Blog number two.... it might explain my current lack of enthusiasm for blog number 1

Wednesday, April 16, 2008

Part 1 of 2

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.

Steak Marinade
by me

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.


stay tuned...

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