Barbecue season is at the starting gate. But you want to serve something different than that same old tired grilled chicken, steak or pork ribs. Here’s a pretty quick recipe that will surprise your taste buds because it is citrusy – something not typically associated with beef. If possible use fresh pineapple juice because it has a powerful tenderizing enzyme. This dish goes great with tortillas or rice and a crisp cucumber salad.
INGREDIENTS
1.5 lb. flat iron steak or hangar or skirt
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1 tablespoon granulated garlic
1/2 teaspoon ginger powder
1 tablespoon brown sugar
1/3 cup soy sauce
1/4 cup pineapple juice
1/4 cup lime juice
1/2 cup fruit red wine like a zinfandel
1/2 teaspoon salt
1 sealable plastic bag
DIRECTIONS
1. Mix well in a bowl cumin, cayenne pepper, garlic and brown sugar.
2. Rub mixture into beef then put in plastic bag and with back of a frying pan pound spices into both sides of beef for about 30 seconds per side.
3. Mix soy sauce, pineapple juice and lime juice in a bowl and pour into plastic bag.
4. As you seal bag try to squeeze out as much air as possible.
5. Place in refrigerator for 12 hours.
6. One hour before grilling remove meat from bag (why remove one hour before you ask? meat grills best when it is about at room temperature) and place beef on plate.
7. Pour remaining marinade in a bowl.
8. Heat grill to medium (coals or gas).
9. Place beef on grill and cook 3-4 minutes. Use tongs to remove beef and place back in bowl to get an additional marinade hit.
10. Return beef to grill and cook other side 3-4 minutes. At this point beef should be medium rare. Cook longer if you must.
11. Remove beef, let rest on cutting board for several minutes. (Don’t be tempted to cut it at this point because the beef literally is still cooking)
12. Pour remaining marinade in a saucepan, add red wine. Reduce by half – this should take only a couple of minutes.
13. Thinly slice meat on the bias – meaning hold your knife at about a 45 degree angle.
14. Pour sauce over beef
Serves 4
© Paul Mones