Its Friday, and time to unwind. For us, that means grilled meat, usually beef!!
Being Alberta born and bred, we had a tough time adjusting to Mexican beef. We discovered there is a reason that beef here is normally marinated, stewed or sliced and diced and stuffed into a tortilla. Pretty much, we stopped buying beef altogether, with the exception of a pre-marinated steak called Aracherra.
Several years ago, however all that changed, when a Sonora’s Meats store opened at the Las Juntas crossing. Presumably, they serve beef from the state of Sonora, but wherever it came from, it was good meat!! Much better than anything we had previously found, and the big draw for us was that they would custom cut a steak that finally justified the time a charcoal BBQ takes to be ready.
Our first time ordering a 2″ cut of sirloin caused enough commotion to attract the manager/owners attention. He wandered over, thinking we needed a translator to help with our order. He looked even more surprised than the butcher when we confirmed that yes, we did in fact want a 2″ cut of beef. It wasn’t until we told him that we are from Alberta that a look of understanding came over his face. He said something in Spanish to the butcher and we got our 5cm cut of sirlon. He then asked us “How to you cook this anyway?” (what he never did learn was that we did not eat this at one sitting. This was our Friday dinner, our Sunday steak and eggs and lunch for several days the following week.)
Unfortunately, all good things must end. The meat store eventually closed, and the butcher who would actually cut a 2″ steak for dropped out of sight. Fortunately, it wasn’t long before Sonora Beef began to become mainstream, and can now be found at our local Mega and Wal-Mart stores. While it is nearly impossible to convince any of the employees to give us a 2″ cut, we are nearly always assured of finding a decent 1″ steak, which, in reality works just fine for us.
So, we are happily grilling every Friday again, and always, there is room for anything our guests want to grill as well. Friday Grill has become a tradition here; a time for us to connect with our guests as we gather to share a glass, a good meal and some laughs while the sun sets on another beautiful day here in Nuevo.
Regardless of which type of grill you use; charcoal, gas or hot coals of a camp fire, one trick we have learned is to season our meat EARLY!! Like ‘in the morning before we start work’ early! The flavour early seasoning brings to the steak is incredible! It also helps to keep the meat moist, and tenderizes it a bit, so if the tenderness of that strip loin you bought is suspect, early seasoning will help it.
Here is our method to a perfectly cooked steak. If you are not already doing this, give it a try, I think you will be pleasantly surprised.