Veal Sirloin with Ginger Lime Marinade

My butcher always has good looking local veal.  This weekend I picked up some great looking sirloins for the grill:

One of the sirloins, I seasoned like I would a steak: granulated garlic, sea salt, and fresh ground pepper.  The other I marinaded in a Ginger Lime marinade that I threw together:

Ginger Lime Marinade

1/4 cup soy sauce
1/4 cup canola oil
1 tbsp minced garlic
1 thumb sized piece of fresh ginger, finely minced
2 tsp sriracha sauce
Juice of one lime
Fresh ground pepper to taste

I put about a quarter of the marinade on some fresh asparagus.

Got the grill screaming hot.  Made a pork chop for the Mrs.  Veal falls in the too cute to eat category.

5 minutes a side for the veal.  10 min per for the chop.  The asparagus just gets pushed around until it is brown on the outside, but still crisp:

Finished product:

The veal was just past perfect medium.  I also made some rice pilaf for the side:

Both pieces of veal were great.  Moist and tender.  While I liked both, the marinaded piece was my favorite.

Enjoy,

Bill

Marinaded Flank Steak with Rice Pilaf

My butcher had some great looking flank steak the other weekend, so I bought one and gave it a try on my Stumps Backyarder...

First, I rinsed and patted dry...

Then I used the flank steak marinade on The Pioneer Woman website as a base...

The Pioneer Woman Flank Steak Marinade

My take on the marinade...

Three Dogs BBQ Flank Steak Marinade

1/2 cup Soy Sauce

1/2 cup Mirin

3 Tbsp Honey

2 Tbsp Sesame Oil

2 Heaping Tbsp of minced Garlic

1 tsp Siriacha Sauce (Asian, garlic pepper sauce).  

1/2 tsp Ground, dried Ginger

I put all the kids in the pool and whisked to mix...

... and poured over the flank steak in a plastic bag for overnight happy time...

As you may know, Jeanie over at Cowgirls Country Blog makes some real good eats.  She makes this great smoked, fried rice.  So, I decided to try and make a pilaf in the Cowgirl style...

Three Dogs BBQ Rice Pilaf

1 Stalk Celery, halved and diced

1 Carrot, halved, pealed, and diced

1/2 Sweet Onion, diced

1 cup of Uncooked rice

1 can of Beef Broth

1 tsp Sriracha Sauce

1/4 cup of Pine Nuts

Olive Oil for sauteing

I fired up the grill and put the oil in veggies in a cast iron dutch oven.  Then, sauteed for 5 minutes...

Then, I added the pine nuts and sauteed for five minutes, then I added the rice and sauteed for 5 more minutes (15 total minutes of saute).

Jethro, dog number 2, wondering if it is done...

Then, I added the broth, covered and placed on indirect heat.  Then, I threw on the flank steak, 7 minutes a side...

Finished product...

I kept the rice on for 20 minutes total, then pulled and let rest with the flank steak.  I sliced the steak into thin strips and served.  A nice, perfect medium...

Thanks to Jeanie for the rice idea.

Things I will do different the next time:

1 Tbsp of Sriracha

2 Tbsp of fresh, minced Ginger

Enjoy,

Bill