Had a great lunch yesterday with a fellow primal/ paleo / ef enthusiast. Here in town from the UK to compete in the Iron Man world championship in St. Petersburg Florida. We talked a good while and enjoyed a nice big salad with some locally caught grilled grouper. I had to smile when a patron next to us, got up to leave from his table and said "guess you guys won't be ordering any fried food today". I can only imagine what most people think when listening in on these types of conversations. "UK Iron man" is here for a few days to acclimatize himself to the heat prior to the race. If I have the time, we will meet up again over a pint.
OK, this marinade is so simple and yet so "mind blowingly" good, you owe it to yourself to make it.
The only thing missing from the above picture is garlic. Go get yourself some grassfed flank/skirt steak (about 1.5 pounds). Cut a cross pattern in the steak. Chop up around 4-5 cloves of garlic. Add some toasted sesame oil, dark rum and juice of a fresh lemon. Marinate over night and toss on the grill. If you have never tired this combo, please let me know what you think.
Dinner last night was pretty decadent if I do say so myself. Lifted this recipe from Jamie Oliver. Chicken kebabs. Mix together fresh cilantro, mint, garlic, evoo and lemon juice. Cut some zucchini ribbons. Cut up chicken thighs. Mix the zucchini and chicken in with the "sauce". Thread the chicken and zucchini ribbons. Put it under the broiler. About 5 minutes each side. Keep an eye on it.....all broilers are not equal. Try putting a scoop of fage yogurt on your plate with this. Compliments the dish very very well. Not a huge dinner, but paired with a nice glass of wine, satisfying and full of flavor.