Ranch Steak medallions marinated in a piquant combination of lime and lemon juice, onion powder, garlic powder, cayenne pepper, oregano, sweet basil, and red wine vinegar. Ooh .. forgot the Worcestershire sauce!
First I cut the steaks into more manageable medallions, tenderized lightly; then I mixed the spices together in a bowl and rubbed the steak with them. After that, I layered the pieces in a bowl, adding liberal doses of lime, lemon, Worcestershire sauce, and red wine vinegar to each layer, and allowed to marinate for a wee few hours.
Mind you, this is Arizona, so the marinading was done at a warmer temperature than may be in many places and for colder climates it may be best to start it in the morning or even overnight and refrigerate until needed.
Dad grilled them up and I served them with baked potato and steamed broccoli/cauliflower medley.
It was some of the tenderest steak, the best seasoning on a steak, I've had in ages.
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