need a recipe....

So I have thin cut beef round steaks and asparagus in the fridge. Also have lemons and lime. What do I do with them for the wife's dinner?

Pitch the asparagus.    Squeeze the lemons and add Vodka.      Grill the steaks shirtless for your wife.  preferably finished at a medium rare condition.

Follow up by cleaning the kitchen for added marriage points.

Don't have vodka, too cold to grill. Ain't nobody want to see me shirtless. 

Roasted asparagus is really good.  Put it in the oven, add some butter, etc.  Give the meat to the dog.  They eat that E36 M3.

Make a rub with a little cumin, paprika, garlic, salt and pepper.  Grill the asparagus with the steak.  Slice the steak into little pieces.

Take some mayo, squeeze in some lime juice and add a little chili powder.

smear the mayo aioli on some corn tortillas and add steak and the asparagus.  Squeeze some more juice on top and bingo:  Steak and asparagus tacos

I call it "smelly pee Asada"

Bob the REAL oil guy. said:

too cold to grill.  

Blasphemy!

How thin? Wrap asparagus in steak, braise in beef stock with splash of lemon juice and some black pepper. 

Make au jus. Quick sear steak, dunk in au jus til warmish. Jam between two breads with a little cheese. 

Asparagus- roast in parmesan and garlic. Make a little lemon aioli/mayo/whatever. Dip dip potato chip. 

RevRico said:

Bob the REAL oil guy. said:

too cold to grill.  

Blasphemy!

 

I agree.  I'm further north and grill all year long.

pound steaks thin and make a veal picata.  need some butter, capers, white wine and pasta tho.

Damn, I need to hang out with more of you guys when you are cooking.

In reply to Robbie :

If I remember correctly you have family out my way, always welcome to come by when you're visiting

I didn't get this fat on salads. 

RevRico said:

In reply to Robbie :

If I remember correctly you have family out my way, always welcome to come by when you're visiting

We should do that. I think we're planning a week in July.

Throw some Parmesan on the steak and take a blowtorch to it. 

Dr. Hess said:

Give the meat to the dog.  They eat that E36 M3.

I knew there was a reason I thought you were sketchy.

Too late now, but I'd brown some garlic and onions in olive oil to put in with the asparagus while roasting in the oven......crispy bacon is a nice touch if you have it, then hit with a little lemon before plating. 

If the steaks are thick (my preferred is a 1-1/4 to 1-1/2 NY Strip, rib eyes are too fatty for my taste), my preferred cooking method is the "reverse sear" method. Put the oven on 250F, put the steaks in for approx 20 minutes. While that is going, get a cast iron on the stovetop screaming hot, touch of olive oil and butter, sear them hard for about 45 seconds to 1 minute per side, then let rest as you get everything ready to plate. 

Perfect medium rare everytime. 

It’s only too cold to grill when the propane won’t flow. 

1.  It's never too cold to grill.

2.  Who grills with propane????? 

Dead_Sled said:

1.  It's never too cold to grill.

2.  Who grills with propane????? 

1. yes it is.

2. I do.

I think Hank Hill would disagree

z31maniac said:

Too late now, but I'd brown some garlic and onions in olive oil to put in with the asparagus while roasting in the oven......crispy bacon is a nice touch if you have it, then hit with a little lemon before plating. 

If the steaks are thick (my preferred is a 1-1/4 to 1-1/2 NY Strip, rib eyes are too fatty for my taste), my preferred cooking method is the "reverse sear" method. Put the oven on 250F, put the steaks in for approx 20 minutes. While that is going, get a cast iron on the stovetop screaming hot, touch of olive oil and butter, sear them hard for about 45 seconds to 1 minute per side, then let rest as you get everything ready to plate. 

Perfect medium rare everytime. 

I like this. Wife brought home pizza last night so I'll be cooking tonight. 

I smoke with hardwoods and charcoal.  I grill with propane. (and propane accessories)

I really don't have the time to wait 25 minutes for charcoal to get hot, and sometimes I don't want the flavor of charcoal in my stuff.  Hamburger? Yup.  But if I'm grilling a really nice swordfish steak or a whole Cobia, it doesn't take much charcoal smoke to overwhelm the fish.

To solve that, I have a propane grill and if I want charcoal flavor I lay a few briquettes in a foil pouch on the burner.  Bingo.  Charcoal flavor when I want it.

But if I'm going to cook with fire, I cook with FIRE.

never liked "charcoal flavor" and I like the instantaneous ability of propane. 

In reply to Curtis :

"Taste the meat, not the heat." -Hank Hill

Round steak is usually pretty tough, my go to for round steak came from my mom and it' friggin awesome and simple.

Cut into smallish pieces, say around 2" wide by 6" or whatever.

Brown the meat in a skillet, don't cook it through. 

Put the meat in a crock pot with 1 or 2 cans of cream of mushroom soup and a drained can or two of mushrooms.

Crockpot it for a couple hours, make some mashed potatoes to go with it. The meat flavored mushroom soup is the best gravy ever. 

Delicious wintertime food.

In reply to gearheadmb :

I make this all the time. Or a version of it