Steak, bacon, shrimp... suggestions?

Topspin · #1 12-22-2010, 12:38 PM

I have some sirloin, Oscar Mayer thick center-cut bacon, shrimp, various spices, a grill, and a stove/oven. I like my steak medium rare.
Any suggestions? I'm not a seasoned (pun intended) grill master, so I figured you guys might be able to help me out.

Thanks in advance.

boris · #2 12-22-2010, 12:41 PM

Bacon wrapped shrimp stuffed inside the steak.

Now I'm hungry.

R. Laevinus · #3 12-22-2010, 12:41 PM

Yes, I have a suggestion. Take the above three items, place them on the grill, add fire, and wait.

Then add beer, and eat/drink.

Man, I envy you right now. I just had a lousy sandwich today.

Topspin · #4 12-22-2010, 12:42 PM

It's a start.

Gard · #5 12-22-2010, 12:43 PM

There can only be one answer to this question:

Yes.

Relic · #6 12-22-2010, 12:44 PM

My suggestion - find a smoking hot Asian or Latina girl to cook that stuff up for you while you sit back in your easy chair reading a newspaper while smoking a pipe. Make sure she offers to bring you your slippers. You will dine merrily and heartily, then she can give you a back massage while you pound a beer and watch football.
that is all. My work here is done

**SoComSurfing** · #7 12-22-2010, 12:55 PM

What size shrimp are they? Are they already peeled, or still have a hull on them? Suggestions/recommendations depend on these matters.

Topspin · #8 12-22-2010, 01:01 PM

Decent sized, index finger length? We just caught them and froze them last summer.

warwick.hoy · #9 12-22-2010, 01:09 PM

mmm,...latina.

If your grill is plenty hot (I always test by placing my hands over the grill and if I can't stand to hold it there longer than 3 seconds,....it's hot enough) it shouldn't take more than 3 minutes a side to get medium rare for an inch thick steak.

Thicker will take a little longer, but any thicker than an inch I butterfly,...that way there is more surface area to accept flavorants (salt, pepper,...smoke, etc etc).

Make BLT's out of the bacon. That way you have another meal.

Shrimp = the cockroaches of the sea. Yuck (steamed or skewered and grilled with butter but unless it's fish and chips, I'm not a big seafood eater).

Topspin · #10 12-22-2010, 01:17 PM

Quote:

Originally Posted by warwick.hoy

mmm,...latina.

If your grill is plenty hot (I always test by placing my hands over the grill and if I can't stand to hold it there longer than 3 seconds,....it's hot enough) it shouldn't take more than 3 minutes a side to get medium rare for an inch thick steak.

Thicker will take a little longer, but any thicker than an inch I butterfly,...that way there is more surface area to accept flavorants (salt, pepper,...smoke, etc etc).

Make BLT's out of the bacon. That way you have another meal.

Shrimp = the cockroaches of the sea. Yuck (steamed or skewered and grilled with butter but unless it's fish and chips, I'm not a big seafood eater).

THIS is more like it. Thanks for the advice.

macaroni tony · #11 12-22-2010, 01:18 PM

Quote:

Originally Posted by Gard

There can only be one answer to this question:

Yes.

Yup

**SoComSurfing** · #12 12-22-2010, 01:18 PM

Decent enough size. I'd do as others suggested and wrap in bacon. Line them up about 6 per skewer and baste with your favorite BBQ sauce. Grill. If you have a few extra, Cut them into smaller chunks (approx 2-3 per shrimp), pan fry them, then throw into a bleu cheese butter or a shrimp tasso to top off the steak (grilled to your liking).

warwick.hoy · #13 12-22-2010, 01:36 PM

Okay,...further steak grilling tips. I like to salt my steak (if I need to butterfly it I do this then salt) and let it sit out on the counter top and let it get as close to room temp as possible (don't let is sit out longer than two hours). I have a nice small pyrex baking dish that will fit the average size ribeye (not butterflied) and I can cover it with cling warp to keep any undesirables out.

The idea is that a room temp steak is closer to your target temp (~135-140 degrees for med rare) than a steak straight from the fridge and will achieve desired doneness quicker. As long as you don't let it out longer than 2 hours you should be safe (according to food safety standards mandated by Spokane County,...they may or may not be different in you neck of the woods; I'm inclined to think they aren't different, beef isn't really a major concern unless it has been cross contaminated with poultry). You do have a digital thermometer or at least an instant read right?,....RIGHT? (if you don't,...you should.)

It's easier to butterfly a cold piece of meat than it is to butterfly a room temp piece of meat. If you have a dull knife you'll destroy the meat. Tools are important.

Sirloin is not bad,...Ribeye is much better. If you have a good sharp boning knife and can find a bone out rib roast at a good deal then you can cut your own steaks off of it; to the thickness you like, and save some money.

SteveC · #14 12-22-2010, 01:41 PM

Both the steak and shrimp could be wrapped in bacon. You could also just wrap the steak and do the shrimp in a wine/garlic/butter sauce - scampi. If you have some asparagus and hollandaise sauce you could do steak Oscar - wrap the edge with bacon, grill and top with steamed asparagus and top all with hollandaise sauce. Very yummy.

warwick.hoy · #15 12-22-2010, 01:49 PM

This guy needs advice on how to grill a steak,...what are the chances he can make hollandaise without breaking it?

SteveC · #16 12-22-2010, 01:51 PM

Quote:

Originally Posted by warwick.hoy

This guy needs advice on how to grill a steak,...what are the chances he can make hollandaise with breaking it?

Well, you can use those packets...add butter, milk, whisk and you're done. Not the same but probably good enough...especially if you add just a couple drops of hot sauce to it.

Topspin · #17 12-22-2010, 02:12 PM

Just realized I have avocados, so guacamole.

warwick.hoy · #18 12-22-2010, 02:48 PM

Quote:

Originally Posted by SteveC

Well, you can use those packets...add butter, milk, whisk and you're done. Not the same but probably good enough...especially if you add just a couple drops of hot sauce to it.

Sorry to scoff but it's just not the same. No milk in hollandaise. In fact when I make hollandaise I'm I use essentially clarified butter (all the milk solids sink to the bottom and I avoid letting them in with the yolks).

WW Vinegar, some lemon juice,...S&P along with a dash of cayenne and a couple drops of Frank's or Tabasco.

And yes Ducktailspin,...make guacamole,...if you have some tomatoes and onions (and lime juice, cilantro and garlic,...but that's wishful think) floating around make some Pico as well and add to the Guacawocka.

SteveC · #19 12-22-2010, 02:58 PM

Quote:

Originally Posted by warwick.hoy

Sorry to scoff but it's just not the same. No milk in hollandaise.

I haven't made it for a while so I can't remember the ingredients. Of course the real stuff is always best.

**Staccato** · #20 12-22-2010, 02:59 PM

We have some responses from people without a shrimp cookin' idea in their head, hmmm...

Some spice on those shrimp would be a nice touch, and preferably stick 'em on a skewer. The skewer sits directly on the grill with a low flame. You can slice into one to check the progress, and you'll learn to check 'em visually with practice. Combine on the plate with the bacon-wrapped steak, and dine!