The trick is to smoke the meat and not make the meat smoke
GRILLED SALISBURY STEAK
Date: August 09, 2010 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
Grilled Salisbury Steaks w/ Belmont Sauce
The seasoned flour used: basil, celery & garlic salt, ginger, mustard, paprika, thyme, oregano, salt & pepper
The flour & herbs & spices are ready to mix
The seasoned flour made about 3 cups. Judging by how much I liked this meal the flour certainly won’t go to waste
The “steaks” used fresh green pepper, onion, garlic, & chives.
It also used thyme, paprika, salt & pepper in addition to the ground beef
The meat mixture is ready to blend
I made 4 oval shaped patties about 3/4” thick
Belmont sauce used butter, ketchup, Worcestershire, mustard, lemon juice, tabasco, allspice, sherry, salt & pepper
The finished Belmont sauce. This was the sleeper hit of the meal
The “steaks” were seared on medium high direct heat for 3 minutes per side
After the burgers were seared on the open grill, they were pulled to receive the seasoned flour.
The seasoned flour has been applied & the patties were sprayed with olive oil
The floured burgers were back on the grill, but this time back on my flat top griddle insert also on medium high
The burgers were browned after 2 minutes so I flipped them to brown the second side
The Salisbury Steaks were served on my metal warming tray which I also heated on the grill while the burgers were searing
The Salisbury Steaks have been topped with the Belmont Sauce
The Salisbury Steaks were served with some Yukon Gold fries
The Salisbury Steaks were very tasty with a great grilled flavor & you could tasted the seasoned flour & the crust it made
The meat was very tasty with the fresh herbs inside. The Belmont Sauce was excellent which was a big surprise
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A BBQ friend mentioned to me he was thinking of trying Salisbury Steak on the grill. This struck a nerve with me, because the next thing I knew I was looking for recipes for grilled Salisbury Steak. The one I found was called Grilled Salisbury Steak but it was a bit confusing since it was done using the broiler. It sounded good, but there was one hurdle: The recipe had you use a seasoned flour to coat the meat before putting it under the broiler. If I floured the meat on the grill would it burn? Would I lose the great grilled flavor which was the original point? All good questions. The seasoned flour sounded really good so what I decided to do was try to get the best of both worlds. I sear the meat on the open grill for about half the total time. Next I would remove it apply the seasoned flour and brown it on the flat top griddle insert for my grill. Then the meat was to be placed on a warm platter and topped with what they called Belmont sauce. How did it turn out? Excellent. I had high hopes for this and it exceeded my expectations. Everything about it was good including the Belmont Sauce which was full of interesting flavors. I‘m glad it worked the first time out of the box because I plan to make it regularly.