Friday, April 22, 2011

Dinner with Afterburners

Dinner on the fly.
(click to enlarge photos)

Steak marinated with Srirachi sauce, Guinness, key lime and spices for 24 hours, then grilled. The Srirachi gives it a nice little afterglow when all is said and done.

The veggies? Mushrooms, sliced onion and green beans tossed with olive oil, a little balsamic vingerette, then quick roasted at 450 F for about 10-15 minutes and sprinkled with a little smoked mozzerella the last couple of minutes of cooking.

It's Friday, so I'll leave you all to your own devices. I've got a dog that's happy to see me, an airman who probably is wanting to talk to me and about 11 hours of sleep on the horizon.

Afterburner Steak Marinade
1/2 cup soy sauce
1/2 cup Guinness
3 garlic cloves, minced
3 tablespoons brown sugar
2 tablespoons key lime juice
a pinch of dried thyme
2 generous tablespoons Sriracha
2 pounds New York strip or rib-eye steak

Whisk together and marinate steak in a big zip lock for up to 24 hours. Grill as you like, brushing with marinade. Or, if you like smoke and noise, coat marinated steak very lightly with olive oil, let sit at room temperature for a few minutes and then cook for one minute in a preheated smoking hot cast iron pan, flip the steak and immediately place in a preheated 450-500 F oven for 3-5 minutes. (be prepared for smoke alarm). Remaining marinade can be cooked down in hot pan until reduced, for a dipping sauce, while the steak rests, lightly covered with foil for 3-5 minutes.

Serves 2-3 people.

13 comments:

Lois Evensen said...

Looks delicious! Have a good sleep, great weekend. Happy Easter.

Hat Trick said...

MMMmmm. That looks good. If I win the lottery you're getting a job offer to be my personal chef.

Murphy's Law said...

Oh, serious YUM!

Mrs. S. said...

Looks delicious.
I'd pass on the smoked mozz. unless it was made by an artisan cheese-maker with a real smoke-house. Commercially produced smoked mozz. is made by soaking the cheese in a salt brine pit with liquid smoke added - yuk. You wouldn't do that to sausage, so why should anyone do that to cheese?

Have a Happy Easter!

Rev. Paul said...

WOW that looks good! Happy Easter.

Brighid said...

Yummy, as a matter of course I love any beef steak.
Have a great weekend.

Professor Hale said...

I could have sworn the link to this site said you were going to talk about your tail.

Tease!

Jerry said...

I always used to tease my father-in-law that he used his smoke alarm to alert him when dinner was done.

Larry said...

Sleep well! Happy Easter!

Mac from Michigan said...

Yellow Tail?

Get ye to a good wine merchant and look for a bottle of Palermo. It's a Cab bottled by Orin Swift Cellars out of Napa.

The label is got a picture that only you could love; a skeleton with hat and red cape. Reminds me of a Grateful Death album cover.

Astounding taste.

Ed Rasimus said...

Yellow Tail is not bad, but there is so much better around. The marinade though looks like serious flavor.

Now, for a true Afterburner: take one standard shot glass. Fill to capacity with cognac (preferred) or your choice of brown distilled spirits. Light surface until beautiful blue-flame appears, then raise glass and consume. Replace glass to bar surface and blue flame must remain on the residue, hence "Afterburner".

Technique tips. Do not hesitate, glass will get hot. Do not blow out at last second before ingestion, you lose the afterburner. Do not splash into your mouth, you will miss and light your cheeks. Do not take a deep breath as you prepare to drink.

The mark of a dissipated night (for the guys) is a row of little dingle balls along your mustache that looks like the fringe used to decorate the rear window of a Tijuana 62 Chebbie.

Tango Juliet said...

Happy Easter Brigid.

LauraB said...

B, that is the PERFECT side dish for my veggie bin just now!! (Trooper gave me 24 hrs notice that he's going Atkins. Sigh...)

Ed - I'd have loved to have been the fly on the wall in your life, sheesh...