Day Twenty-Nine: Steak Salad

5

October 18, 2012 by chicagogrilling365

Steak salad.

After we took the bus ride from hell to dinner at Carriage House (thank you guys, unreal meal!), we hit Whole Foods.

Sorry Gene’s, you were too far out of the way tonight.

Jenny wanted steak.

She usually does.

We plan on doing a lot more seafood, but as soon as we get to the meat counter and see red meat and/or pork, we get tunnel vision.

Before we started this thing, ribeye was the ticket every time. There wasn’t even a discussion.

If there was a thick, well marbled ribeye in the case, Jenny would just look up at me with big eyes and I’d nod.

But we don’t want to stay in our comfort zone.

And we’re trying to keep things fresh. For us and for you, if you’re reading. And then I saw the tri tip.

tri tip.

I hadn’t cooked it in years. In fact, it was one of the first things I ever cooked.

For years, butchers ground this cut for hamburger meat or took it home, which gave it the name “butcher’s cut.”

At least that was what the butcher at Wild Oats market back home told me.

Of course, he was known to smoke meth and sell the drugs here and there, so you know, don’t quote me or anything.

But he was also the guy that told me to marinate it in red wine, Worcestershire, and thyme leaf for a few hours and char it on the grill, and by god, he was right.

We didn’t have Worcestershire at home, which is ridiculous. It’s delicious.

But we had plenty of red wine and A1 steak sauce.

Good enough. 

We marinated the steak for about two and a half hours, removed it, and seasoned it generously. It’s a well-marbled cut, so it held up to high heat nicely.

The fat broke down and yielded a really juicy steak. 

My buddy Everett says tri tip is used frequently for tacos and fajitas out west.

I’ll keep that in mind.

It was Jenny’s idea to make a salad.

I was going to make a simple vinaigrette, but remembered that our food processor is crap. If you have good one to donate, we’ll love you for ever and ever.

So instead, I put the ingredients I intended to use on the plate, placed the greens on top, followed by the sliced steak.

silly.

Stone-ground mustard, soy sauce, good olive oil, and cracked pepper.

Jenny bought snow peas as well, so those went into the equation.

The steak was tender, flavorful, and even though it was a salad, it was still good.

The guy who recorded “Return of the Mack” is British. Does everyone know this?

Anyway, I hope you guys have a good rest of the week.

-K&J

 

 

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5 thoughts on “Day Twenty-Nine: Steak Salad

  1. Chase says:

    Now I’m gonna have return of the Mack stuck in my head. “You liiiieeeddd to maaaaaaayyy”

  2. Do you think this works out for lamb too? thanks.

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