Marinated Grilled Steak
I finally broke down and purchased a small gas grill.
George just wasn't cutting it, especially during the summer.
There's nothing like the flavor of a good cut of beef, marinated in a bevy of ingredients, and then grilled.
Ah, the smoky char, the juices, the flavors that are wed.
Ok, so that's really weird.
I'm using a nice aged New York strip, and I trim some of the fat off the edge. I like the marbled effect. That's what adds flavor.
Next I assemble a group of ingredients.
I mix and stir and pour into a closable bag.
Oops, forgot the fresh ground pepper.
Seal it up, put it in the frig, let it marinate a minimum of 6 hours. I flip it at least once, so that the marinate gets on all sides.
Can you smell the smoky goodness? Can you taste the slightly caramelized coating on the outside?
Is your mouth watering yet?
I paired it up with fresh kohlrabi. Delightful.
The next night I paired up the leftovers with steak fries. Too bad there's more steak fried than steak.
Next time I'll get a bigger piece of steak.
Other possibilities:
Sliced thin on top of a fresh spinach salad.
Sliced thin for fajitas.
Added to a french roll, slathered with a bit of horseradish sauce, and press in a panini press.
Any way you eat it,
is it ever good.
Happy Saturday and may your grill always provide
you with the best burnt offerings.
Marinated
Grilled Steak
1/2 C olive or
vegetable oil
1/3 C soy sauce
2 Tbsp lemon juice
1-1/2 Tbsp
Worcestershire sauce
1 Tbsp Dijon mustard
2 cloves garlic,
minced
1 Tsp minced onion
1/2 Tsp ground black
pepper
1-1/2 pounds flank,
New York strip, or sirloin steak
Combine first 8
ingredients, place in large zip-lock bag. Add meat and close. Marinate in
refrigerator 6-12 hours, turning half way through. Remove meat from bag and
blot with paper towel. Discard bag with marinate. Cook steak on grill over medium
heat, 3-4 minutes per side. Remove from grill, cover and let set 5-10 minutes.
Slice against grain. 3-4 servings.
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