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January 9, 2007
Survival Tip with Onion, Portabello and thyme oil
(Crazy plating, I know, but ya gotta try stuff...)
I just had to have a steak for the Florida/Ohio State (blowout, as it turned out) game last night, so I grilled off a nice strip of tri-tip, rubbed with our Survival Spice™ barbecue rub. I've mentioned this before, but grilling tri-tip, even a strip like this where you're tempted to sear it off, is much better cooked over medium heat so you've got time to break down the connective tissue instead of tightening it up.
I was going to just grill the red onions and portabellos, too, but then I had a bit of inspiration. I sauteed them instead with a bit of thyme, using more oil than I normally would. What did I do with the oil after the veggies were done? Poured it over the steak, of course. You've got all this lovely infused mushroom, thyme and onion flavor going on, why waste it?
It was awesome. Survival Spice™ by itself is all you need, of course, but the extra flavor wallop from the oil was a nice change.
Been cooking? Email me what you've been making!
Posted by The Pragmatic Chef at January 9, 2007 8:18 AM
Filed under:
Beef
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Recipes/Techniques
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Survival Spice™
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What did you have for dinner last night?
Comments
I bet it tasted great, but it kind of reminded me of UC Santa Cruz's mascot.
Posted by: Chilebrown at January 11, 2007 7:30 PM
Do you mean this, Paul? HA!!!!
Posted by: the pragmatic chef™ at January 11, 2007 7:59 PM
That looks pretty good... way too good to be eating while watching an *cough* Ohio State Game *cough cough*
Posted by: Chris A at January 13, 2007 1:35 PM
Chris- you couldn't possibly be a Michigan fan, could you? Heh.
Posted by: the pragmatic chef™ at January 13, 2007 9:13 PM