Marinated NY Strips

sprinter

Had a minor epiphany over the past couple of days that I thought I'd share with everyone. Not that everyone would or should care, just minor brain activity on my part that I thought was interesting. Anyway.[p]I've been marinating my steaks in olive oil for quite some time now and have tried different variations on this theme with spices, balsamic vinegar, flavored oils and whatnot, all have turned out great IMHO.[p]The epiphany came to me on Sunday as I was preparing some salad dressing for the fresh picked lettuce and spinach salad we were having for dinner (man it was good, I love springtime and the garden). I was planning on putting the steaks in the oil at the same time as I was doing the dressing and I had the oil out, then light shines. Whats in the dressing? Spices, olive oil, balsamic vinegar, yep, all of the above. So, I made another batch of dressing and put some of it on the steaks and cooked them last night, they were great. Those "good seasons" dressing packages mixed with oil and vineger and a bit of water work great, and it takes the guesswork out of spice additions. You have a few choices for flavors, cheesy garlic, spicy italian etc. THEN I started to think about people adding the Citrus Splash to chicken and other things, its the exact same thing only to beef. Not sure about the oil content of the prepackaged dressings but this opens up a whole world of 'sperimenting on steaks for me. Well, maybe thats stretching it a bit but it sure made a good steak.[p]OK, sorry about the long post.[p]Troy

Char-Woody

sprinter, I'm not sorry you did.
Who say's this forum isn't the nectar of good tips and hints coming from nic folks who love to cook and share. Especially on a BGE. I have read of marinating chop's chicken and other goodies in salad dressings. Now I know why.
Thanks for the posting that one!
C~W[p]

GaDawg

sprinter,
Boneless chicken breasts soaked overnight in good seasons italian are great also. I cook them in nuke mode just until done. Good stuff.[p]Chuck