RECIPE TITLE "Lemon-Garlic Sirloin"
source: Southern Living magazine March 2008
MAKES 6 TO 8 SERVINGS
PREP: 10 MIN., CHILL: 5 HR., BROIL: 15 MIN., BAKE: 35 MIN., STAND: 5 MIN. easy
Sirloin is readily available in the meat section, but for a thicker portion, such as the one called for in this recipe, check with your butcher to see if you'll need to preorder it.
- 1 (1 ¼-1nch-thick) boneless beef top sirloin steak (about 2 to 2 ½ lb.)
- 2 garlic cloves, pressed
- 2 Tbsp. lemon zest
- 1 Tbsp. kosher salt
- 1 Tbsp. olive oil
- 1 tsp. coarsely ground pepper
- 1 Tbsp. finely chopped fresh flat-leaf parsley
DIRECTIONS 1. Trim steak, if necessary. Combine garlic and next 4 ingredients; rub over steak. Place steak in a large, shallow dish or 2-qt. zip-top plastic freezer bag. Cover or seal, and chill at least 5 hours or up to 8 hours.
2. Remove steak from marinade, discarding marinade. Place steak in a heavy-duty aluminum foil-lined jelly-roll pan.
3. Broil 6 inches from heat 15 minutes; reduce oven temperature to 375°, and bake 30 to 35 minutes or to desired degree of doneness. Remove from oven; let stand 5 minutes before slicing. Sprinkle with 1 Tbsp. chopped parsley.
Copyright Southern Progress Corporation Mar 2008
|Morton's Steak Bible: Recipes and Lore from the Legendary Steakhouse
You’ve dreamed about it all week: the prime porterhouse patiently waiting in your butcher’s case for you to bring home wrapped in brown paper. You can’t wait to fire up the grill, season the well-marbled red meat, and slap it over the hot coals. You can hear the sizzle as it cooks, smell the tantalizing aroma; you can practically taste the perfectly seared, juicy steak. You never intend to overcook it, but sometimes you do, ruining a thick, expensive steak.
Never fear. Morton’s, The Steakhouse shares the secrets that have made its name synonymous with fine steakhouse dining for twenty-seven years to ensure that the home cook’s steak turns out exactly as he imagines it. Morton’s Steak Bible offers indispensable tips, steakhouse lore, and more than 100 irresistible recipes perfect for meat lovers, grillers, and fans of their seventy restaurants worldwide.
Before divulging Morton’s recipes for every cut from filet mignon and T-bone to skirt steak and ground sirloin, Morton’s Steak Bible starts at the very beginning, providing excellent tips on how to cook like a steakhouse: what to look for when selecting meat, how to cook it on a grill or under a broiler, and of course, how to time your masterpiece to perfection. There are also “Celebrity Clips” sprinkled throughout, amusing anecdotes about visits to Morton’s by its most famous guests, including Frank Sinatra, Tiger Woods, Queen Latifah, and Jackie Gleason.
In addition to world-famous steak recipes, Morton’s Steak Bible includes chapters featuring everything you’ll need to round out your table, such as the Key Lime Mortini and Smoked Salmon Pinwheels in “Cocktails and the Food We Eat with Them”; Salad Niçoise with Pan-Seared Tuna and Velvet Lobster Bisque in “Salads and Soups”; Baked Lemon-Oregano Chicken and Lamb Chops with Baked Apples in “Other Steakhouse Favorites”; Creamed Spinach and Hash Brown Potatoes in “Side Dishes”; and Morton’s legendary Hot Chocolate Cake and Upside-Down Apple Pie in “Desserts.”
With 3.3 million guests dining at its upscale restaurants throughout the United States, Canada, and Asia every year, Morton’s has clearly earned its place as the authority on all things steak. Beautifully illustrated throughout with vibrant full-color photographs, Morton’s Steak Bible is the definitive guide to steakhouse fare and will instantly become a coveted addition to the home of any meat lover or grilling aficionado.
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For nearly a century, Neiman Marcus has epitomized luxury—urbane merchandise in an elegant ambience. Neiman Marcus is also famous for the extraordinary food it serves at its restaurants and cafés across the country. Now, at long last, the renowned institution shares more than fifty years’ worth of legendary dishes in this lavishly illustrated cookbook.
From the flagship store in Dallas, featuring the Zodiac Restaurant, to its landmark Rotunda restaurant overlooking Union Square in San Francisco and its newest restaurant, Mariposa, in Coral Gables, Florida, there are forty-two Neiman Marcus restaurants in stores across the country. The first one opened in 1953, and in the last half century Neiman Marcus has become almost as well known for its fresh and delicious cuisine as it is for its fashion.
Neiman Marcus Cookbook will delight the store’s loyal fans and food connoisseurs alike, with more than 160 delectable recipes. The exquisite dishes range from simple soups and salads such as Summer Tomato Soup with Basil and Ricotta and Mediterranean Fattoush Salad to more ambitious entrées like Burnt Honey-Orange Chicken and Soy-Glazed Farm-Raised Trout. Longtime fans will be delighted to find recipes for Neiman Marcus’s famous Strawberry Butter, Mandarin Orange Soufflé Salad, Popovers, and Chicken Salad—not to mention their legendary Chocolate Chip Cookie. More info
|Morton's The Cookbook: 100 Steakhouse Recipes for Every Kitchen
Drawing from the spirit of the menus at Morton’s original Chicago location and their eighty other restaurants around the country and the world, Morton's the Cookbook includes familiar and delicious American steakhouse fare accentuated by the flavors picked up as the restaurant has grown to span the globe.
The expert on steak, Morton’s shares its wealth of information on how to cook your steak to perfection in enticing recipes such as New York Strip Roast with Three Peppercorn Sauce and Bone-in Ribeye with Rancher’s Rub. Complete your meal at home with recipes for delicious appetizers and classic steakhouse sides, such as Five-Onion Soup, Maine Lobster and Avocado Salad, and Blue-Cheese French Fries. Tempting desserts round out this bold collection of delectable recipes.
Beautifully illustrated throughout with full-color photographs and featuring 100 tantalizing recipes, Morton’s the Cookbook brings Morton’s exceptional fare to your home every day.