2 Tablespoons rice vinegar
3 tsp olive oil
1 tsp sugar
2/3 cup chopped fresh mint
Salt and pepper
8 lamb chops
1. In a small bowl, whisk together vinegar, 2 tsp olive oil and sugar. Add mint and stir to combine. Add salt and pepper to taste. Set aside.
2. Heat remaining olive oil in a skillet over medium high heat.
3. Season lamb with salt and pepper and cook 2 minutes each side. Transfer to a cutting board and tent with foil. Let rest for 5 minutes.
4. Top with mint mixture and serve.
This recipe was good, but I’m not a huge fan of tarragon, so in the future I’ll be cutting that back. Otherwise, it came out really well. This steak also looks strangely like my home state of New Hampshire!
1. In a small bowl, whisk together:
12 oz stout beer (ie: Guinness)
1 Tablespoon Dijon mustard
1 Tablespoon Worcestershire sauce
2 tsp dried tarragon, crushed
1/2 teaspoon salt
1/2 teaspoon pepper
2. Place steak in a zipper bag and marinate in beer mixture for 4-6 hours in the fridge.
3. Preheat broiler. Drain steak and season with coarse salt and freshly ground pepper. Place on broiler rack (you may want to use some foil to minimize cleanup) and broil 12-15 minutes for medium rare. When desired cooking is reached, tent with foil and let rest 5 minutes.
This was originally a Guy Fieri recipe, but I changed it up a bit. I used Limoncello instead of lemon juice and vodka and spicy V8 instead of adding the hot sauce. I also tried the marinade on both beef steak and elk. It definitely goes better with beef. We had bloody marys as a “vegetable side”. Hey, it says it’s got 2 full servings of vegetables!
1 cup vegetable juice (such as V8)
1/2 cup vodka
Sea salt and freshly ground pepper
1 teaspoon hot sauce
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1 to 2 cloves garlic, crushed
1 teaspoon onion powder
1 teaspoon celery seeds
1 tablespoon horseradish
1/4 cup extra-virgin olive oil
1 pound flank steak
Thoroughly mix the vegetable juice, vodka, 1 teaspoon each sea salt and pepper, the hot sauce, lemon juice, Worcestershire sauce, garlic, onion powder, celery seeds, horseradish and olive oil in a 1-gallon resealable plastic bag. Add the steak. Let marinate in the refrigerator, at least 8 hours and up to 24 hours.
Preheat a grill to high. Remove the steak from the marinade and wipe off the excess liquid with paper towels. Grill the steak until marked, about 2 minutes per side, then reduce the heat to medium and cook 7 to 9 more minutes per side for medium rare.
Remove the steak from the grill, cover with a clean towel and let rest 5 to 10 minutes. Slice against the grain.