The steaks from Good Ranchers are tender. You really don't need a recipe, just good seasoning and a hot skillet or grill. Musts are S&P, garlic powder, chili powder, and cumin. I started by marinating steaks first, in 1 cup soy sauce, 1 & 1/2 cups pineapple juice, juice from lemon, chipotle powder, cumin, fresh cracked black pepper and 3-4 cloves minced garlic, for a couple hours. Then, take the steak out of the refrigerator, remove from marinade, set aside, and allow them to come to room temperature. Meanwhile, slice medium onion (we prefer yellow, but any will work) in strips lengthwise. Slice bell peppers the same. Set aside. When ready to cook, put a tbs of good oil in a hot cast iron skillet. Season and sear steaks on each side, turn heat down to medium high, add butter, continue cooking, flipping again. Steaks are done when the thermometer reads 120°. Timing depends on thickness. That's why I rely on a thermometer. Let steaks rest. Add vegetables to same skillet, on medium, season with Salt, pepper, garlic powder, chili powder and cumin, stir and cook to desired doneness, some like the veggies to still have some bite/crunch to them. Slice steak thinly against the grain, add back to pan with veggies. Toss together to mix and heat all together. Serve on flour tortillas, as is, or with favorite toppings. We're all different in my house 🙃 I put Pico de Gallo, avocado, and crema on mine. My kids like spicy salsa, extra jalapeño, and sour cream.
Rare, but it gets tossed back into pan with vegetables, so it will cook a little more.
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