Tuesday, July 26, 2011

Kirsti's Marinated Steak

I know, I know, I'm posting two steak recipes in a row. But really, I love steak. That's hasn't always been the case, however. Growing up, I was never really a fan of steak. I would slather it in ketchup to cover up the steak flavor. That was until my mom got this recipe from her best friend, Kirsti. When I tried it, I fell back in love with steak. It's seriously my favorite marinade. And it's so easy too! Just a little bit of teriyaki sauce, a few splashes of Worcestershire, and a sprinkling of It's a Dilly (it's discontinued, but I've written a substitute below). That's it! Let it marinate for about half an hour at room temperature, or a few hours in the fridge. Then grill!

Seriously, it's that easy. Why don't you make it for dinner tonight?




Kirsti's Marinated Steak

1 lb. of your favorite cut of steak (I like tri-tip)
Teriyaki sauce
Worcestershire sauce
It's a Dilly (or 1 tbsp dill, 1 tsp garlic salt and 1 tsp onion powder)
Salt and Pepper
1. In a large rectangular glass dish, spread steak out in a single layer. Pour enough teriyaki sauce to just barely coat the bottom of the dish. Splash a little Worcestershire sauce over each piece, then sprinkle a little bit of it's a dilly. Massage marinade into steak. Let marinate for 30 min at room temp, or 1-2 hours in the fridge.
2. When ready to cook, heat a grill over med-high heat and grill until done to your liking. Or you can cook the steak the Alton Brown way.


Enjoy!






   

Sign up for our email list to get weekly recipe digests, updates on events, get a free e-cookbook and be entered for a monthly drawing for a free cookbook (Up to a value of $31.95. Limit one per person). Who wouldn't want all that?


* indicates required


















      

   

   



Tuesday, July 19, 2011

Steak Kew

Summer is definitely my least favorite season out of all of them, and if it weren’t for the great produce, I swear I’d move to New Zealand for June-August. But luckily, the summer here isn't too hot so I think I can live with it for a few months.

Don't you think fresh tomatoes, right off the vine, are absolute wonderful? In the garden I’m growing with Tim’s mom, we have a few tomato plants that are growing really fast. We also have several varieties growing at work, including purple tomatillos! There are already some green ones, and I’m sure once they start to ripen, we are going to have tomatoes coming out of our ears! (ok not really, but you get the idea!)


The other night I was really craving something with tomatoes, but I also wanted a stir-fry, which made things difficult because most stir-frys I make don't include tomatoes. Then I found this recipe, which was perfect! Steak kew is a lot like a stir fry, but you blanch the broccolini and the tomatoes are left raw. I was surprised at how delicious it turned out. For a great summer stir-fry, you must try this dish.




Steak Kew
Serves 4

1 lb flank, skirt steak or other tender beef, cut in ½ in. strips
1 onion, cut in 1−inch chunks
1 1/2 tablespoon hoisin sauce
1/2 teaspoon sesame oil
1 tablespoon soy sauce
1/4 teaspoon pepper
1 teaspoon cornstarch
1 garlic clove, minced
1 slice ginger root, minced
1 bunch broccolini,
2 firm ripe tomatoes, cut in wedges
3 tablespoons peanut oil
Cooked rice

1. Combine beef, onion, hoisin sauce, sesame oil, soy, pepper, cornstarch, garlic and ginger in a large bowl. Let stand for 15 minutes. Blanch broccolini for 1 to 2 minutes; drain and place on a platter. Scatter tomato wedges over broccolini.

2. Heat peanut oil in a wok or skillet and stir−fry meat and onion mixture for 1 to 2 minutes; meat should be seared but still pink inside. Immediately pour over blanched vegetables and serve with rice.

Enjoy!






   

Sign up for our email list to get weekly recipe digests, updates on events, get a free e-cookbook and be entered for a monthly drawing for a free cookbook (Up to a value of $31.95. Limit one per person). Who wouldn't want all that?


* indicates required

















      

   

   




Monday, July 11, 2011

Found!

I finally found the charger for my camera battery so I should be back with more pictures and recipes soon! Check back later this week for a new dish.

Have a great day!

Rachel

Share This!