Zue's Red wine vinegar Steak & Pan Seared Scallops vinegar, Steak, wine, Pan, Scallops

zuesel

Zue's Red wine vinegar Steak & Pan Seared Scallops

Steak:

• Flank or Roast cut - score lightly
• Pat in salt and pepper
• Marinate with Red wine vinegar & Red wine Sherry for 1 hr
• Heat oil, drain (reserve the marinate) and sear steaks on both sides, cut into strips

Red wine Gravy:

• Add marinate to steak drippings, bring to boil
• Add flour, Red Sherry wine, whisk quickly

Scallops

• Large sea scallops
• Pat dry
• Sprinkle salt and pepper
• Heat oil and butter on Medium-high heat
• Sear one side until brown, turn over to complete the other side (avoid moving and flipping), cook time depends on the size. Mine are huge and took about 5 minutes. As long as you use med-high head and cook both sides until a good brown color should be just right.

** See photo of cut up piece. Not over or under cooked **

Caramelized onions

• Slice onions
• Fry, add salt and sugar
• Add little bit of sugar when almost done

Garlic Hashbrowns

• Follow instructions
• Add garlic power
• Pan fry

zuesel

23# tobiko

Tobiko, try marinating only for 1 hr max. Also add olive oil in marinate. Don't score too deep wor!

tobiko

18# zuesel


i see what you mean la.  let me try try when I have a chance in the future =)  thx for sharing leh

somewhereintime

21# shutterbug


My mistake, getting old.
I prefer my steak simple, just fresh ground pepper and sea salt

shutterbug

It is grill mark, done on very high heat for 2 minutes, turn the steak 45 degree and cook for 2-3 minute, flip over to cook the other side.
Never score or stab  the steak unless you want shoe leathe ...
somewhereintime 發表於 2009-12-15 14:38

no it's not grill mark, it's cut, did you see this pic?

草莓妹妹

好好食呀！

Catpiano

good .. seems like no personal attack and more peaceful in cooking thread .. ^_^  

Real LYK spirit ..

zuesel

I scored this steak intentionally to stuff the garlic and let the inside and out soak through with the red wine vinegar and sherry. (Learned it from watching The Cooking Channel). I used roast cut so it's a lower grade which I don't mind to let the garlic and wine flavor to over power a bit. However, with higher grades such as filet, prime, etc, I want as raw as possible so will NEVER score it and use minimum spices.

Like B-jai said, different mouth tastes.
I often experiment and mix things around to find something my hubby really enjoy. Of course I screwed up big time and made the grossest things ever!

secret: my first time cooking when i was 11, I added cheese slices to my stir fried romain lettuce (trying to be creative) and it was the most disgusting food ever! I made my first cheese cake (following instructions from the cream cheese package) when I was 14 and NO one in my family would eat it! ..........><........

布小熊

口味唔同姐。。。

我都係，唔會姦我塊扒～
我鍾意原汁原味，只加海鹽同鮮磨胡椒。
B仔 發表於 2009-12-15 01:51 PM

Same here! lol
I like your wordings..

somewhereintime

Question...when people cook steak, aren't you suppose to keep as much juice inside as possible, so why did you cut a pattern on the steak?
shutterbug 發表於 2009-12-15 12:43

It is grill mark, done on very high heat for 2 minutes, turn the steak 45 degree and cook for 2-3 minute, flip over to cook the other side.
Never score or stab  the steak unless you want shoe leather