Tag Archives: steak

Our 4th of July Barbecue

4 Jul


Today is a day we celebrate our freedom in the USA.  So, I planned to make a little extra food today in celebration.  We had invited a friend over to join us, but he ended up cancelling.  We had a ton of food ready to go, but the extra will take us through the next few days with some spin-off dishes.  So, what did we have?

We had top sirloin steaks, which I got on sale for $3.99/lb at Safeway last week, that I marinated in Dale’s Seasoning.  The shrimp was from Zaycon Foods, and I marinated to give it a spicy, garlic, lime flavor (see recipe below).  I also grilled corn on the cob, and to do that I cut each corn cob in half, sprayed with olive oil, sprinkled a little salt and ground black pepper on, and wrapped in aluminum foil, and put on the grill for 10-15 minutes.  Finally, I made a potato salad.  Unfortunately, I was in a bit of a hurry and didn’t cook the potatoes quite right and so they were a little crunchy, but the rest of the taste was right on.  This recipe called for sweet relish and onion, so since I had made Refrigerator Pickles a couple days ago, I chopped up the onions and “pickles” to add to the potato salad.  The recipe for this is below as well.

I have quite a bit of steak and corn left, so I am thinking I will cut up the leftover steak and saute with green peppers and onions to make steak fajitas.  Then, I will use the corn to make Roasted Corn Salsa as a side to go with it.  I also made a few extra hard-boiled eggs when I boiled eggs for the potato salad, so I chopped them up and chopped up more of the onions and pickles to mix in with it, and then mixed in some mayonnaise and mustard to make egg salad for sandwiches for lunch tomorrow.

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Spicy Garlic Lime Shrimp

What you need:

1 pound large shrimp, fully cooked, peeled, and deveined
1/4 cup olive oil
2 tablespoons fresh lime juice
2 teaspoons tequila, optional (I omitted)
2 cloves garlic, minced
2 tablespoons chopped fresh cilantro
1/4 teaspoon ground cayenne (red) pepper
1/4 teaspoon salt

How to make it:

Mix together all ingredients, and toss to coat shrimp well.  Place in refrigerator for 30 minutes.

Option 1: Place shrimp on metal skewers.  If using bamboo skewers, soak the skewers in water while the shrimp marinades.  Heat a grill to high and lightly oil the grate.  Place shrimp on grill and cook for 2-3 minutes per side.

Option 2:  Heat a large skillet on the stove to medium high heat.  Pour contents of bowl into the skillet.  Stir, and cook about 5 minutes, just enough to heat shrimp through.

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Potato Salad

What you need:

1 lb potatoes
3 hard-boiled eggs, peeled and chopped
1 cup chopped celery
1/2 cup chopped onion
1/2 cup sweet pickle relish (I chopped my Refrigerator Pickles and some onions from that for the relish and onions)
1/4 teaspoon garlic salt
1/4 teaspoon celery salt
1 tablespoon prepared mustard
1/4 cup mayonnaise
Ground black pepper to taste

How to make it:

Peel and chop potatoes.  Place in a large pot and cover with cold water.  Place on stove and bring to a boil.  Boil for 15-20 minutes, until potatoes are tender, but not mushy.  Drain water and allow to cool.

In a large bowl, combine the potatoes and the rest of the ingredients.  Stir well.  Chill in refrigerator before serving.

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Steak, Egg, & Potato Burritos

9 Sep

For last night’s dinner, I decided that I would make burritos.  I had large flour tortillas in my freezer from 8/27 Bountiful Baskets.  I also had steak leftover from a couple of nights ago, plus the roasted corn salsa I made.  I had roasted Poblano peppers on the grill last week that had been in my 8/27 Bountiful Baskets Mexican pack.  And, we need to work through the 15 pounds of potatoes we still have.

