Celebrate the start of summer with this ultimate menu that features two of America's favorite foods: Steak and cake!
Elizabeth Karmel, a pitmaster and the former executive chef at Hill Country Barbecue and Hill Country Chicken in New York City and Washington, D.C., shared these next-level recipes from her new book for a crowd-pleasing Memorial Day party on "Good Morning America" today.
The recipes are all from her new book: "Steak and Cake," which has dozens more recipes featuring the unexpectedly iconic culinary mashup and pulls from Karmel's time leading a class with the same name at the New York Institute of Culinary Education.
Karmel's cumin-rubbed flank steak served with Chimichurri sauce and potatoes will be a hit at your summer party. Chimichurri potatoes are the the new potato salad, Karmel says. The potatoes are grilled and tossed with Chimichurri sauce for a bright and fresh dish that's the perfect complement to steak.
Finish it off one of her sweet desserts: a margarita tres leche cake with strawberry pave or her turtle brownie bites with caramel and chocolate ganache.
Get all of these recipes from Karmel below!
(MORE: Wine slushies are the official drink of summer: Here's how to make them at home)
This dish can be served two ways: as an appetizer or main dish. As an appetizer/small bite, place a thin slice of meat on toasted slices of baguettes with a drizzle of Chimichurri sauce and a pinch of coarse sea salt such as fleur de sel.
As a main, slice across the grain into thin diagonal slices with a sprinkle of fleur de sel and serve it with Chimichurri Potatoes. Serve extra Chimichurri on the side.
Serves 6
Ingredients:
1 flank steak (1 1/2 to 2 pounds and about 3/4 inch thick)
1 teaspoon granulated garlic
1/2 teaspoon smoked paprika
1/2 teaspoon whole cumin seed, toasted on the stovetop in a skillet
Extra-virgin olive oil
Coarse sea salt or kosher salt
Chimichurri Potatoes (see below), with 1/4 cup of the sauce set aside for serving with the steak
Outdoor Grill Instructions:
1. Preheat grill and set on medium direct heat.
2. Wrap the flank steak in paper towels to rid it of excess moisture. Replace the paper towels as needed.
3. Mix the garlic, paprika, and cumin seed together in a small bowl until well combined.
4. Trim the steak of any extra surface fat. Brush it lightly all over with olive oil. Press the rub into both sides of the steak. Wrap the steak in plastic wrap and refrigerate until ready to cook. (This step can be done the night before cooking.)
5. Meanwhile make the Chimichurri sauce by placing all ingredients in a blender or food processor and pulse until well chopped, but not puréed.
6. Just before cooking, season the steak with salt.
7. Just before grilling, season steak with kosher salt. Place meat directly on the cooking grate over direct heat and sear. Cook for 4-6 minutes. Turn steak with a pair of tongs and sear the second side. Continue grilling until done, about 3-5 minutes.
8. Remove steak from grill and put on a clean platter and let rest 5-10 minutes before carving.
Butcher tip: Flank steak should be served medium rare and cut across the grain for maximum tenderness.
Indoor Grill Instructions:
Method: Grill pan on the stovetop
Special equipment: 12-inch grill pan with lid*
*Chef tip: I find that the steak cooks better if I use a grill pan that has a lid. I like the Staub steam-grill pan that comes with a lid or the Lodge cast-iron 12-inch pan and a 12-inch lid.
Instructions:
1. Wrap the flank steak in paper towels to rid it of excess moisture. Replace the paper towels as needed.
2. Mix the garlic, paprika, and cumin seed together in a small bowl until well combined.
3. Trim the steak of any surface fat. Brush it lightly all over with olive oil. Press the rub into both sides of the steak. Wrap the steak in plastic wrap and refrigerate until ready to cook. (This step can be done the night before cooking.)
4. Just before cooking, season the steak with salt.
5. Preheat the grill pan on high until hot, about 2 minutes. Reduce the heat to medium. Place the meat in the grill pan and sear for 1 minute per side with the lid off. Put the lid on the pan and cook for 4 to 6 minutes. Turn the steak with a pair of tongs and sear the second side. Continue cooking with the lid on until done, 3 to 5 minutes more.
6. Remove the steak and place it on a clean platter. Let rest for 5 to 10 minutes before slicing. Then slice the steak across the grain into thin diagonal slices and sprinkle with a pinch of salt. Serve warm with the Chimichurri Potatoes and the chimichurri sauce.
