Last time on Lvl.1 Chef, we went over some of the new food items from the upcoming Legend of Zelda game, Breath of the Wild. Although a few of those recipes used the oven, the gloves are coming off this time as we bust out the tongs and really get grilling!
In case you missed it, the E3 footage for the game was broken up into different gameplay themes such as combat, dungeon puzzles, and to my excitement: cooking!
I figured I’d like to the video here so you could check out how it works in the game. I can already see myself spending way too much time just hunting and gathering and cooking in the forest. Haha.
Anyway, click ‘Continue Reading’ to dive into the meat (and potatoes!) of this post already!
As I said last time, this week we’ll be exploring more of the meat-based preparations from the game, starting simple enough with a Seared Steak. Like with a lot of grilling, the finesse lies in seasoning and cook time to get the best flavor, so there won’t be as much for me to elaborate on. But hey, the pictures are still pretty :D!
+ Seared Steak +
For the seared steak, we selected some nice thick cuts of ribeye from the local market. Before placing it on the grill, it was rubbed with a little canola oil and then sprinkled liberally with salt and pepper. In order to get nice-looking grill marks, leave the cover of the grill off while cooking. After 3-4 minutes on one side, spin (don’t flip, yet!) the steak 90 degrees and move it to a different spot on the grill. After another 3 minutes or so you can flip the steak over and continue to cook in much the same fashion as the first side.
That’s it!
It’s dangerous to go…er…it’s dangerous to consume red meat that isn’t cooked to at least 130F. Use a probe thermometer to make sure that you meet that temperature, or higher, depending on how you like your steak done. For your reference, steak temperatures are as follows:
| Preference | Internal Temperature |
|---|---|
| Rare | 130F / 55C |
| Medium-Rare | 140F / 60C |
| Medium | 150F / 65C |
| Medium-Well | 160F / 70C |
| Well-Done | +165F / +74C |
+ Spicy Pepper Steak +
Top Sirloin was used for this dish, along with chicken breast and mini bell peppers. The steak and chicken were grilled just like the seared steak above (chicken should be cooked to 165F / 75C), but in order to impart a spicy flavor, the sirloin was covered in red pepper flakes in addition to the salt and pepper.
Even though they might look hot, the mini bell peppers are actually fairly sweet and were simply sautéed in a tablespoon, or so, of canola oil. They are filled with seeds however, so make sure you cut them open before taking a bit bite. :p
+ Steak Skewer +
The meat used for the steak skewers was once again Top Sirloin. Instead of keeping them whole, though, this time we cut up some of the larger pieces into skewer sized chunks and marinated them overnight. Here are the two marinades that were used:
+ Soy Marinade +
ITEMS
| Ingredient |
|---|
| Soy Sauce |
| Brown Sugar |
| Ginger |
| Pinch of Cayenne |
| Garlic |
| Rice Wine Vinegar |
| Lime Juice |
| Olive Oil |
EQUIP
- Large Mixing Bowl
- Wire Whisk
WALKTHROUGH
- Whisk everything together in a bowl to combine
- Add meat pieces and wrap tightly
**sorry there aren’t specific quantities for the ingredients, but feel free to play around with the amounts until you get a flavor you like!**
+ Chimichurri +
ITEMS
| Ingredient | Amount |
|---|---|
| Red Wine Vinegar | 1/2 cup |
| Salt | 1 tsp |
| Garlic Cloves | 4 each |
| Shallot | 1 each |
| Jalapeño (de-seeded) | 1 each |
| Fresh Cilantro | 1/2 cup |
| Fresh Flat Leaf Parsley | 1/4 cup |
| Fresh Oregano | 1/4 cup |
| Olive Oil | 3/4 cup |
EQUIP
- Food Processor
WALKTHROUGH
- Simply throw all of the ingredients into a food processor and buzz them up!
- Combine with the meat pieces, wrap up tight, and thill overnight. B]
**if you do not have a food processor, a high speed blender will work fine as well**
+ Hearty Meat and Mushroom Skewer +
Because of how the in-game image appeared, we splurged and got a few Filet Mignon steaks to grill up for this one. These are pretty pricy cuts of beef, but the Top Sirloin chunks would work just fine here as well.
For the Hylian Shrooms, King Trumpet Mushrooms were substituted. We picked some up at the Asian Market, as they have a really good mushroom selection overall. These guys are pretty big, so I decided to cut them length-wise in order to cook them more evenly.
Oil, salt and pepper (just like the steaks!), and cook until they’re no longer tough (longer than you might think).
Whew, that was a lot of food! Grilling outside in 90 degree heat can be brutal, but it turned about to be a really fun party so I’d say it was all worth it. :] Next week, we’ll be back to the regular post format instead of this rapid-fire style, so please stay tuned for that.
Happy Summer Grilling!
Hey! Thanks for reading all the the way to the end! You’re awesome :D! If you haven’t already and are looking for more nerdy food stuff, consider following me on Twitter,Facebook, tumblr and Instagram. I post a lot of work in progress pictures for the blog as well as some stuff from my real job as a pastry chef. If that sounds like something you’d be into, please check out those links above! Anyway, take care everyone and I’ll see you next week with an all new recipe!
