One of my favourite things about Friday mornings is that I normally post recipes, reviews and/or rants just for the hell of it. That’s right; no paid posts or brand-sponsored reviews… just stuff I dig and want you to dig too.
Last night, looking for a quick and easy marinade for the rib eye cuts I had on hand, I adamantly vetoed hubby’s suggestion to break out the recipe books (I said QUICK dammit!) and reached towards the back of the fridge to resurrect Diana’s Spicy Southwest Chipotle Marinade.
We had used it once before on beef tenderloin, and I actually remember thinking at the time that it was the most delicious beef I had ever tasted. Of course, after the half used bottle made it’s way to the back of the fridge, I forgot all about the goodness – until yesterday.
The marinade – which incorporates a delicious blend of chipotle and cayenne peppers with southwest-style herbs and spices such as cumin and cilantro – needs only about 20 minutes to turn your beef from cow to cowabunga. It imparts such a smoky, spicy flavour that you’ll want to pour the sauce over everything on your plate. And at $2.99 or less, I honestly can’t see any reason to crack open the recipe books for marinades any time soon.
From the Diana Sauce site, I found this delish recipe for Texas Beef Tenderloin:
4 beef tenderloin medallions, each about 1-in/2.5 cm thick
1/2 tsp each salt and pepper
1/2 cup Diana Marinade, Spicy Southwest Chipotle flavour
1 tsp chili powder
2 cobs corn, husked
1/2 cup finely chopped red onion
2 tbsp chopped fresh coriander
1 tbsp fresh lime juice
1 avocado, sliced
Sprinkle the medallions with salt and pepper. Stir 1/3 cup (75 mL) of the marinade with the chili powder. Reserve 2 tbsp (30 mL) of this mixture. Brush the remaining mixture over the steaks and marinate for at least 15 minutes, or refrigerate for up to 2 hours.
Preheat the grill to medium-high and grease lightly. Blanch the corn in boiling water for 3 minutes. Brush with the reserved marinade-chili mixture. Grill for 10 minutes, turning often, or until well marked. Cool to room temperature. Stand the cobs on their ends and cut the kernels from the cobs using a sharp knife. Toss the corn with the remaining marinade, red onion, coriander and lime juice.
Grill the medallions for 5 to 7 minutes, turning once or until medium-rare. Fan the sliced avocado on four dinner plates. Spoon over the corn relish and arrange the grilled steaks over top. Serves 4. Enjoy!