Marinated /Grilled Beef Chuck and Poblanos

 Marinated / Grilled Beef Chuck and Poblanos

I have always purchased beef chuck for making beef stew.  I would saute it then 

I would cook it over a burner for at least a couple of hours in gravy, with potatoes and vegetables. 

I never thought to marinate the meat first.  But, what a wonderful next trick that will save me time.

Not only was the meat tender, but it was also absolutely delicious.  Now, you do have to marinate the meat

overnight, but I call this downtime.  You can sleep while it's marinating.  

Ingredients:

1 1/2 lbs Beef Chuck Steak

1 cup La Lechonera Natural Mojo

3 TBS olive oil

1 large sweet onion, sliced

4 poblano peppers, sliced (seeded and stems removed)

2 cloves garlic, minced

Directions:

1. Cut the chuck steak into 2-inch strips. Season the steak with salt and pepper. Place the steak into a zip bag, with the mojo. Place in the refrigerator and leave for at least 8 hours or overnight. If possible, rotate the bag often to ensure all sides of the meat are getting marinated. 

2. Remove from the bag and gently pat dry with a paper towel. Sear the meat on a pre-heated grill for approx. 4 mins on each side, to get char marks. Remove from the grill and let sit for 10 mins.

3. In a large skillet, heat oil on med/high heat. Stir in the onions and peppers. Season with salt and pepper. Saute for 5 mins—cut meat into bite-size pieces. Stir in the beef to the skillet. Saute for an additional 15 mins with the cover. 

Side Dish Suggestions: 

Mexican Rice: See my recipe

Grilled Plantains

 

Beef Bulgogi and Noodles (Korean BBQ Beef)

 

Bulgogi bool-GOH-gee literally means "fire meat".  Marinated, thin cuts of good quality meat such as sirloin, ribeye or flank, seared over a hot fire.  You can also use chicken or fish, such as salmon.  The marinating only takes 30 minutes for this dish, which allows this time for prepping other ingredients at that time.  This meat can be served alone or with rice noodles or your favorite rice.  

Ingredients:
1 lb sirloin (cut in 4-1/4 inch pieces)
1/3 cup tamari sauce, (soy)
1/4 cup sweetener (sugar or honey)
2 TBS mirin or rice wine 
2 TBS sesame oil
1/4 cup Asian pear, shredded (or pear or pineapple juice)
1 TBS ginger, minced
2 cloves garlic, minced
1 red bell pepper
1 cup onions, chopped
1 carrot, shredded
4 ozs rice noodles, cooked
1 cup scallions
2 TBS sesame seeds

Directions:
1.  Season meat with salt and pepper.  In a dish with sides (to hold marinade without leaking out) lay meat flat on the bottom.  In a separate bowl mix the soy, sugar, mirin, sesame oil, pear, ginger, and garlic.  Pour over top of the meat, to cover.  Flip over meat a few times to get it nice and coated with the marinade.  Place in the refrigerator for 30 mins.  
2.  While meat is marinating, chop your peppers and onions.  Next, shred your carrot.  Heat a medium-size saute pan with 1 TBS cooking oil, on medium/high heat.  Stir in the peppers and onions and cook for 3-5 mins or until soft.  Stir in carrots and turn off the burner.  
3.  Grease your grill with oil.  Heat grill on high heat.  Remove meat from the marinade.  Add the marinade to your saute pan, with the peppers and onions.  Place meat on the grill and let sear 3-4 mins on each side or to desired redness.  Remove from the grill and cut into thin slices.  Add the meat to the marinade.
4.  Cook noodles according to your package.  Drain noodles, reserving approx. 1/4 cup of starch water and stir it into the marinade.  Toss noodles and meat together.  Top with scallions and sesame seeds.  

Serves 4

Note:  This recipe can easily be doubled