Reid's profileHungry Hungry Hippo Habi...PhotosBlogListsMore  |  Tools Help |
|
|
August 11 Recipe: Beo's Southwest SteakThis is a great summertime recipe if you love to grill steaks. I've worked on this concept for a while, adapting it here and there until I think it's just about perfect. Mmmm. Now I'm hungry. Anyway, give this a try and have a fantastic meal!
Ingredients:
4 steaks - use good cuts, preferably ribeye or strip, thin to medium cut
1 large can of beer (a lager - Budweiser, Foster's, etc.)
1 large white onion, peeled and sliced into strips
4 jalapeño peppers, sliced into disks
Juice of 2 large limes
3 cloves of garlic, crushed
Rock salt or sea salt
Place steaks in large tupperware bowl and salt generously. Place slices of jalapeño on the steaks and spread the extra slices in between. The direct contact will transfer the flavor better during the marinating process. Do likewise with the garlic, placing it in direct contact with the meat. Add the lime juice. Cover with seperated onion slices. Pour the entire contents of the beer can over the mixture. Seal the tupperware and place in the refrigerator overnight, or at least 12 hours.
It will now smell wonderful. Remove the steaks from the marinade. Remove the onions and jalapeños also, placing them aside. (At this point, you can either discard the remaining marinade, or use it to baste the steaks during grilling.) Grill steaks slowly on low heat over mesquite wood chips for the best flavor. Be sure to soak the wood chips for 30 minutes before placing them in the grill.
The onion/jalapeño mixture can be prepared in several different ways. For a mellower flavor, place the onions and jalapeños in aluminum foil with one tablespoon of butter, fold up the sides of the foil and close into a bundle, and place on the grill next to the steaks. For a more robust flavor, add one teaspoon of olive oil to a skillet and cook the onions and jalapeños until the onions just barely begin to turn translucent.
When done, serve the onions and jalapeños over the steaks and add sea salt as necessary.
Try it! You'll love it! If you give it a shot, please leave a comment here and let me know what you think of the recipe. If people like this kind of thing, I'll post more of my recipes. |
|
|