First, my brother-in-law helped by washing, peeling, and dicing the potatoes, about 2 pounds of russets.  I put some olive oil in a large skillet and started cooking half of the potatoes.  After cooking for a few minutes, I added some diced onion and the Poblano pepper.  I cooked until the potatoes started to soften and brown, then added in the cut pieces of steak.  Meanwhile, in a separate skillet, I scrambled 6 eggs.  I mixed this all together in a bowl and started the process again to use up the other half of the potatoes.  I had to do it in 2 parts because my pans weren’t big enough for all of it at once.

Once the filling was complete, I cleaned the large skillet and added it to medium-low heat.  I placed a tortilla in the pan, added some of the filling toward one side of the tortilla, and sprinkled on Mexican blend cheese.

Fold over the side of the tortilla closest to the filling over the filling.

Next, fold over the top and bottom of the tortilla.

Finally, fold the section with the filling over to complete the burrito.

Brown on that side for a few minutes, then flip the burrito over and brown on the other side for a few minutes.  Remove from pan and serve.  I served mine with roasted corn salsa over it.

Yum!  Since I get 3 dozen of the large tortillas in the tortilla pack from Bountiful Baskets, I’m always playing around with fillings for burritos.

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Steak, Potatoes, and Roasted Corn Salsa

6 Sep

Busy night of cooking for me!  We had a ton of meat in the fridge.  I had thawed out steak and had hot dogs on hand to grill out for Labor Day.  Then, hubby had invited over some friends to cookout on Tuesday, so I decided to not grill on Monday and wait until Tuesday.  Hubby went to the store and bought 2 more packages of steaks and 2 packages of brats.  Then, the friends ended up not being able to come over, so 1 package of brats went to the freezer and I decided to go ahead and grill a package of hot dogs and a package of brats, plus all the steaks.  I also had a few potatoes left from Bountiful Baskets, so I decided to grill those as well.  (Don’t get me started on potatoes, hubby also bought a 10 pound bag of them when he bought the steaks, not knowing that I already had close to 10 pounds at home.  This is why only I should do the shopping!)

Anyway, we had plenty of steak left, so we cut it into pieces, and hubby has requested that I make steak and egg burritos, to which I will add roasted Poblano peppers and onion.  More about that tomorrow, back to tonight’s meal.

The day before, I put all the steak into a 9 x 13 glass pan and marinated them with Dale’s Seasoning.  No, it is not made by my hubby.  We recently discovered this at the Commissary and laughed because it has his name, but seriously, this stuff is really good.  Then, I prepped the potatoes. I washed them really good, then mixed together olive oil and Italian seasoning to brush on them, and rolled them up in aluminum foil.  Then, it was time to put it all on the grill!

As that was cooking, I worked on finishing up roasted corn salsa.  I had already roasted the 7 ears of sweet corn that I received from Bountiful Baskets on 9/3 because I didn’t want it to go bad before I got the chance to use it.  To roast it, I take off some of the outer husks, then pull back the husks to remove the silk.  I put the husks back around the corn and put it on the grill.  I leave it out there 20-30 minutes, turning every so often, and get nice, roasted corn.  If you don’t have a grill, you can roast the corn in your oven’s broiler.  Turn the broiler on low, and line a baking sheet with foil.  You can leave the husks on or remove them.  Place about 6 inches from the broiler and turn the corn every so often until it is roasted.

Next, you cut the kernels off the cob.  Now, the tricky part is what else to add.  I will give you a rough approximation of what I add, but salsa is really about making it to your taste.

  • 4 ears of corn, roasted, removed from cob
  • 1/2 yellow or red onion, or 1 bunch green onion, chopped (I use whatever I have on hand or what is cheapest)
  • 2-3 jalapenos, seeded and diced
  • 1 can black beans, drained
  • 2-3 Roma tomatoes, diced
  • 2 tsp garlic salt
  • Juice of 2-3 key limes or 1 large lime

Here is the final result to serve with your favorite tortilla chips.  We usually get the scoop type tortilla chips, it’s easier with this chunky salsa to be able to scoop it up.  Note that this is a double batch of the recipe above since I had 7 ears of corn.

After this was all finished and cleaned up, I went to work on some fruit that is currently in the food dehydrator.  I will have a full (hopefully good) report on that tomorrow!

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