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another way to treat a steak...

post #1 of 8
Thread Starter 

I was looking through FB and saw an idea I use a lot when we have the $ for the Sirloin type steaks found at Mkts.

 

I do not have Q-view of them , :deadhorse: , but here's what I do...

 

I love my Pico de Gallo (fresh Salsa) and when left over , I will take a "Ranch Steak" and marinade it overnight in it for a wonderful taste after cooking , and the heat is milder and makes the meat tenderer .

 

here's my Pico recipe :

 

PicodeGallo:

 

Green onions (Chopped)

Tomatoes (chopped)

Garlic (fresh chopped)

S/P to taste

Yellow onion(if wished)

Cumin (to taste)

Jalapeno or Serrano Chiles ( chopped and seeded if needed) I like the Serrano better because of it's flavor and heat.   You can use any chile you want and go to the heat you want .

Sugar (because I add it to most everything :rolleyes:)

Lime juice

 

Mix as much as you need and the leftovers to cover your Steak and cook quickly to your preference .

 

*notice I did not say the measurements as this is (IMHO) a factor you set for your palate and needs...

 

I don't do this on Rib-eyes , T-Bones , Porters ... any high cost Steak , as it tends to break the fibers down makes a well marbled Steak mushy.

 

As I said , lower cost , less fatty muscle steaks.

 

Enjoy ,

 

Stan

post #2 of 8
Sounds pretty darn tasty to me Stan! Might just have to give it a try. Thanks for sharing
post #3 of 8

Cool Idea, Stan!!Thumbs Up

 

I gotta try that when I get some less Marbly Steaks!!

 

If Oldschool says it's good, it's definitely worth a try!!!

 

 

Bear

post #4 of 8
Beef, chicken, pork and fish are all good done that way!!!

Now where's the Q-view of you cooking this up in your new smoking shed?????
post #5 of 8

Thanks Stan.............Thumbs Up

post #6 of 8
Thread Starter 

As soon as this damn Pneumonia is cleared and Momma says OK , I'll be back out and doing my thing... :frown:  Don't tell her , but I too the trash out in the Rain today. Cabin fever got too strong...

 

Trash is next to the Q-Bana and I went in to look at things and got Smoke Fever , so I came back in and took a portion of Ribs out and chowed down...:drool

  had these BB's and heated them up...

post #7 of 8

LOL----You're good to go, Stan----We won't Squeal !!!

 

Those Ribs should make you feel better real quick!!Thumbs UpThumbs Up

 

Bear

post #8 of 8

Hello my Friend.  Been a while.  Sorry to hear you are under the weather.  What a great idea!  When I smoke almost anything and when I make Tex-Mex the Pico is always made.  I don't use the lime juice or cumin.  I do add fresh cilantro.  For a marinade I can see how the lime juice should be added to break down a tougher cut of meat.  If properly marinaded I could even see this working on a quickly grilled rump steak.  Gonna give this a try!  Hope you feel better soon.  Keep Smokin!

Danny

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