This recipe was created from things I found in the fridge and larder:
1-2+ pound Backfield Denver Steak/roast, thawed
SZEGED steak rub; or any other steak rub
garlic powder
1 TBS soy sauce
2-4 sliced red onions, or combination red and white, or white
Kosher salt and pepper
2 large lemons, sliced and seeds removed
cornstarch for roux at end
When it is hot outside and you don't want to fire up the oven, think about using your grill to roast things slowly. This roast is very flat and so I do not think a crock pot is the best tool to use here.
This recipe could also be done with smaller cut Denver steaks with shorter braising times but anyway....
If you were a foodie, you would brown the steak/roast in a bit of oil after liberally shaking over the steak rub on both sides. I did not as I am too lazy on Sundays to want to clean up the kitchen so I just sprinkled on the steak rub liberally both sides. Place the roast in an aluminum pan doubled, or roaster or large braising pan. Shake a fair amount of the garlic powder over the roast on top of the resting roast. Sprinkle on the TBS of soy sauce. Cover the roast with the onion slices; 1/2 tsp. black pepper over the onion slices. Squeeze all of the juice out of the lemon slices over the onions and and maybe a bit of the pulp, too, here and there. Cover the aluminum pan with aluminum foil, or cover the roasting/braising pan with its own cover.
If you are using your outdoor grill, get it to a steady 300 degrees but no more; put your roast in the middle of the grill and roast for 1 hour and 45 minutes. Take it off the heat and let rest for at least 1 hour covered in the kitchen.
If you are using your oven or stove for braising, keep the same temp and directions for the oven and on top of the stove. I would simmer for the same amount of time after bring it up to medium high heat for about 15 minutes. Make sure it does not burn.
After resting the roast, remove the roast and set aside. Take the juices and the onions and put in a pan. Bring to medium high heat; add 2-4 TBS of butter (wonder how much I used?:) and let it melt into the juices. Make a roux of about 2 TBS cornstarch and a bit of water to make a thin paste and stir till well incorporated. Slowly stir that into your pan juices and stir to thicken. Season with kosher salt and pepper to taste.
Slice your roast across the grain; this is very important. Serve the roast with your pan gravy. Enjoy!
PS: I think I saw Jimmy licking the plate that night!
