Last nights dinner = today's lunch!

I sound like a carnivore, but oh how I have missed the taste of steak!!
Last night I cooked up some steak with caramelized onions and mushrooms, and since we had leftovers...why not eat steak again?? My apartment mate and friend Daniella made a delicious salad with a citrus vinaigrette, and so I saved it and today I just put together the salad and the steak and voila a filling salad!

Marinade for the tri tip steak
3/4 cups of soy sauce
1 cup of balsamic vinegar
onion powder
1 clove of crushed garlic
half a lime
3-4 tri tip steaks

1. mix the soy sauce, balsamic vinegar, and garlic in a separate bowl.
2. dry rub the steaks with onion powder and pepper (I just used about 2 teaspoons of both onion powder and pepper on each sides of the steak)
3.Place the steaks in a large container and then pour your marinade over the steaks.
4. The finishing touches sprinkle about a pinch of cumin over the steaks and squeeze half a lime. Cover and refrigerate for about 2-3 hours (the longer the better of course)
5. Pre- heat your oven at 400 degrees. While that's preheating, heat up a skillet and sear each of the steaks for 6 min (depending on whether you like your meat medium rare)
6. place the steaks on a rack and put it in the oven for 25-30min (also depending on how you like your meat)

yum. enjoy!


cyanggg said...

hey lucy! way to get onto tastespotting! haha wow i saw your pic and i was like its LUCYS FOOD!!! woohoo gj.

just some tips that i'd like to share
instead of marinating in a large container, try to use gallon sized (or quart sized depending on your ingredients)to marinate your meat. Once you seal out all the air, there is much more liquid-to-meat touchy touchy going on, which makes your marinade much more effective. And its easy to give it a few shakes every few hours or so.

Another thing that I found essential to browning steaks: even if you wet-marinate your steaks, make sure to take them out of the fridge at least 30 minutes prior to cooking to let the insides warm up to room temperature, AND, pat dry the surface (I'm OCD about this, i make mine super dry!!!) to ensure a brown crust (in addition to high heat). It seems like a waste of marinade, but you have extra anyway and you can pour some back in afterwards as a sort of sauce. if you're scared of rubbing off your dry rub, just add some more. dry things don't hurt the crust of steak, but wet stuff does.

congrats again lucy!
get ready to AYCE on !!! soon! :)

cyanggg said...

ugh, sorry. gallon or quart sized freezer/zip lock bags (readily available at goodys or earls)

All Things Considered said...

thanks for the tip!!! I'll definitely do that the next time I marinate something!

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