Sliced Steak Garlic Chive Butter

Sliced Steak Garlic Chive Butter

Makes 6-8 servings

chefgeorgehirsch.com | George Hirsch Lifestyle

2 pounds top round, hanger steak, flank, or sirloin 

1 cup orange juice

8 cloves garlic, chopped

2 Tablespoons Balsamic Vinegar

1 Tablespoon olive oil

1 teaspoon each paprika, basil, oregano, thyme, black pepper 2 teaspoons hot sauce

Place orange juice, garlic, vinegar, olive oil, paprika, basil, oregano, thyme, black pepper, and hot sauce in the bowl and blend well.

Pour blended marinade over beef and marinate 24-48 hours in the refrigerator.

Preheat grill to high heat.

Remove meat from marinade, dry off with paper towels, and grill on high heat for two minutes on each side, brushing with marinade while cooking.

Lower heat and allow to cook slowly to the desired doneness. Remove from grill and allow the meat to rest 5 minutes before slicing. Slice meat thinly against the grain.

Serve Sliced London Broil topped with garlic chive butter.

For Garlic Chive Butter:

4 ounces unsalted butter, melted in a small saucepan. Add 2 finely chopped garlic cloves. Heat butter and garlic for one minute or until you smell a fragrant garlic aroma. Add 2 Tablespoons fresh finely chopped chives.

Steak Tips:

- For the juiciest of steak, allow the meat to rest 5 minutes before slicing.

- Slice meat thinly against the grain for tender sliced meat.

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Steak Frites

For my NY/LI friends, GHL is on a one week hiatus to support PBS and public TV stations, Tune-in/dvr WLIW21 Saturdays beginning Feb 15 2:30PM

Thank you in advance for supporting your local station.

Check local listings for the new season of GHL Celebrating Chef George's 25th anniversary on PBS and Public TV Stations. Click to watch TV Series Preview

Hanger steak is a tasty cut of meat mainly because of the marbling, the flavorable fat. The French might beg to differ and say it's because of the traditional and only way to serve steak—with a good size pat of butter on top. The other French suggestion, serve with homemade fries aka pommes frites, the perfect companion for any kind of steak.

If hanger steak is not available, by all means you can adapt recipe to any London broil cut. Enjoy!

George Hirsch's Grilled Hanger Steak Recipe

(aka skirt steak or Romanian steak) | Makes two-four servings

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1 pound skirt steaks (flank or T.R. London broil), trimmed

1/4 cup olive oil

1/4 cup bourbon (optional) substitute red wine or O.J.

1/2 cup homemade or prepared barbeque sauce

4 cloves garlic, chopped fine

2 Tablespoons each: parsley and basil

1 Tablespoon balsamic vinegar

1 Tablespoon soy sauce

2 teaspoons hot sauce

Fresh ground black pepper, to taste

Day one, time to think ahead: marinate for 24 hours 

To keep steaks from curing up, make diagonal cuts 1/8 inch deep about every one inch through the skirt steak on both sides. 

Mix together the olive oil, bourbon, garlic, parsley, basil, balsamic vinegar, soy sauce, garlic, hot sauce, and black pepper in a large bowl or large plastic zip bag. Remove 1/2 cup of marinade and reserve in refrigerator to baste steaks while grilling on Day two.

Add the skirt steaks and mix to coat. Marinate in the refrigerator for 23 and a 1/2 hours. You’ll need the extra half hour to get the grill ready. 

Day two, and not before.

Remove the steaks from the marinade, drain and discard marinade.

Preheat grill to high temperature.

Grill the steak for 4-5 minutes each side or to desired doneness. Brush steaks on both sides lightly with the reserved 1/2 cup marinade mix. Flip the steaks over only once. 

Remove steaks from the grill. To serve sliced steak, wait five minutes allowing juices in steak to rest before slicing thin pieces, cutting against the grain.

Pommes Frites 

Recipe by George Hirsch | Makes four servings 

8 large Russet potatoes, well scrubbed 

approximately 3-4 cups canola or vegetable oil, enough to fill a deep sided sauce pan 1/2 way. 

USE CAUTION: Fill pan with oil No More Than 3/4 full, or oil could boil over. 

Sea salt to taste

Cut potatoes evenly with skin on, into 1/4 inch thick strips. For this step it's helpful if you have a mandolin. For uniform cooking while frying the potatoes, cut in uniform size pieces. After cutting, submerge potatoes in cold water for at least twenty minutes, changing the water at least two times, until the water is clear. Dry the potatoes well with paper towels. A good tip; use salad spinner to dry.

Cooking will require frying potatoes in two stages, blanching in first stage then crisp and brown in stage two.

First stage of cooking: For first frying, heat oil to 320 degrees F.

Without overloading fryer, cook the potatoes 1 cup at a time, for about 5 minutes or until cooked through, (but not browned during this first stage of cooking). Remove and drain potatoes with a skimmer or basket, then place on a plate lined with paper towels. 

Second stage of cooking: Second Frying, heat oil to 375 degrees F.

Fry potatoes again in stages without overloading fryer until golden brown and crispy, for about 1-2 minutes. Remove with a skimmer or basket, pour on to a shallow pan and sprinkle with sea salt. 

Serve immediately with favorite condiments.

Pesto Mayo

Blue Cheese

BBQ Sauce

Caramelized Garlic Mayo

Peanut Sauce

& any type of flavored Ketchup

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George’s Gameday Mac and Cheese

For my NY/LI friends tune-in/dvr WLIW21 Saturdays 2:30PM

Check local listings for the new season of GHL Celebrating Chef George's 25th anniversary on PBS and Public TV Stations. Click to watch TV Series Preview

It's that time of year again; chilly evenings, more events going on and tailgates to organize. That's when I turn to my crowd pleasing Mac-N-Cheese. If you're planning your Super Bowl Gameday party menu, then my Mac and Cheese is a must; you can make my mac-mix ahead. Chill it, then just bake-it just before game time. It's good time food.

