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Thursday, March 10, 2011

Grilled Gridiron Grinders

It was new recipe night tonight.  Okay, yes, it came out of a Safeway coupon booklet, but whadya want?  It sounded good!  And it was. 

Here's the recipe:

12 fresh tomatillos, peeled and rinsed well
1 small yellow onion, peeled and coarsely chopped
2 cloves garlic, peeled and smashed
1 1/2 pounds flank steak
1 Pkg Hidden Valley ranch dry seasoning mix
Pinch of dried red pepper flakes (optional)
6 Burger buns or Kaiser Rolls
Salt and Pepper to taste

First, I subbed Flat Iron for Flank because it was on sale.  Second, I bought store brand ranch mix.  On with the show.....

Salsa Verde:  Place tomatillos, onion and garlic on lightly oiled baking sheet and grill, turning often, until onion is crispy and tomatillos have burst - about three to five minutes.  (It was pouring down rain this afternoon so I used the oven.  400 for about 15 minutes, checking every five).  Cool.  Process in blender or food processor until desired consistency.  This can be done up to three days in advance and kept in the fridge.  (A jalapeno or two would have been a nice addition if I wasn't feeding kids).

Steak:  Season with salt and pepper, liberally dust each side with ranch mix, then sprinkle with red pepper flakes.  Cover with plastic wrap and chill for one to two hours.  (I did three).  Remove from fridge 15 minutes before grilling.  Grill over medium heat 5 to 7 minutes per side.  Rest 5 minutes before thinly slicing.  Toast buns.  Serve on buns with Salsa. 

Okay, so for me, meat and salsa on a bun is bachelor food.  I sliced up some cheddar and avocado and had some cilantro as well.  A tomato would have been good too.  I made oven fries with cumin, paprika, garlic powder, salt and pepper to go with it.  The Dad was a fan.  The Kid inhaled his, and The Girl pulled off the meat, cheese and avocado and ate that.  I call that a win.


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