It’s me, “He”. I called dibs on cooking the other night – I mean, c’mon, she can’t have ALL the fun. I went with a mashup of recipes from Guy Fieri and my wife’s doppleganger – Giada.
Since the Mrs. doesn’t really “do” red meat (she’ll eat it, but won’t touch it), I felt the need for some good ‘ole manly meat and potatoes. GRILLED TEQUILA-GARLIC-LIME FLANK STEAK WITH ROSEMARY-BACON POTATOES AND A RED WINE TOMATO REDUCTION – if you’ll forgive the snobbish title.
First of all, I didn’t exactly have all the ingredients I needed, so I sort of jimmy-rigged a couple things. I’ll let you know what I used, and also what I should have used.
Marinade – You’ll want to do this in advance to let the meat marinate for 1-3 hours.
1 tsp minced garlic (or 2 tsp if you’re anything like the Belks)
1 tsp freshly chopped cilantro leaves (I didn’t have this. Which is a shock. And a tragedy. Would have been nice)
2 tbsp olive oil
3 tbsp tequila (Otherwise known as a “shot”. For the college kids)
1 tbsp lemon juice
1 tbsp lime juice
1/2 tsp salt
1 tsp freshly cracked black pepper
1-2 lbs skirt or flank steak
Throw everything into a bowl, and if you don’t have fresh lime/lemon juice like I didn’t have, throw in a tablespoon or so of Triple Sec. If you don’t have Triple Sec………..well…….. then you’re probably not much fun to be around anyway so why don’t you just order Chinese.
Drop the steak and the marinade in a freezer bag and mush it all around like you figured out how to do the first time you had to cook for yourself and throw it in the fridge.
The rest, and more photos, after the jump…