Instructions:
Mix together the Tabasco, salt, garlic powder, thyme and allspice. Make sure it’s well blended. Use this as a rub, coating both sides of the steak.
Put the steak in a plastic bag you can seal and place it in the refrigerator for a couple of hours or even overnight. This jazzes up the flavor.
When ready to grill or bake the steak, lay it on heavy duty foil. Put the tomatoes, onions, bell peppers, mushrooms and a couple of orange slices on top of the steak, then enclose it with the foil.
Make sure the foil is nicely wrapped so the juices will be retained inside the foil while grilling.
While the steak is grilling prepare some rice. Long-grain and wild rice is my favorite, but any kind will work.
To serve, open the foil pack, making sure to not spill the juices. Place the steak and veggies on your serving plate beside the prepared rice. Pour the juices retained in the foil over the rice. You’re ready to slice, serve and enjoy.
Readers with questions or comments for Dave Kessler may write to him in care of this publication.
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