Grill Pan Steaks

Sometimes I crave a good piece of steak. I bought some top sirloin filets from Trader Joe’s, and they were awesome. Really tender, not too fatty. I like them better than their filets mignons. I also whisked up a delicious marinade from Rachael Ray.

Whisk together 3 minced garlic cloves, 1 teaspoon of smoked paprika, 2 teaspoons of hot sauce, 2 splashes of wine vinegar, and 1/3 cup of olive oil. Rachael also says to add 1 tablespoon of grill seasoning and 1 tablespoon of Worcestershire sauce, but I didn’t have those things. In fact, I just had a crazy dream that David and I were running through an old timey boardwalk/hotel town, and we came across some prohibited Worcestershire sauce in a gift shop. I bought it. Anyway, pour this mixture over the steaks, and let them sit for at least 15 minutes.

Heat a grill pan over a high flame, and cook the steaks on it. I think about 5 minutes per side would give you a nice, medium doneness, but use a meat thermometer to be sure. I’d also recommend using your kitchen exhaust fan, opening some windows, and getting ready to fan your smoke detectors while these babies cook.

Stella really wanted a piece of these steaks (or the whole things), but she wasn’t happy that they made a little smoke.

Let the steaks rest for about 5 minutes before serving them so their juices can redistribute. The steaks are great to eat with patatas bravas because they share the same flavor profile. Both are doused in garlic, smoked paprika, and hot sauce. While the potatoes are hot and spicy, the steaks have a much more mild flavor, and the marinade won’t make your hair frizz.

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