At Home Steakhouse Flavor | Dinner DeeAs

Today we'll show you how to get big steakhouse flavor in your own kitchen as we make a marinated hanger steak and a special but simple side of grilled Japanese sweet potatoes and grade ourselves a garnish of gremolata with just about a half a dozen ingredients. It's a family meal made of real food and cooked up real quick and it's all ahead on Dinner Dears. For the kitchen I'm Angie Corley and I know you know who this guy is. I am so excited because today we have culinary royalty here with me legendary restaurateur and author Iron Chef himself Chef Jeffrey Zakarian, hi, good job, welcome back again, I love this, this is so great grilling inside, it's shocking, I know and let me tell you last time we were together Secretary Robert F. Kennedy Jr., we were in there doing some things celebrating the perfect protein which I have made so many times of that egg salad love my tears, it's all good that gets a lot of play egg salad. I don't know. For some reason, egg salad is one of those things that's so old. It's still on our website, DinnerDeals.com. Check that out. It's so old. It's new again. It's so delicious. We're giving it new life. Yes, we are. We might make some on the side. All right. Today, we're going to make more real food. This is going to be great. We're going to make a marinated hanger steak, grilled Japanese sweet potatoes. Yum. These are cool. And a meal of minimally processed foods, which is great. Front and center. Can I just grab my book here? Also, it's the theme of your new book yes original food original food this is great yeah so the book is about like how I was raised what I ate what I feed my kids how I fed my kids and I think it came at a time like we're really all really worried about food and diabetes and obesity it's really a big thing and and no one wants to talk about it but it's a it's a real thing and we have to talk about it because our kids are going to suffer yeah so this book describes how i believe you should create a family around the table and cooking together and the center of this book is really about getting back to eating what we used to eat which is unprocessed food yes food hasn't changed it's what we've done to the food that's changed that's the bad thing so yes this is very simple getting back to basics getting back to basics but it's also how i actually ate and was raised and it's my whole life story and how i raised my kids so when it's really and we eat everything we eat cheese burgers this is not a diet book right this is about eating unprocessed food because food is not the enemy i love i love that and it's not the enemy recapturing the joy of eating all right so let's recapture some things now okay so we have fantastic Canyon Grill here and look at this this baby look at that that is wow smoking and we have that on high it's very important to be grill ready okay so now we're gonna like fast forward so ordinarily a steak that we marinate should be marinated overnight it's the best way to let everything kind of get in there yeah because so throw it i like to do things ahead of time i'm ahead of time person like are you ahead of time i We'll make a marinade, and I would throw it in the fridge. Better flavors. Much better. So today we're using hanger steak. The hanger steak is, you have one steak per cow is a hanger steak. It hangs right in the back here, and that's why they call it, it used to be called a butcher. The butchers used to steal it because no one wanted it. Now it's like, it's a hot steak. It's not as expensive as a sirloin or ribeye. It's not cheap, but it's very, I love it because it's a lot of mouthfeel, a great flavor. It looks, I don't see a lot of marbling. It's tons of flavor, and it cooks really fast on a fast grill. So let's make the marinade. Would you help me out here? You better believe it. Okay, I'm going to dump these things in here. All right, I'll whisk away. So soy sauce. Okay. Worcestershire sauce. Who knows how to say that? Fresh grated garlic. Really important. Do not buy garlic that's fresh, that's grated in the store. The one in the jar that I threw out? There are hundreds of them. Don't. Just don't do it. I know, I know. It takes two seconds to do this, right? It takes two seconds. Some mustard. What kind of mustard are we using? This is Pomeroy mustard. Dijon. Dijon. Don't use ballpark. Ballpark is great, but not for this recipe. No yellow mustard here. Go Rays. And some honey. This is local honey. Oh, that sounds great. And a little salt. Not too much because you have soy, right? Yes. And there has salt. Yeah, there's some salt. And a good amount of pepper. First crack the pepper And that is it. That took, what, 10 seconds? I'm looking at the monitor. Yeah, this is right. 