Posted: Oct 12, 2010 1:00 pm
I have a sneaking suspicion I'm the only person here who considers "room temperature" to be slighty overdone.
Stop cooking beef. You ruin it that way.
Raw, cold, sliced into slivers along the grain and dipped in sauce; that's the way steak should be eaten.
However, for the vegetable portion, I make this awesome stuff where I just dice two roma tomatos, a whole onion, a whole yellow squash, 2-3 pickled jalapeno peppers (replaces the acidity of lime/orange juice while adding spice) and an entire head of crushed fresh garlic, season with black pepper and cilantro, then slap the whole thing in an oiled cast iron skillet over a bed of coals until the onions go clear. It actually helps the flavor if you let it sear just a bit, then take it off the hot part of the coals and let it simmer.
It's like eating magic.
Also, try peeling two heads of garlic and taking a little pat of butter, wrap the whole thing in tin foil like a hershey's kiss, and sitting that on the grill until the garlic gets soft. You can also use the foil technique with the vegetable recipe if you don't have a cast iron skillet.