|Help! Question of critical importance.||Kristin|
Mar 28, 2003 1:11 PM
|I forgot to marinade my steaks before leaving this morning. Does anyone have marinade recipe that will work in 45 minutes or less?|
|No, but this might work.||bnlkid|
Mar 28, 2003 1:19 PM
|Go to a really good steak house in Chicago and get take out. Floop them on the grill when you get home and pretend their yours. Just think of the fun of ordering take out from a really fancy steak house. Imagine the looks they will give you. It would be even more impressive if you rode there in you bike clothes. :)|
|Vacu Vin Vacuum Instant Marinater||mohair_chair|
Mar 28, 2003 1:26 PM
|Maybe you can find one of these on your way home:
|Don't know if they sell it in Chi||Captain Morgan|
Mar 28, 2003 1:30 PM
|Mojo (Cuban marinade). It comes in a bottle for about $2.|
|re: Help! Question of critical importance.||JL|
Mar 28, 2003 1:35 PM
|What kind of steaks are we talking about? How are you cooking them? If it's a ribeye, filet mignon or similar I wouldn't bother. Salt & pepper and slap 'em on the grill/under broiler until done to your preferred "doneness". The meat tastes nice without anything but the above, IMO.
If you're talking about a skirt steak, flank steak or similar I would use something vinegar based. I usually make my own, but in a pinch, maybe like now ;), you can use a decent vinegar-based salad dressing you like. Cover in a glass dish or large plastic bag and leave it on the counter for a 1/2 hour-45 minutes. If you're making your own, use 3/4 cup vinegar (your choice), spice mix of your choice (1 tablespoon), 1-2 garlic cloves and about 1/4 cup oil and 1 tablespoon mustard (again your choice) in a blender until mixed. Proceed as with the salad dressing. Use more/less depending on the size. You don't want too much oil in a marinade. A "true" vinaigrette would be the opposite oil/vinegar mix.
Hope I helped a little.
|re: and a P.S.||JL|
Mar 28, 2003 1:42 PM
|If you do use a commercial based product salad dressing or marinade watch the salt content. Not good for long "soaks", but for your timeframe shouldn't be too bad.
|Do you want a marinade, or will seasoning work?||sacheson|
Mar 28, 2003 1:37 PM
|Here's two things for you:
First, get three bottles of a nice, deep red Spanish Rioja (Glorioso is cheap, but good ... Bogeda Faustino is my favorite). One for cooking, one for dinner, and one just to force a nice sleep in tomorrow morning.
1) For the grille: make several (1-2 per sq inch) small cuts (about 1/8" wide, 1/4" deep) in the steak. Dice an ample amount of garlic and combine it 1 to 1 with cracked pepper and sea salt to taste.
Coat the steaks in a light amount of olive oil (this will a) allow the seasoning to stick and b) brown it nicely when on the grille). Coat each side in the garlic/pepper/salt mix and grille.
If you want to get REALLY fancy, buy some Stilton cheese. Make a cut in the side of the steak 1" wide, and create a nice, wide pocket in the steak. Fill the pocket with the cheese, then grille. OOOOOHHHHH so good.
2) Pan searing (not even close to healthy, but freaking goooooooood): season the steaks the same, maybe a little less garlic this way. Heat up some butter in a nice and hot frying pan. Throw the steaks in and let them sear. Flip and let them sear some more. It's best to use a cast iron pan if you have it, and cover it if you can.
Hope this helps.
If you're good to make a port reduction glaze, add some 'shrooms to the frying pan with some wine and reduce. Put that over the top.
Mar 28, 2003 1:55 PM
|that sounds really good...you're gonna go and make me blow my diet. some butter, port, mushrooms...nice thick ribeye. maybe a ceasar salad to warm up. some asparagus...
also a decent zin or merlot works pretty well if you're out of port.
|Trick with asparagus||sacheson|
Mar 28, 2003 2:17 PM
|garlic cheese bread sprinkle over the top.
I mean, heck - if you're going to blow the diet, you might as blow it out of the water.
|that sounds great...but||ColnagoFE|
Mar 28, 2003 2:23 PM
|I have been out of town all week eating way too much. Probably hit the gym after work then I'll pull out some Orange Roughy and eat steamed broccoli with it. The port reduction and cheese bread sprinkle over asparagus sounds great though!|
|mmmmm... I'm hungry now.||Kristin|
Mar 28, 2003 2:31 PM
|I already have the shrooms and a bottle of white wine in the frige that's only good for cooking now (I hope its still good for that.) But what the heck is chees bread sprinkle? I can't picture this. Do you mean cheese and breakcrumbs over asparagus? (Sounds yummy even if that's not what you meant.) I'm gonna eat good tonight!
PS. The steaks are London Broil. I would claim that I'm on a budget--and I am--but London Broil is also one of my favorite steaks.
|Cheese bread sprinkle ...||sacheson|
Mar 28, 2003 3:48 PM
|It's sold in the spice region of your local grocery store and called Garlic Cheese Bread Sprinkle.|
|I'm in your boat ...||sacheson|
Mar 28, 2003 3:51 PM
|we're having Talapia (or however you spell it - the South American sunfish) broiled with tomatillos, jalepenos, and some chili powder thing my wife throws together, and probably some steamed broccoli on the side.|
|had that last night as "fish tacos" (nm)||ColnagoFE|
Mar 28, 2003 3:55 PM
|just let em sit for an hour or two||ColnagoFE|
Mar 28, 2003 1:50 PM
|poke holes in 'em first with a fork so that the juices seep in well. they will still taste fine.|
|Boiled hotdog juice.||DJThug|
Mar 28, 2003 4:06 PM
|Boil six of the cheapest, no-name, mystery meat hotdogs for thirty minutes. Remove the hotdogs and feed them to your pets. Soak the steaks in the juice just as if you were actually using a high quality marinade. Make sure you cook them perfectly and serve them with really good tasting food.
Serve the steaks to your guests and f-with their minds. They know they are eating steak, but can't figure out why the steaks taste like crappy hotdogs. Just looking at their faces and seeing who can't hide the confusion is well worth wasting the meat.
|Boiled hotdog juice.||bic|
Mar 28, 2003 6:17 PM
|Now thats sound like a blast. Better if you have one of your guests bring the steaks.|| |