10 seconds. The countdown's on. Now, very important, when we cook and you cook at home, make sure everything's in front of you. It's called mise en place. I know, yes. Don't go running for things because that's when there's no fun. That's true. So we could have had a glass of wine here because everything's here. We don't have to run to anywhere. It's right here. You didn't bring that? Well, I'm sorry. Next time. Come on. Okay, so just, I want you to put that, pour that right over the steak. And all we're going to do is, see how easy it is? So that's your marinade. So this is going to go 24 hours. Yeah, I was going to say ideally. 12 hours is perfect. So, you know, at night before you go to bed, whip this up, put plastic over it, throw it in the fridge. And we're going to do that right now. Okay. Perfect. Perfect. Making it work. How about that? Okay. Okay. Next thing we're going to do is our garnish now our garnish is sweet potato okay i am a big fan of sweet potato why is that because sweet potato is one of those car is a carb okay potatoes are carbs okay there's a lot of confusion out there about carbohydrates there's nothing wrong with potatoes and there's nothing wrong with carbs i like to tell people jesus christ ate bread okay hello i love bread too it's fine but it's bread that was made from wheat that was unprocessed unbleached unmodified right okay so that's really important big difference and when you go to europe and you go to italy and you eat pasta, it's all unprocessed and you lose weight because you're eating pasta. You're like, what is this? The pasta breaks down naturally and slowly. So just get that spike of sugar. Okay. Same with sweet potatoes. These are Japanese sweet potatoes. We found these down the street. Okay. Okay. How's the taste? Does it taste different than a sweet potato? Well, when they cook it a little whiter, right? But it's not quite as sweet as a yam or a sweet potato. Okay. But I love these. These came up from Japan around the 1600s. Loaded in vitamin B6, thiamine, potassium. Really amazing. Getting back to basics. So what we're going to do is we're going to bake them first. Okay. And also, what's great about this is it's a great source of energy without the spike of sugar. Oh, low glycemic index. I love that. So what I like to do is put them on a baking rack. We don't need to peel them? No, no, no. I'm a lazy cook. Are you really? A little oil. Yes, I am. I like to do things fast and quick. Okay, move on to do some other things. You can put some salt, but you don't have to. In an oven, 350. You want to open that oven for me? You better believe it. Now, this has got to cook. You can't overcook. You can't. But you really can't overcook them. I like to leave them in here an hour and a half. All right, well, don't go anywhere, because when we come back, Chef Jeffrey Zakarian is going to cook up that juicy hanger steak. Oh, yes. And so much more. That's all ahead coming up on Dinner Deals. Chef Jeffery Zakarian is my guest today, my star guest today of the Food Network, of course. He's been in the news lately doing a little overhauling. He's gotten busy with Tampa General Hospital. You're the executive culinary director. How many jobs do you have? I have a lot of jobs. Me too. That one I didn't see coming. All right. Well, he's here with us to give us our next dinner idea. It's kind of a makeover with real ingredients, nothing processed. And as it says on the cover of his new book, Recapture the Joy of Eating. Let me do it. Original food. All right. On our menu is marinated hanger steak today. We're going to grill these Japanese sweet potatoes. They're busy. We're going to get busy with that. A little gremolata. More on that later. But first, this is Smokin' Hot Grill. The Kenyan Grill is fired up. Yes, we have a fantastic Kenyan Grill. Smokin' Hot here. It's an electric grill, and it's beautiful. It's a beautiful cast iron here. which is really important for heat conductivity. Okay. And we have our marinated steak. Oh, wait, before we do that, can I just catch everybody up real quick? You missed it before the break. First, we marinated the steak. Yes, we marinated the steak. A little olive oil, soy sauce, Worcestershire sauce, W sauce, right? Some garlic, some honey, some mustard. Letting it work its magic. And so we took it out of the marinade. We discarded the marinade. And now what we're going to do is it's going to change a little bit of color, and that's because of the darkness in the soy. Okay. Okay, but that's the way it should look. It's a lot of flavor. We're going to put a little oil on this. I like to put extra virgin olive oil, which is a completely don't have to, but I don't use seed oils. So if you don't use olive