David Veljacic is a Vancouver BC Fire Chief. He is well known for his barbecue recipes, which he creates and serves to his fellow firemen. His cook book is "The Fire Chef"
Carolina runs a steak and chop restaurant in Carolina. She gave the Chef the ingredients, and he experimented until he got the right proportions
Preheat the grill to medium to high heat (360-400 degrees F).
1. Trim any outside fat from the steaks. Rub them with your favourite meat seasoning and arrange in a glass dish in one layer.
2. Prepare a basting sauce by combining the olive oil and mustard in a glass bowl. Add the remaining ingredients and blend them well.
3. Pour the sauce over the steaks and allow them to sit at room temperature for at least 1/2 hour. Turn the steaks several times during this period.
4. Pat the steaks dry with paper towels and place them on the preheated barbecue. Grill over a medium to high heat (350-400 degrees F.) for approximately 8 minutes a side. turn and baste with the sauce frequently.
When serving, gently season with salt.
Basic Barbecue Rub:
Combine all ingredients. Rub on meat.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (181g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 630 (89%)|
|Amt Per Serving||% DV|
|Total Fat 70g||93 %|
|Saturated Fat 28.2g||141 %|
|Monounsaturated Fat 30.1g|
|Polyunsanturated Fat 7.8g|
|Cholesterol 137.8mg||42 %|
|Sodium 9326.9mg||322 %|
|Potassium 560.9mg||15 %|
|Total Carbohydrate 14.1g||4 %|
|Dietary Fiber 6.7g||27 %|
|Sugars, other 7.4g|
|Protein 9.8g||14 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 707
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