Today's recipe comes from the grill of Don Hysko.
Dirt Steak with fresh tomato topping
Ingredient:
One (1) Kansas Strip Chunk - approx. 5 lbs
Remove chunk from refrigerator, and warm to room temperature 30 minutes before grilling, meanwhiile rub entire chuck with kosher salt and pepper.
Drop steak on to medium/hot hardwood charcoal fire, and leave directly on coal 9-10 minutes. Turn over and continue to grill other side for an additional 7-9 minutes or until internal temperature reach 120 degrees (will be medium rare).
Remove from fire, and place in oven at 150 degrees for 15 minutes to allow meat to 'rest'.
Slice chunk in steaks, and serve with a topping of native grown fresh cherry tomatoes (quartered), chopped sweet onion and fresh basil, with crumbled blue cheese.
Serves 6-8 depending on thickness of steaks.
Zucchini / Summer Squash Melange
Ingredients:
Zucchini/Summer Squash/Red Pepper/Sweet Onion/Mushrooms - slice all to same thickness and mix (don't worry about quantities, as individual tastes for various ingredients vary).
Stir vegetables with olive oil and dried Italian Seasoning Herbs
Place melange in Grill Basket (Wok) over medium/hot hardwood charcoal fire for approximately 10 minutes, stirring with metal spatula until tender. Salt (pepper) to taste.
