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We’ve been spending a lot of our weekends grilling in our backyard. We just can’t help it, the kids can play and get some sun, the dogs can roam around, and we can hang out and enjoy the California summer nights. We recently bought a large charcoal grill and in the coming weeks we will be upgrading our backyard with some new tables and chairs as well as a covered area for the scorching midday sun.
This past weekend was no exception to our weekend plans, we enjoyed our time in our backyard, had some family and friends over, and just enjoyed our time. I wanted to create something that was super easy and, most importantly, memorable. While shopping for our weekend festivities I ran across some El Yucateco hot sauces at Walmart in the Hispanic foods aisle. I grabbed up every hot sauce I could find and immediately got to work. All three sauces sounded absolutely delicious, so I figured I’d make a really easy marinade with one of the hot sauces. I wasn’t sure which one at the time, which is why I got all three. I’m glad I did though, because our household thoroughly enjoys a good hot sauce, and these babies didn’t disappoint.
- The El Yucateco Green Habanero Hot Sauce is made with fresh habanero peppers, garlic and select spices and seasonings. I love a good green sauce and this one didn’t disappoint. It has a great taste with a sneaky kick. My lips burned slightly, but not enough to be an annoyance. It’s also a vibrant green that I just loved.
- The El Yucateco Black Label Reserve Hot Sauce is made from fire roasted habanero’s with a rich and smoky flavor. There’s an earthy smoke flavor without the sweetness that chipotle sauce tends to have. The smokey flavor adds depth and a great amount of heat to any dish without an overpowering smokiness. It’s just the right balance.
- The El Yucateco Red Habanero Hot Sauce is made with fresh red habanero peppers, tomato and select spices and seasonings. It’s a great all purpose sauce and has a great kick that’s a little more bold than other hot sauces. There’s also less vinegar so you get a great peppery taste.
I decided to go with the red sauce for the marinade, but to be honest you could probably use any of the three and get a great tasting steak. I just mixed the hot sauce with a bit of lemon and canola oil and marinated it for about 4 hours before we powered up the grill. I’d suggest a minimum of four hours to really maximize the flavor of the marinade into your grilled steak, but you can also prepare the marinade the night before as long as you’re cooking it within 24 hours.
With just a few seasonings this steak was amazing. It wasn’t the least bit dry and had a great flavor. I loved the look on my guests faces when they were surprised by the kick the steak had. By marinading the steak in hot sauce, it really got into the fibers of the meat and created a truly tender and flavorful steak. Of course I also purchased a really nice sirloin steak that was thick and good quality. I knew I wanted it to be boneless because I had some ideas for some next day leftovers.
Even though the steak had a great char to it, it still maintained it’s moisture and there was absolutely no dryness. Even when reheating the next day for the leftovers. It was bursting with flavor! Read on to get the marinade as well as the omelette recipe that I used for the leftover steak!
Steak Marinade Ingredients:
- 2 lbs. beef ball tip boneless bottom sirloin
- juice of 1 small lemon
- 1/3 cup El Yucateco Red Habanero Hot Sauce
- 1 tablespoon canola oil
- garlic salt
- ground black pepper
- ground cumin
- dry oregano
- dry parsley
- barbecue sauce (optional)
Steak Omelette Ingredients:
- 3 large eggs
- salt and pepper
- diced marinated grilled steak
- 2 baby bella mushrooms, diced
- roma tomato diced
- pepper jack cheese
- El Yucateco Green Habanero Hot Sauce
- green onions
Begin with clean steaks, patted dry and put into a large gallon freezer bag. Combine the El Yucateco Red Habanero Hot Sauce, lemon juice and oil, add to the freezer bag with the steak and seal closed. Shake the sauce around, being sure to coat steaks well. Leave steaks to marinade in the sauce at least 4 hours – up to 24 hours.
Once the steaks have been marinated, just before you’re ready to add them to the grill remove them from the bag and discard the marinade. Place them in a dish, and season both sides with garlic salt, black pepper, cumin, oregano and parsley.
Heat a non-stick 10 inch skillet with light spray of olive oil over medium heat. Mix eggs, salt and pepper in a bowl, then pour over heated skillet. Eggs should sizzle when they first hit the skillet.
What are your favorite ways to use up your grilled leftovers?
I really enjoyed using mine in an omelette, but I think this steak would also be great in a pasta or a salad as well. I plan on purchasing more of these hot sauces because the flavors were so robust and I really enjoyed the thickness of the sauce. They weren’t watery at all, and I just may try one of the other flavors for my steak next time.