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Food: Backwards-Marinated Steak with Leeks and Tomatoes

December 16, 2010

the backwards marinade

I really felt like steak tonight, and I really needed to use up some stuff in my fridge. Thus, this recipe was born. Quick, easy, and even if you had to buy the ingredients it wouldn’t be hard to assemble.

Ingredients:
2 rib eye steaks
juice from one lemon
olive oil
1/2 cup oven roasted tomatoes in oil, chopped
1 leek, chopped
1 tbsp butter
few chunks marinated feta
few sprigs thyme

Season steaks on both sides with salt and pepper, sear until cooked to your liking. I like medium rare, so for me that was about 3 minutes per side.

While steak is searing, put lemon juice, thyme, and a drizzle of olive oil into a shallow dish.  When steak is done, put steak in dish for ten minutes, turning once. You are basically marinating the steak backwards, which makes it extra tender and really flavorful.

While the steak is marinating, saute the leeks and tomatoes in butter (or olive oil if you prefer) until soft.  Serve over steak, and with a side of marinated feta. The saltiness in the cheese goes well with the lemony steak, and the bitterness of the leeks is balanced by the sweetness of the tomatoes. Voila!

One Comment leave one →
  1. Laurie permalink
    June 15, 2013 8:57 pm

    See there? Sometimes “cooking backward” is an unplanned plan. I was trying to find a website where I could insert ingredients I ALREADY HAVE and come up with something edible, possibly delicious.
    So, I am leaving you this reply…I love to cook, my husband believes in only buying “the essentials”. I am sure you love to cook as I do. I usually have an unlimited supply of meat and starches, but rarely what it takes to bring a delicious meal to the table. Husband says “defrost chicken and I will BBQ” which means chicken three nights in a row and rice or potatoes”. I drag out to the freezer and find four packages of beautiful lamb chops. I happen to have a bag of fingerlings and some frozen fresh rosemary. So, thus the search for backwards ingredients. What can I make from what I already have. Marinade: no vinegar or olive oil BUT I have shallots, fresh garlic, rosemary etc. Ponzu is a soy with citrus that could stand in for vinegar for a respectable marinade for beautiful lamb chops. So here’s what I came up with: (some are stand ins so cut me some slack) ketchup, yellow mustard, mustard powder, onion powder, salt, black pepper, Worcestershire, Ponzu, honey, red pepper, fresh (frozen) rosemary chopped finally with shallot, onion, garlic, a dash of water and a nice dollop of white wine. Marinade!!! With rosemary left, I need very little for the rest of the meal. When he calls I need butter and I hope some asparagus for fingerling potatoes, grilled marinaded lamb chops and roasted fingerling potatoes with fresh tomatoes!!! Yum

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