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.
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Serving Size: 1 Serving (181g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 707 | ||
Calories from Fat: 630 (89%) | ||
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Amt Per Serving | % DV | |
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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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