Serves 6
For the Potatoes:
Ingredients:
2 pounds red or other small potatoes, cleaned and cut in halves or quarters or left whole, depending on size
Extra-virgin olive oil
Kosher salt
For the Chimichurri Sauce
Ingredients:
4 cups lightly packed chopped fresh curly parsley (about 1 nice bunch)
4 cloves garlic
1 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon red pepper flakes
2 tablespoons minced shallot or onion
3/4 cup extra-virgin olive oil
3 tablespoons sherry wine vinegar or red wine vinegar
1 tablespoon fresh lemon juice
Outdoor Instructions:
Grilling Method: Indirect/Medium Heat
1. Place the potatoes in a metal bowl. Pour oil and toss to coat. Sprinkle with salt and toss again to coat evenly. Place in the center of the cooking grate or on the warming rack over Indirect/Medium heat and roast for 30-40 minutes or until done.
2. The potatoes are done when the skin puffs slightly and the potatoes are very soft in the center.
3. If serving the potatoes with steak, set aside 1/4 cup of sauce to spoon on the steak. Toss the potatoes with the remaining sauce (or all of it) while they are still warm so that they will absorb all the flavors.
4. Serve the potatoes warm, room temperature, or even cold. They are good served at all three temperatures. Just be sure to toss them again before serving.
Indoor Instructions:
1. Position a rack in the center of the oven and preheat the oven to 350°F.
2. Toss the potatoes in just enough olive oil to coat all sides. Sprinkle them with salt and toss to evenly season them.
3. Place the potatoes one by one on a rack set into a sheet pan. Place the pan in the oven and roast until the potatoes look dry and “puffy” and a fork or paring knife can be inserted easily, 30 to 40 minutes, depending on size. You will not need to turn the potatoes as they roast; they should be crispy on the outside and soft and tender on the inside when done.
4. While the potatoes roast, make the chimichurri sauce: Place all the sauce ingredients in a blender and pulse until well chopped and combined. It will have a beautiful green color and will look like parsley pesto.
5. If serving the potatoes with steak, set aside 1/4 cup of sauce to spoon on the steak. Toss the potatoes with the remaining sauce (or all of it) while they are still warm so that they will absorb all the flavors.
6. Serve the potatoes warm, room temperature, or even cold. They are good served at all three temperatures. Just be sure to toss them again before serving.
Serves 12 to 16
Ingredients:
For the cake:
Baking spray, for preparing the pan
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon fine sea salt
5 large eggs, at room temperature
1 cup granulated white sugar
1/8 cup whole milk or half-and-half
1 generous teaspoon pure vanilla extract
For the soaking liquid:
1 can (14 ounces) sweetened condensed milk
1 can (12 ounces) evaporated milk
1/2 cup heavy (whipping) cream
Pinch of fine sea salt
2 tablespoons tequila (optional)
2 tablespoons orange liqueur, such as Cointreau, or zest of 1 orange
For the topping:
1 1/2 cups heavy (whipping) cream
1 tablespoon orange liqueur, such as Cointreau, or zest of 1 orange
2 tablespoons confectioners’ sugar
1/2 teaspoon pure vanilla extract
Zest of 1 lime
1 pound fresh strawberries, trimmed and thinly sliced
Kitchen equipment:
9 x 13-inch glass or porcelain baking dish
Instructions:
1. Position a rack in the center of the oven and preheat the oven to 350 degrees F. Spray the baking dish with baking spray.
2. Make the cake -- Whisk together the flour, baking powder, and salt in a medium-size bowl. Separate the eggs, putting the whites in a second medium-size bowl and the yolks in the bowl of an electric stand mixer (or a large mixing bowl).
3. Beat the yolks and 3/4 cup of the granulated sugar with the mixer on medium speed until the mixture is pale and creamy, about 2 minutes. Add the milk and 1 teaspoon vanilla and beat until combined, about 1 minute more. Transfer the yolk mixture to a large bowl and set aside. Thoroughly wash and dry the mixer bowl and beaters.
4. Pour the egg whites into the mixer bowl and, using the whisk attachment, whisk on medium-low, gradually increasing the speed to medium-high, until the whites reach soft peaks, 2 to 3 minutes. Add the remaining 1/4 cup sugar gradually, continuing to beat on medium-high, until you see firm peaks, 1 to 2 minutes more.
5. Slowly add the flour mixture to the yolk mixture and mix by hand until thoroughly combined. Gently fold in the egg whites by hand, in 3 separate batches.
6. Pour the batter into the prepared pan and lightly tap the pan down on the counter to make sure the batter is evenly distributed and to remove excess air bubbles.
7. Bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let the cake cool completely in the pan on a wire cooling rack.
8. Make the soaking liquid: Stir together the condensed milk, evaporated milk, ½ cup cream, salt, tequila (if using), and 2 tablespoons orange liqueur or orange zest until well blended. Pour into a 4-cup measuring cup or a bowl with a lip.
