We seem to have an abundance of meat around here. Could have something to do with the whole, “we bought half a cow” thing – I don’t know. We aren’t eating it every night – in fact, we’ve mixed in more vegetarian dishes to our weekly menu to even things out. But several times a week I walk into our laundry room, lift the freezer door, and reach in to the Best Grab Bag Ever. I’ve been trying out a lot of new recipes, sprinkled with an old favorite here and there, so I thought I’d share one of each. New and Old. Both delicious.
The first is the new dish – I got it out of a barbecue book that we’ve had forever. It tends to sit dusty for a season and then one day I’ll stretch on my tip-toes high enough to pull it out for new discoveries. It’s a great book and I’d recommend it to anyone – except that I don’t think it’s being published anymore. I did see another barbecue book by the same authors (Christine France and Steven Wheeler) – I’m sure it’s just as good and probably worth checking out.
Sirloin Steaks With Bloody Mary Sauce
- 4 sirloin steaks, about 8 oz. each (we used NY strips that were about 5 oz. each)
- 2 tablespoons dark soy sauce (I didn’t have any tamari in the house, so I used regular)
- 4 tablespoons balsamic vinegar
- 2 tablespoons extra virgin olive oil
For the Bloody Mary sauce
- 2 1/4 pounds very ripe tomatoes, peeled and chopped (I used one very large tomato for the two of us, and it was plenty – you could also use a can of chopped tomatoes)
- 1/2 cup chopped onions
- 1 teaspoon chopped fresh cilantro
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 tablespoon fresh lime juice
- 1/2 cup beef stock/broth
- 4 tablespoons vodka (optional)
- 1 tablespoon Worcestershire sauce
- Lay the steaks in a shallow dish. Mix together the soy sauce, vinegar and olive oil, pour over the steaks and leave to marinate in the refrigerator for at least 2 hours, turning once or twice.
- Place all the sauce ingredients in a food processor (or blender) and blend to a fairly smooth texture. Put in a pan, bring to a boil, turn heat down and simmer for about 5 minutes.
- Remove the steaks from the dish and discard the marinade. Cook the steaks on a medium hot barbecue for about 3-6 minutes each side, depending on how rare you like them, turning once during cooking. Serve the steaks with the Bloody Mary sauce.
I served ours next to cucumbers in balsamic and roasted red potatoes. Tom isn’t a huge fan of steak covered in sauce, but he liked it with the potatoes. I preferred it on the meat. Good stuff.
The second dish is the old favorite. I’ve been making this for a few years now, and it’s fantastic. We make it a lot for ourselves, but it’s also a go to dish for an Impress The Guests dinner. It’s a Rachael Ray recipe, and besides occasionally not having cilantro on hand, I’ve never altered it – click here so I can be lazy and not write it out. Hmmm – looking at it, I guess I have changed it – I use flank steak instead of skirt, because I can get it at Costco for a great price. Flank steak is really similar to skirt and works just as nicely. And we use the whole avocado for just the two of us. Because they are tasty and delicious and why on earth would you only eat a quarter avocado?
One word of warning – if you happen to have some small jalepenos growing in your garden, and you think – “hey – I’m just going to grill these whole, without trying to seed them, because I’m lazy and I also don’t want them to drop through the grate” – don’t do it! Unless you want your mouth and throat to die a painful death. Didn’t really think about the oils getting all heated up and soaking into the rest of the pepper. Not awesome. Don’t be lazy – seed your peppers – unless you are Tom and have no taste buds – then you’ll be okay.