(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.