I mean pretty much we alternate between the ground meats, that delightful thing known as chicken, and throw in some fish when I'm feeling really healthy.
But when I want to pretend I am a meat Masta I try to buy me some tasty steak. Only problem is I know almost next to nothing about this tasty choice of meat.
I know the names, Ribeye, Sirloin, Filet Mignon, top sirloin, flank steak, round steak, you name it.....but I know next to nothing about what to do with it. Hahaha. I know I profess to love to cook me my claim to fame is not the cow. I know lots of people who kill it in this department. Average joes like you and me who know how to keep that heat hi and that sear real real crisp with a tender juicy red and delicious center. I envy those people. I want to be those people. Just haven't mastered my abilities in this area yet. I don't know if it's my overpowering love for all things cheese and bread that keep me from trying to expand my carne skills but I am trying this summer to learn. The grill shall be my constant companion this summer. I accept this food challenge.
Hence this blog post. I am an attempt gone wrong with meat but in the end it ended up oh so right.
So here you go. A recipe for when you need to throw in the white flag of surrender, try again another day, but still eat a delicious meal at the end of the day.
Brian and I went to make a delicious New York Strip steak for our wedding anniversary. I went to a reputable butcher shop to pick up some nice meat so that we knew we'd get some delicious steak to help us celebrate. We threw it on the grill, watched the temperature drop to 300, and I panicked. I knew our steak was in trouble. Grill marks but no char marks I knew this steak was doomed.....and sure enough it was tough and chewy and not so delish. A few days later I was looking to even the score with that piece of meat and came out with this.
Mexi Hash: (bahahahaha I can't help myself)
Take whatever leftover hunk of steak you have lying around in the fridge from when you grilled earlier in the week and didn't finish eating that night.....or for which you pretty much feel you've ruined.
Slice that steak super thin. Like, as thin as you possibly can. Like paper.
Then toss it into a pan on high heat with a little olive oil and a lot of salt.
Let it get hot, a little charred, and then pull it from the pan and throw it all on a cutting board. Let that steak cool and then chop the crap outta it until it looks like this:
I had leftover small potatoes also from that anniversary meal. They were purple and yellow and red and delicious. But I smashed each of them a little and then fried them up in the pan with a little salt and a dash of spices until they were crisp and hot. Then I set them aside as well.
Lastly I cut up all the leftover veggies I had in the fridge. Some zucchini I grilled the other night, a red pepper that was all wrinkly and just about rotten, some yellow onion, a few random tomatoes, and then tossed them all into that same pan with all those good crispy bits at the bottom to give them some nice flavor and char.
When I was done I laid down a nice layer of those crispy potatoes, some of that chopped, now tender, steak, a bunch of those veggies, and finished it off with a nice dollop of sour cream and a lot of delicious salsa. And what did I end up with? A pretty smashingly delicious Mexican hash....
Oh and of course I topped it off with cilantro...because that's one of my must have's in my fridge at all times. It was one of those meals you wish you could have all over again right after you finish it.
So the lesson I learned is that I may not have mastered the art of cooking a great steak the first time....but I got it DOWN in round 2!!!
Repurpose, reuse, recycle folks!
Goodnight!
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