Sunday, January 24, 2010

Tuscan Steak Topper on the Big Green Egg

We cooked up some Tuscan Steak Topper tonight to compliment a couple of GREAT pieces of Beef (very thick top sirloin) tonight.
The ingredients for the Tuscan Steak Topper include Red Peppers, Capers, Olives (with pimentos) Fresh ground Black Pepper and about 5 Garlic Cloves sliced. Soaked in EVOO and Sautéed in a terracotta baking dish (stirring constantly) at full T-Rex flame while cooking the beef.
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2 comments:

  1. Nick Admire - mutiger17@live.comJanuary 26, 2010 at 6:34 PM

    hey BigT,

    I've been reading a ton of your blogs and stealing a lot of your recipes! Thanks! I graduated from Mizzou, and now live in Kansas City. My uncle, father, brother, and I all have BGEs. I read a blog a while back about Lump going up in price. The best and actually cheapest lump I have found is actually up here at Sams. It's "Cowboy" brand from California. $15 for 40lb bag. My brother can't find it in COMO. Just FYI - Sam's Club in Independence, MO.

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  2. Nick AdmireJanuary 27, 2010 at 3:23 PM

    Big T,

    I was wrong about the lump charcoal. I looked at the wrong bag here at my house. It is actually called "Best of the West" at Sams in Independence, MO.

    Thanks!

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