Thursday, February 14, 2013

The Walking Dead S3E9 - Spicy Rib-Eye Steak

Happy Valentine's Day, everyone! What are you dong with your special persons today? I say persons because I think your valentine can be a member of the opposite sex, your family, your friends, etc. Today is kind of like Christmas ... people go over the top to make someone in their life feel special. So no matter who you are spending time with, just make sure they feel loved.

I bought some rib-eye steaks at 50% off at Ralphs over the weekend and can highly recommend this recipe for either watching zombies get their head bashed in OR your special someone(s). So versatile, huh? Which leads us into the other subject ...

The midseason premiere of The Walking Dead! They need to slow their roll in the people killing. Also, I'm not quite sure I like Rick being delusional and seeing Lori ... hmmm. I'm excited to see how it plays out, but I am NOT happy that Daryl has bounced on out of the group. Also, Michonne is still being a bitch. A glowering, stubbornly-silent-for-no-reason bitch. I know her character is supposed to be cool in the comics but they are doing a terrible job converting that to television.

One last thing ... Beth kissing Rick on the cheek? Kinda gross. But Rick looked kinda into it. Carl is gonna have to shoot his dad in the head and get his woman back.

Spicy Rib-Eye Steak
makes 2 cups marinade

4 bone-in rib eye steaks, 1/2 inch thick
2 Tbps Nemesis* hot sauce
1/2 red onion, thinly sliced
1/2 cup brown sugar, packed
6 garlic cloves, chopped
1/4 cup ketchup
1/4 tsp salt
1/2 tsp freshly ground black pepper
1 tsp crushed red pepper flakes
1/4 cup Worcestershire sauce
1/4 cup red wine vinegar
1 Tbps horseradish

Combine all the ingredients, minus the steaks, in a large gallon-sized Ziploc bag and squish everything around to combine. Add more sugar, ketchup or vinegar to balance everything out to suit your tastes.

* I happen to have Nemesis hot sauce and damn that stuff is spicy. The first two ingredients are tomatoes and habanero peppers. You can use any kind of hot sauce you like, including Tobasco. Use more to suit your tastes, but you want the marinade to be pretty spicy, since the flavors will be diluted a bit after wiping off the marinade before grilling. Experiment to find what you like!

Add the steaks, squish again gently to distribute the marinade, and refrigerate for a couple hours. The longer the better. Take steaks out of the refrigerator 30 minutes before cooking and let them come slightly to room temperature.

Heat a grill pan or grill over medium high heat and brush with vegetable oil or non-stick cooking spray. Wipe off excess marinade from steaks and grill 4 minutes on the first side and 3 minutes on the second side for medium rare. Cook longer if you'd like your steaks more well done or if they are thicker than 1/2 inch.

If desired, empty marinade into a small saucepan and cook over medium heat while the steaks are grilling. Serve as a dipping sauce on the side.

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