Today at work a recipe came to me. I have been wanting to try pesto, but hear how expensive it can be to make. Not even knowing if I will like it or if one of us will be allergic to something in it combined with the fact that I'm kind of on a budget right now led me to trying a jarred pesto before venturing out to make it on my own. Wouldn't you know it, publix had their classico jarred sauces on sale this week. I trust classico, so I purchased.
The recipe I wrote is called "Steak with Pesto Pasta". I know, I know... bad title. Maybe after I eat it a better name will emerge. Until then - ya gotta live with this one.
Part one is allllll about the marinade! I picked up a 1.25 pound top sirloin steak for only $8 at publix.
I also bought one of their "go green" shopping bags for $0.99 and the bag boy fit all $35 of my groceries in there. Including a 3 pound bag of potatoes..... it was a long walk to the car!! But I loved it. The pretty heather green color of the bag matched my shirt. As I walked to my 4 cylinder car, sunglasses on head.... flip flops on feet.... I felt so deliciously hippy!!
Back to the meat - I originally planned to make this dish tonight but then decided to let my steak marinade a full 24 hours so it would be really flavor full. That way, if the pesto pasta is a flop.... the dinner won't be a total loss!
I love to marinate steaks with mustard. Not only does it tenderize, it also adds a great element of flavor. I usually use course ground dijon, but recently ran out. While browsing the mustard aisle I found horseradish mustard. It appealed to both my love of mustard AND love of spicy things.
I really do love mustard. It's like the perfect condiment! I always have no less then 3 different kinds in my fridge. I love it almost as much as I love cheese, and that's saying something!
This is my newly revised steak marinade.
1/4 cup balsamic vinegar
1/4 cup moore's sauce
2 tblspn roasted garlic dressing (mine is from harry and davids, but any kind will do)
2 tblspn horseradish mustard
generous helping of fresh coarsely ground black pepper
nice pinch of kosher salt
whisk everything together. put meat in a gallon ziploc bag, pour marinade over meat, press out all the air, zip the bag, place in fridge until you are ready to cook the meat.
Blog number two.... it might explain my current lack of enthusiasm for blog number 1