It's What's for Dinner

Steak is delicious.  Enough said.  When the Prime Rib Eye goes on sale at Costco, it's a happy day for all in the household.

When I get to sink my talons into a good piece of meat I like to do as little as possible to it in regards to flavor and cooking. 

With the newly sprung season we have rediscovered our outdoor grill.  Living in a apartment, there are rules about these things.  As much as the charcoal smell equates delicious picnic foods and the controlled fires of a gas grill conjures visions of flame-licked sweet and sticky chicken breasts, we must abide.  But it's not so bad, thanks to George Foreman.

I made a quick marinade with some brown sugar, apple cider vinegar, garlic, shallots and lime and let my steaks sit for about half an hour while I let the grill heat up and threw together a salad.  Then was grilling time.

Super easy.  8 minutes on each side, a quarter turn after 4 mintues to get good grill marks.  I threw the juiced lime skins on the grill, too, to get the last delicious bits of juice and pulp broken down.  I squeezed them over the steaks just before taking them off the grill to rest.

After the grilling was done and the meat rested for about 20 mintues under it's aluminum foil tent we dug in and enjoyed.  A little bit of hibachi sauce on the side and it was easy and awesome.

Hibachi Sauce

1-1/4 cup mayonnaise
1/4 cup water
1 teaspoon tomato paste
1 tablespoon melted butter
1/2 teaspoon garlic powder
1 teaspoon sugar
1/4 teaspoon paprika
dash cayenne pepper

Using a fork or a whisk, blend all ingredients together thoroughly until well mixed and the sauce is smooth. Refrigerate overnight to allow flavors to blend. Bring to room temperature before serving.