Continuing on the marinade sauce while thawing, I tossed some BBQ sauce that I had sitting in the refrigerator while thawing.  At the end, I rapid thawed it with hot water for 10 minutes (proper vacuum sealed bag).

Once it thawed, pulled the steak out and put it on foil.  I pulled out a small bit of cayenne pepper and paprika with a dash of salt.  This was thinking back to that  BBQ sirloin I tried a bit ago, but much, much less spice. Then I started going through my vegetables to see what I had sitting around.  Some scallions, green and red peppers, and then some pearl onions.

It made for quite a stack of vegetables on top of the steak.

Cooked it for a standard 15 minutes at 450 F.

I’m just trying a simple steak and teriyaki sauce marinade.  Two tablespoons – thats it.  I’ve put this in a vacuum sealed bag and have it in the refrigerator thawing.  I took moved the steak from the freezer to the fridge last night to start it thawing.  Now that it has, I’ll let it sit and finish thawing.  I tossed a few red pepper flakes in there to see if I can detect the flavor when it comes time to cook it.  Planning another pepper steak.

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Steak and Peppers

So, I did the pepper steak again.  This time, with the correct cut of steak (sirloin) and teriyaki sauce rather than some soy sauce.  Finding I felt a lacking amount of biomass, I went with half a yellow pepper, half a red pepper, about half a dozen pearl onions  and two slices of a red onion that I previously had for the salmon. It need not be said, I am a fan of onions.

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The steak, peppers, potatoes, and onions on the foil before cooking.

Trying the pepper steak again.  In part because I had ideas fresh in my mind and I wanted to use up the chuck cut so that I could have a good excuse to get some good sirloin next time I get food.

I wanted a bit more biomass than I had previously, so I tossed two potatoes in with it.  Ultimately, this was a mistake.  While I like potatoes in many forms, the potatoes were not completely cooked.  This will probably have to be done as a skillet or baking pan cooking instead.  From one recipe I’m looking at, it has 50 minutes of baking.  The skillet is a little bit faster with about 20 minutes spent over the stove.

The onions though, are superb and more bell peppers would be good.

Some time back I got a recipe book of things to make with aluminum foil.  This book is particularly good for me because the recipes while for four people are for making four packets of food.  This means it perfectly scales to one for cooking.

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