Yes, We Cook!

Ages ago I visited a restaurant here in Chicago that had a unique, well what I thought was unique, marinade for their steak.  I couldn’t remember ever aspect of it, so I thought I’d simply give it a go. For this I used filet strip steak that I ended up cubing for before marinating.  

Please note you will need skewers and a deep oven pan for this recipe.

Marinade

• 1 tsp curry
• 1 tsp tumeric
• Soy Sauce (enough to cover the steak in my container of choice)
• 1 tbsp sugar
• 1 stalk of crushed lemon grass

Mix your marinade together, place the steak into an air tight container with the marinade and the meat set in the fridge for roughly 24 hours. Make sure you shake the marinade roughly ever 4 hours (if possible).  

When ready to cook, preheat your oven to 275.  Take your skewers and place roughly four pieces of steak per skewer, and place over your deep oven pan.  

Cook in the over for roughly 30 to 40 minutes at 275, basting the meat with the left over marinade ever 10 minutes.  This will bring the steak to a very nice medium rare.  Obviously, cook to your desire and check the meat often.

Lemon Asparagus

I wanted to keep with the lemon flavored theme, even if the taste was ever so faint.  Here is what you’ll need for the Asparagus:

• 1 bunch Fresh Asparagus
• pinch of garlic powder
• lemon juice
• 1 pad of butter
• freshly crushed black pepper

Cut the asparagus to the length of your choosing and place into a deep frying pan.  Add enough lemon juice to cover the bottom of the pan, include your pad of butter, and boil the juice for roughly 5 mins.  Your asparagus will turn a nice bright green when it’s ready.  

Once bright green, take off the flame and drain off remaining lemon juice.  Add the garlic powder and black pepper and you are set!

For this dish, I used Trader Joe’s Jasmine Rice for the base and placed the meat over the rice and asparagus:

And for a close up..

Come on, admit it... you want some!

This didn’t match the exact flavor of the restaurant, but it was close.  I may play with using lemon paste instead of lemon grass to add a bit more of the lemon zest aspect.  The curry and tumeric leave a nice taste after the initial blast of Soy Sauce.  Also, the medium rare preparation is perfect for this dish – especially with the cut of meat.  I could also see how this dish could easily turn into a BBQ meal.  

Bon Appetite!

Related posts:

1. Fresh Pasta with Asparagus and Pine Nuts
2. Ginger Steak Stir Fry
3. Southwest Steak (Dinner)
4. Bourbon marinated pork on the grill
5. Creamy Chicken Asparagus Soup