Tuesday, April 28, 2009

Saturday Night on the Grill...Beef Skirt Steak, Saffron & Onion Rice, Tomatoes Provencal

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On Saturday nights, when I'm not going out, I love to throw something on the grill. I guess it comes from the days when I was a commuter Mom and had to entertain clients frequently during the week. Staying at home with the family and having something on the barbecue was the real treat. Whether I'm having dinner with my mother, my daughter, or friends, Saturdays to me is the time to light the candles, eat outside and relax. A few weeks ago, I was lucky to pick up some skirt on sale and had it the first night with French fries and creamed spinach, just like my Argentinian friends. I froze the rest and last Saturday, just to vary it a little, made some yellow rice and some stuffed tomatoes which were about to turn in the refrigerator. Some leftover strawberries on biscuits I had saved in the freezer rounded up the menu. The result was another very nice and delicious meal. Just today, the flyer from my local market arrived in the mail and I noticed that skirt and tomatoes were again on sale. With that in mind, here is a recipe for this Saturday or any other night.

For two people

Skirt on the Grill

1 1/2 lb Beef skirt Steak skirt* (leftovers are great for Fajitas)
Worcestershire Sauce
Mojo marinade from Goya

Marinade for at least an hour, or overnight if you can. Light up the grill, and when it's really hot, add skirt and cook for about 4 minutes on each side.

Yellow Rice

3/4 C Rice
1 1/2 C Chicken Bouillon
1 Tb. butter
2 TB. chopped onions
A few sprigs of Saffron
Salt
Parsley

While the grill is getting hot, brown the onions in 1 TB. of butter and then add the rice and saute for about 1 minute. Add the chicken bouillon, saffron and salt and cook at a low temperature, covered, until all the water is absorbed. Add some parsley at the end.

Tomatoes Provencal

2 Tomatoes cored and drained
1 TB Butter
1/4 tsp. Herbes de Provence or Basil
1/4 tsp. Garlic minced
1TB Parmesan Cheese
Salt & Pepper
Olive Oil

While you are making the rice, core and drain two tomatoes. In a cup, melt 1 TB of butter in microwave, add 1/4 Cup bread crumbs, herbes de provence, 1/4 tsp. minced garlic, 1 TB Parmesan cheese, salt and pepper and drizzle liberally with olive oil. Set in a preheated 400 degree oven and cook for 30 minutes. Serve with a nice Malbec and don't forget to light the candles.

Cook's Note

If you cannot find Goya's Mojo marinade at your local market, go to my store and look under Grocery

*Skirt is a nice cut of meat to keep in the freezer for stir fries such as Beef with Broccoli and other Chinese dishes

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