A Christmas Dinner
Proposed main dishes for Christmas dinner:
Grilled Lobster tail and grilled New York Strip
Method of preparation by yours truly:
Lobster tail: 5-6 oz tail, split down the shell. Marinaded with melted butter and freshly-squeezed lemon juice. The tail will be lightly sprinkled with paprika, and brushed with lemon butter sauce before cooking on the grill. First place the tail meat side down on the grill for 5-6 minutes, then turn over. Baste the tail with the lemon butter sauce and allow it to cook for an additional 5-6 minutes, until the meat is opaque and firm. Serve immediately.
New York Strip: select 3 week-aged sirloin strip, thick cut, preferrably 16 oz each, with nice marbling and a fat on the edge. Rub some olive oil on the steak and press paprika and pieces of tellicherry peppercorn onto the steak. let it stand in the fridge for overnight. Prepare the marinade as followed: in a bowl, add a teaspoon of Worstershire sauce, a half of cup of light soy sauce, a little bit of wine (such as Merlot), a bit of black vinegar, some sesame oil, and freshly-squeezed lemon juices. Then sprinkle some oregano. Mix well. Place the steak into the marinade and let it soak for overnight. Flip and turn the steak after 5-6 hours to allow even marinade. Fire up the grill until red hot charcoal. place the steak on the grill for 8 minutes for one side. Flip and cook for another 6 minutes for medium, or 8 -10 minutes for medium well. This is based on the thickness of the steak (in this case, about 1 inch thick).
I'll post the result of this recipe after Christmas, when I have tried it out myself.
Proposed main dishes for Christmas dinner:
Grilled Lobster tail and grilled New York Strip
Method of preparation by yours truly:
Lobster tail: 5-6 oz tail, split down the shell. Marinaded with melted butter and freshly-squeezed lemon juice. The tail will be lightly sprinkled with paprika, and brushed with lemon butter sauce before cooking on the grill. First place the tail meat side down on the grill for 5-6 minutes, then turn over. Baste the tail with the lemon butter sauce and allow it to cook for an additional 5-6 minutes, until the meat is opaque and firm. Serve immediately.
New York Strip: select 3 week-aged sirloin strip, thick cut, preferrably 16 oz each, with nice marbling and a fat on the edge. Rub some olive oil on the steak and press paprika and pieces of tellicherry peppercorn onto the steak. let it stand in the fridge for overnight. Prepare the marinade as followed: in a bowl, add a teaspoon of Worstershire sauce, a half of cup of light soy sauce, a little bit of wine (such as Merlot), a bit of black vinegar, some sesame oil, and freshly-squeezed lemon juices. Then sprinkle some oregano. Mix well. Place the steak into the marinade and let it soak for overnight. Flip and turn the steak after 5-6 hours to allow even marinade. Fire up the grill until red hot charcoal. place the steak on the grill for 8 minutes for one side. Flip and cook for another 6 minutes for medium, or 8 -10 minutes for medium well. This is based on the thickness of the steak (in this case, about 1 inch thick).
I'll post the result of this recipe after Christmas, when I have tried it out myself.
