We both enjoyed the steaks I’d prepared earlier using Quebec Beef Spice; but I was wondering how they’d be if I had actually gotten the recipe correct?
Quite good, as it turns out.
A little oil, a bit of vinegar, and a dash of the seasoning, all swirled around some nice bits of beef for a day or so made for some kind of tasty steak – so tasty, in fact, that Rich didn’t even use his usual bit of steak sauce for his finely grilled bit of sirloin.
•Steak (these were sirloins)
•3 tbsp Quebec beef spice
•2/3 cup red wine vinegar
•1/3 cup olive oil
I am not even going to mention the jus – you won’t need it.
Combine the oil, vinegar, and spice together, then pour over your steak of choice in a zipper bag, squish everything around a bit to get all of those beefy bits in contact with the marinade, and stash in the fridge for a few hours or (you know what’s coming) more better, overnight.
When ready to cook, remove the steaks from the marinade (shake off any excess) and let come to room temperature before grilling/frying/broiling/what have you. Rich brushed our trusty Weber with a bit of olive oil and then grilled these beauties to perfection. When done to your liking, let the steaks rest for five minutes before serving to allow the juices to settle.
Done and juicy and just about perfect!
We had ours – in a very brown meal – with some quinoa and wild rice and a bit of Wicked Simple Baked Beans.
Nice dinner, great steaks, but…
We had leftovers.
What to do with them?