Use my recipe as a guide and feel free to add smoked ham, pancetta, pulled chicken or grilled shrimp to make your own home-spin.  And, serve with some crowd pleasing Gameday Sliders

gamely sliders as seen on GHL

George’s Gameday Mac and Cheese

Makes 6 servings

George Hirsch Lifestyle | chefgeorgehirsch.com

2 Tablespoons Butter

1 onion, chopped

6 cloves garlic, chopped

2 Tablespoons all-purpose flour

4 cups chicken broth

2 bay leaves

1 teaspoon fresh thyme

1 teaspoon hot sauce

pinch fresh grated nutmeg

2 cups half & half

1 cup sharp Cheddar cheese, shredded

1/2 cup Jack cheese, shredded

2 Tablespoons Parmesan cheese, grated

2 Tablespoons fresh italian parsley, chopped

1 1/2 pounds uncooked elbow, shells, or other small pasta

Melt Butter in a large soup pot or saucepan. Add onion, and garlic and sauté for 1 minute. Add the flour and cook for 1 to 2 minutes, stirring constantly. Slowly add the broth, and bring to a boil. Lower the heat, add the bay leaves, thyme, diced green chilies, hot sauce, and simmer for 10 minutes. 

Stir in the half & half and heat to a simmer. Slowly add the Cheddar, Jack, and Parmesan cheeses, stirring until they melt and the sauce is smooth. Stir in the cooked pasta. Place in a serving dish and eat immediately or sprinkle with Mac Topping, and bake five minutes in a 350 degree oven. 

Optional Additions:

1 cup each Chorizo or smoked sausage, chopped plum tomatoes

For the Mac Topping

4 Tablespoons butter, melted

6 Tablespoons bread crumbs

2 Tablespoons Parmesan cheese, grated

1 Tablespoon each fresh cilantro & parsley, chopped

Fresh ground pepper, to taste

Place all ingredients in a bowl and mix well.

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Macho Nacho

This shrimp nacho is a nice way to kick up post holiday meals. The shrimp is marinated in lime and tequila and then served over a bed of nachos. Even better about this recipe its a quick heat up in the oven—or brave hearts can take it outside to the grill for a smoky flavorful addition.

Cilantro Shrimp Nachos

Makes One Platter of Nachos

chefgeorgehirsch.com | From George Hirsch Living it UP! cookbook

1 pound large shrimp 26-30, peeled deveined and marinated 

1/4 cup cooked or canned black beans

1/4 cup corn, cooked or grilled off the cob

2 green onions, chopped

6 jalapeno peppers, grilled & sliced

4 cups tortilla chips (assorted, blue corn, red corn, and yellow corn)

1 Tablespoon cilantro, roughly chopped

1/2 cup jack cheese, shredded

For the Shrimp Marinade:

1/4  cup lime juice

2 oz Tequila

2 Tablespoons cilantro

1 Head caramelized garlic

1 Tablespoon hot sauce

1 teaspoon cumin

2 Tablespoons corn syrup

In a medium bowl, combine all marinade ingredients. Add shrimp and allow to marinate 20 minutes in the refrigerator, drain and save marinade.

Pre-heat a grill or saute pan. Pour in the reserved marinade and bring to a quick boil. Add shrimp and cook on high heat for 4-5 minutes or until shrimp is cooked. Remove cooked shrimp from pan and reserve.

To assemble nachos- on an oven proof or grill pan, place tortilla chips, beans, corn, green onions, jalapenos, cooked shrimp and cheese. Warm on covered grill until nachos are warm and cheese melts. Top with fresh cilantro and serve with pico de gallo and guacamole.

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George's Smackin' Wings

Join me + Tune-in / dvr George Hirsch Lifestyle CreateTV New Year’s Celebration Marathon Sat Dec 28th 9AM/9PM & Sun Dec 29th 3PM

+ Check local listings for the new season of GHL Celebrating Chef George's 25th anniversary on PBS and Public TV Stations. Click to watch TV Series Preview

A classic Buffalo wing, which you know heralds from the city of the same name.. is tossed into a deep fryer, then tossed into melted butter and hot sauce or finished off in an infinite number of other side sauces and condiments. 

Now friends, my Smackin' Wings are a better wing for a couple reasons... First, it's grilled with benefits from the outdoor flavor of fire-n-smoke; and the sauce is sweet, allowing you to enjoy the chicken and the side sauce. 

George's Smackin' Wings

Makes 32 pieces | from Grilling with Chef George Hirsch cookbook

chefgeorgehirsch.com | George Hirsch Lifestyle

16 chicken wings

1/2 cup olive 

1/4 balsamic vinegar

1/4 cup honey

2 teaspoon brown sugar

2 teaspoons cane syrup or dark corn syrup

1 teaspoon hot sauce

1/2 teaspoon red pepper flakes

1/2 teaspoon dried thyme leaves

2 teaspoons soy sauce

1/4 teaspoon ground red pepper

1/4 teaspoon ground nutmeg

Cut off and discard wings tips. Cut remaining wings in half. Combine remaining ingredients in large bowl until well blended, add wings. Cover and marinade in refrigerator 1 hour.

Preheat grill to medium temperature.  

Place wings on grill. Grill 15 to 20 minutes over medium coals, turning frequently. As wings begin to brown continue slowly cooking on indirect heat, until completely cooked.

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