Strip! I say Strip!

On my way back from my massage the other day I stopped at my local butcher, Meat on the Beach (yes, seriously that's what it's called), to pick up something for dinner. I knew I didn't want chicken because I had already had chicken that week and still had leftovers in the fridge to use. So that still left me with a number of options but I was cleaning towards beef because I haven't made anything beefy in awhile. I picked up a few items (Meat on the Beach sells a lot of stuff, including organic veggies!) and then proceeded to stare at the meat counter for at least 10 minutes trying to figure out what I wanted. At one point I wandered away from the beef and looked that the stuff that they had marinating. Their mango-poppyseed chicken was tempting but as usual but I really didn't want chicken. I considered a Quebecois-style frozen tourtiere for a while but it was a warm sunny day and I associate tourtiere with winter. So I stared at the beef some more.

My problem is that all the steaks (not to mention chicken breasts) are sooo big. Way to much for a single serving for me. I thought about just cutting it in half and freezing half. But then I'll forget about it. And to be honest, I've gotten spoiled. I'm very used to eating fresh meat and it's just simply not the same when you defrost it. After much hemming and hawing I finally decided on a strip steak.  

Then I walked home, did a few hours of work and then had to decide what to do with the steak.  I did some searching on google and I found this recipe on Cooks.com. I cut it down to accomodate the fact that I was only making one steak. 

Steak Marinated in Scotch Whiskey

1/3 cup Scotch whiskey (being Canadian, I used rye, mmm rye...)
1/4 cup brown sugar
1/3 cup soy sauce
2 tbsp Dijon (as usual I used Kozlik's maple mustard)
1 tsp Worchestershire sauce
1 onion, chopped
4 New York strip steaks


In a container large enough to hold the steaks (I always use ziplock style bags), combine all the ingredients for the marinade. Place steaks in marinade and refrigerate overnight. Remove steaks from marinade and broil as desired (I cooked mine on my Foreman).

So I did marinate them overnight and used leftover chicken for that dinner that night.  I grilled the steak on the Foreman and had a baked potato and roasted beets on the side (yes I finally used my beets - didn't do anything exciting with them and I think I prefer pickled beets to roasted beets...). 

But after dinner I still had half the steak left.  And I needed something for dinner the next night.  So I made a pseudo-Philly Cheesesteak.  I caramelized some onions, and sauted some yellow pepper and mushrooms.  I sliced the leftover steak thinly into short strips and threw it into the saute pan to heat through. Then I transferred everything into two 10-inch tortillas, wrapped them up and presto! Dinner was done. :)