oil, I use coconut oil or algae oil or avocado oil. Never heard of algae oil. Okay, there you go. Some salt. Remember, we have a little bit of marinade in there, so you need a lot of salt. Right. Some pepper. Okay. We're going to flip it over. Do that one more time. A little bit of oil. Okay. Very simple. And this is like, I like to take this out of the fridge about an hour and a half before. And you're going to let it rest? You want to get a room temperature. Why is that so important? Because you won't get a medium-rare, medium-rare. You'll get a skin that's gray, and you get raw in the center. So if it's cold and it goes on the heat, it won't cook. You'll see. We'll rest it. It'll be beautiful medium-rare all the way in. Okay. So a beautiful pinch of salt. Okay. A little bit more pepper, and then we're going to go on this smoking hot grill. So this is a hanger steak, and it needs hot grill, quick cooking time. So this is probably going to cook around 10 minutes, and here we go. All right. You're going to hear the sizzle. Oh, yeah. And once you hear that, a lot of people, I know a lot of people, get outside and they grill, and they start moving things. Trust me, leave it alone. Don't touch it. Yes. Just don't touch it. That's hard. What happens is the crust and the protein will create a nonstick surface, so it'll lift off itself. You don't have to. So that's when you kind of know it's ready. You just leave it alone. And now we have to wait and not to smell that good smell. Isn't that delicious? All right. Let's wait. Let's build up more incredible flavor. No, you said don't touch it. No, I'm not going to touch it. All right. Just a second. Stick around, because up next, we're slicing up those sweet potatoes, and it's their turn to hit the grill. It's all ahead right here on Dinner Diaz. This is Dinner Diaz, and this is Iron Chef Jeffrey Zakarian, and he has a new book out where he calls it Original Food. So tell us again. That means you're getting back to basics, you're reinventing? Yeah, I'm trying to tell people how to eat, how to manage their life, and all this information we have, which is a lot of bad information. And I do it through the lens of my family and how I raised my family and how I was raised. And I think it works. It's basically a Mediterranean diet with a lot of unprocessed stuff that everyone can get. And it's not fancy. It's just original food getting back to what was. We've polluted our food supply. The food we're eating now and in the 40s and 50s, it's the same food. We've messed it up. We've messed it up. So the book is great and has a lot of tips and tricks, recipes, but a lot of love. And a lot of love and appreciation for like how to eat with your family around the table. Oh, sweet. I love that. Well, inspired by the theme of his new book, Chef Jeffrey is sharing an idea for dinner, bringing together the marinated hanger steak with grilled Japanese sweet potatoes and a gremolata, which sounds high-end and fancy. We'll break that down and make it really simple, we promise. But here's where we are. In case you missed the last segment, we got our marinated steak. We drained all the excess marinade. We got it on that great sear on the hot grill. A little olive oil, seasoned it both sides. Got it on the griddle for about three to five minutes, Chef. Yeah, we're going to take a look at this now. We're going to just see this. Can you see this right here? Look at this. Look at that. Yes, please. Okay. So, three to five minutes each side to 125 with an internal temperature and take it off and let it rest. And now, remember the sweet potato that came out of the oven? Yes, we took them out. It's cool. Okay. We're going to cut it, and I like to cut it in like half-inch rounds. Nice and thick and meaty. Nice and thick. And we just take the skin off like that. It just pops right off, very easy. Okay? Easy to do. Okay. Very easy to do. Could we eat the skin if we wanted to? You just don't like skin? You can. No, you can feed it to your rabbits. Your rabbits? people do okay and then a little bit of olive oil on top of here and some salt pepper and I'm just gonna grill these one side only okay already cooked finished them in the oven and we'll just do a little salt yeah okay and then I'm just gonna put them right on now this is always what's great about this grill is Kenyan grill is like I'm dirtying one thing and I'm cooking with one thing so this side it's seasoned just put down like that okay it's beautiful like that can we do this outside if we have a grill or for me this is it's a nonstick cast-iron so it really is even better there you go we want a little more grilled flavor are we trying to get a little caramelization on top of that and then that's our their