I had a bet with one of my clients for the NLCS series between my beloved 'Stros and his Redbirds. I lost, now I must pay up...the only problem is he changed his mind from a 12 pack of Shiner to local marinates for steaks or pork he'll be testing by grilling some midwest beef for his office mates. When I marinate steaks I tend to use fresh spices, beer, wine, etc. Do any of you have some suggestions or links for some excellent Lone Star State marinates or spices? Our bet max was $20 plus shipping, but I'm not too concerned about the cost as long as it props this great state and it's redneck culinary excellence. Gracias.
Hmm... well, it seems that there are two schools of thought on cooking steaks: If you want to be a purist, you'll spend more money to buy a great but of beef. To cook a cut like this, you'll want to season it as little as possible. I recommend using only kosher salt, black pepper, and a pat of butter (do this on each side of the steak) This will bring out the true flavor of the beed itself, and not decorate the favor to tast like something else. The other method is to flavor the beef in certain ways, such as making fajitas, or kebobs, etc. For this there are many different recipes (I'm at work, so I can't tell you what my recipes are). If you're able to surf, try foodtv.com and allrecipes.com for recipes, but be careful - just because a recipe gets good reviews doesn't mean you'll like it. I'm looking at this fajita recipe which is getting great reviews - but not from any southern states. And as I look at the ingredients, I am very doubtful that it would taste like the 'best fajitas'. -- droxford
don't marinade steak. if you MUST add flavor, lightly sprinkle with FRESH herbs and a THIN coat of olive oil for about an hour as you let the piece of meat reach room-temperature. sear and enjoy. stubb's makes various sauces and marinades for an assortment of meats. they're originally from Lubbock; now they hail from Austin.
1/4 cup sesame oil 1/4 cup vegetable oil 1/2 cup soy sauce one bulb garlic--all cloves minced 3 T blackstrap mollasses (it MUST be blackstrap--which isn't always easy to find) This makes a great marinade for London Broil, Top sirloin, or other steaks that can use a little help. Most people will tell you not to marinate a steak, and this advice gets perpetuated all the time. It's great advice for a USDA prime filet mignon, but most people can't find or won't pay for a really good steak. Most of the steaks that people cook at home can benefit from a little marinade.
