Okay, I like you guys, so here's the secret recipe. You want steaks that will make people take notice. Marinade them, a la Churascos, in Argentine Chimichuri Sauce for 6 hours and flash grill it.
Argentine Chimichuri Sauce
1/2 Cup of Olive Oil
Juice of 1 lime
1/3 Cup Diced Parsley
2 cloves minced garlic
2 chopped shallots
1 Tbspn Diced Basil, Cilantro, Rosemary, Thyme, and Oregano.
Salt and Ground Pepper to taste
Put it in the blender, then throw it in a ziplock with the steaks.
Cook it over high heat (I'm soaking my mesquite chips right now). It'll probably catch fire. Just let it go, but don't leave it. It's easy to burn this way. In the end, you'll almost be able to cut it with a fork it's so tender. Mine just went into the fridge for the soak.
Previous: 1993 Prostar 205
Red 1998 Closed Bow Ski Boat, Ford 351, 310 hp, Acme 4 blade, Perfect Pass SG.
Tyler Ski Club
To me, this forum is about love of inboard boats. It is about the sharing of information and, on a good day, some humor. It is not about post count, brand of boat, or any other superfluous labels that lend themselves to a false sense of superiority. Please, respect one another, try to pass on accurate information, and keep your eye on the ball.