There was a thread here not too long ago with a recipe that included such things as putting mustard on steak while grilling it. Anyone have any good recipes since we are in the bbq season now?
We have a really good lemon steak we make....
Take a top sirloin
score the steak , cut into the top of each side of the meat in a criss cross fashion...
Juice of one lemon, one lime and one orange
Zest from one lemon, one lime and one orange
1/4 cup brown sugar
3/4 cup of soy sauce
Mix the above ingredients together and pour over the steak.
Seal up in a ziplock storage bag, overnight.
When you BBQ, watch the steak, because of the sugar, it will try to burn...
Yum!
Zest?
zest,
there is this little tool with tiny holes cut into it and if you drag it across the skin of an orange, lime or lemon, you will get zest.
(you don't want the white part underneath, that is the pith)
Tiny threads of citrius skin. (yum)
Thank you for the description. My cooking skills are pretty limited, so terminology sometimes confuses me. My motto is: If it takes longer to cook it than to eat it, then I'm wasting time, unless it's on the smoker or the grill.
Cluster**** of a steak rub:
lemon pepper--a little
papricka--a whole bunch
black pepper--a bunch
kosher salt--some
sugar--a little
chile powder--how daring are you?
and whatever else you have in the house that seems tasty
mix it all up by adding italian dressing and make a paste out of it
(I recomend drinking heavily during all stages of steak preparation as it will allow you to add twice as much stuff as you normally would sober especially if you are on a diet, if so this will taste even better)
Here's a tip...after doing the marinate/season/rub thing, quickly sear the meat in a frying pan to essentially seal it up.
Finish the cooking on a BBQ to the desired level of "doneness" By searing it before cooking, all the juices and flavors stay inside instead of dripping away.
Note: I take no responsibility for sending your cholesterol levels through the roof
Haha, I forgot about the language filter!
Originally posted by Debbolas
zest,
there is this little tool with tiny holes cut into it and if you drag it across the skin of an orange, lime or lemon, you will get zest.
(you don't want the white part underneath, that is the pith)
Tiny threads of citrius skin. (yum)
you can use the small holes of a cheese grater for this as well. The rind, or zest, contains oils that really add a lot of flavor.
FYI
Scream <---- Proof that fat people can cook
Originally posted by Pee Dub
Thank you for the description. My cooking skills are pretty limited, so terminology sometimes confuses me. My motto is: If it takes longer to cook it than to eat it, then I'm wasting time, unless it's on the smoker or the grill.
Don't feel bad, I didn't know what zest was it was until I married Mr. Scream.....
L
Ruth Chris`
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