Tag: gordon ramsay steak marinade

Passata

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This is a lovely thick and smooth sauce that is easily made from a glut of fresh ripe tomatoes. It’s great for pasta sauces but can also be used as a part of a marinade or to give a rich tomato flavour to curries, soups and stews. Once made, the cooled passata will keep in the fridge for 3-4 days or freeze away in smaller quantities for up to 2 months.

Makes: 1 litre
Prep time: 10 mins
Cooking time: 50 mins
Total time: 1 hr
Skill level: Easy peasy
Costs: Mid-price

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For a richer tomato flavour add 1-2 tbsp sundried tomato paste to the pan with the vinegar and sugar.

Ingredients

1tbsp olive oil
1 onion, peeled and finely chopped
5 garlic cloves, peeled and chopped
1.5kg ripe tomatoes, roughly chopped
Few fresh basil leaves
1tbsp balsamic vinegar
2tsp caster sugar
Salt and freshly ground black pepper

Method

Heat the oil in a large deep pan and gently fry the onion and garlic for 10 mins until very soft. Transfer to a food processor or blender and process to a smooth paste.
Add the chopped tomatoes and basil to the pan and cook gently, stirring frequently, for 20-25 mins until the tomatoes are soft and pulpy. Cool for 10 mins then push through a sieve to make a smooth tomato sauce.
Return the onion paste and tomato sauce to the pan with the vinegar and sugar and simmer gently for 10-15 mins, stirring, until you have a thick passata. Season to taste with salt and freshly ground black pepper. Cool then store in clean jars or sealable containers in the fridge.

By Nichola Palmer

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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Balsamic and Dijon Marinated Flank Steak

by Pam on September 23, 2013

Flank steak is our favorite cut of beef. It’s lean yet very tender and flavorful and it’s a great cut of beef to marinate. I found a recipe for a flank steak marinade on Kalyn’s Kitchen^[1] that sounded perfect and I happened to have all ingredients on hand. I only marinated the beef for 4 hours and it was very flavorful but next time I make this, and there WILL be a next time, I will let it marinate for 24 hours. The steak had a terrific flavor and my entire family enjoyed it. The flank steak paired nicely with the Balsamic Roasted Tomatoes with Fresh Basil^[2].

Combine the olive oil, balsamic vinegar, Dijon mustard, Worcestershire sauce, minced garlic, lemon juice, paprika, oregano, basil, and thyme together in a large zip lock bag. Seal the bag and shake until well combined. Add the flank steak and refrigerate for at least 4 hours up to 24 hours.

Remove the flank steak from the refrigerator 20 minutes prior to cooking. Heat a grill pan over medium high heat and coat with cooking spray. Add the flank steak to the HOT grill pan and cook 4-5 minutes then flip and continue cooking for 2-3 minutes for medium rare; or until you have reached your desired degree of doneness. Remove from the grill pan and place on a cutting board to rest for 5 minute prior to slicing against the grain. Serve and enjoy.

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Balsamic and Dijon Marinated Flank Steak

Yield: 4 +

Prep Time: 5 min. plus 4-24 hours marinating time

Cook Time: 8-10 min.

Ingredients:

1 flank steak (mine was 1 1/2 lbs)
4 tbsp olive oil
2 tbsp balsamic vinegar
1 tbsp Dijon mustard
1 tbsp Worcestershire sauce
3 cloves of garlic, minced
Juice from 1/2 a lemon
1/2 tsp paprika
1/2 tsp dried oregano
1/2 tsp dried basil
1/4 tsp dried thyme

Directions:

Combine the olive oil, balsamic vinegar, Dijon mustard, Worcestershire sauce, minced garlic, lemon juice, paprika, oregano, basil, and thyme together in a large zip lock bag. Seal the bag and shake until well combined. Add the flank steak and refrigerate for at least 4 hours up to 24 hours.

Remove the flank steak from the refrigerator 20 minutes prior to cooking. Heat a grill pan over medium high heat and coat with cooking spray. Add the flank steak to the HOT grill pan and cook 4-5 minutes then flip and continue cooking for 2-3 minutes for medium rare; or until you have reached your desired degree of doneness. Remove from the grill pan and place on a cutting board to rest for 5 minute prior to slicing against the grain. Serve and enjoy.

