hamburger steak with brown gravy recipe is an all-purpose hit!

By: Vincent Platania USA

Rawleigh Products was founded in the late 1800s to create a line of "Good Health Products" that possessed both strength and quality. Visit www.rawleigh-products.com or Call # 1-800-992-1089

Special Grilling Recipes

Fourth of July marks the high point of summer and is often celebrated with an outdoor barbecue. Don't limit yourself to the good ole American menu of hamburgers and hotdogs. There's lots more to grilling than that. The first task is deciding on a menu that offers something for everyone.

If yours is going to be a family affair then take the kids' preferences into consideration. Mini burritos are easy and quick. Fill a small flour tortilla with a tablespoon of cooked hamburger, shredded chicken, or sliced steak. Add a slice of tomato, a tablespoon of shredded cheese and roll up burrito fashion tucking in the ends so you end up with a nice little package. Grill for a minute or two on each side to heat up the meat and melt the cheese and there you have it. Serve with an interesting salsa of chopped grapefruit, cilantro, onions, jalapeno peppers, and jicama for the adults to munch on as appetizers until the main course is ready.

If you don't like grapefruit substitute seedless watermelon. Most kids love fish sticks so why not serve fish tacos? Brush mild boneless fish fillets like halibut or tilapia with a marinade of lemon juice, minced garlic, minced onion, and a touch of cumin. Grill until the fish is cooked through but not over cooked. About 5 minutes per inch of thickness of the fillet. Cut the fillets into about 4 inch by 2 inch servings. Cover with foil and set on the back of the grill to keep warm, in a warming drawer, or in a 200 hundred degree oven.




Set up a taco bar with corn and flour tortillas, toppings of tomatoes, sliced onions, cheese, shredded cabbage, sliced jalapenos, salsa in both mild and hot varieties, cucumbers, chopped cilantro, sweet red peppers, cooked corn, black beans, and pinto beans. Consider putting a sign with a flame and the word HOT in front of any topping that you feel might be too spicy for children. Your guests including the little ones will have a great time building their fish tacos. If you're not sure everyone will like fish, grill some boneless chicken breasts as an alternative. Serve a grilled and raw veggie platter with several dips. Try some new vegetables you might not have thought about grilling such as carrots, endive spears, cherry tomatoes, broccoli spear slices, or summer squash slices. Toss the vegetables with a marinade of olive oil, citrus juice, garlic, and herbs for at least an hour before grilling. Use bottled Italian salad dressing if you're in a hurry. Echo the marinade flavors in the dips you offer. Mix some Italian salad dressing in a cup of cottage cheese add 1/4 cup of Parmesan cheese, extra chopped fresh basil and whirl in the blender until smooth.

A quick citrus dip is simply sour cream with lemon, lime, and orange juice. Add a teaspoon of grated citrus peel to boost the flavor with some freshly grated pepper. Grilled fruit kabobs make a great dessert for both children and adults. Cut peaches, plums, pineapple, in one inch chunks, add seedless grapes and halved apricots. Thread fruit on a short wood skewer and brush with lime juice. You can do all this ahead. The lime juice will keep the peaches from turning brown. Grill over a low fire until grill marks are barely visible. Remove from the grill and brush with a glaze made from equal parts honey and lime juice. Your little guests will be happy and satisfied until the fireworks start.

By: Kavita B

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A Great Steak Recipes

HAMBURGER STEAK.--The tougher pieces of beef, such as the flank ends of the steak and parts of the rump, the round, and the chuck, may be ground fine by being forced through a food chopper. Such meat is very frequently combined with egg and then formed into small cakes or patties to make Hamburger steak. Besides providing a way to utilize pieces of meat that might otherwise be wasted, this dish affords variety to the diet.

HAMBURGER STEAK (Sufficient to Serve Four)

1 lb. chopped beef 1 small onion, chopped 1-1/2 tsp. salt 1 egg (if desired) 1/4 tsp. pepper

Mix the ingredients thoroughly and shape into thin patties. Cook by broiling in a pan placed in the broiler or by pan-broiling in a hot, well-greased frying pan. Spread with butter when ready to serve.

PLANKED STEAK.--A dish that the housewife generally considers too complicated for her, but that may very readily be prepared in the home, is planked steak. Such a steak gets its name from the fact that a part of its cooking is done on a hardwood plank, and that the steak, together with vegetables of various kinds, is served on the plank. Potatoes are always used as one of the vegetables that are combined with planked steak, but besides them almost any combination or variety of vegetables may be used as a garnish. Asparagus tips, string beans, peas, tiny onions, small carrots, mushrooms, cauliflower, stuffed peppers, and stuffed tomatoes are the vegetables from which a selection is usually made. When a tender steak is selected for this purpose and is properly cooked, and when the vegetables are well prepared and artistically arranged, no dish can be found that appeals more to the eye and the taste.

