Sunday morning, SP whipped up a marinade: olive oil, Worcestershire, cumin, crushed red pepper, chili powder, and lime juice. The meat marinated from about 9:30 am until 6:30 pm. After we got home from Mother's Day dinner, he grilled the shrimp for the Greek Orzo & Grilled Shrimp Salad and this steak. It only took about 3-4 minutes per side. He got a nice cross hatch pattern:
We let it rest for 30-45 minutes. It doesn't need to rest that long, but we were cleaning up and doing other things in the kitchen and not planning on eating this until the next day. When he sliced it, it was still pretty pink and some juice ran out.
That was OK since the meat would be 're-heated' when we made the quesadillas.
Sunday night he also grilled 6 red peppers, let them sit for a while, then peeled them for lots of roasted red pepper:
While he was outside grilling, I sliced & sauteed mushrooms and onions:
The last thing we did was use the food processor to grate some colby-jack and cheddar cheeses. Everything went into plastic or glass containers and we were all set for a few quick dinners during the week. Heat the oven to 350. Put a tortilla on a cookie sheet. Place steak, red pepper, mushrooms, and cheese on the tortilla. Place another tortilla on top. Heat until warm and the cheese is melted.
All that prep work on Sunday made for a tasty and quick dinner. I didn't think the steak was too hot/spicy from the chili powder & crushed red pepper. Mostly I tasted the lime, cumin, and Worcestershire. SP added salsa to his. I added some sour cream. We'd definitely use this marinade on a steak like this again.
The marinade:
1/4 cup olive oil
juice of 3 limes (just under 1/4 cup when measured)
1 1/2 tbsp Worcestershire sauce
1/2 tbsp cumin
1 tsp chili powder
light dash red pepper flakes
1/2 tsp salt
1/4 tsp black pepper
1 tsp sugar
juice of 3 limes (just under 1/4 cup when measured)
1 1/2 tbsp Worcestershire sauce
1/2 tbsp cumin
1 tsp chili powder
light dash red pepper flakes
1/2 tsp salt
1/4 tsp black pepper
1 tsp sugar
Inspired by/adapted from this recipe.
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