Friday, December 11, 2015

Dinner on the Fly

(click to enlarge photos)

Steak marinated with Srirachi sauce, Guinness, key lime and spices for 24 hours, then grilled. The Srirachi gives it a nice little afterglow when all is said and done. Don't eat meat? - it makes a great marinade for tofu before cooking.

The veggies? Mushrooms, sliced onion and green beans tossed with a tiny bit olive oil, a little balsamic vinaigrette, then quick roasted at 450 F for about 10-15 minutes and sprinkled with a little smoked mozzarella the last couple of minutes of cooking.   Since there is the extra fat and calories in this dish, I skipped on a starch ad just had the veggies and about 3 ounces of the steak.  It was wonderful.

It's Friday, so I'll leave you all to your own devices. I've got a dog that's happy to see me, and a husband that was on the road all week.

Afterburner Steak Marinade
1/2 cup soy sauce
1/2 cup Guinness
3 garlic cloves, minced
3 tablespoons brown sugar
2 tablespoons key lime juice
a pinch of dried thyme
2 generous tablespoons Sriracha
2 pounds New York strip or rib-eye steak

Whisk together and marinate steak in a big zip lock for up to 24 hours. Grill as you like, brushing with marinade. Or, if you like smoke and noise, coat marinated steak very lightly with olive oil, let sit at room temperature for a few minutes and then cook for one minute in a preheated smoking hot cast iron pan, flip the steak and immediately place in a preheated 450-500 F oven for 3-5 minutes. (be prepared for smoke alarm). Remaining marinade can be cooked down in hot pan until reduced, for a dipping sauce, while the steak rests, lightly covered with foil for 3-5 minutes.

Serves 2-3.

1 comment:

  1. Are you crazy? Click to enlarge photos? We're already drooling all over the keyboard!



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