Rome Blue Lime Bronto Steak
Feeds one person per steak, serve with potatoes and vegetable
Desired number of steaks, 9 to 14 ounces each from the "Butcher of Borealis".
Bottle of Newland Lime Juice (Or squeeze 5-10 small limes)
Save one extra lime per two steaks
Meat Tenderizer (pectin based) and/or good meat mallet.
-If you use a meat mallet, get a friendly Atrox to pound for you.
-If inviting the Atrox, multiply quantity of recipe by 32
Beg, borrow, or steal a Notum Gas Grill (Charcoal is OK too, and traditional!)
Allow up to 4 hours time to prepare prior to cooking for tenderizing/soaking
PREHEAT NOTUM GAS GRILL (350 degrees F) WHEN READY TO COOK.
1. Prepare pre-cut 9 ounce or larger steaks by pulverizing with hammer or using meat tenderizer
2. If using meat tenderizer, wait one hour (or as directed on container)
3. Take steaks and place in deep dish or similar container deep enough to entirely
immerse the steaks in the lime juice. Water may be added but not more than 25% water total.
4. Soak the steaks for at least two hours, best is three hours.
5. Braise the steaks, and cook as desired ("Medium" is the least this may be cooked for full flavor effect)
6. When finished cooking, squeeze fresh lime over the entire surface of the steak. "Too much" is perfect!
7. Serve with a wedge of lime for garnishment and so your guest can add even more.
This is an amazing combination - lime and meat - your guests will love it!
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Steak may be cut into strips and used in other dishes such as tacos and fajitas, always use sour cream!
(europeans may not know what this 'sour cream' is; its a thick creamy dairy product with a mild taste)