To prepare this dish, broil or pan-broil one of the better cuts of steak for about 8 minutes. Butter the plank, place the steak on the center of it and season with salt and pepper. Mash potatoes and to each 2 cupfuls use 4 tablespoonfuls of milk, 1 tablespoonful of butter, and one egg. After these materials have been mixed well into the potatoes, arrange a border of potatoes around the edge of the plank. Then garnish the steak with whatever vegetables have been selected. Care should be taken to see that these are properly cooked and well seasoned. If onions, mushrooms, or carrots are used, it is well to saute them in butter after they are thoroughly cooked. With the steak thus prepared, place the plank under the broiler or in a hot oven and allow it to remain there long enough to brown the potatoes, cook the steak a little more, and thoroughly heat all the vegetables.



VEGETABLES SERVED WITH STEAK.--If an attractive, as well as a tasty, dish is desired and the housewife has not sufficient time nor the facilities to prepare a planked steak, a good plan is to saute a vegetable of some kind and serve it over the steak. For this purpose numerous vegetables are suitable, but onions, small mushrooms, and sliced tomatoes are especially desirable. When onions are used, they should be sliced thin and then sauted in butter until they are soft and brown. Small mushrooms may be prepared in the same way, or they may be sauted in the fat that remains in the pan after the steak has been removed. Tomatoes that are served over steak should be sliced, rolled in crumbs, and then sauted.

By: Joseph Silva

Ahi Tuna Steak Recipe

Tuna is truly an amazing food with a number of benefits that contribute to a healthy lifestyle. Tuna is rich in Omega-3 polyunsaturated fatty acids and has been known to reduce the risk of heart disease. It is also low in fat and cholesterol making it a great alternative to beef. Not only is tuna a powerhouse of nutrition, it is also one of the most delicious sources of lean protein that you will ever sink your teeth into.

Tuna is also easy to cook. Its a hardy fish and holds together well on the grill, in the oven, or on the stove top. The following recipe is one of my favorites and is fairly easy to prepare.

I made this particular dish the other day and it was absolutely wonderful. My wife, who normally does not eat big portions, cleaned off her plate and wanted more, so that is a very good sign.

The thickness of the tuna steak you use really depends on how rare you like your tuna. Because you are only searing the outside of your tuna steak, it will not be in the pan for very long. So the thicker the steak, the more rare the center will be.

I personally do not like my tuna too rare, so I usually make this recipe with thinner cuts of tuna. This is just a preference, not a requirement. Many people, including chefs say the only way to eat tuna is rare. I guess you will have to be the judge.

Let us move on to the recipe shall we?

Seared Sesame Encrusted Ahi Tuna with a Cilantro, Garlic and Lime sauce..

I should mention one thing before we begin this recipe. I do not follow exact measurements in recipes. I measure everything by eye, so the following measurements are only to be used as a guide. So don't get too mad at me!



This is optional, but I like to toast the sesame seeds in a dry pan first before I put them on the tuna. The seeds become nutty and aromatic when you toast them. This is highly recommended if you have the time and is quite easy to do. Simply heat a dry pan over medium heat, then add the seeds shaking the pan occasionally. You may have to do this in batches, depending on how many seeds you are toasting. You do not want to overcrowd the pan. Keep an eye on the seeds and make sure they do not burn. Toast them until they darken a bit and start to become fragrant. Remove and let them cool before adding them to the tuna.

INGREDIENTS:

1/4 Cup Black Sesame Seeds
1/4 Cup White Sesame Seeds
1 Tablespoon of Sesame Oil
2 - 6 ounce Ahi (Also known as Yellow Fin) Tuna Steaks
Salt and Pepper to Taste

MARINADE/ DIPPING SAUCE

1/ 2 Cup of Low Sodium Soy Sauce (Who needs the extra sodium, right?)
1 Lime (Juice and Zest - If you want more lime flavor, add another)
1- 2 Cloves of Garlic Minced
2 Tablespoons of Honey
1 Tablespoon of Sesame Oil
2 Tablespoons of Freshly Chopped Cilantro Leaves

1) Prepare the marinade. Add all marinade ingredients to a small bowl and mix well. Reserve half of this marinade in a separate container to use as a dipping sauce.

2) Get a glass baking dish or other non-reactive container to marinade the tuna in. You want the tuna steaks to fit snuggly in the dish so that they are surrounded nicely with the marinade. Pour the marinade into the dish and put the tuna steaks in and kind of swirl the marinade around so that you coat the fish well. Cover with some plastic wrap and refrigerate. Another option is to pour the marinade in a large zip lock bag, add the tuna, and then squeeze out the air. Marinade for 30 minutes to an hour, turning the tuna about half way through.

3) Remove tuna from fridge and let stand at room temperature for about 20 minutes or so.

4) Remove tuna from marinade, shaking off any excess marinade and dry on paper towels.

5) Heat a saute pan over medium heat and add 1 tablespoon of sesame oil. The oil should be hot but not smoking.

6) While the pan is heating, arrange your sesame seeds on a flat dish. Roll the tuna around in the seeds pressing down as you roll ensuring the seeds are packed into the tuna nicely.

