My Life With The Thrill Grill Kult

And so ends the week of marination.  We've had tofu, yellow fin tuna, my liver and now, beef tenderloin.  It has been a week of patience when none was present.  Of ingredients which wore on the pocket book.  Of unusual skunky beer.  And some fancy Charlie hacked into the Nothugs Super computer.

I woke up and found all my desktop icons moved around and an open word file that read:  Think Your Funny  Isn't that some vague and slightly nefarious business to sip your coffee to?  No period or question mark.  It's something I would write.  So fancy man, if you're watching--Touche.

This is the old piece of meat on top of a salad deal.  Kind of tedious. It requires 3 distinct steps.


What You Need:
4 cloves garlic, chopped
1 banana pepper, chopped
2 Tbsp. soy sauce
1 Tbsp. lime juice
3 Tbsp. honey
1/4 C peanut oil
1 lb. tenderloin
Salt and pepper

Dressing:
1 shallot, chopped
2 banana peppers, chopped
1 Tbsp. mint
1/2 C Rice Wine Vinegar
2 tsp. sugar

Papaya Salad:
8 large Romaine lettuce leaves, cut into strips
1 large papaya, peeled and sliced
2 carrots, peeled and shredded
1/4 C peanuts for garnish
Chopped cilantro


Grilled Steak and Papaya Salad


      Tenderloin . . .
Process first six ingredients until smooth.
*This is your marinade.
Place meat in small baking dish, add marinade.
Cover and refrigerate one hour.
Then, grill over meduim-high heat, 12 minutes.
Let stand another ten minutes.

       Dressing . . . .
Whisk together all dressing ingredients in a bowl.

  
 Salad . . . . .
Combine carrots and papaya in a bowl.
Place lettuce on plates, then distribute bowl of                                                                                 deliciousness over lettuce.

Finally . . . 
Drizzle-rizzle dressing over salad.  Place meat on top and garnish with peanuts and cilantro.

*  Good lord, this one was time intensive, interesting.  I'd never really cut up a papaya.  The seeds looked like capers.  Have a good weekend--out.


Total time: 30 minutes plus marination
Drink:  Tea, iced
Music:  The Dils