meal and then we have to do next is make our sauce and we are ready to go doesn't that look delicious yes and it smells really good yep and so three or four minutes we'll take that steak off and it's really important with hanger steak or any steak you need to rest it yes so what's happened is all the energy into that steak has gone to the center and then it comes right back up to the skin so it's all the energy is bouncing off the skin okay you have to let it rest if you cut it when it's hot it will bleed all over the place I know all that flavor I know it's it's really hard it is to wait yeah guys it ready? It's hot, and I'm going to go. And then it just goes everywhere, and then your board is delicious. Which we don't want. But the cutting board's great. Okay. Okay, so see, we're just leaving this here. We're just going to, I'm going to temp it now, just so you can see at home what it is, actually, okay? All right, and then the thickest part of this, you're going to have to, like, poke it all over. Let's see what it is here. Let's go. Okay. I'm going to get a camera here, where you can see the camera. Look at that, right where you want it, 120. 120. Yep, moving 117-ish. 117, 118, another minute or two. taking it off. And then what I like to do is just go this way, go that way, and you get that beautiful train track approach. Did you go to school for that? I did, actually. It's called quadrillage. Quadrillage. It's French. Word of the day. All it means is cross-hatch. Criss-cross. It's cute. It doesn't taste any different, but it sure looks great. We can do the same here, see, with our potatoes. Just a little half-turn. All right. While you do a little half-turn, you make this for your dinner. Take a photo. Please make sure you share. Email us at [email protected]. Also, it's what Linda did. Linda. Okay. Linda watching in a home in Salsa. Hey, look at Linda. She got busy. Little chili volcanos. Pulled out the fancy china, her wedding china. She did. This is by Chef Andrea Paulino. That's from Tampa's Epicurean Hotel. Linda said that she blended the sauce, poured it at the end. It brings everything together perfectly. Looks great. And she said it's her new favorite way to make chili volcanos. What about Brenda? Let's check her out. She made a grilled pork chop with homemade blueberry chutney and a sweet potato mash shared by Chef David Smith from the Blue Halo. That's keto right there. That is keto. I bet there are, I don't know, whoever, there's a weightlifter in the family. Well, Brenda said it was delicious. She said the meal was really delicious. She loved it, and it's a keeper recipe for sure, just like this is going to be. Thank you for sharing that. And also, you can leave a comment like Kathleen did on our YouTube channel. Kathleen said, the episode where this guy, Jeffrey Zakarian, shared some awesome egg salad recipe. She said her tip for making perfect hard-boiled eggs is to add one or two with a tablespoon of baking soda to the boiling water. Okay. And she uses a box cheese grater to get her eggs uniformly done. Oh, that's interesting. Well, that's a good idea. Right? We're going to have to try that next. Thanks, Kathleen, and to everyone who has taken time to get in touch. We truly love to hear from you. All right. One more break. We're going to twist and turn those potatoes. I don't know about you. Is your stomach growling? I'm starving. So ready. We're going to make our gremolata next. Oh, my goodness. Jeffrey is flipping over there. We're going to take one more break. Stick around. More Dino Diaz is next. Chef Jeffrey Zakarian is with us today sharing an idea for dinner inspired by his new book, Original Food, Recapturing the Joy of Eating. Even though, you know, he looks like he doesn't eat. Trust me. He's like crazy. He's like crazy. He dreams about food. But we're making his marinated hanger steak with grilled Japanese sweet potatoes and then a gremolata garnish, which we're about to do. Okay, before the break, though, we flip that hanger when it's resting. It's resting. So it's been on for about five minutes. It's hot, but it has to rest for at least six, seven minutes. Otherwise, all the juice that you've worked really hard is going to go on the cutting board, and you don't want that. And you're going to taste. But first, we're going to do a quick gremolata. A gremolata, it's a beautiful sauce. It's almost like a condiment. It's very simple. chimichurri yes sort of a thing like that okay garlic grated lemon zest freshly zested orange zest freshly zested shallots freshly chopped you like shallots basil now if you have tarragon or parsley this is parsley rosemary if you have thyme it's fine but four or five herbs all soft herbs okay okay right and some olive