I love a really good fillet mignon from time to time, but my purse never does! Here is a super easy way to make even the cheapest cuts of steak into a velvety delight, using just salt and sugar. Salt draws out the liquids in the meat, then as it sits, it goes back in. Sugar is a natural tenderizer and also helps to offset the salt.
I don't really measure it, I just sprinkle a half and half mixture of salt and sugar to coat the meat. The thicker the cut, the more to pour on. Flip over and coat the other side with salt and sugar. Let it sit out at room temperature for an hour. Rinse off the salt and sugar really well. Pat dry. Season with pepper (if you like) and cook it in a hot oiled pan on both sides. Believe me, this works for even the chewiest cuts. Sometimes my husband will challenge me by buying a horrible steak, I always win!
PS: Please don't overcook your meats. It's not right! ;)
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The marinating time for these steaks is worth it because they are so tender you can almost cut them with a fork! And don't forget a loaded baker to accompany on the side.
For absolutely great steaks, get a thick slice of sirloin steak, put it in a zip lock bag with Italian dressing (any kind) and leave it sit at a minimum of 2 hours. It can stay as long as a day.
If you haven't tried a Flat Iron Steak, it's an economical cut of beef and you should try it. I can buy a $7.00 steak, $5.00 if you have a Kroger's card and feed three adults. What they call Flat Iron Steak at Wal-Mart isn't the real deal.
Coarsely crush peppercorns. Paint steaks liberally with mustard. Cover steaks with peppercorns. Place on HOT grill to sear. Paint backside. Cover with peppercorns. Turn over to sear.
Preheat grill for high heat. Rub each steak lightly with olive oil (this insures the steak won't stick to the grill). Season with salt and pepper to taste. Rub fresh garlic into both sides of each steak, leaving bits of garlic on each.
