On Monday, August 15, 2016 at 5:28:53 AM UTC-10, ImStillMags wrote:
> Did a tri tip steak in the cast iron skillet for dinner last evening. Just a salad for a side dish. I made my simple steak sauce in the cast iron skillet to go with the steak.
>
> Deglaze the pan with a little red wine, add a splash or worcestershire, a splash of soy sauce or liquid aminos, and a short glug of A1 Steak sauce. Stir around and let reduce, then add a big pinch of brown sugar. The brown sugar brings all the flavors together and mellows out the sharp tang of the wine and worcestershire. Let reduce a bit more till the consistency you like and pour over your steak.
>
> Sometimes I do chopped mushrooms, bacon, garlic, and onion sauteed first and then add the above for a mushroom/bacon steak sauce.
>
> Here's the photo. Somebody please let me know if you can see this cause Google has changed it's photo program.
>
> https://photos.google.com/album/AF1Q...b_I_XdQBkp1kwe

I had a London broil last night. The meat was seasoned with salt and pepper and left in a bag for several hours at room temperature. I dredged it in cornstarch and cooked it in a large amount of oil in a hot pan. I like to serve this sliced very thin.

I also fried up some brussel sprouts and bok choy. The brussel sprouts were halved and sprinkled with cornstarch and fried at high temperature in a lot of oil till crispy. Next time I'm make some hot steak sauce as you describe and serve it on the side.

https://www.amazon.com/clouddrive/sh...hare_link_copy