7) Add the tuna to the hot saute pan and shake it a bit to make sure the tuna does not stick. Sear for 30 to 40 seconds on both sides.

8) Remove and serve with the reserved dipping sauce.

For side dishes with this recipe I usually keep things pretty bland as I don't want anything to compete with the flavors in the tuna. So I usually prepare a side of steamed green beans with a bit of butter, salt and pepper or other vegetable along with some lightly seasoned jasmine or basmati rice.

There you have it. I do hope you enjoy this Seared Sesame Encrusted Ahi Tuna recipe. I am not a big wine drinker, but for those of you who like a glass or two with dinner, I heard a nice Pinot Grigio goes quite well with Tuna. Buon Appetito!

By: Ralph Serpe

Ralph Serpe is a passionate home cook and founder of www.chefability.com. Chefability.com offers great recipes and cooking tips for aspiring chefs and home cooks. Visit us today for more healthy seafood recipes.

Beef Fajitas Recipe

Sizzling beef steak is layered with onions, peppers and spices and served with warm tortillas and salsa.
1/4 cup vegetable oil
1/4 cup lemon juice
3 garlic cloves, minced

1 1/2 teaspoons grated lemon peel
1/4 teaspoon chili powder
1/4 teaspoon pepper
3/4 pound beef flank steak, cut into thin strips
3 green onions, thinly sliced
4 ( 8-inch) flour tortillas
Salsa

Directions

In a bowl, combine the oil, lemon juice, garlic, lemon peel, chili powder and pepper. Place half in a resealable plastic bag. Cover and refrigerate remaining marinade. Add meat to bag. Seal and turn to coat; refrigerate meat for 4 to 8 hours.

Drain and discard marinade. In a skillet, heat reserved marinade. Add meat and green onions. Cook and stir until meat reaches desired doneness.

Using a slotted spoon, place about 1/2 cup beef mixture down the center of each tortilla. Top with salsa. Fold sides over meat mixture.

=> Beef Enchilada Recipe: Authentic Beef Enchiladas

Turn left over roast beef into delicious enchiladas with chile peppers, cheese and spices.

3 pounds beef chuck roast
1/4 cup water
1 1/2 cups beef broth
3 tablespoons red wine vinegar
2 tablespoons chili powder
1 tablespoon ground cumin
1 large onion, chopped
2 ( 4 oz.) cans chopped green chile peppers
1 tablespoon all-purpose flour
2 cups sour cream
3 cups shredded Monterey Jack cheese, divided
1 cup oil for frying
20 ( 6-inch) corn tortillas

Directions

Preheat oven to 375 degrees.

Place beef chuck roast in a large saucepan that has a tight-fitting lid. Pour in water, cover, and simmer on low for 30 minutes.

Increase heat to medium high, and brown the roast on all sides. Once the water has boiled away, pour in the beef broth, vinegar, chili powder and 1 tablespoon of cumin.

Cover tightly and reduce heat to low. Simmer for 1-1/2 to 2 hours or until the beef falls apart when you try to pick it up.

Shred the beef, using 2 forks or your fingers. Place shredded beef back into the saucepan with all the juices, and let cool to room temperature.

In a large skillet, saute the onion until just soft, not browned. Mix in the flour and green chilies. Stir constantly for 2 minutes to cook the flour taste out.

Stir in sour cream and 2 cups of Monterey Jack cheese. Cook on low for 10 minutes, stirring often, until the cheese is all melted and mixed. Set aside and let cool.

In a large heavy skillet, heat the olive oil. Using tongs dip the tortillas, one at a time, into the oil for 30 seconds each side. Drain on paper towels.

Spread 4 tablespoons of sour cream mixture down the center of the tortilla. Top with about the same amount of beef. Roll up and place seam side down in a 8x11-inch baking dish (you may need two baking dishes).




Repeat for each tortilla. Continue until you are out of the filling. Sprinkle with remaining Monterey Jack cheese.

Bake for 30 minutes or until cheese is melted and bubbling.

=> Barbecue Beef Rib Recipes: Slow Cooker Barbecue Ribs

This recipe makes some of the best finger-lickin barbecue ribs you’ve ever tasted.

4 pounds pork baby back ribs
Salt and pepper to taste
1 cup ketchup
1 cup barbecue sauce
1 cup chili sauce
1/2 cup packed brown sugar
4 tablespoons vinegar
2 teaspoons dried oregano
2 teaspoons Worcestershire sauce
1 dash hot sauce

Directions

Preheat oven to 400 degrees.

Season ribs with salt and pepper. Place in a shallow baking pan. Brown in oven 15 minutes. Turn over, and brown another 15 minutes; drain fat.

In a bowl, mix together the ketchup, chili sauce, brown sugar, vinegar, oregano, Worcestershire sauce, hot sauce, and salt and pepper. Place ribs in slow cooker. Pour sauce over ribs and turn to coat.

Cover, and cook on Low Heat for 6 to 8 hours or until ribs are tender.