AllenOK
Executive Chef
Saturday, I pulled this (it may take a few minutes to load) recipe from one of my favorite websites. I took it in to work, and made a double batch of the marinade, and marinated several pounds of par-cooked beef that had been cut into cubes. Sunday, I drained and saved the marinade. I seared the meat in a very hot pan, then added the marinade and reduced it down until it was nice and thick. I served this over Spanish Rice for Sunday Brunch. It was great!
I'm now making a smaller version at home today, using about 2 lbs of round steak I have cut into stew meat.
Once the grilling season kicks back up, I'll probably actually get a flank steak or some skirt steak and grill those up. Of course, I could just broil it.
I'm now making a smaller version at home today, using about 2 lbs of round steak I have cut into stew meat.
Once the grilling season kicks back up, I'll probably actually get a flank steak or some skirt steak and grill those up. Of course, I could just broil it.