Simple, sexy and divinely delicious!
To many folks, the thought of a Valentine’s Day meal conjures up images of a sumptuous steak dinner. Believe it or not, achieving a perfectly cooked steak with complementary pan sauce in the comfort of your own home is easier than you might think.
To jazz up the typical steak and sauce duo you’d find at a steakhouse, I used a few secret ingredients (which aren’t so secret anymore): steak rub and marinade by Stubb’s Bar-B-Q. Giving the steak a rub down with the Stubb’s Beef Spice Rub (pun intended) gives it a great crust when it’s seared and the spices add a nice pop of flavor. For the red wine jus, whip up a simple pan sauce in the same pan that the steak was seared in. Cook the leftover drippings from the seared with a bold red wine. Enhance the sauce further by adding Stubb’s Beef Marinade. You can certainly play with different steak rub and marinade pairings for this recipe (or with other proteins), just make sure the flavors pair well together. My advice? Taste the products by themselves and then together. Also look for similar ingredients in your rub and marinade.
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I was in another Latin mood last week when I decided to make this recipe. I had a taste in my mouth for that combination of vinegar, olive oil, garlic and fresh herbs that chimichurri possesses and was simply looking for an excuse to make it, and a vehicle on which to consume it. Chimichurri is a traditional, uncooked condiment from Argentina that is used on grilled meats and fish. I could eat it on almost anything.
My inspiration for this came from a dish I’d eaten recently, grilled flank steak with chimichurri, at Cafe Dufrain in Harbour Island. Flank steak can be tough and needs to be marinated for a long time and I wanted a tender, thick and juicy hunk of meat, so I opted for a New York strip instead (my cut of choice). This cut of meat really doesn’t need to be marinated because it’s tender enough already, but I wanted to infuse a bit more flavor before throwing it on the grill. You can use any beer you’d like for the marinade (I used Dos Equis Amber) but I’d suggest a somewhat dark beer, like a Mexican amber beer or a medium ale, nothing too light or fruity. Read the rest of this entry