The other day I went to the local over-priced Publix with the intent of purchase some flank steak for a little Mexican grilling action. When I got there I found NY Strips on sale for about half the price of flank steak. But I still wanted Mexican. After a short deliberation I figured there is no prohibition against a Mexican marinade for a beautiful NY strip, and I scooped up a stack of steaks.
Unfortunately, when I cook I usually don’t measure much unless I’m thinking ahead to providing a potential recipe on the blog, so all quantities (if even listed) will be blind guesses. To make a quick marinade squeezed a lime into about a half cup of olive oil. Into this mixture I whisked in a tsp of ground chipotle, about a tablespoon or two of dried cilantro, a tablespoon-ish of chilli powder, a tsp of salt, many cracks of black pepper, a few dashes of onion powder and garlic powder and a bit of cumin. I put the steaks in a back with the mixture, and put them in the fridge for about 2-3 hours.
While they marinaded, I made a pico de gallo by simply dicing and combining tomato, red onion, jalepeno, cilantro and lime juice.
Grilling the steaks to medium rare meant throwing them on a hot grill for about 2 minutes per side, then turning the grill off and letting them sit on the grill another 3-5 minutes.
You may be asking yourself, “Self, what goes good with Mexican meat?” If you’re like me, you came up with the traditional, soulful, Southern collard greens. (I should note that compared to Mexican meat, I suppose collard greens are a Northern meal.) Honestly, I bought what turned out to be an enormous bag of collard greens, so we ate them we many, many meals. My preferred method of cooking collard greens is to fry up some bacon, then saute some onions in the bacon grease. Then I turn the heat down and fill the pan with the greens. Once they wilt, I add a little salt and pepper and crumbled bacon. Alternatively, I use olive oil to saute onions. Once the onions are almost done, I brown a little ham. Then add the greens to wilt.