IRON CHEF SUU - BATTLE OF THE MARINADE BAGS 2008

[Suu]

Okay!

This is what happens when you have a spousal culture-clash over sirloin tips.

First of all...allow me to remind everyone that I have not had red meat in the form of a steak, steak tips, or steak-like in nature in MONTHS. So last night when we were at the 24 hour Wal-Mart and saw decent looking meats at fabulous prices, we couldn't resist.

...Then we immediately got into the argument.

Sirloin tips.

Now, I grew up with my mom making fabulous tips using just basic seasonings, mostly black pepper, and grilled to a wonderful medium. Black pepper was pretty much the foundation of all my childhood meat flavors and allows the preparer or consumer to garnish with their favorite condiments during the meal.

Mr. Suu on the other hand, could own stock in Goya between all of the cliche Hispanic spices he uses on everything on a daily basis, namely the sodium-rich Adobo and Sazon con Achiote. Don't get me wrong, I love these spices, and I've too come to abuse them on a regular basis, especially when it comes to chicken, but I couldn't bring myself to destroy the flavor of beef for this go around.

So we reached an agreement: We would prepare our tips in separate ways, and then saute them both in the evening with green peppers and onions.

After consulting ECH and my brother, I decided to go with my brother's most basic recipe since he said the saute would obviously pull flavors from the veggies into the meat, and we're not serving the tips as a stand-alone. (However, I do plan on trying ECH's most yummy sounding marinade of soy sauce, pineapple juice, and cooking sherry at a later time.)

Suu's basic mix:

Oil
Garlic
Salt
Black Pepper


Mr. Suu's chemistry experiment:

White vinegar
Adobo
Sazon con Achiote with Black Pepper
Moar black pepper
Garlic
Crushed Red Pepper
Moar black pepper
Red table wine
Moar black pepper

      Suu                                                                                    Mr. Suu
      \                                                                                                /


Stay tuned for the final tonight, around 8pm EDT.

[Triple Zero]

I CANNOT WAIT

THE PEOPLE MUST KNOW SUU!!!!

srsly, i can totally understand getting a bit tired of using the same seasoning on everything, and that you want to taste the real flavour of something again. an interesting extra variety might have been to rub it with (possibly ground) caraway seeds. cause then it's almost an Austrian recipe i know.

[Sir Squid Diddimus]

HOW WAS BEEFS?!
I HAS TO KNOW!!

[Suu]

I have some pics, will post when I get back from my interview later this afternoon.

[Darth Cupcake]

SUU

HOW THE FUCK DID IT GO

BOTH THE STEAK AND THE INTERVIEW

INQUIRING MINDS AND/OR PEOPLE WHO HATE BEING AT WORK NEED TO KNOW

[Suu]

BATTLE OF THE SIRLOIN TIPS 2008

Staring Suu and Mr. Suu fighting in the kitchen! Please note literary choices were made by the chef of the evening.

OKAY!

So Sunday night I cooked my steaks. I was a bit annoyed that Mr. Suu's would have an extra day to marinade, but whatever.

Results:

I was so fucking happy to have red meat I barely tasted it, but it was completely savory and exactly how I wanted it: Lightly flavored with pepper and garlic, and definitely moist and easy to cut/chew thanks to the oil. The onions and peppers lended a very nice taste, and I cooked everything to medium/medium well (the steaks were thin...but nothing was burned.) I should try this again when the weather isn't shitty and put them on the charcoal grill.

Pics from Sunday's meal:

Start the saute.
Look at it go! Juicy!
Add teh veggies.
Cover for a bit to soften the peppers.
VOILA!


And last night...we partook in Mr. Suu's steak.



It was over-seasoned rubber, IMO. Vinegar doesn't soften meat, in fact, it just really helps break down the composition so it takes the flavors more. And all I could taste was pepper. Black and crushed red, with a hint of red wine. He used so much pepper, it killed the adobo and sazon, which had undertones, but I couldn't taste anything resembling more than a spicy anything-else-he-cooks. It was still tough at medium, hard to cut and a bit rubbery. However, the spiciness lent itself nicely to the red wine, but having to eat my salad to COOL MY MOUTH OFF isn't what I want when I want to savor steak. He failed. He won't admit it, but he failed HARD this time around. I expect him to come on here later and refute the argument. It was still 'good' but mine were better. 

Pics from last night:

He started by throwing the onions in first and letting them caramelize in a bed of oil before adding his steaks.
It looked and smelled awesome at this point, but I LOVE caramelized onions.
It just didn't look as good IMO either.

[LMNO]

Ahhhhhhh!



Suuuu!  What did you do to those poor things!?


Steaks need room to brown. 

- oil in HOT pan.  let oil heat up.

Add one tip.  DON'T Touch it for at least 2 minutes!  Turn.  Remove.  Repeat.

Lower heat.  Add veggies.  sautee/soften/season.

Return meat to pan to warm through.

[Suu]

Ahhhhhhh!



Suuuu!  What did you do to those poor things!?


Steaks need room to brown. 

- oil in HOT pan.  let oil heat up.

Add one tip.  DON'T Touch it for at least 2 minutes!  Turn.  Remove.  Repeat.

Lower heat.  Add veggies.  sautee/soften/season.

Return meat to pan to warm through.

That's what I did with mine!!!! That's just the biggest pan I have! Like I said, they were really fucking thin, if I would have had a thicker cut, I would have done one at a time.

Mr. Suu insisted on a different method for his...fucking Puerto Rican. If its not loaded with seasoning and fried to ash, it's not good enough. I had to beg him not to make them well done.

He also insisted on not cutting the strips prior to marinading, because it's "Not what he does" so he wouldn't let me do it, in fear it was an unfair advantage.

It's not a cube steak, it's sirloin tips!

[Jasper]

The man has a point.  All hail the Maillard process.

[Suu]

Oh wait, next up is the London Broil.

He's never had a London Broil, and I'd be damned he's putting Goya all over my fucking meat.

[East Coast Hustle]

people eat london broil?

[Suu]

My mom makes an amazing London Broil!

[Jasper]

people eat london broil?

It can be good if you get creative.

[East Coast Hustle]

people eat london broil?

It can be good if you are starving to death.

fixed.

[Suu]

people eat london broil?

It can be good if you are starving to death.

fixed.

London Broil vs Ramen in my case...