9. With a toothpick, poke the cake all over, going all the way to the bottom, making holes about 1/4 inch apart. Pour the soaking liquid slowly over the whole cake, starting at the edges and pausing to let it soak in before adding more. Cover loosely with plastic wrap and refrigerate overnight.
10. Just before serving, make the topping: Beat the 1 1/2 cups cream with an electric mixer on medium speed. When it begins to thicken, slowly add the 1 tablespoon orange liqueur, confectioners’ sugar, and 1/2 teaspoon vanilla, and continue to beat just until it holds firm peaks, 3 to 4 minutes. o not over beat.
11. Spread the whipped cream all over the top of the cake and sprinkle the lime zest over it. Add the sliced strawberries in an overlapping fashion. Serve immediately.
Makes 16 average-size pieces, or 48 small bites
Ingredients:
Baking spray, for preparing the pan
8 tablespoons (1 stick) unsalted butter
8 ounces Guittard 70% bittersweet chocolate
2 large eggs
1 and 2/3 cups granulated white sugar
2 teaspoons pure vanilla extract
1/2 teaspoon fine sea salt
1 cup all-purpose flour
2/3 cup coarsely chopped pecans, toasted (see page 85)
Caramel Sauce (recipe follows)
1 pound (about 2 1/2 cups) pecan halves, toasted, for the top Chocolate Ganache (recipe follows)
Kitchen Equipment: Pan: 9-inch square cake pan
Instructions:
1. Position a rack in the center of the oven and preheat the oven to 350°F. Spray the cake pan with baking spray and line it with a length of heavy-duty aluminum foil or parchment paper, leaving a 2-inch-long overhang on each side of the pan. Smooth the paper evenly on the bottom and up the sides. The overhanging sides will help you remove the cake from the pan once it is done.
2. Melt the butter and 6 ounces of the chocolate in the top of a double boiler or in a metal bowl set over simmering water. Chop the remaining chocolate into small pieces.
3. Beat the eggs, sugar, vanilla, and salt together with an electric mixer on medium speed until combined. Add the melted butter mixture to the egg mixture and beat until well incorporated. Add the flour a little at a time, beating until fully incorporated. Stir in the toasted pecans and the reserved chocolate pieces, making sure the batter is evenly mixed. Stop the mixer and scrape down the side of the bowl as necessary. Pour the batter into the prepared pan. Lightly tap it down on the counter to make sure the batter is evenly distributed and to remove excess air bubbles.
4. Bake until the cake pulls away from the sides of the pan, 25 minutes. The center should be moist but not runny—a little chocolate will cling to a toothpick when it is inserted in the cake.
5. Cool the cake in the pan on a wire rack for at least 1 hour or up to 2 hours before assembling. Leave the cake in the pan for assembly.
6. To assemble the cake, set aside 2 tablespoons of the caramel, then pour a layer of it over the top of the brownie cake. Insert the pecan halves evenly into the layer of caramel. Drizzle the caramel and pecan halves with the chocolate ganache, and finish with a light drizzle of the reserved caramel. Allow to cool completely in the refrigerator before removing from the pan and cutting into pieces.
This is the easiest and safest homemade caramel sauce because you add all the ingredients to the pot at the same time. That means no more sputtering and bubbling that happens when you add cream to the molten sugar.
Makes about 2 1/2 cups
Ingredients:
1 cup heavy (whipping) cream
1 cup plus 1 tablespoon granulated white sugar
1/2 cup plus 2 tablespoons light corn syrup, such as Karo
3 tablespoons unsalted butter, cut into pieces
1/2 teaspoon pure vanilla extract
1/4 teaspoon fine sea salt
Instructions:
1. Place the cream, sugar, corn syrup, and butter in a large saucepan and bring to a boil over high heat, stirring until the sugar dissolves, about 2 minutes. Reduce the heat to medium-high and cook, stirring occasionally, until the caramel reaches 240°F on a candy thermometer, about 10 minutes. You are cooking it slightly less than you would if you were making candy. If you cook it too long, it will have the texture of toffee and will be too hard.
2. Remove the caramel from the heat and stir in the vanilla and salt. Stir gently to cool a little before pouring over the cake.
Makes about 1/2 cup
Ingredients:
1/4 cup plus 1 tablespoon heavy (whipping) cream
4 ounces semisweet chocolate, chopped into small pieces
Pinch of fine sea salt
Instructions:
Heat the cream in a microwave on high to just under boiling, about 1 minute, or in a small saucepan on the stovetop. Add the chocolate to the hot cream and stir vigorously with a fork until all the chocolate is melted. Add the salt and stir until well combined. The ganache will thicken as it cools. If you need to keep it warm, let it sit in the bowl or saucepan in a shallow pan of hot water.
Recipe courtesy “Steak and Cake” Copyright 2019 by Elizabeth Karmel. Reprinted with permission. b
