I don’t like steak, never have — which is odd for somebody who grew up on a working ranch.
(at this point, it’s a by-line)
I still eat it now and then to mix things up. I got this non-freakly-raised steak and seasoned it up, leaving it sit overnight.
- As always, I’m guessing about measurements as I ‘granny-cook’
Lots-a-Spicy Steak Salad
- 1/4C lime juice
- freshly-cracked black pepper, lots
- orange peel, enough to minimally season
- ground cinnamon, enough that you no longer see steak or previous spices
- cumin, to taste
- no salt
I grilled this (pre-heated grill) doing the one way, then the other for cross-hatch (dunno what that’s called — I’m not gourmet here) then finished it in the oven. Personally, I prefer rare to medium rare but I made this well-done as I made them as leftovers.
I cooked it this morning, hoping for a freshest lunch but forgot it! Luckily, I couldn’t finish my breakfast (ahem, the same thing — I’m boring) and had a nibble for later.
As you can tell, I call anything drizzled, dumped or plopped on a bowl of mixed greens as ‘salad!’