Wednesday, March 11, 2015

Poor Boy Steak

From the kitchen of One Perfect Bite...I saw this recipe on Kami's blog, "No Biggie", and I knew I had to give it a try. The recipe was created by her mother, Debbie Markle,  who won first place for it at a beef cook-off  while she was still in high school. Kami uses her mother's marinade for an upgraded version of the recipe which swaps tri-tip steak for the pot roast used in the original dish.  I probably should change the name of the recipe because poor boy's don't eat tri-tip steak in this area of the country, but because I'm featuring the recipe exactly as it appeared on No Biggie, it didn't feel right to play with her title. There are a couple of things I wanted to share with you. You know that horrid orange French dressing that we hate to use. Well, I used it here because that is what would have been available at the time of her mother competed in the beef cook-off. I also swapped Heinz 57 Sauce for the ketchup to add extra flavor to the marinade. If you decide to give this recipe a try, remember that it needs to marinate for 24 hours before it is grilled. While it is not inexpensive to make, it is very easy to prepare. I'll be making this again, but the next time it surfaces in my rotation, I think I'll use a pot roast so I can compare the two versions. I do hope you give this recipe a try. Here is how Poor Boy Steak is made.

Poor Boy Steak...from the kitchen of One Perfect Bite courtesy of Debbie Markle at No Biggie

3 pounds tri-tip steaks
1/2 cup French Dressing
1 cup ketchup
1/2 cup soy sauce
1 tablespoon garlic powder
1 tablespoon Worcestershire sauce

1) Place meat in a shallow pan.
2) Combine French dressing, ketchup, soy sauce, garlic powder and Worcestershire sauce in a large pourable measure. When well mixed pour over meat. Marinate overnight or at least 3 hours. Turn meat over during marinating time. Drain meat. Depending on thickness (or depending on how you like your meat cooked), here’s a good rule of thumb for cooking steaks: Place the steaks on grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F). Let sit for10minutes before serving. Yield: 6 servings.

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Anonymous said...

The link to the. Arinade recipe doesn't work! Can you please fix? Thanks!

David said...

Mary, Interesting approach to making cuts of beef that aren't rib eye or strip steaks both tender and tasty. Even pot roast is expensive these days! Like the old time marinade... Take Care, Big Daddy Dave

We Are Not Martha said...

Seriously craving steak now!!


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