What is Texas Broil?!
What is Texas Broil?
I have a cut a meat in the freezer that I am planning on preparing, but am not quite sure how. The description is Beef Shoulder - Texas Broil. It seems too thick to be a steak. Maybe a roast? I am trying to look up recipes for it, but I see nothing with a "Texas Broil" description. I know there is a London Broil, but I believe that is flank steak?
Answers:
Grilled Texas Broil Steak
Ingredients:
1 Texas Broil chuck shoulder steak
Coarse Black Pepper
Black Pepper, fresh ground
Cayenne Pepper
Garlic Salt
Hickory Smoke Salt
Paprika
Whole mustard seed, optional
Liquid Smoke (in a small misting bottle is best)
Oil (vegetable or olive oil, depending on preference)
1 T butter
1. Allow steak to sit at room temperature for about 30 minutes before cooking.
2. Preheat grill, typically about 10 minutes with a gas grill. For Webber Q grills see my grilling times chart.
3. Mist the steak lightly with the liquid smoke, about 2-3 squirts. If you do not have a small misting spray bottle use ~1/8 teaspoon and evenly rub the fluid across the steak.
4. Coat the steak with a thin film of oil. I use a pump bottle and vegetable oil.
5. Lightly season with hickory smoke salt, garlic salt, and fresh ground pepper and very lightly with the cayene pepper and paprika. Sprinkle coarse pepper and mustard seed (optional) to taste.
6. Repeat steps 3-5 on the other side of the steak.
7. For medium doneness: Place steak on heated grill grate on High Direct heat and close lid. Half way through the cooking time (about 5 minutes) flip the steak and put a tablespoon of butter on the steak and close the lid.
8. After another 5 minutes (total 10 minutes) you will want to check the steak for doneness. 10 minutes will produce a medium doneness on a 1 inch thick steak on a Weber Q Gas Grill, although this will vary depending on grill, ambient temperature, etc.
9. Remove steak from grill when desired doneness has been reached. Serve sizzling hot off the grill.
Texas broil and London broil are actually cooking methods, not cuts of beef as the grocery industry would have you believe. The cut used for these methods is almost always beef shoulder (chuck). It's a tough cut (tough cuts of meat have the most flavor) of meat but when grilled or broiled at a high temp to rare or medium rare and sliced thin across the grain, it can seem very tender.
1 Texas Broil chuck shoulder steak
Coarse Black Pepper
Black Pepper, fresh ground
Cayenne Pepper
Garlic Salt
Hickory Smoke Salt
Paprika
Whole mustard seed, optional
Liquid Smoke (in a small misting bottle is best)
Oil (vegetable or olive oil, depending on preference)
1 T butter
Instructions:
1. Allow steak to sit at room temperature for about 30 minutes before cooking.
2. Preheat grill, typically about 10 minutes with a gas grill.
3. Mist the steak lightly with the liquid smoke, about 2-3 squirts. If you do not have a small misting spray bottle use ~1/8 teaspoon and evenly rub the fluid across the steak.
4. Coat the steak with a thin film of oil. I use a pump bottle and vegetable oil.
5. Lightly season with hickory smoke salt, garlic salt, and fresh ground pepper and very lightly with the cayene pepper and paprika. Sprinkle coarse pepper and mustard seed (optional) to taste.
6. Repeat steps 3-5 on the other side of the steak.
7. For medium doneness: Place steak on heated grill grate on High Direct heat and close lid. Half way through the cooking time (about 5 minutes) flip the steak and put a tablespoon of butter on the steak and close the lid.
8. After another 5 minutes (total 10 minutes) you will want to check the steak for doneness. 10 minutes will produce a medium doneness on a 1 inch thick steak on a Weber Q Gas Grill, although this will vary depending on grill, ambient temperature, etc.
9. Remove steak from grill when desired doneness has been reached. Serve sizzling hot off the grill.
Try this recipe, it sounds great
TEXAS - STYLE SMOKY FLANK STEAK
1 beef flank steak (about 1 1/2 lb.)
3 tbsp. butter
1 lg. onion, cut in 1/4" thick rings (about 4 c.)
1 c. hickory smoke barbecue sauce
Adjust oven rack 6 inches from heat source. Preheat broiler. Coat a broiler pan and rack with non-stick spray. Slash fat on steak at 1 inch intervals to prevent curling. Place on broiler pan rack; set aside.
In a medium saucepan over medium-low heat, melt butter. Stir in onion until coated. Cover and cook for 5 minutes or until limp. Uncover and cook 7 minutes longer or until golden brown, stirring frequently.
Brush steak with 1 tablespoon of the barbecue sauce and broil for 6-7 minutes. Turn over steak; brush with 1 tablespoon of the sauce and broil 6-7 minutes longer for medium rare or until desired doneness. Let stand for 2-3 minutes before slicing.
Stir remaining barbecue sauce into onion. Diagonally slice meat very thinly across the grain. Place meat with juices on a warm platter and top with onion sauce.
Serve with Texas roast, summer squash and a cucumber salad. Makes 4 large servings.