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).
I 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.