Monday, July 25, 2011

The Diced Tomato and Chili Marinated Steak with Black Quinoa

This recipe was improvised using ingredients with which I wasn't that familiar. The result was tasty, but not as good as it could be, so my recipe below is adjusted from what I used to create what you see in the photo.

Diced Tomato and Chili Marinated Steak
- 1 12 ounce can of Ro*Tel Diced Tomatoes and Green Chilies
- 1 8 ounce shell steak
- 1 cup black quinoa
- 1 teaspoon salt

Drain most of the liquid from the diced tomatoes. Put steak in a bowl and cover entirely in diced tomatoes and chilis. Let marinate for 45 minutes.

Meanwhile, prepare black quinoa according to instructions on the box. Ensure that the liquid is completely absorbed!

When the steak is done marinating, remove from tomatoes and place in a pre-heated skillet over high heat. Prepare rare or you're an uncouth lowlife.

Sautée the diced tomatoes and chilis in a separate pan until hot.

Serve with a swagger.

Your soundtrack for this entry: The Birthday Massacre - Always

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