Sunday, June 20, 2010

The Blood before True Blood

I apologize for taking so long before posting. Please forgive, I've had classes and little time to try new recipes. Hopefully this makes up for it.

Tonight, we had ostrich. Yes, ostrich. And let me say that it was just as bloody and iron full as you would want any beef steak. Any beautiful, rare premium beef steak.

We had two 4oz steaks tonight. Justin seasoned them with the small amount of Worcestershire sauce we had with some crushed black pepper garlic powder and fresh lemon juice. He used very little liquid, maybe 1/4 cup, mixed the ingredients, then covered the steaks with the sauce. As most websites instructed, the steaks needed very little time to marinate, as they are very porous. Fifteen minutes later, they were ready for the grill. We grill them less than ten minutes total. Most places also say to make sure you have them no more cooked than medium as they have very little fat to keep them juicy. They were very right. Ours were pink to red in the middle and perfect. Justin is a very medium-well kind of guy and his was to his liking, even if it was pretty dark pink.

We supplemented that with some grilled veggies coated in red wine vinegar, honey and some red pepper flakes. And after that? Well some True Blood of course!

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