Fix, Freeze, Feast - Kati Neville [31]
2. Whisk together beer, ketchup, brown sugar, vinegar, and mustard in a medium bowl. Divide marinade evenly over the steaks. Into each bag measure 1 teaspoon garlic and ¼ teaspoon pepper.
3. Seal and freeze.
TO COOK ONE ENTRÉE
1. Completely thaw one entrée in the refrigerator.
2. Prepare a medium fire in a gas or charcoal grill.
3. Cook steak for 15 to 20 minutes for medium-rare to medium. Turn occasionally and baste as desired. Do not baste during final 5 minutes of cooking. Discard remaining marinade.
This is a contribution from our colleague Shawnee. Molasses, her inspiration for this recipe, imparts a distinct flavor that remains after cooking. If you reduce the molasses, the sweet-spicy flavor of the nutmeg will become more apparent. Adjust the flavors to your liking. —KN / LT
BLACKJACK STEAK
MAKES 2 ENTRÉES, 6 SERVINGS EACH
1 TRAY (ABOUT 3 POUNDS, TWO STEAKS) FLANK STEAKS
1 cup balsamic vinegar
1 cup molasses
3 teaspoons dried thyme
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon ground nutmeg
4 teaspoons minced garlic (about 12 cloves)
2 one-gallon freezer bags, labeled
1. Rinse and trim steaks as desired. Put one steak in each freezer bag.
2. Whisk together vinegar, molasses, thyme, salt, pepper, and nutmeg in a medium bowl. Divide the marinade evenly over the steaks. Into each bag measure 2 teaspoons minced garlic.
3. Seal and freeze.
TO COOK ONE ENTRÉE
1. Completely thaw one entrée in the refrigerator.
2. Prepare a medium fire in a gas or charcoal grill.
3. Cook steak for 15 to 20 minutes for medium-rare to medium. Turn occasionally and baste as desired. Do not baste during final 5 minutes of cooking. Discard remaining marinade.
SAFE COOKING TEM PERATURES
Cases of food-borne illness seem to be in the news regularly. One of the best ways to prevent illness is to make sure your meats are thoroughly cooked, meeting temperature levels recommended by food safety experts. For steaks, the internal temperature should reach 145ºF. By that time, the outside of the steak will have reached 160ºF, the temperature necessary to avoid food-borne illness.
Portland, Oregon, is called the “Rose City.” It and many other cities on the Pacific rim in North America enjoy the culinary influence of our Asian neighbors. Often the flavors are “Americanized” or blended with other ethnic cuisines. The orange juice and rosemary in this teriyaki dish set it apart. —KN
ROSE CITY TERIYAKI
MAKES 2 ENTRÉES, 6 SERVINGS EACH
1 TRAY (ABOUT 3 POUNDS, TWO STEAKS) FLANK STEAKS
½ cup teriyaki sauce
½ cup toasted sesame oil
¼ cup orange juice
2 tablespoons soy sauce
2 teaspoons salt
1 cup chopped onion (about 1 medium)
1 tablespoon dried rosemary
2 teaspoons minced garlic
½ teaspoon crushed red pepper flakes
2 one-gallon freezer bags, labeled
1. Rinse and trim steaks as desired. Put one steak in each freezer bag.
2. Whisk together teriyaki sauce, sesame oil, orange juice, soy sauce, and salt in a medium bowl. Divide the marinade evenly over the steaks. Into each bag measure ½ cup onion, ½ tablespoon rosemary, 1 teaspoon garlic, and ¼ teaspoon crushed red pepper.
3. Seal and freeze.
TO COOK ONE ENTRÉE
1. Completely thaw one entrée in the refrigerator.
2. Prepare a medium fire in a gas or charcoal grill.
3. Cook steak for 15 to 20 minutes for medium-rare to medium. Turn occasionally and baste as desired. Do not baste during final 5 minutes of cooking. Discard remaining marinade.
You’ll know how good these fajitas are going to taste when you smell the marinade. It’s out of this world! If you want to stretch this meal farther, add refried beans to the stir-fried beef and vegetables and roll into burritos. —LT
BEEF FAJITAS
MAKES 4 ENTRÉES, 4 SERVINGS EACH
1 TRAY (ABOUT 6 POUNDS) BONELESS TOP SIRLOIN STEAKS
½ cup lime juice
½ cup soy sauce
½ cup vegetable oil
2 teaspoons ground cumin
2 teaspoons dried oregano
2 teaspoons chili powder
1 teaspoon black pepper
8 teaspoons minced garlic (about 24 cloves)
4 large onions, cut into strips
4 large