Margarita Steak

My mom and I were talking the other day about steak marinades. Well maybe that's not true, I think we might have been talking about margaritas.

Actually, I don't really remember what we were talking about. But whatever the conversation was, it left us wondering what a margarita marinated steak would taste like.

So I experimented. And it tastes pretty good! Next time, I'd slice the steak, mix it with some tortilla chips, cheese and guac and make Margarita Steak Nachos. Just thinking about the improvements makes me want to make it again!

What you'll need:

1 plastic bag that seals

1 steak

1/2 a lime

1 oz tequila

1 oz triple sec

salt

Suggested:

oil

tortilla chips

shredded cheese

guacamole

salsa

Place steak in plastic bag. Squeeze 1/2 lime into bag, add tequila, triple sec and salt. Let it marinate for at least an hour but up to 24 hours.

Remove steak from bag and cook as you would normally cook your steaks. I cooked mine on the stove. I used a hot pan with a little bit of oil, cooking each side for about 4 minutes, until it was done to my liking--medium.

Cinco de Mayo

Is it bad that Cinco de Mayo surprises me every year?  I mean the holiday's name is conveniently the date, but every year I don't make the connection until someone says it or I read it somewhere.

Maybe it's because I'm just completely unreceptive to holidays that don't involve mythical creatures or beings.

But even without remembering, I made steak enchiladas.  Go me!  I guess my sub-conscience was trying to tell me something...or it could be that it just sounded good.

Either way, these are pretty delicious; plus, they make great leftovers.  Just don't forget the tortilla chips!!

What you'll need:

1lb steak, cut into thing strips

1/2 medium onion, chopped

1/2 package of pre-washed, pre-cleaned fresh mushrooms

1 jar 15.5 oz salsa

shredded cheese

4 tortillas

olive oil

Preheat oven to 350 degrees.

1. Cook onion in pan with a small amount of oil until almost golden.  Add mushrooms and approximately 5 ounces of salsa.  Let simmer on low heat, stirring occasionally.  When the onions and mushrooms look done, remove from heat and set aside.

2. Add a little more oil to the pan and cook the steak, about 5 minutes.  When the steak looks almost done, drain the pan of extra juices and add about 3 ounces of salsa.  Let simmer on low heat for about 3 minutes.  Remove the steak and add it to the mushrooms and onions.

3. Lay out the tortillas, add veggies, steak and cheese. Roll the tortillas so that there are no open sides.  This should make about 4 enchiladas.  Place each one in an oven safe pan.  Spread a little salsa on top to keep the tortillas from drying out, top with more cheese.

4. Bake at 350 degrees for 20 minutes.  Enjoy!!

MMM...Steak

Let me start this post by explaining that I live in an apartment in New York City and unfortunately they don't allow grills indoors...go figure.  And that's one of the many things I didn't think about when I moved here two years ago.  I also didn't think about carrying my groceries two blocks, but that's another story for a different time.  

It was a sad day two years ago that I realized no outdoor space meant no grill, no grill meant no steak, and no steak made for a very sad Tracy.  And I was sad and steak-less and slightly incomplete; that is until I discovered the broiler.

When it comes to steak, at home, in my tiny NYC apartment, the broiler is my best friend.  Now the moment I move somewhere with a little patch of land big enough for a tiny grill, or a big grill or really any type of grill I'll probably kiss my broiler-friend so long.  (Sorry Broiler, but it's true.)

But back to the current time.  One of my favorite meals is a yummy steak (did you catch that?) served with a side of Brussels sprouts and potatoes.  This side compliments the steak in such a delicious way that I find myself spreading this simple side recipe to friends and family.  It's firm, crunch, soft and pretty much amazing.

I also have to add that the choice of wine greatly contributes to the overall atmosphere.  I am a big, huge, groupie-fan of Ledson.  Seriously, if you are in/around/visiting the Napa area visit Ledson.

For the potatoes and Brussels sprouts:

½ pound Brussels sprouts

1 pound potatoes, sliced 1 inch thick

3 tablespoons olive oil

3 garlic cloves

1 teaspoon dried thyme

 

Preheat the oven to 475 degrees.  Finely chop garlic or use cheese grater, sprinkle with salt.  Make sure the garlic is so fine that it is has an almost paste-like consistency.  Transfer to a small bowl; stir in 1-tablespoon oil and ½ teaspoon thyme.  In a large bowl add sliced potatoes and then toss in oil mixture.  Make sure each potato is covered.  Place the potatoes on a large rimmed baking sheet; making sure that each potato slice is flat.  Bake the potatoes for 20 25 minutes or until browned on the underside.

While the potatoes are in the oven start preparing the Brussels sprouts.  Chop off the end of each sprout and then slice each in half.  Using the same large bowl as the potatoes, add the Brussels sprouts, ½ teaspoon thyme, and 1-tablespoon olive oil.  Start heating a pan on the stove with the rest of the olive oil; when the oil is hot add the seasoned Brussels sprouts.  Cook them until the half-side of the Brussels sprouts start to turn a golden brown.  Turn the temperature of the stove down to low. 

When the potatoes are finished add them to the Brussels sprouts.  Be gentle with the potatoes, as they tend to break.  This method is mostly to keep them warm while the steak cooks.

 

For the steak: 

Steak

Salt

Pepper

Garlic Powder or 1 Garlic Clove

 

First season the steak with salt, pepper and garlic powder.  You can use fresh garlic or really any seasoning you want.  Place the steak in a 2-inch oven-safe pan lined with tinfoil and put it in the oven on the “hi” broiler setting for about 3 to 4 minutes on each side, depending on the thickness of the steak.  Remember that the steak will continue to cook after you take it out of the oven, and you don’t want to over cook it.  It’s really easy to do this in the broiler, trust me =)