ShareThis Page
Lifestyles

Cowboy steak's flavor is as big as Texas

| Tuesday, June 5, 2012, 6:17 p.m.
Adobo rubbed cowboy steak cooked to perfection. 
Linda Gassenheimer/MCT
Adobo rubbed cowboy steak cooked to perfection. Linda Gassenheimer/MCT

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 18 ounces to 20 ounces. But, that's Texas. Here's a more manageable version adapted to fit our lifestyle.

Wine suggestion: A juicy, spicy steak would go nicely with a juicy, red Australian shiraz.

Linda Gassenheimer is a food writer for The Miami Herald.

Adobo Rubbed Cowboy Steak

1 teaspoon ground cumin

1 teaspoon ground ginger

1 teaspoon dried thyme

18 teaspoon cayenne

2 medium-size garlic cloves, crushed

34 pound sirloin steak (skirt, flank, or strip can be used) fat removed

Olive oil cooking spray

Heat the broiler. Line a baking sheet with aluminum foil. Combine the cumin, ginger, thyme, cayenne and garlic in a bowl. Spoon the spice mixture over both sides of the steak and press in with the back of a spoon. Coat both sides of the steak with the olive-oil spray.

Let the steak sit for 15 minutes while you prepare the potatoes and the vegetables.

Place the steak on the baking tray under the broiler. Broil for 5 minutes. Turn and broil for 4 to5 minutes for medium rare. A meat thermometer should read 145 degrees. Broil for 1 minute longer for a steak about 1-inch thick. Slice the steak and pour the pan juices over it.

Makes 2 servings.

Nutrition information per serving: 313 calories, 13 grams fat, (6 grams saturated), 51 grams protein, 1 gram carbohydrates, 0 dietary fiber, 127 milligrams cholesterol, 95 milligrams sodium

Garlic-Roasted Potatoes and Zucchini

Olive oil cooking spray

34 pound red potatoes

12 pound zucchini

2 medium-size cloves garlic, crushed

2 teaspoons olive oil

Salt and freshly ground black pepper, to taste

Line a baking tray with foil and coat with the olive-oil spray. Wash the potatoes; do not peel. Slice the potatoes about 12-inch thick. Slice the zucchini about 12-inch thick.

Mix the garlic and olive oil together on the baking sheet. Add the potatoes and zucchini, and toss to coat. Spread the potatoes and zucchini over the sheet to aluminum form one layer. Place under the broiler for 10 minutes.

Remove the tray and turn over the potatoes and zucchini. Return to the boiler for 5 minutes. Remove the tray to the lower shelf for about 5 minutes while the steak cooks on the upper shelf. Makes 2 servings.

Nutrition information per serving: 210 calories, 6 grams fat, (1 gram saturated), 0 cholesterol,5 grams protein, 35 grams carbohydrate, 3 grams fiber, 15 milligrams sodium.

TribLIVE commenting policy

You are solely responsible for your comments and by using TribLive.com you agree to our Terms of Service.

We moderate comments. Our goal is to provide substantive commentary for a general readership. By screening submissions, we provide a space where readers can share intelligent and informed commentary that enhances the quality of our news and information.

While most comments will be posted if they are on-topic and not abusive, moderating decisions are subjective. We will make them as carefully and consistently as we can. Because of the volume of reader comments, we cannot review individual moderation decisions with readers.

We value thoughtful comments representing a range of views that make their point quickly and politely. We make an effort to protect discussions from repeated comments either by the same reader or different readers

We follow the same standards for taste as the daily newspaper. A few things we won't tolerate: personal attacks, obscenity, vulgarity, profanity (including expletives and letters followed by dashes), commercial promotion, impersonations, incoherence, proselytizing and SHOUTING. Don't include URLs to Web sites.

We do not edit comments. They are either approved or deleted. We reserve the right to edit a comment that is quoted or excerpted in an article. In this case, we may fix spelling and punctuation.

We welcome strong opinions and criticism of our work, but we don't want comments to become bogged down with discussions of our policies and we will moderate accordingly.

We appreciate it when readers and people quoted in articles or blog posts point out errors of fact or emphasis and will investigate all assertions. But these suggestions should be sent via e-mail. To avoid distracting other readers, we won't publish comments that suggest a correction. Instead, corrections will be made in a blog post or in an article.

click me