Grill Yourself A Halloween Themed Steak This October

by admin on September 27, 2013 · 17 comments

Delicious Sirloin Steak

 

 

As the spooky season is fast approaching and having worked in a business that revolves around Halloween, I find the month of October very busy indeed from a work standpoint. Regardless, I try to find the time at least once during the month to cook my Halloween themed steak recipe that is like an amalgamation of about three different recipes all balled up into one meaty shaped Halloween themed meal.

Here’s the deal, depending on the time I have available usually depicts how thorough I am in creating this signature dish. If I’m flush with time like Bill Murray in Ground Hog Day I’ll prepare the pumpkin on the side and enjoy the garlic, pumpkin tastes that I, personally tend to associate with the Halloween season. If, however I’m a little short and not in a Peter Dinklage kind of way I’ll quickly slice some cucumber, briefly shred some iceberg lettuce and chuck some fries on for a quick fix. Rarely, I will prepare the pumpkin and add fries, but I have to be in a Andre The Giant kind of hunger to do so.

Here’s how I make my Halloween themed sirloin steak and pumpkin. I use:

  • A generous cut of beef sirloin steak around 2 inches thickCracked black pepper with garlic or garlic pepper

    Atlantic sea salt

For the pan roasted pumpkin:

  • 1 small pumpkinExtra virgin olive oil

    Table salt

If you’re going to give the crux of the dish a go you’ll need to make sure you can get your hands on a fresh pumpkin. They’re very difficult to find outside of Autumn here in the UK so I guess that’s another reason why I associate this with Halloween. Slice yourself some generous thick slices of pumpkin, then grab a pyrex baking bowl or long flat dish. Pour enough olive oil in to be able to cover your pumpkin. Add a pinch of salt in a bowl and drop the slices of pumpkin in. Flip them over a few times and leave until your steak is no more than minutes away from being cooked. Once your steak is almost done place the pumpkin in a roasting pan and cook until they become a beautiful golden colour and look tender in appearance. Serve.

As for the protein, well, here’s a step-by-step recollection of how I cook my steak.

Your cut of sirloin steak should about 2 inches thick, roughly. When buying try and look for meat with a bright red colour and a decent amount of marbling running all the way through. This means it will provide a super tasty tender flavour. Don’t be afraid to examine your meat in the supermarket. Hold it up, poke it a little but, take a minute to pick the best cut.

Get your steak out at least an hour before you plan to cook it so it’s about room temperature. I read somewhere that this is to prevent it from charring. It’s stuck with me and served me well when craftily cooking cow.

Different people have different methods for when to add salt to a steak. Personally, I likely eat too much salt anyway and try not to add too much additional sodium to the food I cook. Here’s what I do: before adding pepper I take a small amount of Atlantic sea salt and work it into both sides of the meat. Less is more and all that.

I then like to season using a store bought cracked black pepper with garlic mix. It’s a blend that I can’t seem to discover if it is just a UK thing. Regardless, if you have no idea what I’m talking about get yourself some garlic pepper and generously coat the meat, from what I’ve read it’s very similar and I’m sure it’s just as good.

Make sure the grill is nice and hot.

If you are barbecuing place the steak on the grill and close that thing shut. Do not leave the lid open if your barbecue has one, for it to sear and cook quickly, I find closing it does just that.

Refrain from flipping it too many times. You can typically leave a couple of inch thick steak for a good four minutes before flipping it over, maybe even longer depending on your grill.

Once you do flip the meat over it’ll take about 3 minutes further for medium rare and 5 for medium. I don’t have a figure on well-done as I haven’t eaten a burnt steak in years. After discovering medium-rare I plan to never go back. This is just a rough guide though, as far as cooking times go. I try to keep a clock handy whenever I’m cooking and try to keep a rough time-scale, however every cut of meat is different, so use your own judgement.

Place your steak on a plate next to your pan roasted pumpkin (and fries, go on treat yourself) and enjoy.

I find the garlic (vampires) and the pumpkin (Jack O’Lantern) works well together and makes a nice Halloween meal. It’s even better with a Halloween beer. In the UK we have pumpkin ale by Downton Brewery. In the States I hear that the Alewerks Brewing Company do a classic pumpkin ale that is meant to be even better. Check it out and let me know what you think.

This post is by Ian Tomkins, he devised a version of this recipe after working for a Halloween fancy dress costume company in the UK for 10 years.

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