Cooking without Fire, Part II: Marinated skirt steak

If you received this new post as an email from Marla in the Kitchen, watch the video below by clicking on the post title, Cooking Without Fire, Part II. You’ll be redirected to the blog’s website where YouTube videos can be played.

Remember when MTV was cool?

Throw some money at a problem—works every time. Our problem today—feeding two adults in a small hotel kitchen using two burners, cheap pans, and a microwave. Daily spending options: eat lunch and dinner in local restaurants—$100.00; buy prepared food—Osco, $20.00, Whole Foods, $35.00, Eataly, $50.00; open a can and heat—Spaghettios, canned ravioli, Chun King chop suey, $5.00. Or…invest in a countertop appliance and a good sauté pan.

The Sweetie texted me from work, “There’s a package for you at the front desk.” 

“I’ll go get it.”

“No, you’d better let them bring it up, it’s big and heavy.”

I was at the desk in two minutes, the box was indeed big and heavy. Barbells? Our concrete Buddha from home? All my high-school yearbooks? No indeed, gentle readers, it was a Philips “Smoke-less indoor grill: “delicious grilled food with virtually no smoke” using infra-ray technology. 

Where in the world will I put it? Can this possibly work? Aren’t there dire consequences if you grill indoors? How will we ever get it home?

The Sweetie was jonzin’ for chicken breasts, grilled-vegetable pasta, a halloumi/peach salad, maybe a toasty slice of garlic bread, or spicy shrimp and cherry tomato skewers. How about hanger steak and mushrooms, lime-marinated skirt steak, or perhaps a $40.00 dry-aged New York ribeye from Eataly? 

As promised, the set-up consisted of removing the grill from the box and setting it on the counter, with no screws, grates or handles to attach. Controls are few and simple—one off/on switch and one power cord. Once I understood that l was “On” and }}} was “Warm” (Who knew?), the experimental chicken breasts cooked quickly, with very little smoke. Marinated beef tenderloin was next—another ripping success. Can grilled pizza be far behind?

So the answers are: on top of the refrigerator; yes; not with the Philip’s smokeless grill; and FedEx it home. Thanks to the Sweetie for finding a solution.

Skirt Steak Marinade 

  • ½ c. olive oil 
  • 3 T. lime juice or red wine vinegar 
  • 2/3 c. soy sauce 
  • 3 Tbs. Worcestershire sauce 
  • 1 T. dry mustard 
  • 1 T. Tabasco 
  • 1 T. minced garlic 
  • 1 tsp. black pepper   

Marinate skirt steaks, rib eye or sirloin overnight.   

Serve with Horseradish/Mustard: Mix 1 c. stone-ground mustard with 3 T. horseradish.

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3 Responses to Cooking without Fire, Part II: Marinated skirt steak

  1. Lara says:

    You. Are. Amazing ! How many would attempt such a task with such success! ❤

  2. Patricia Curtis says:

    Wow, I want one….it sounds perfect…what a sweetie. Desires do make one creative in getting them fulfilled. Mind if I ask , where did he get it and how much??? Just text me, love to you both. Patty and Jim

  3. Kathy says:

    That is so cool! I’ve never heard of anything like that. The Sweetie has done it again!!! Yay!!!

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