Steak on the Grill

by Steve Crary –

Ever planned an event or occasion that you wanted to be a little bit special?!  Ever hoped an evening would be truly memorable?  Getting a little tired of that family favorite that has become a weekly staple, or just bored with your everyday meal?  If you answered yes to any of these questions…help yourself to a serving of Chef Steve.

I like to think that I have found a philosophy that will forge through the monotones of what I call repetitive cooking.  “Attacking the Senses” is what I call it.  I have learned over time to enjoy food with all my senses, not just taste.

Sight, smell, sound and texture are all tools of the mind for both interpretation and recollection.  If you tap into these many pathways, you will turn a vague meal into a vivid memory.  Try adding fresh herbs, use food with contrasting colors, add a crunch of something – all create touch of excitement.

If you want to cook from a different perspective, visualize your meal from a new” Attack all the Senses” approach.

Here is an end of summer adventure into the “Land of Gas and Briquettes”, the wonderful world of BBQs.

Steak on the Grill

“Attack the Senses and turn this summer standard from…simple to sizzle.

Remember the most important thing is to have fun and be adventuresome.

Start with your steaks of choice – rub the steak with olive oil and season heavily – ½ hour before cooking (this is where you can get creative with fresh herbs, BBQ sauce, bacon wrap or basic salt, pepper and garlic).

Slice equal amounts of Red, Yellow and Green peppers with onions, wrap in aluminum foil, add fresh garlic and butter.

Cook vegetables on BBQ for 15 minutes – keep warm until steak is ready.  Serve on top the steak or as an aside, add crumbled blue cheese and/or walnuts and you have…”Attack the Senses”!

Here are some fun side dishes to try.

Beautiful colors and wonderful smells! Your children will love these unusual combinations.

Carrots and Grapes

45 Calories per serving – Makes 4 servings

2 cups sliced carrots

1 shallot chopped

¼ cup water

2 tablespoons red wine vinegar

1 tablespoon brown sugar

½ cup halved seedless grapes

Cook carrots and shallots in water in nonstick skillet about 10 minutes.  Push carrot mixture to side of skillet.  Stir in vinegar and sugar. Gently stir in grapes.  Toss all together and serve.

Rosemary “Fries”

75 Calories per serving – Makes 4 servings

Preheat broiler

3 large baking potatoes

2 teaspoons olive oil

1 teaspoon rosemary

Salt and pepper to taste

Cut potatoes lengthwise into three slices each.  Cut each slice into three large french-fries.  Cook potatoes in microwave with a bit of water (take out while still crisp – not mashing soft).  Spread steamed potatoes on baking sheet sprayed with cooking spray.  Sprinkle with dried rosemary.  Broil until potatoes are golden brown. Turn and brown other side. Season and serve.

Disguised as a mild mannered chef, Steve Crary shows us how to “Attack the Senses” in his regular monthly Owl Light News installments.  After learning for over 15 years in kitchens across the states, from east coast to west coast and back again, Steve has settled with his family in Wayland, NY, where he concocts simple fare and fantastic feasts for locals and visitors alike at Steve’s Place, S Lackawanna Ave., Wayland, NY 14572.  Menu at: http://www.stevesplace.us/