Sunday, September 13, 2009

All Things Considered

Has anyone noticed how trendy it is to be up on your vampire latest fad? There's the Vampire Diaries, True Blood, the Twilight series - and sadly no more: Moonlight. Man that Alex O'Laughlin was a hottie!! I must confess, I'm into True Blood. Big time. I think it's super sexy, super cool, and yes, a bit scary. That supernatural stuff is a bit crazy sometimes. I confess that I am a bit squeamish about that sort of thing. Still, I'm compelled to watch. I've always been intrigued by all things vampire. I love that they are immortal. That they can fly. Or how they get to stay up all night - God knows I'm a night owl, so it would be the perfect thing for me. Plus, I'm not really that grossed out by blood. In fact, I like my steaks rare. If there's not a pool of warm blood tinted juice for me to smash my potato into, then it's too well done. Mmmmm, the perfect bite is: a bit of baked potato smashed up with a bit of butter and sour cream, the swirled into the pooled steak juices on the plate - all piled up on a bite of a delicious rare rib-eye. OHHHHH hold me back!!! I am quite carnivorous. My mates that I swim with call me the 'hard core carnivore'. Aptly named, I think. I would eat burgers, steak, chicken, sausage - you name it if it's meat, bring it - anytime, everyday. So, tonite, in honor of the season finale of True Blood, I'm cooking up a nice rare skirt steak. I have to say, my recipe is quite nice. Though, after reading The Pioneer Woman's recipe for Grilled Rib-Eye with Blue Cheese Onion Sauce, it was all I could do not to run out and get heavy cream and some blue cheese and make myself that sauce. That said, I'm doing mine like this:

Skirt Steak Marinade

1/4 cup soy sauce
1tsp roasted sesame oil
1-3 tbsp of honey (depends how much you like, I use a big squeeze)
1/4 cup olive oil
2-3 tbsp of seasoned rice vinegar
2 cloves garlic smashed
a few shakes of red pepper flakes

Throw all of this in a bag, seal it up, sake well until all ingredients are combined. The honey should be dissolved into the ingredients. Then, throw in your skirt steak. I use about a 10-12oz skirt for this much marinade. Seal up the bag, suck all the air out to get a nice seal around the meat. Throw it in your fridge for about 2 hours. Take it out before you're ready to cook and let it come to room temperature on the counter in the marinade. Heat your grill up and have at it!
I usually serve it with a tomato salad (my version: tomato, hearts of palm, minced jalapeno, oil/vinegar, salt & pepper) and some nice fluffy garlic mashed potatoes. But that's me... rice would do, or even some quinoa. Sauteed spinach anyone? All of it sounds good to me.

Maybe it sounds simple? But try it... it's a nice easy Asian inspired recipe. And it sure doesn't need any fancy ingredients - in fact, you probably have most of them in your pantry right now. So, have at it... tweak it to your liking. Mostly? Enjoy it... off to eat my steak... signing out:
The Hardcore Carnivore.

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