Most of the year, I think I could be a vegetarian. I love me some vegetables - souped, stewed, baked, broiled (witness the addiction to rosemary garlic potatoes) fricaseed or raw. I could be a happy convert, living off the land, discussing quinoa and fiddleheads, apple squash and creeping thyme.
BUT...
That would all come to a screeching halt the first day of grilling season.
Bear (the barbecue master) grilled porterhouses tonight.
And all my dreams of living simply, more earth-centered-ly?
Vanished at the first sniff.
Yes, Virgina, it really is summer now.
9 comments:
MMMM, steak! I used to be a vegetarian but as soon as I fell pregnant, I felt I needed some animal proteiin...and then I couldn't stop eating the stuff!!
Yummmmmmy; The Porterhouse. The King of Steaks. But Rib-Eyes are the ruler of the universe.
I am the barbequer in this house. I love it - the clean up is a snap as we finally got a gas grill.
Mmmmm, meat. I love steak. Bloody and nearly raw. I have a great marinade for steak tips that makes even my vegan friend Mike drool a little.
I've never done Porterhouse. Good, huh? That may be tonight's dinner.
C'mon, give!
I can always use more marinade recipes.
Vicki - Yum on the rib-eyes.
Myfloat - I understand that! You know how they say your body will crave things when you're pregnant and that will tell you what you need in your diet?
I apparently needed hot sauce! And more hot sauce! On everything!
Bone-in Ribeyes, people. That's the bomb.
I like mine black & blue, please.
-J.
Ok - Joke, look away. This recipe will probably offend your delicate culinary sensibilities.
I don't measure, by the way. I just taste.
EVOO - maybe 1/4 cup
Good soy sauce - maybe 2/3 cup - you want more soy than oil, but not too much.
Garlic cloves, crushed and chopped. I use a lot because I'm afraid of vampires.
Yellow, cheap-ass mustard. Lots. At least 4 or 5 tablespoons. Taste it. It should taste more vinegary than soy-sauce-y.
A splash of lemon juice - fresh if you have fresh lemons. I use bottled (someone go fan Joke) if that's all I have or if lemons are stupidly priced.
Rosemary - you don't need much.
Fresh ground pepper
Mix well. Taste it. It shouldn't have an overpowering soy flavour. If it does, add a bit more mustard and lemon juice.
Pour over steak - we generally use flap meat (yes, that's what it's called) cut into cubes. Allow to marinate for at least an hour. I try to give it 3 or 4 hours, especially if I'm doing a lot for a party. Grill. Eat. No utensils necessary.
Was that the giant whump! I heard?
Sounds pretty good, Julia. But cheap-ass mustard? Have you ever tried it with something stone-ground? That may be too strong for marinading steak....
Joke? Are you serious? People eat boneless rib-eyes? I mean besides at Ponderosa?
You need the vinegar that you get in cheap mustard. I love stone ground, wanky mustards, but they don't fly in this marinade. I tried it once. Not nearly as good.
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