Adapted recipe and photos by For the Love of Cooking.net

References

^{^} Kalyn’s Kitchen (www.kalynskitchen.com)
^{^} Balsamic Roasted Tomatoes with Fresh Basil (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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Honey, Lime, and Sriracha Chicken Skewers

by Pam on January 15, 2014

Quick question for you… Are any of you having problems leaving comments on my site? I have had several readers let me know that they are unable to comment and I am not quite sure what the problem is. If it isn’t working for you, please e-mail me at gordon-ramsay-recipe.com@gmail.com to let me know and please tell me what browser you are using (ie: Chrome, Explorer, Safari, Firefox, etc.) too. Thank you so much for your help!

I decided to make some sweet and spicy Asian chicken skewers for dinner. I found a terrific recipe on Once Upon a Chef^[1] that looked delicious. I adapted it a bit so it wouldn’t be too spicy for my kids. I marinated the pieces of chicken, skewered them, then cooked them in my grill pan. I served a little bit of the reserved marinade as a sauce over the cooked skewers. The meat was tender and flavorful – I loved the marinade. The skewers were a big hit with everyone and we gobbled them all up – no leftovers. This chicken paired nicely with the Sesame Garlic Wilted Spinach^[2].

Combine the honey, soy sauce, lime juice, oil, lime zest, garlic, ginger, and sriracha sauce together in a bowl. Blend with an immersion blender until creamy. Remove 2 tablespoons of marinade to a dish;set aside for later use. Add the pieces of trimmed chicken to the marinade; mix until evenly coated. Seal with plastic wrap and place into the refrigerator to marinate for 6-24 hours.

Remove the chicken from the refrigerator 15 minutes prior to cooking. Thread the pieces of chicken onto skewers, folding the pieces in half if they are long and thin. Heat a large grill pan, that’s been coated in cooking spray, over medium high heat. Add the chicken skewers to the HOT pan. Reduce the heat to medium and cook for 8-10 minutes. Flip the skewers and continue cooking for another 8-10 minutes, or until the chicken is cooked through. Remove from the pan and place on a serving plate. Sprinkle the top with fresh cilantro and serve with the reserved marinade. Serve immediately. Enjoy.

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Honey, Lime, and Sriracha Chicken Skewers

Yield: 4

Prep Time: 6-24 hour marinating time

Cook Time: 18-20 min.

Ingredients:

2 tbsp honey
1 1/2 tbsp soy sauce
1 1/2 tbsp fresh lime juice, from 1 lime
1/2 tbsp vegetable oil
1/2 teaspoon lime zest, from half of a lime
2 small garlic cloves, peeled and roughly chopped
1 tsp fresh ginger, peeled and roughly chopped
1 tsp Sriracha sauce (more, to taste, if you want it spicier)
1 lb boneless skinless chicken thighs, trimmed and cut into 2-inch chunks
2 tbsp chopped cilantro, plus more for garnishing platter

Directions:

Combine the honey, soy sauce, lime juice, oil, lime zest, garlic, ginger, and sriracha sauce together in a bowl. Blend with an immersion blender until creamy. Remove 2 tablespoons of marinade to a dish;set aside for later use. Add the pieces of trimmed chicken to the marinade; mix until evenly coated. Seal with plastic wrap and place into the refrigerator to marinate for 6-24 hours.

Remove the chicken from the refrigerator 15 minutes prior to cooking. Thread the pieces of chicken onto skewers, folding the pieces in half if they are long and thin. Heat a large grill pan, that’s been coated in cooking spray, over medium high heat. Add the chicken skewers to the HOT pan. Reduce the heat to medium and cook for 8-10 minutes. Flip the skewers and continue cooking for another 8-10 minutes, or until the chicken is cooked through. Remove from the pan and place on a serving plate. Sprinkle the top with fresh cilantro and serve with the reserved marinade. Serve immediately. Enjoy.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Once Upon a Chef

References

^{^} Once Upon a Chef (www.onceuponachef.com)
^{^} Sesame Garlic Wilted Spinach (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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