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mjpmap
08-05-2016, 07:26 PM
It's a hot day in Michigan, and while I had craving for steak, I wanted to lighten up the favors. So using citrus for the base, I tried to make everything blend. The first step was Klondike gold potatoes with Evoo, fresh dill, fresh lemon, and real butter (no margarine in our household)

mjpmap
08-05-2016, 07:30 PM
The next thing was a mix of crab and shiitake mushrooms. Crab season on the Great Lakes does not start until the Lakes are frozen over, so had to use the imitation stuff. Mixed it with a pulice of fresh lemon grass and salt, and a Spanish spice mix from Forida called "Columbia" with extra light Evoo.

mjpmap
08-05-2016, 07:34 PM
After the taters cooked indirect on the Primo for an hour, I threw a flank steak over the live coals. I mariniated the steak with soy and Ponzu sauce for a couple of hours first. Ponzu is soy sauce infused with citrus.

Learning to BBQ
08-05-2016, 07:34 PM
This is going to be good!

mjpmap
08-05-2016, 07:35 PM
After searing the flank steak, I moved it to indirect and put the crab/mushroom mix on top and let everything warm up.

MisterChrister
08-05-2016, 07:36 PM
Holy CARP that looks GOOD!

mjpmap
08-05-2016, 07:39 PM
The final plate! I wasn't sure how citrus would work with beef, but was really happy with the mix. The better half was happy with it, so I think it worked! Thanks for looking!

Titch
08-05-2016, 07:54 PM
Looks and sounds tasty mate

Stingerhook
08-05-2016, 07:57 PM
Son, you are killing me with good looking food.

cowgirl
08-05-2016, 10:21 PM
Awesome Mike!!