Many families love steak, especially on warm summer days, so shower your nearest and dearest with some love straight off the grill. You can make summer even more memorable by sharing the grilling experience together when cooking a steak seasoned with this Dukkah Rub.
A Perfect Steak for Summer Grilling
(Family Features) Many families love steak, especially on warm summer days, so shower your nearest and dearest with some love straight off the grill. You can make those moments even more memorable by sharing the grilling experience together.
In fact, it may be the perfect chance to teach your loved ones a thing or two with these tips from Omaha Steaks Executive Chef Grant Hon.
Choose Your Protein
Prepare the Grill
Prepare the Meat
Sear and Crust
Control Your Cook
To minimize the need to open the grill cover, determine the amount of time you’ll need to reach your desired doneness then use the 60-40 grilling method. Grill 60 percent on the first side then 40 percent after you turn the steak over for an even cook.
Let it Rest
Garnish and Flavor
On cutting board, chop almonds to rough texture and add fennel seeds, chopping until mixture is fine. Place almond and fennel mix in bowl and add rub and sesame seeds.
Once you pull a juicy steak away from the flame, there’s only one way to make it better: toppings that create a true taste explosion. When they’re prepared with fresh, premium ingredients, your friends and family may not be able to get enough of these sweet and savory additions. Simply mix them up while your meat is on the grill, or skip a step and rely on Omaha Steaks Toppers to capture the same delicious flavors without the prep work.
Crispy Onions and Jalapenos: Savor a one-two punch of crispy onions combined with spicy jalapenos for some crunch with a kick.
Dijon Mustard Aioli: Blend Dijon and whole-grain mustard with creamy Greek yogurt, garlic, tarragon and white pepper for a rich, tangy topping.
Mushrooms and Blue Cheese: Mix hearty mushrooms and full-flavored blue cheese with your favorite savory spices and a splash of sherry wine.
Smoky Bacon Jam: Start with the finest cuts of bacon browned to crispy perfection then add caramelized onion and an accent like brown sugar or balsamic vinegar.
Sweet Bourbon Onions: Warm things up with a medley of natural honey, bourbon whiskey and sherry wine offset by zesty red onions and balsamic vinegar.
Tomato Jam: Experiment with your favorite varieties to find the perfect balance of crushed tomatoes, sweet gherkins and seasonings.
Find more expert tips to perfect your summer grilling at OmahaSteaks.com.
Prep time: 5 minutes
Why your favorite foods may soon be changing....
(BPT) - The Federal Government's push for reduced sodium in American foods will likely affect your favorite foods within the next few months. Food manufacturers will be pushed to change their recipes, which will change the taste and texture of many foods made in the U.S.
Government officials have indicated that they will be announcing a "voluntary" sodium reduction scheme as early as this summer, although the voluntary aspect of it may be lost on the millions of Americans whose favorite foods will be changing without their consent.
When the Federal Government posted their plans to reduce sodium years ago in the Federal Register, Americans rose up with a resounding, "Hands off our salt!" The public comments on the federal site were overwhelmingly against sodium reduction.
The government's plan has also become contentious with medical researchers who increasingly are presenting scientific evidence that population-wide sodium reduction is unnecessary and/or potentially harmful.
The latest evidence, including a 2014 study published in the New England Journal of Medicine, demonstrates that there is a safe "range" of salt consumption that results in a lower risk to the overall population. According to this research, the lower end of this safe range begins around 3,000 mg and extends up to 6,000 mg sodium. Americans consume about 3,400 mg sodium on average - at the lower end of this safe range. But the U.S. Department of Agriculture's Dietary Guidelines recommend a level of 2300 mg a day, a number below the safe range.
Dr. Michael Alderman, editor of the American Journal of Hypertension and former president of the American Society of Hypertension, has repeatedly cited his concern that a population-wide sodium reduction campaign could have unintended consequences. "They want to do an experiment on a whole population without a good control," Alderman says.
The government points to the U.S. Department of Agriculture's Dietary Guidelines as the basis for pushing sodium reduction; however the Dietary Guidelines on sodium have been in dispute for years. Critics of the government guidelines remind us that the USDA has been admittedly wrong in the past. Most recently the USDA changed its view on eggs finding that they are part of a healthy diet after 40 years of saying they were bad.
For decades, Americans have also been told that they need to drastically reduce their salt intake. However, latest research indicates, including a report from the Journal of the American Medical Association, low-salt diets can lead to insulin resistance, congestive heart failure, cardiovascular events, iodine deficiency, loss of cognition, low birth weights, and higher rates of death. Studies show dangerous side effects from lowering sodium below 3,000 mg/day.
Critics of the government's sodium reduction plans have encouraged people to sign a petition called Hands Off Our Salt on the White House website and have encouraged people to email Secretary Sylvia Burwell of U.S. Health and Human Services. On the other side, some activist groups have been pushing for the government to force changes to almost every recipe in the U.S. It remains to be seen which voices the government will heed.
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