Tequila lime flat iron steak.
Today was a perfect day. I had a great night sleep, great morning, great day. Since all the stars were all well lined up, I was in the mood for something new to cook. Lately it has been rush, rush and dinner has suffered because of it. I just purchased this great flat iron steak and the only thing I was thinking was: tequila and lime marinate.
I have no idea where that came from, but I decided to go with it. For my birthday a friend of mine that knows how much I enjoy cooking and trying new things, gave me this great set of Penzeys Spices. I have been wanting to play with them and tonight the opportunity was right there available to me. I decided to use “Mural of Flavor”. a subtle blend of spices, shallots, onions, garlic, lemon peel, chive and orange peel.
The recipe may look a bit long and detailed, but it is not. Not wanting to waste the marinate, I decided to reduce it. After all I did not want to see all that tequila not used up.
Being that I was playing with new flavors, testing the sauce was fun and challenging at the same time. I had to add more sugar to remove some of the tartness of the lime. Still not satisfied, I decided to add butter, as a good French person would do. And voila… the sauce was perfect. I must give credit to us French, we know how to make sauces and enjoy butter (see Giangi’s ten commandments on Giangi’s Corner tab above).
Paired the meat with couscous and Lime peas-corn tomatoes cups.
I love to prepare the peas inside the tomatoes, two vegetables at once, and great presentation for any dinner party.
Tonight’s June 26, 2012 dinner:
Tequila Lime Flat Iron Steak
Lime Peas –Corn in Tomatoes cup
TEQUILA – LIME FLAT IRON STEAK
1 cup tequila
1/3 to ¼ cup lime juice (4 limes)
5 tablespoons honey
1 teaspoon orange calendula sugar
1 teaspoon Mural of Flavor by Penzeys spices
Salt and pepper
2 pound flat iron steak, cut in half and fork poked
3 garlic cloves, peeled, core end removed
2 tablespoons cilantro, cleaned, stems removed and chopped
2 tablespoons sugar
Salt and pepper
2 tablespoons unsalted butter
In a wide glass pan mix the following ingredients: Tequila, lime juice, honey, orange calendula sugar, Mural of Flavor, garlic cloves and 1 tablespoon of cilantro. Blend well.
Salt and pepper the meat and add to the marinate. Place in the refrigerator for a couple of hours, turning occasionally.
Remove the meat from the glass pan and place the tequila- lime mixture in a small heavy bottom pan.
Add the remaining cilantro, 2 tablespoons sugar, salt and pepper. Cook over medium heat until reduced by third.
Add the butter to the reduced marinate and swirl over medium heat.
Prepare the grill, or heat a grill pan to high heat. Seat the meat and cook until desired doneness is reached.
Serve sauce over the sliced meat.
LIME PEAS AND CORN IN TOMATO CUPS
3 ripe Tomatoes
2 teaspoons unsalted butter
½ package (5-6 oz) frozen petite peas
½ package (5-6 oz) frozen corn kernels
¼ teaspoon sugar
½ teaspoon salt
1/8 teaspoon fresh ground black pepper
1 teaspoon grated lime rind
Juice of 1 lime
Cut the tomatoes in half crosswise and using a metal measuring spoon (the regular spoons have sharp edges), hollow them out, leaving a wall about ¼” thick. Arrange the tomatoes on a baking tray, hollow side up. I like to sprinkle some additional salt and fresh ground pepper at this point in the cavity of the tomatoes. Place them in a 180° oven for 10-15 minutes, just long enough to warm them through.
Heat the butter in a medium saucepan. When is hot, add the peas, sugar, salt and pepper. Cook for about 2 minutes, then add the lime rind and the juice, toss to mix well and spoon the peas into the tomatoes cups.
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