another way to treat a steak...

Discussion in 'General Discussion' started by oldschoolbbq, Nov 6, 2014.

  1. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    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 , [​IMG]  , 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 [​IMG])

    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
     
  2. brooksy

    brooksy Master of the Pit

    Sounds pretty darn tasty to me Stan! Might just have to give it a try. Thanks for sharing
     
  3. bearcarver

    bearcarver Smoking Guru OTBS Member

    Cool Idea, Stan!![​IMG]

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

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

    Bear
     
  4. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    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?????
     
  5. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Thanks Stan.............[​IMG]
     
  6. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    As soon as this damn Pneumonia is cleared and Momma says OK , I'll be back out and doing my thing... [​IMG]   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...[​IMG]

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

    bearcarver Smoking Guru OTBS Member

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

    Those Ribs should make you feel better real quick!![​IMG][​IMG]

    Bear
     
  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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