Chef Tim Love shares the recipe for a fancy steak dinner that won't break the bank. It would be perfect on Valentine's Day.
Skirt Steak Skewers
16 ounces beef outside skirt steak cut to 1 inch cubes
1 Serrano chili
1 poblano chile
1 red onion medium
¼ canola oil
1 T. fresh rosemary
2 cloves garlic minced
Salt and pepper to taste
Wooden skewers soaked in lemon juice
Make sure the skewers soak for at least 1 hour. Julienne the chilies and onion.
In a bowl, mix the chili, onion, garlic, rosemary, and oil. Add meat and massage for a minute (use gloves or mix with tongs). Leave at room temperature for 30 minutes.
Skewer meat and refrigerate until ready to grill. Heat grill on high.
Season skewers with salt and pepper. Place skewers on grill for 3 minutes per side and serve.
Mustard BBQ Glaze
1 cup Dijon mustard
1/2 cup yellow mustard
1/2 cup apple cider vinegar
1/2 cup brown sugar
2 tablespoons Worcestershire
1 teaspoon cayenne
2 whole heads cauliflower
2 cups Franks buffalo hot sauce
4 Tbsp whole butter
1 cup blue cheese crumbles
1/2 cup EVOO
S & P to taste
Cut cauliflower head in half through stem. Lay in 200 pan cut side down. Season with Olive Oil, Salt & Pepper. Add 2 cups water to pan.
Smoke cauliflower at 225 for 20 -30 minutes, or until stalk is knife tender. Remove from pan and cut cauliflower into florets.
While cauliflower smokes, heat buffalo sauce in sauce pan bringing to biol. Turn off heat and mount with whole butter. Toss cauliflower in buffalo sauce and place in serving bowl. Top with blue cheese crumbles and enjoy.