Football Feedings 2012 Week 04: Mason Jarne Asada

Week 4 provided a new location as well as a new twist on a classic recipe.  It’s football feedings and I went a little over board on some tasty marinade.  I also had a temporary boarding place as it was bed and breakfast time for the weekend.  Details of the latter will not be forthcoming but what I will dish the deets on are what I’m calling Mason Jarne Asada washed down with some North Coast Old Stock Ale.  Let’s cook this sucka up:

Mason Jar Marinade:

  • 1 pounds skirt steak
  • 1/2 cup tequila
  • 1/4 cup lime juice
  • 1/4 cup lemon juice
  • 1/4 cup orange juice
  • 4 cloves garlic crushed
  • 1 medium onion chopped
  • 2 teaspoons black pepper
  • 1/2 teaspoon salt
  • I hatch pepper chopped
  • 1 teaspoons Tears of Joy Tequila Lime
  • 1 teaspoon Da Bomb Hot Sauce

Side Fixins:

  • 6 HEB Southwest flour tortillas
  • 1 cup salsa
  • 1 cup guacamole
  • 1 cup Chobani Greek style yogurt
  • Shredded Cheese

Cooking Instructions:

Mix juices, garlic, onion, tequila, hatch, Da Bomb, Tears of Joy Tequila Lime, salt and pepper in a bowl. Add meat and marinate both sides. Cover and refrigerate, turning meat over occasionally. Let steak marinade for 6 to 8 hours. Preheat grill. Place a few drops of marinade on each tortilla and grill. Remove meat from marinade, reserving marinade. Place on grill. Turn steak and tortillas once during cooking. Brush steak with remaining marinade. Cook to your liking (12 to 15 minutes for medium-rare). Cut into thin slices. Place a few slices of steak on each tortilla with salsa, guacamole, and cheese then serve.

So how did it fare?  Well, skirt steak can be tough and stringy.  The goal of a good marinade is to help loosen up the muscle and tenderize the meat.  My added fixings made it spicier and very tasty, but it still ended up fairly chewy.  It’s a good thing I washed it all down with Old Stock Ale.  The barley wine contrasted nicely with the hot flavor coming from the meat.  There was a noticeable difference between drinking the ale with the meal and without.  With, it evened everything out and allowed to taste everything.  Without the ale was a bit more bitter and kicked just a bit harder.

I would say that this week was the first week where everything was not 100%.  Not bad considering these were all from scratch, first time creations.  And if anything, I had one issue with steak toughness.   Not bad at all.  I think you can utilize mason jars for marinades but you need to make sure that there’s room for the juices to soak the rolled up meat.  The Old Stock Ale goes great with some Mexican variety, especially if you are a fan of hot and spicy food.  Week 4 marked the continued streak of spicy food for Football Feedings.  Is it time for a change up?  Tune in next week.