BBQ Master Tri Tip Steak

Beef. Gorgeous and delicious when it’s done right. Tasteless hockey puck when done wrong. Don’t let your meat be a tasteless hockey puck. This tri tip recipe includes a fantastic marinade that produces a flavorful, robust steak, and a grilling hint straight from Gordon Ramsey’s mouth. Well, from his mouth via my TV. Ok…via my computer screen. I don’t have a TV. I watch Master Chef on my monitor. And I love every minute.

BBQ Master Tri Tip Steak - Bakerlady

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Philly Cheesesteak Stuffed Peppers

I blame Pinterest for many things. Off the top of my head, here are a few. I can never again guiltlessly purchase the little tear apart Valentines and send my children to school with them. Every minor holiday must be celebrated as an over-the-top extravaganza with special breakfast food and remarkably adorable after school snacks. Supplies for more crafts than I ever imagined existed are now cluttering up my house. Let’s be real. The craft supplies are relegated to my closet after I realize post-purchase that I am not now, nor will I ever be crafty. I despise everything in my closet because none of it is perfectly coordinated down to shoes, bag and belt. I obsessively want to work out and try the twelve cleaning tips I found this morning. There are at least ten things I do wrong as a mother every single morning before school (according to all the amazing parenthood books Pinterest has introduced me to). And don’t get me started on the change in my children’s birthday parties since Pinterest took over my life. That being said…. that darn red swirly P holds my heart forever because it gives me recipes like this one.

Marvelous Marinade

It’s grilling season! Woo-hoo! This tasty marinade is quick and easy and will turn just about any cut of meat into a tender, flavorful mouth party. I know, it’s supposed to be meatless Monday. And obviously that’s a picture of steak. Be patient.

I love to soak some big chunks of steak and chicken in this glorious saucy goodness and then grill them up as kebabs. Mmmmm. Kebabs. Meat on a stick. Does anyone else hear Liam Neeson saying “Sam! I’ve done chicken kebabs!” in his gorgeous “Love Actually” accent? Sometimes, I wish my name was Sam. Anyone?

It’s also incredibly delicious on veggies. But I only bathe them in the marinade for about 15 minutes. Don’t want them to lose their fresh bright flavor. There. That counts right? Meatless veggies on a stick.

Also, am I the only one who keeps my veggies on different skewers? Maybe it’s because I like crisp veg and if they share a stick & stay on the fire long enough to cook my meat, the mushrooms are mostly just mush and the peppers have lost their pep. And that is just wrong. Veggies get their own stick in my house. You gotta keep em separated.

Great. Now I have scenes from Love Actually & the lyrics of “Keep Em Separated” running thru my head simultaneously. Bet that’s never happened to anyone in the history of the world. Since the movie is about a bunch of people getting together, and the song has pretty much the exact opposite goal.

Speaking of getting people together, have a BBQ, make this marinade and cook up some flavorful moist and marvelous meat. Your friends will love it! So will you! It’s fantastic and delicious! Oh, if you don’t have any teriyaki sauce, no worries – I love that I can use up the little bit that’s left at the bottom of my bottles when making this, but it’s great sans the bottled stuff too.

Marvelous Marinade
adapted from Food.com

1 1/2 cups oil
3/4 cup soy sauce
1/4 cup Worcestershire sauce
1/2 teaspoon salt
3 tablespoons chopped fresh parsley
1 teaspoon fresh ground black pepper
1/3 – 1/2 cup red wine vinegar (I use a 1/2 cup measuring cup and fill it almost to the top)
3-4 cloves fresh minced garlic
1/3 cup store-bought teriyaki sauce
1/2 cup honey

Directions

  1. Put all ingredients into a blender, food processor or a ziploc bag. Blend, pulse or shake the crazy out of the bag until combined.
  2. This recipe makes 3-1/2 cups of marinade, but may be stored in the refrigerator tightly covered in a glass container for up to 3 weeks.
  3. Pour over your favorite cut of meat for 2-24 hours. Beef, chicken, lamb, pork, venison etc…can be used on almost anything!

Sirloin Steak with Garlic Butter

Do you want to know why your steak at a restaurant is a taste explosion drenched in awesome and your BBQ beef is just passable? Come on. You know you’re dying to find out. It’s because chefs aren’t afraid to douse your meat in butter and most of us home cooks think it’s beyond decadence to do so to a steak coming off our grill.

It’s true. Don’t believe me? Try this recipe. One bite of perfectly pink, sinfully scrumptious meat and you’ll forget you’ve ever needed to visit a steakhouse for your carnivorous cravings. Whoa. I’m going a little crazy with the alliteration today.

You won’t whittle your waistline with this meal, but you’ll wonder how you’ll ever eat another steak without this sauce on top. It is ah-mazing.

Sirloin Steak with Garlic Butter
from Allrecipes.com

1/2 cup butter
2 teaspoons garlic powder
4 cloves garlic, minced
4 pounds beef top sirloin steaks
salt and pepper to taste

Directions

  1. Preheat an outdoor grill for high heat.
  2. In a small saucepan, melt butter over medium-low heat with garlic powder and minced garlic. Set aside.
  3. Sprinkle both sides of each steak with salt and pepper.
  4. Grill steaks 4 to 5 minutes per side, or to desired doneness. When done, transfer to plates. Brush tops liberally with garlic butter, and allow to rest for 2 to 3 minutes before serving.

Marinated Flank Steak – Carne Asada

I will never be a vegetarian. Unless the world runs out of cows. In that case, I’d be motivated enough to figure out a way to repopulate the species. Just so I could have this steak. I love it. It makes me happy. You don’t have to wait until summer to BBQ ya’ know. I pulled out my Cuisinart grill tonight so I could have this. I didn’t really have a choice. When I half jokingly asked my hubby to fire up the grill he laughed in my face. He didn’t even for a moment think I might be serious. No matter. Indoor, outdoor – it’s all the same perfectly rosy hued goodness to me.

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