steak steak steak

Name that tune:

steak steak steak

steak steak steak

steak for dinner

steak for DINner

I have pictures!

Last week I made a stir-fry with some round steak and many many veggies. I marinated the steak for few hours. I thought it was pretty good. But then a couple days later Phil brought home steak taco leftovers from El Burrito and I was reminded just how flavorful the meat itself can be. I think I should cut it into smaller bits, or ideally thin strips, but that was tricky. I think I need more knife skills.

These pictures are from a Sunday night dinner - fajitas at Andrea and Jason's, featuring mitchmeat and chicken. Feel free to tell us how you made it so so tasty.

Sorry Neal, you are sideways.

Extreme chewing!

adding new meaning to the term "mystery meat"

Since our posts with Mitch's meats have become less frequent and I am in a procrastinating mood (really not uncommon for me -- empathize with C and J who have to put up with all my random interest emails) I found something cool to show you.

Check out one of the July 18 posts on this website>
http://www.perfectduluthday.com/

The answer is in the comments.

Chipotle Steak Fajitas with Tomatillo Salsa

Chris made some fabulous steak fajitas tonight.

Why is he not blogging them himself you ask? Why indeed. I don't exactly know, but I do know that I couldn't let these fajitas go unheralded on the internets. They were spicy and complex without more than a sprinkle of lettuce, lime and a fresh tomatillo salsa to complement their flavor. These were made with a round steak and came out nicely cooked - not too tough (though, with round steak we couldn't do them medium rare, which might be nice if we were using a different cut), and it soaked up the marinade beautifully. The chipotle and (our own garden fresh!) cilantro were a fresh and spicy flavor for the meat. I am transposing the recipe for Chris but note that although it was inspired from an episode of "Top Chef Masters" where they made tongue tacos, the recipe is all his. He is getting really good - good thing I married that dude!!


Chipotle Steak Fajitas with Tomatillo-Pepper Salsa
Marinade for the steak
1 tsp olive oil
1 chipotle pepper, chopped (from a can)
handful of cilantro
3/4 tsp Adobo seasoning
salt/pepper to taste

Cut up one round steak into cubes/strips and toss all marinade ingredients together with the raw steak in a plastic baggie or glass bowl. Refrigerate for a few hours. After the steak has marinated (we did 2 hrs), heat a skillet with 1 tsp oil and saute 1/2 an onion until soft. Add the steak and cook to desired doneness.

Tomatillo-Pepper Salsa
4 Tomatillos
3 Thai Dragon Chilis (or any spicy chili pepper - we just happened to buy a Thai Dragon Chili plant last week at the farmer's market .. they're suuuuuper spicy, so 3 teeny peppers is plenty of heat)
1 Orange Bell Pepper, seeded
1 tomato
juice of 1/4 of a juicy lime
handful of cilantro
salt to taste

Put all ingredients in a food processor and chop until desired chunky-ness. Chris pureed them to a pretty smooth sauce.

Serve fajitas with corn tortillas (heat them in the microwave for about 15 seconds .. not 2 minutes like Chris accidentally did :-), chopped lettuce, lime wedges and the tomatillo salsa. Yummmmmmy!

(Thirds:)