Wednesday, March 31, 2010

Must Marinate & Secret


Looks pretty good right?
The reality is that skirt steak/flank steak needs a marinade and some time in the fridge to break down the tough fibers. I went to the market after work, and was craving skirt steak. So made this, without it having marinated in the fridge for a day. As flavorful as it was (I melted some cheese over the asparagus), the texture/consistency was to tough and chewy.
I treated this humble skirt steak with a few dashes of toasted sesame oil and a table spoon of Vindaloo paste.

Yes, you read that right, vindaloo paste. I will let you in on a little secret...guard it closely ;-)
I use vindaloo paste a little differently then it's intended use. Normally people use it to simmer meat so that it becomes a saucy dish. I use it as a "rub" for meat, lamb and chicken. I can honestly say that I have never heard of anyone doing that. So even though you will taste this in my restaurant one day...I'm sharing this little secret with you, that will allow you to blow away the grilling competition and acquire raving fans, friends and family alike ;-)

You can buy vindaloo paste in health food stores, whole foods, online, supermarkets etc etc. Pay close attention to the label, some have corn flour, franken oils and other ingredients unable to be pronounced. If you look carefully you will find one that is acceptable. Now here's another bonus. These types of products cost anywhere between $4 and $5. If you use it as the directions spell it out, you will get ONE use out of it. (two perhaps if you are cooking for 2.) But this way you only need 1 to 2 table spoons, so you get a lot more mileage out of the product. What does this work particularly well with? Chicken thighs, pork, lamb and lastly steak. Example; take a pound of chicken thighs cover them with a few spoons full of paste, make sure they are all coated and toss on the grill. If you don't have a grill, you can make this under the broiler also. Keep in mind that vindaloo has a "kick" to it, so maybe experiment a bit before you permanenly hook your fans with your mad cooking skills.
I promise, you will be amazed with the flavor!

“Only from the heart Can you touch the sky.”
Rumi

4 comments:

Shanna said...

This post makes me laugh - what is in the paste? I like the picture too!

Beck said...

Great tip. I'm trying it out. You may know this, but marinating meat at room temp for one hour is the same as marinating it overnight (very close actually).

Marc said...

Shanna,
Lots of spices. check out the wiki link in the post.
Glad I made you smile today ;-)

Beck,
You know, I've found that for skirt/flank steak it does truly take an overnighter in the fridge.
Other cuts, yes an hour works pretty well. But not for the skirt steak.
Thanks for stopping by and I look forward to reading more of your blog. Let me know how it comes out.
Marc

Anonymous said...

What do you use for marinade for skirt steak? I've got a good grass fed one from farmers market in the freezer. No matter how much I try, it's never as good as carne asada from the Mexican taqueria.

TrailGrrl