So as I have mentioned before, Bryon and I belong to a dinner group. We rotate months and people's houmes. This month it was at our house. I really struggled with what to cook. With the heat of summer, I didn't want to cook on the stove or oven that would heat my kitchen up even more. I learned this past week what a great cook the counselor's wife that serves in the bishopric with Bryon is. She gave me a couple of suggestions. So while the meal was delicious, I cannot take credit this recipe came from her.
1 Teaspoon Chili Powder
1 Teaspoon Granulated Garlic
1/2 Teaspoon Cumin
1/2 Teaspoon Coriander
1/2 Teaspoon Oregano
1/8-1/4 Teaspoon Cayenne Pepper
3/4 Teaspoon Salt
1/4 Teaspoon Black Pepper
1 Lime (about 2 Tablespoons Lime Juice)
1 Tablespoon Extra Virgin Olive Oil
1-2 Pounds Flank Steak, or other good grilling cut (Tenderloin, NY Strip and Tri-Tip all work well) (We used petite sirloins and they were delicious.)
Juice 1 lime into a boil and then add remaining ingredients, except steak. Place the steak in a shallow dish and pour the spice mixture on top. Now is the time to make friends with that hunk of beef. Use your hands to massage it in there. Trust me -- your hands work a lot better than smooshing it around in a zip lock bag. Let it sit in the marinade for 15 minutes. During that time you can preheat your grill, make some side dishes, set the table, paint your nails, sneak some dessert, whatever.
Place meat on hot grill. (BBQ is best, but an indoor grill pan or broiler will work fine too). If you are using flank steak it should take about 5-7 minutes on each side. When steak is finished, remove from grill and let sit for 5 minutes before cutting into it. Otherwise all of the juices will run out and you'll be stuck with dry steak. And who wants to eat dry steak? Slice in strips against the grain. Serve with Mango Pico De Gallo (Recipe on this site).
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment