Steak: So many ways

Steak: This is my basic, go to recipe with variations for additional flavor. This basic recipe is excellent. Most of the spice mixes are available on Amazon or on-line. This recipe also works with chicken, however, marinate the chicken with 2 garlic cloves finely diced, 1/2 cup yogurt and salt. You can grill the chicken after marination.

Part of this recipe is from The Fat Radish Cookbook.

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Steak Steak of your choice 2-3 large steaks 2-3 garlic cloves, sliced into long thick slivers. Salt (large grain sea salt preferred) and pepper. With a sharp knife to make small holes about 1 inch apart. Stick a garlic sliver into the hole pushing it through the meat. Sprinkle generously with salt and pepper. Allow to marinate for 1 hour minimum at room temperature, or longer covered in a fridge. Overnight is best. Cook steak as desired, grill,  about 3-4 minutes a side about 4 inches from the top of oven, or on pan, scorching hot and 3 minutes a side. Let meat sit for 3 minutes, slice and serve. Chimichurri sauce: A handful baby arugula, chopped fine 4-5 roasted garlic, mashed. Make by placing 12-15 garlic cloves on some foil. Fold into a cup, pour some olive oil into the packet. Close tightly and bake at 400°F for 20 minutes. Remove and you have the best confit roasted garlic. 1 small shallot, diced fine 1 tablespoon red wine vinegar or sherry vinegar Salt and pepper

Mix everything and allow to marinate for 2 hours minimum to allow to flavors to mingle. Serve as a side to any steak. Variations: Indian: 1/2 teaspoon ginger paste 1/2 teaspoon garlic paste 1 teaspoon cumin powder 1 teaspoon coriander powder Cayenne powder to taste 1 tablespoon lime juice 1/2 teaspoon garam masala 2 tablespoons cilantro, finely diced Salt to taste.

Make a paste, lather on steak and marinate as above. Italian: 1/2 teaspoon Italian oregano 1 tablespoon parsley, finely diced 1 tablespoon balsamic vinegar Salt to taste

Make a paste and smear on steak. Marinate as above. French: 1/2 cup bold red wine 1 sprig rosemary or dried 2 cloves garlic, finely chopped Salt and pepper to taste

Mix well and marinate the meat in sauce as described above. Remove meat and cook. The sauce should be cooked with 1 tablespoon butter until thick and syrupy. Serve on side of on top of meat as a sauce. Mediterranean 1 clove garlic, finely chopped 1/2 teaspoon each cinnamon, nutmeg, allspice, thyme, tarragon, pepper, cardamom, cumin, coriander, paprika (sweet and spicy). Any mix of this list will work well too.  2 Thinly sliced lemon Salt to taste

Rub the spice mix on the mat and marinate as described above. Layer lemon slices above the meat. Grill the meat and lemon slices. Serve together. The grilled lemons are fantastic with the meat. Mexican 1 tablespoon tomato paste 1 teaspoon Mexican oregano Chipotle powder, to taste 1 tablespoon lime juice 1/2 teaspoon cumin powder Salt to taste

Mix well and layer on steak. Marinate as above. North African Ras al-hanout or Berbere spice mix. Salt to taste

Rub the mix boldly over the meat. It should be thick and bold, not a mild sprinkling. Marinate meat as described above. Serve with fresh lemon wedges.