oil and then a little bit of salt, I see we have two kinds of salt This looks flaky. This is flaky salt, which I like to finish with. I use kosher salt and flaky salt. So you want to get this to a consistency where it's just barely pourable. So I'd say let's hit it with a touch more oil. And this would stay for about a week in the fridge, but what you want to do is cover it. And then if you go like this, you don't put it in the fridge like that. You flatten it up, put some oil on top, and cover it. So it's covered with oil. It's like a seal. Interesting. Now, is this more of a garnish, more of a dip? This is like a little drizzle on the steak. I just want to get a touch more. Okay. And we have the beautiful gremolata. It's just beautiful because it's fresh, it's herbaceous. Can I just try that? You know, I'm like, let's take a sip here. Tell me if you need some more salt. Okay. Ew, no, I'm playing. It's perfect. No, it's good, no, it's good. You know what? I would put a touch more salt. Yeah, okay. A touch, you said more. Without question. Yeah. Mm-hmm. But see that flavor? That's good. Absolutely. It's like, bing, bing, bing. Now, we're not going to eat the spoons of this. Right. A little drizzle on the steak. Okay, so remember the beautiful sweet potatoes we had? Yes. Hello. Hello there. Hello. Japanese sweet potatoes. The sweet potatoes have been baked and then grilled. Okay. I love that. I'm just going to put two on just because that, well, three. I like anything. I always, in the chef's world, you always do odd numbers. Interesting. Number twos or fours. Okay, good to know. Especially on the craps table. Okay. let's try this one so it's a little secret, now you see how gorgeous that is colored yes okay so we can see there are I'm gonna hold it up here for the camera okay see the lines going this way yes so that's the grain you want to cut across the grain if you cut with the grain it's gonna be tough okay so we're gonna take a very sharp knife and on an angle and what about got to try hey no fair yeah Thanks. Oh, my goodness. Yeah. I know. Across the grain. Nice little touch. And like a little on an angle. That's good. About a quarter of an inch. You see? Now, you see the interior is medium rare to medium rare. That's why. That's when we rested it. That's why. I love it. If we put it on cold, you wouldn't be able to do that. So you're going to rest it before. That's right. And rest it after. Got to let it chill. It's hard, though. This isn't one portion. Oh, could you eat this whole thing? Oh. You eat steak how many times a day or week, Jeffrey? I'm going to destroy this. Right? Ugh. I'm going to add chimichurri. Sorry, my mouthful. Gremolata. Talk with your mouthful. Gremolata, chimichurri. Now, just put it out here so people want it. They can have it. If they don't want it, they don't have to have it. All right? A little down here with the sweet potato. Oh, a little dip, baby. Dip. Come on. All right. Now, this here is love. You don't want to leave that on the board. I was going to put that in a jar. Or a piece of bread. But you notice how dry the board is. A lot of juice didn't come out. That's because we've rested it out. Right. It's really important. Are you ready to taste? Yes, please. Let's go. Look at this. All right. Let's get it. All right. Let's move that. So this is original food. Yes. Get untouched, unprocessed, unmessed with. Yes. But simple. Yeah. Okay. And this has always been around. I didn't pull this out of a new genre. Right. This is always there. We just have to go back to it. I love that. Well, let's go back. Okay. Okay. Mungia mungia. Where's your dish this is mine. I know well you got to come back. How about that? Yeah. Oh my goodness. Okay. No, that's not bad If you do say so yourself The best thing about cooking is even if you make a mistake you get to eat your mistakes. Mmm. Oh Yeah, I know it's like hmm. So bright and delicious. I love the oil. I love the steak It's perfect. And of course Japanese tastes like a better sweet potato. Mm-hmm. You've been back eight times. What do you think? Excellent. I mean, it's so good. It's actually a great lunch, too. Yes. This was a romaine salad. Put the steak right on top. We are getting down. Grab these recipes. Go to our website, dinnerdiaz.com, as I chew. Also, open up your phone. Read that QR code. We're going to fight for that piece. That's a big piece. All right. That's going away. Also, you have to get his book. Let me just grab it over here real quick. Pick up his book. You can find out more original food, which is out now. Yep. I'm Angie Corley. You know this guy is Chef Jeffrey Zakarian. We'll see you next time with more ideas for dinner, or as we call them, dinner-dears. Now go get to cooking. Bye.