Steak Marinaded in Citrus & Chipotle, Stuffed Zucchini and Flavorful Mashed Fingerlings by Jill Mant
My man loves meat!! After abandoning him for a week while I attended Camp Blogaway and then went on to San Francisco to offer my children the opportunity to adore me and shower me with gifts for the impending Mothers Day holiday, I knew that a steak dinner was in order. I actually teased him on my first full day at home, when I took some divinely marbled tri-tip steaks out of the freezer in the morning. Imagine the look on his face when he returned home to discover Pork in Red Mole Sauce with corn tortillas and asparagus, but being the easy going man that he is he said naught. I really had planned on making the steaks but I did have to get my blog post done to honor Zarela Martinez and I couldn’t find a suitable recipe for my steaks.
So that afternoon when I got around to thinking about what to make for dinner I had the protein down! Naturally I hadn’t been grocery shopping for over a week , with the exception of the short run I had taken the prior day to gather a few supplies for the mole. A quick inventory of the refrigerator and pantry displayed the remainder of a bag of those pretty fingerling potatoes and I thought now that’s a great way to secure my marriage: make him potatoes with his meat!! We’re talking British meat and potatoes man here folks!
Truth be told in his estimation I could have stopped there. This is a gentleman who requires no vegetables. The reason I still had some in the produce drawer was because over the course of a week that I had been gone he ate only the brussel sprouts I had purchased for him, which I am willing to bet he boiled and he did not even finish those. The asparagus we had enjoyed with our mole was a remnant from the veggie run I made before I left, as was the broccoli and zucchini that kept it company. So no way. I have altered my previously pescatarian diet for this extraordinary man I married, but as I tell him often: I am going to keep him healthy and alive even if it kills him!
While perusing the contents of the refrigerator I also spotted some Chipotle in Adobo. Hmmmm. Some like it hot and I am absolutely counted in that some. I threw a few of those beauties in the blender with some garlic, honey, lime juice, mandarin orange juice, rice wine vinegar and oil and poof, I had a marinade. Into a plastic zip lock bag went the steaks and the contents of the blender.
About four or five hours later I ventured into the kitchen to make our “date night” meal. I tossed the potatoes in a pot with salt and water and brought them to a boil. While they were cooking I chopped shallots, garlic, fresh thyme, parsley, sun dried tomatoes, sliced almonds and fresh mozzarella. Then I scooped the meat out of the zucchini I had cut in half lengthwise with a teaspoon. I knew this was going to be great.
My cast iron grill pan was heated over a high flame until I could feel the heat when I placed my hand over the top. I wanted a nice sear on the meat and I threw the steaks on and left them untouched until I turned them over after about 4-5 minutes.
I sauteed what was to become the stuffing for the zucchini boats in a little olive oil and while that was filling my kitchen with a heavenly aroma, I removed the potatoes into a strainer and melted a tablespoon of butter in the saucepan. Once the boats were stuffed with the cooked contents of the skillet, they were sprinkled with a bit of parmesan and tossed under the broiler. Sauteing another shallot and garlic clove in the butter which had melted by this time, I added the potatoes which had been sliced into bits back into the pan. The immersion blender quickly combined them with a little half and half and chicken broth and produced a beautiful purple mash. God I love that thing!
Bottom line, this dinner rocked. The Brit emoted again which was very exciting. Obviously that process was draining for him, because he did excuse himself after dinner to take a bath, but he promised to be back downstairs within the hour to finish our date night and he did arrive back down close to that time!
Oh, and he had a suggestion for this blog. He feels that I should offer a rating system of 5 Union Flags at the bottom of each recipe. He says that this dinner ranked a high four! And his favorite part of the meal? The zucchini boats, what else?
|Chipotle Steak, Stuffed Zucchini Boats & Purple Smashed Potatoes|
- To Make the Steak and Marinade:
- 11/2 lb Tri-Tip Steak (you will have leftovers to make great Quesadillas!)
- 2 cloves Garlic, finely chopped
- 3 Chipotles in Adobo, rough chop (use 2 if you’re feeding wimps!)
- 1 Tbsp Honey
- 1 Tbsp Cilantro, chopped
- 1 tsp Thyme, chopped
- Juice of 1 Lime
- Juice of 3 Mandarin Oranges or 1 large Orange
- 1 Tbsp Rice Vinegar
- 1 Tbsp Oil
- To Make the Zucchini Boats:
- 2 Zucchini, cut in half lengthwise, meat scooped out to within 1/2 inch of skin
- 1 Tbsp EVO
- 2 Shallots, chopped fine
- 3 cloves Garlic, chopped fine
- 2 Tbsp Sliced Almonds, crushed in hand
- 2 Tbsp Sun-dried Tomatoes, chopped
- 1 Tbsp fresh Thyme, chopped
- 2 Tbsp Parsley, chopped
- 2 1 1/2 inch slices Fresh Mozzarella, diced
- 2 Tbsp Shredded Parmesan
- To Make the Potatoes:
- 1/2 lb Fingerling Potatoes
- 2 Tbsp Butter
- 2 cloves Garlic, chopped fine
- 2 Shallots, chopped fine
- 1/4 cup Half and Half
- 1/4 cup Organic Chicken Broth
- Sea Salt & freshly ground Pepper to taste
- Place all ingredients in a blender and blend for 3 minutes.
- Place steak in a Zip-Lock Bag, pour marinade over the steak, remove the air from the bag and fold so that the steak sits in the marinade. Refrigerate and turn over occasionally to allow both sides to marinade best.
- Marinade for at least 5 hours, up to 48. The longer it sits, the more of a “kick” your steak will have.
- Grill or cook steaks on a grill pan. Cook time will vary depending on thickness of steak, but check for doneness after cooking for 7 minutes on each side.
- Preheat oven to Broil
- Heat olive oil in a small-medium skillet over medium heat.
- Add shallots and garlic and stir for a minute to release flavor. Do not allow them to burn.
- Add zucchini meat and herbs and cook, stirring occasionally for about 3 minutes.
- Add almonds and Mozzarella and cook, stirring constantly, until cheese begins to melt.
- Stuff zucchini boats with this filling, sprinkle with Parmesan and broil on the middle rack until cheese just begins to brown, about 7 minutes
- In a large saucepan boil potatoes with skin on until done, about 15 minutes
- Drain the potatoes and in the same saucepan melt butter over medium heat. Use a sharp knife to roughly slice the potatoes in the colander.
- Add shallots and garlic and cook for a minute, stirring to release flavor and prevent burning.
- Return potatoes to the saucepan and use an immersion blender to blend and mash them with the butter.
- Add half and half and broth to the saucepan and continue to blend. If you need more liquid, add it a bit at a time.
- Season with Salt & Pepper to taste.