INGREDIENTS (Nutrition)

1/2 cup olive oil

1/4 cup Worcestershire sauce

6 tablespoons soy sauce

1/4 cup minced garlic

1/2 medium onion, chopped

2 tablespoons salt

1 tablespoon pepper

1 tablespoon crushed dried rosemary

3 tablespoons steak seasoning

3 tablespoons steak sauce (e.g. A-1)

4 (10 ounce) Delmonico (rib-eye) steaks

DIRECTIONS

Combine the olive oil, Worcestershire sauce, soy sauce, garlic, onion, salt, pepper, rosemary, steak seasoning, and steak sauce in the container of a food processor or blender. Process until well blended.

Prick steaks on both sides with a fork, and place in a shallow container with a lid. Pour marinade over steaks, cover, and refrigerate at least 3 hours, or overnight.

Preheat an outdoor grill for medium heat, or light charcoal, and wait until coals are completely white. Soaked wood chips may be added to the coals when ready for a smoky flavor, if you like.

Remove steaks from marinade, and discard the marinade. Lightly oil the grilling surface, and place steaks on the grill. Cover, and grill steaks for about 10 minutes on each side, or to your desired degree of doneness.

We celebrated our third anniversary with steaks grilled on our new gas grill.  They were so delicious no steak sauce was necessary!  KC Strip is not cheap but it was delicious!  We will definitely use this recipe again

Delmonico Steak Marinade (from allrecipes.com)

INGREDIENTS (Nutrition)

1/2 cup olive oil

1/4 cup Worcestershire sauce

6 tablespoons soy sauce

1/4 cup minced garlic

1/2 medium onion, chopped

2 tablespoons salt

1 tablespoon pepper

1 tablespoon crushed dried rosemary

3 tablespoons steak seasoning

3 tablespoons steak sauce (e.g. A-1)

4 (10 ounce) Delmonico (rib-eye) steaks

DIRECTIONS

Combine the olive oil, Worcestershire sauce, soy sauce, garlic, onion, salt, pepper, rosemary, steak seasoning, and steak sauce in the container of a food processor or blender. Process until well blended.

Prick steaks on both sides with a fork, and place in a shallow container with a lid. Pour marinade over steaks, cover, and refrigerate at least 3 hours, or overnight.

Preheat an outdoor grill for medium heat, or light charcoal, and wait until coals are completely white. Soaked wood chips may be added to the coals when ready for a smoky flavor, if you like.

Remove steaks from marinade, and discard the marinade. Lightly oil the grilling surface, and place steaks on the grill. Cover, and grill steaks for about 10 minutes on each side, or to your desired degree of doneness.

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Easy Mexican

I’ve been craving Mexican a lot recently, in fact I have a date with a friend to go out for Mexican food tomorrow night, free espinaca dip, mmmmm! Love those coupons Clearly my cravings were acting up when I made our meal plan for the last week. Chicken enchiladas (I’ll post those later) and steak fajitas! Tonight we made the fajitas and they were delicious and really easy to whip up. So much cheaper than the ones you’d pay $10-15 for at a Mexican restaurant too! I made these with a side of cilantro lime rice which was good but not excellent. I went ahead and put it in my fajitas (Chipotle style!) since the rice was a bit mushy and not very appetizing as a side dish! Fajita marinade was great though! Thanks to the hubby for cooking them up! We cooked the meat and veggies in our wok since the grill pan smokes up the apartment! I found this recipe by doing a search within my Google Reader, I love love love Google Reader! I can always do a search there and find great recipes by other food bloggers that I know and love and this was no exception!

Steak Fajitas (adapted from Joelens Culinary Adventures)

Ingredients:

1 lb beef skirt steak or round, cut in thin strips
colorful bell pepper slices of your choice (We used red pepper)
1/4 large red onion, sliced
1/4 cup soy sauce
2 tablespoons worchestershire sauce
2 tablespoons water
1/2 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon chili powder
1/2 teaspoon white sugar
pinch of kosher salt
fresh ground black pepper to taste
olive oil for cooking

Directions:
In a grill pan, add a touch of olive oil.
Add beef strips and all ingredients except the bell peppers and onions (We marinated the steak in the sauce for 2 hours, then added the steak and the marinade to the wok for cooking)
Allow the beef to cook through.
When beef is almost cooked, add onions.
When onions have slightly softened, add bell peppers.
Season with additional salt & pepper to taste.

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Indoor grilling

I have to be careful not to go overboard on new kitchen tools and gadgets since our kitchen has such limited space. We were disappointed when we moved into our new apartment earlier this summer and discovered that grills are not allowed. Our George Foreman grill is limited in its abilities, plus it’s a pain to clean, so we decided a couple of weeks ago to get a good ol fashioned grill pan and use that on the stovetop. I got some steaks on sale last week and Tyler cooked them up tonight while I whipped up some green beans and mashed potatoes. Very delicious meal!

Steak marinade (from allrecipes.com)

INGREDIENTS

• 1/4 cup soy sauce
• 1/4 cup sliced green onions
• 2 tablespoons packed brown sugar
• 1 garlic cloves, minced
• 1/8 teaspoon ground ginger
• 1/8 teaspoon pepper
• 1-1/4 pounds beef rib eye steaks

DIRECTIONS

1. In a large resealable plastic bag, combine the soy sauce, onions, brown sugar, garlic, ginger and pepper. Add the steaks. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
2. Drain and discard marinade. Grill steaks, uncovered, over medium-hot heat for 8-10 minutes or until the meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F).

Loaded mashed potatoes (by Julia)

4 large russet potatoes, washed, peeled, cut up, boiled, then drained.
2 T butter
1/3 cup warm milk
1/3 cup sour cream
1/2 cup shredded cheddar cheese
1/3 cup diced green onions
salt and pepper to taste

Combine cooked potatoes with other ingredients in mixer, mix to desired consistency.

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