Cowboy Steak's flavor is as big as Texas
Texas cowboys working near the Rio Grande border loved their cowboy steaks flavored with Mexican spices. I tasted a modern version that had a hint of ginger. The spice mixture forms a crisp coating over the steak, keeping the meat juicy with a burst of flavor.
A Texas-style cowboy steak can be about 18 to 20 ounces. But, that's Texas. Here's a more manageable version adapted to fit our lifestyle.
The steak and the side dish of Garlic Roasted Potatoes and Zucchini can cook in the same oven. Start the potatoes and zucchini while the steak marinates and then move them to a bottom shelf and place the steak under the broiler.
To shorten the cooking time for the potatoes, I place a foil-lined baking sheet under the broiler while it preheats. The heat from the tray will help speed the cooking.
Tips: Any type of steak can be used. Slice potatoes and zucchini in a food processor using a thick slicing blade. Crushed garlic cloves are used in both recipes. Crush all of them at one time and divide.
ADOBO-RUBBED COWBOY STEAK
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon dried thyme
1⁄8 teaspoon cayenne
2 medium garlic cloves, crushed
3⁄4 pound sirloin steak (skirt, flank or strip can be used), fat removed
Olive oil spray
Preparation
Preheat broiler. Line a baking sheet with foil. Combine cumin, ginger, thyme, cayenne and garlic in a bowl. Spoon spice mixture over both sides of steak and press in with the back of a spoon. Spray both sides of steak with olive oil spray. Let sit 15 minutes while you prepare the potatoes and vegetables.
Place steak on baking tray in broiler. Broil five minutes. Turn and broil four to five minutes for medium rare. A meat thermometer should read 145 degrees. Broil a minute longer for a steak about 1-inch thick. Slice steak and pour pan juices over it. Makes two servings.
GARLIC ROASTED POTATOES AND ZUCCHINI
Olive oil spray
3⁄4 pound red potatoes
1⁄2 pound zucchini
2 medium garlic cloves, crushed
2 teaspoons olive oil
Salt and freshly ground black pepper
Preparation
Line a baking tray with foil and spray with olive oil spray. Wash potatoes, do not peel. Slice about 1⁄2-inch thick. Slice zucchini about 1⁄2-inch thick. Mix garlic and olive oil together on the baking sheet. Add the potatoes and zucchini and toss to coat. Spread potatoes and zucchini over the sheet to form one layer.
Place under the broiler for 10 minutes. Remove and turn over potatoes and zucchini. Return to boiler for five minutes. Remove tray to lower shelf for about five minutes while steak cooks on upper shelf. Makes two servings.
Linda Gassenheimer is the author of 14 cookbooks including her newest, "The Flavors of the Florida Keys" and "Mix 'n Match Meals in Minutes for People with Diabetes." Visit Linda on her web page at DinnerInMinutes.com or e-mail her at Linda@DinnerInMinutes.com.
