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Steak, Fish & Other Meats

My "No Longer Secret" Steak with Vinagrete


Filet Mignon, New York Strip or your favorite steak cut into 1 to 2 inches thick
2 tablespoons cracked peppercorns
1 1/2 teaspoons dried thyme leaves
1/2 teaspoon garlic salt
1 medium yellow onion, shopped

2 large white onions

2 teaspoons Rock Sea Salt

1 bottle of Corona

1. Let the meat marinate in half bottle of beer, salt, chopped yellow onions, thyme, pepper corn, sea salt and garlic salt for at least 2 hours. If you are not sure about the proportions, mix the ingredients and taste it (before adding the meat, of course). It should taste somewhat like a Michelada (when beer is served with salt around the rim). It it gets too salty, add more beer :)

2. Cut the onions in half and separate each layer, so that you have little "onion cups"

3. Heat coals or gas grill for direct heat.

Now, here is my secret...

4. Arrange the onion cups on the grill, and add one steak to each. If necessary, cut the meat in half so that it fits well inside the onion (very important). Make sure to add the juice in which the steak has been marinating to the onion as well. Be generous, fill that onion all the way up with that wonderful juice.

5. Cover and grill beef and onions in medium-high heat 10 to 12 minutes, until beef is done to your taste. At the last minute of cooking, place the steak directly on the grill, for that nice brown crust everyone loves.

6. Place a generous amount of Vinagrete on top of the beef and enjoy!

 


* We highly recomend serving the beef with white rice and a simple salad. If you do so, pour the Vinagrete on top of the rice as well - you will love it!





Smoked Mussels with Vinagrete

2lb Mussels

vinagrete

Round kettle grill (for smoking)

Some alder or apple wood chips

Heavy-duty aluminum foil.

1. Make a tray to hold the wood chips out of two layers of heavy-duty foil and poke some holes in the foil so that the chips will get heated from the coals. Light a small amount of coals, just enough to mound on one side of the Weber grill and place your tray of chips on top of the coals. You should bend or roll up the sides of your foil tray so the chips don’t fall into the coals.

2. Place the metal grill on, and I set an oven thermometer on the grill and close the top.

3.When the chips start to smoke and the internal temperature in the grill reaches 200 degrees F, you can close the top grill vent partially in order to retain as much smoke as possible and you’re ready to start putting the seafood in. The key is to put all of the seafood that you want to smoke on the cold side of the grill, opposite where the coals and your tray of wood chips are. You don’t want the seafood over the coals.

4. Using an oyster knife, shuck the mussels. Note: you can either put the mussels right on the grill and they’ll open slightly during the smoking process, or you can steam them for a few minutes until they completely open and then place them on the grill to smoke.

5. After 1 hour, remove the mussels from the grill and arrange them on a nice serving platter. Add the Vinagrete just before serving.

 




Steak Fajita with Vinagrete


12oz beer, such as Corona
2 large limes
4 cloves garlic, smashed
1/4 cup kosher salt
3 tbsp tequila (optional) 

Bell peppers and onions

Flour Tortilla

1.Set aside the bell peppers. Combine marinade remaining ingredients (squeeze limes into marinade then add peels) and pour over trimmed skirt steaks in a plastic or glass container or a plastic sealable bag.
2.Marinade as long as possible, overnight or all day. You can also do several of these on the weekend when skirt steaks are on sale and throw them in the freezer. Just take them out in time to thaw.
3.Remove steaks from marinade and rinse and pat dry.
4.Grill over a hot flame for about 10 minutes until medium. At this point, add slices of bell pepper to the grill as well.
5.Allow to rest then slice thinly across the grain. VERY IMPORTANT! If your fajitas are tough and chewy you either did not get enough fat off or you did not slice across the grain. If you cut them correctly, the meat will be tender and tear easily.

Serve with flour tortillas, vinagrete, shredded cheese. You can also add guacamole and sour cream.