Coulotte Steak and Grilled Leeks

Cooking with Teddy can at times feel like an aerobic workout.   His frantic creativity involves aggressive chopping, slamming, spinning, shaking, dashing in and out, and generally high-energy movements. But by the time you sit down to one of his flavourful, harmonious creations you quickly forget all the chaos.  He recently discovered a new cut of beef at his favourite Kensington Market butcher, Sanagan’s Meat Locker:  coulotte steak, which is a cut from the sirloin family.  It is thick and flavourful, and benefits from a marinade to tenderize it. 

Grilled Coulotte Steak

 

1 coulotte steak

for the marinade:

1 teaspoon grated fresh ginger

2 cloves garlic, crushed

2 tablespoons soy sauce

2 tablespoons worcestershire sauce

2 tablespoons olive oil

1 tablespoon sesame oil

freshly ground black pepper

Place the steak in a flat glass dish.  Whisk together the marinade ingredients and pour them overtop of the steak.  Turn the steak to coat it well.  Cover and refrigerate for at least 2 hours, preferably overnight.

Bring the steak to room temperature for 20 minutes.  Preheat the barbecue on MEDIUM HIGH for 10 minutes.  Reduce the heat to MEDIUM and grease the grids with olive oil.  Place the steak on the 45° angle and cook for 3 ½ minutes.  Flip to the other side on the same 45° angle for another 3 ½ minutes.  Remove to a platter, tent with foil to rest for 7 minutes to reabsorb juices and to allow the meat to cook evenly.  Replace the meat on the grill on the opposite 45° for 3 ½ minutes, then flip to the same 45° for a final 3 ½ minutes.  Let rest for 10 minutes before carving against the grain into ½” slices.

Haley was an excellent sous-chef!

Grilled Garden Leeks

1 bunch leeks, white and light green parts only

olive oil

Kosher salt and freshly ground black pepper

2 tablespoons each red wine and red wine vinegar

Trim most of the roots off the leeks, and slice them in half lengthwise.  Rinse to remove any sand.  Let drain to dry.  Drizzle with olive oil, and sprinkle with salt and pepper. Lay the prepared leeks on a preheated grill set to MEDIUM.  Cook until just beginning to caramelize, about 5 minutes.  Lay them on a sheet of aluminum foil, and sprinkle with the red wine and red wine vinegar.  Seal the package tightly and replace it on the grill for a further 10 minutes until very wilted and tender.  Open the package carefully to avoid steam burns, and sear the leeks with a final turn on the grill.  Serve along side any meat or poultry.