Just a quick post today for the halibut Charles grilled yesterday. It was very simple and quick to make. Only about 8 minutes total cook time and a simple seasoning made for a fast lunch. Adjust the cooking time if using a different type of fish; not all types are great for grilling but halibut being a fairly firm fish is ideal; it is relatively low in fat so make sure and oil your grill well or brush with olive oil while cooking.
2 halibut steaks about 6 o.z. each
salt, pepper, and paprika
Heat grill to high heat. Oil grates and reduce to a medium high type heat. If using charcoal it will still be direct heat, but lift rack up a notch or two. Season fish and place on oiled grates; cook or about 4 minutes each side; until fish flakes easily with a fork.
You’ve likely noticed a trend from the past couple of posts; some lovely mexican inspired salsa and black bean salad. Well it was all part of a wonderful soft taco dinner. Charles made a marinade for the meat. We used a couple of chicken breasts and a flank steak. The combination was delicious; the only thing it lacked was salt; somehow in the middle of everything we’d forgotten the salt so after cooking we sprinkled some on. It may have benefited from having some salt in the mix. Here, however, is the marinade as we made it.
Cilantro & Lime Beef and Chicken Marinade
1 Tbs cumin seed ~ crushed
2 tsp crushed red pepper
1 Tbs mexican oregano
3 cloves garlic ~ minced
2 Tbs extra virgin olive oil
1/2 lime ~ juiced
2 Tbs fresh cilantro ~ chopped
Combine all ingredients. In a plastic bag combine marinade and meat of choice. We made 2 recipes ~ one for chicken and one for the pound flank steak. Refrigerate and allow to marinate for a couple of hours before grilling.
Charcoal is great for grilling but a gas grill works well too.
Cook over hot grill until desired doneness; medium rare is perfect for the flank steak.
I had to hurry today to make lunch so I threw together a super quick stir fry. Just over 15 minutes to get lunch on the table. Not too bad if you ask me! You will want a tender cut of beef; chicken or shrimp would work well too just adjust the cooking time as necessary. I used a piece of beef tenderloin the butcher had marked down at the local grocery; not a cheap piece regular price so a rib eye or something of the sort would maybe be a good choice too depending on your budget.
Quick Beef Stir Fry with Fresh Vegetables
3/4 cup long grain rice ~ I prefer jasmine or basmati
1 1/2 cups water or broth
1 Tbs olive oil
6 o.z. mushrooms
1 small onion
1/4 tsp each salt, pepper, garlic powder and crushed red pepper
1 summer squash
around a pound of beef
1 – 2 Tbs soy sauce
Bring water to boil and add rice; reduce heat, cover, and simmer 15 minutes or as directed on package. Meanwhile heat oil in large skillet. Slice mushrooms and begin to sauté; add sliced onion and cook for about 5 minutes.
Add salt, peppers, and garlic powder; stir in sliced zucchini and squash and simmer about 4 minutes.
Push veggies to sides of pan and add beef and soy sauce; cook another 4 – 5 minutes or until desired doneness. Rice should be done cooking now as well so stir in rice and serve.
Just a quick post tonight about out fantastic dinner. Charles had picked up strip steaks and was dying to grill after a busy day in the garden. Sautéed mushrooms and onions sounded like a nice accompaniment so we decided to take it a step further and make a spicy mix to smother on top. Cook your steaks as desired. We like ours medium rare and cooked over charcoal; but even skillet seared or baked will work wonderfully.
Strip Steak Smothered with Mushrooms and Onions
2 Vidalia onions
1/4 cup bacon grease
2 Tbs butter
12 o.z. Portabella mushrooms
1 tsp salt
1 tsp black pepper
1/2 – 1 tsp crushed red ~ adjust according to your taste
Steaks of choice grilled to perfection
In large skillet over medium low heat melt butter and bacon fat. Add onions and mushrooms; cover and cook for 10 minutes stirring occasionally.
Remove lid and season with salt, pepper, and crushed red pepper. Continue simmering over low heat about 5 more minutes.
Serve over cooked steaks; this should make plenty for 4 – 6 steaks. We grilled our steaks to a medium rare finish and made some fantastic potato skins to go along with.
Well, I mentioned these sandwiches in my roast recipe; it’s a terrific way to use up leftover roast or steak. They were super delicious. I think the horseradish mayonnaise made the perfect addition. If you don’t have leftover roast you can always purchase a steak and thinly slice or by some deli roast beef; our roast was seasoned with garlic and rosemary so don’t be afraid to add a bit of seasoning if desired.
Roast Beef Sandwiches
8 – 10 o.z. left over beef thinly sliced (enough for 2 sandwiches)
1/2 medium onion sliced
1/4 large bell pepper
dash Worcestershire sauce, salt and pepper
cheese of choice ~ provolone works well; we used a spanish drunken goat cheese that was quite tasty
mayonnaise or condiments of choice ~ I made a yummy horseradish mayo to go along with
First prep meat and veggies. We shaved the meat with our electric slicer, but you could thin slice by hand or cut into strips for great results too.
Heat medium skillet over medium high heat. Add peppers and onions saute till tender; stir in a dash or two of Worcestershire sauce and salt and pepper if desired. Add meat (it’s already cooked so you just need to heat through). We toasted our buns in the broiler for a couple of minutes before building the sandwiches. Once buns are toasty add mayo or desired condiments top with meat and top with cheese. Return to broiler until cheese is melted.