Fleming's Salmon Citron
By Chef Christopher Bennett
- 10 oz. Salmon steak w/ skin and bones
- 1/2 tsp. Salt and pepper blend
- 1 oz. Charmoula
- 3 oz. Black bean cassoulet
- 1 tsp. Salad croutons
- 1 ea. Lemon half
- 1 tsp. Italian parsley, chopped
1. Season salmon with salt and pepper blend then broil to the desired temperature. Remove from the broiler and let rest for 2 minutes. With a cocktail fork carefully remove the back bone starting at the saddle and back bone and all rib bones. Place salmon steak on the front center of a hot, large oval plate. Spoon the Charmoula on top of the salmon steak.
2. Spoon black bean cassoulet into a small ramekin and top with crushed croutons then back in a 400 degree double convention oven set on high fan for 5 minutes or until the beans are bubbling on the edges. Place ramekin on the upper right side of the plate.
3. Cut the lemon crosswise at a 45 degree angle and place cut side on top of the broiler to lightly caramelize. Place caramelized lemon on upper left side of plate and garnish plate with chopped parsley.
- 1 10 oz. Bavette Steak (Flap Meat)
- 2 ts.p Jerk dry rub seasoning
- 1 Tbsp. Chimichurri
- 1/2 oz. Watercress
- 1 1/4 oz. Red onion salsa
- 1 lime half
4. Rub the jerk seasoning over both sides of the bevette steak. Broil to the desired temperature, then allow to rest for 5 minutes. Place the steak in the center of a large hot oval plate.
5. Spoon room temperature chimichurri onto the center of the steak. Place a small bunch of washed watercress on the upper left corner of the plate. Spoon the red onion salsa on top of the watercress stems just behind the steak.
6. Cut the lime on a 45 degree angle, then set at the top of the plate
- 2 oz. Jalapeno, without seeds
- 1 oz. Garlic, whole
- 4 Bay leaf
- 2 tsp. Kosher salt
- 1/2 Tbs. White balsamic vinegar
- 3/4 tsp. Chipotle chili pepper, ground
- 3/4 cup Parsley, 1/8 inch chopped
- 2 Tbs. Oregano, 1/8 inch chopped
- 2 Tbs. Mint, 1/8 inch chopped
- 3/4 cup Extra virgin olive oil
1. Remove stems and seeds from Jalapeno peppers and roughly chop.
2. Combine the Jalapeno peppers, garlic, bay leaf, Kosher salt, vinegar and chipotle pepper in the Vita Prep blender. Blend on high for 1 minute to form a paste. Transfer to a mixing bowl.
3. Remove the stems from the fresh herbs and chop into 1/8 an inch. Add to the mixing bowl and slowly whisk in the oil. Place into a container.
Grilling Tips from the Steak Experts!
Things to remember/identifying meats:
Selecting a cut Tips for steak that won't break the bank
- Purchase a whole beef tenderloin and slice your own filet mignon
- Flank or Skirt steak, and Tri-tip are great values and full of flavor
- Ask your butcher for a fresh cut, to ensure you are getting the best for your dollar
Preparing the Steak
- Remove steak from fridge 20-30mins before grilling to cook evenly
- Marinating tips, prep Steak Caribe
Grilling the perfect steak
- Use direct heat, demonstrate w/ Steak Caribe
- Don't flip your steak
- Cook your meat a little less than you'd like, let it rest and it will cook a bit more
Fleming's Prime Steakhouse & Wine Bar
Summer Outdoors Grilling Guide
Fleming's Prime Steakhouse & Wine Bar would like to share its guide for outdoor grilling memorable steaks. With our guide to selecting high quality meats, and simple tips and tricks, you too can perfect the art of grilling!
Selecting a Cut
Buy high quality beef. Ask your butcher for a fresh cut. Know what you want and be specific, i.e. a 2 inch thick New York cut.
- Taken from the short, or small end of the tenderloin, before any other steaks are cut
- Most tender of all steaks and the most popular
- Special cut can produce a bone-in filet
- Comes from the short loin and is the second most popular steak due to its convenient size and shape
- Can be cut in any thickness, usually from 1 to 2 inches
- Called a New York Strip Steak or Kansas City Strip, it is one of the most flavorful, juicy and tasty parts
- Meat from the rib section that is tender and fattier than other
- Extra marbling makes the steak especially tender and flavorful; the meat is more tender than the strip steak
- Extra moisture and fat alongside the bone enhances the flavor, which is rich and somewhat sweet
- Trim external fat to prepare for grilling
FLANK OR SKIRT
- An excellent value and terrific on the grill.
- Cut from the belly and tougher than rib or loin meats, but lean, flavorful, and easily tenderized with marinades that include acids like wine, vinegar, and lemon.
- A Lean and flavorful cut from the sirloin that can be tenderized with a marinade
- Can be left un-cut as a roast and grilled indirectly, or cut into 1-inch steaks and grilled directly over the flame
Preparing The Grill
· Make sure your grill is clean and free from debris before lighting the fire.
· Pre-heat your grill for about 10 - 15 minutes. Get it as hot as possible before placing your meat on the grill. Whether you like your steak medium rare or well done, a nice char on the outside will seal in the juices.
· Choose a chimney starter to light your grill if you are using a charcoal grill. Lighter fluid is not only bad for the environment, but it also releases petroleum-based fumes into your food.
· High heat is 450 - 550 degrees; Medium is 350 - 450 and low is 250 to 350 degrees. A hot grate is essential for sealing the steak.
· Remember to keep children and pets away from the grill at all times.
Preparing the Steak
· Remove your steak from the refrigerator 20 to 30 minutes before grilling. This will help your steak cook more evenly.
· Use salt and pepper liberally. Course ground pepper and kosher salt work best.
· Marinating some cuts of beef will help to break down and tenderize the meat. This works well for cuts like tri-tip.
· The length of marinade time depends on the cut of beef and the ingredients in the marinade. Thin cuts of meat require less time, generally 1 - 3 hours; while big tougher cuts can be marinated 6 - 12 hours.
· Brushing or lightly spraying the meat with cooking oil can add flavor and help the meat not stick on the grill, but with most cuts of beef due to the high fat content, it is generally not necessary. If you use a marinade with oil, there is no need to add additional oil to the meat before grilling.
Grilling the Perfect Steak
· Once you place your steak on the grill leave it alone to cook. Turn it once using tongs or a spatula. It is best not to use a fork to jab the meat, it will release the delicious juices from the steak into the grill.
· Use direct heat for your steak. This means that the fire is directly below your steak. This works best for even slices of beef, chicken, fish and vegetables.
· Keep a close eye on the grill and watch for flare-ups. Higher marbled steaks, such as the delicious rib eye will cause more flare-ups. To reduce flare ups, trim the fat on your steak; if it has been marinating in oil, pat it dry before putting on the grill and reduce the amount of air by keeping the lid closed. If needed, temporarily move the food off direct flame until the flare up subsides.
· Cook your meat a little less than you would like it. Then remove it from the grill and let it rest for five to six minutes. This is the best way to achieve your desired temperature.
· Put the lid on. It helps reduce flare ups, keeps the grates hot, speeds up the cooking time and prevents food from drying out and catches the juices as your steak cooks on the grill.
· Grilling time depends on the thickness of the cut, the temperature of the grill and your personal taste. Fleming's recommends using a meat thermometer specially designed for grilling.