Reverend_Hellh0und

Flat iron steak, marinated lightly in red wine vinagatette, seasoned with a mix of salt. pepper, garlic, chipotle, nm green chile powders.

red potatos with EVOO, thyme, white pepper, herbs de provance, wrapped in a aluminium..

grilled corn on the cob.


Fleur de sel, fresh cracked pepper.


All done over an oak wine barrel fire, in the big green egg...


very fine.

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jallman

All that sounds really good but I have to tell you...I never understood marinating meats, especially red meat, in any kind of vinegar. Not that it isn't good, but I just don't "get it" when I am deciding on flavors to marinate with.

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Reverend_Hellh0und

it depends on the cut to me.


flank, skirt, flat iron, are all similar cuts can take red wine vinegar well. i think a good red wine vinegar, adds a depth to the flavor profile of the spice rub i add to the steak and the oak wine barrel fire the steaks are cooked over.



I would never dream of using it on a ny strip, or a prime ribeye....






Try this:


4 skirt steaks. 1.5 lbs each.

works with skirt, flank, or flat irons very well

marinade
1tbsp Red pepper flakes
2tbsp boiling water
1c Fresh oj
½ c lime juice
2 tbsp honey
1 tbsp Japanese soy
½ c sweet onion
10 garlic peeled halved grated
1 tbsp Salt
1 tsp Cumin
1 tsp Mexican


Seasoning blend
2 tbsp nm Green Chili powder
1 tbsp Garlic salt
1 tbsp Lemon pepper
1 tbsp Black pepper

resting butter.
8 tbsp (4 oz) No salt butter
¼ cup Cilantro leaves
1 tbsp juice of lemon
1 tbsp Worchestire
4 garliv cloves peeled grated
1 tsp red hot pepper flakes

Canola oil
½ cup cilantro leaves



1. Mix #1 wih immersion blender, 1st pour boiling water on pepper flakes
2. Put marinade and steaks into bag for 3 hours
3. Mixe seasoning blend #2
4. Put melting butter mix in pan, heat until melted and put in aluminum pan thing
5. Pat steaks dry, put seasoning on em. Put light coat of canola oil on em.
6. Grill on high two minutes a side.
7. Take off and put in pan of resting butter.
8. Put back on grill, 2.5 mins for medium rare
9. Put back in resting butter for 7 mins.
10. Slice against the grain, sprinkle, drizzle with butter/cilantro




That was the plan for tonight. couldn't get the stuff together in time.

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B L Zeebub

That sounds fab, particularly the "basil dumpling type crust" is it like a cobbler? more info please.

We have veggie meals at least once a week.

Spanaki Pitta is one of my wifes favs
DSCF0326.jpg clic on pic, do you cook food from India mate?

B L Zeebub

Spot on, skirt is a fine piece of meat that is cheap and under used in the UK, I will give the above a try when the weather gets better.

Arch Enemy

I don't see a problem at all with marinating a meat in a vinegar.

It's acidity will tenderize the meat, but I do believe it should be used sparingly.

I always follow the same technique for a marinade: Acid, base, and 12 Spice Salute.

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Mira

Plain whole wheat pasta with home-made basil pesto with shredded carrot salad.

Pesto is really easy to make but you need to have a mortar and pestle.

Just grind fresh basil leafs with pine nuts and olive oil. You can also add some grated parmesan, but I personally would like to avoid to see my butt growing out of proportion.

Reverend_Hellh0und

note the "1 tsp mexican" is Mexican oregano.

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B L Zeebub

You could have told me earlier ive already kidnapped one
please tell me OJ is orange juice not simpson, jail breaks even for a good recipe are a no no!

Kali

Nacho Salad

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