Wednesday, February 8, 2012

Chili Lime Steak and Shrimp


Chili Lime Steak and Shrimp

This dish is totally fusion and totally awesome.

My local supermarket carries Angus beef, and often runs sales.  I was able to pick up one pound of Angus Sirloin Kabob meat for a great price.  The farmer's market has great shrimp.  I created a marinade for the beef and a basting savory basting sauce which can be used on both the shrimp and the steak while grilling.  All the flavors of Key West will come alive in this dish, with a little far east thrown in for good measure.

I have told you before that my philosophy is "few fancy ingredients."  We are on a very tight budget these days and I cannot afford them myself. 

I used 100% Pink Himalayan Salt in this recipe.  Aside from the health benefits, this salt is readily available at local farmer's markets an in discount stores such as Trader Joe's.  You can substitute with Kosher or sea salt.






I do not add too much lime juice to the beef marinade as too much citrus will cook the meat.  No salt in the marinade as to not draw out the juices.


For each -
1 pound Sirloin Kabob Cubes
6-8 large Shrimp, deveined but shell on


You will need -

For the beef:
3 tablespoons Teriyaki Sauce
1 tablespoon Lime Juice
1 teaspoon minced Pickled JalapeƱo
1/2 teaspoon Ground Ginger
1/2 teaspoon chopped Chives
1/2 teaspoon chopped Cilantro or Culantro

OtherGround Himalayan Salt and Pepper, to taste

For the Shrimp and Steak Basting Sauce:
2 tablespoons Lime Juice
1 tablespoon Teriyaki Sauce
2 teaspoons Chili Powder
1 teaspoon Honey
Ground Himalayan Salt and Pepper, to taste
2 tablespoons Vegetable Oil

Other:  Cooking Spray for Gill

Whisk beef marinade together in glass bowl and add beef.  Cover and marinate for at least four hours.

Whisk together basting sauce.

Spray Gill with Cooking Spray.

Preheat grill to 400 degrees.

Season steak with salt and pepper.

Grill over medium heat for seven to ten minutes, turning once, basting once or twice with the basting sauce.  Continue to cook until internal temperature reaches 140 for medium rare.  Cook longer for desired temperature.

Remove steak from grill.  Tent lightly with tin foil.  Let steak rest for about ten minutes.

Place shrimp on tin foil on grill.  Cook for seven-to-ten minutes,.  Baste with sauce.




It's that simple!  Enjoy!




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