Trader Joe’s And A Steak
I have a bit of a condiment problem. I collect, covet, and borderline hoard condiments. I’m often heard exclaiming about a found bottle of catsup or whatever that I thought I was out of. Vinegars? I got twenty. Oils? So many. Hot sauces? All of them, all of the time. I can’t even count all the Asian condiments. My condiment habit is a secret indulgence and I just can’t quit it.
Which brings me to Trader Joe’s….an institution of condiment enabling that really eats into my budget. Sure, I go there for the fresh peas or the lemon verbena bar soap and end up coming home with things like truffle mustard and yuzu hot sauce. And weird pasta. Did I mention I have to drive one hour one way to get there? I’m that dedicated.
So last night, Hubs and I decided last minute to grab some steaks after brunching all day with Dawn and Rudy. I reached for my regular stuff to put on the meat for an hour only to discover I was out. Panic ensued. How could I be out?! I’m never out! What is happening to me?!?! Silent scream. I had to think fast. The entire steak eating experience was in immediate peril!
I grabbed the Trader Joe’s coconut aminos and soaked all the meat, including the fat edges. Then I grabbed Trader Joe’s umami powder and liberally coated one side and topped all that with fine ground pepper. I let the steaks sit for an hour on the counter, broiled them, and served them with a big fat ceasar salad complete with anchovies. We ate it while we watched the season premiere of GoT.
The pan juices made an insane dip for the steaks. I’m definitely doing it again. You need to do it, too. We ate them so fast that we completely spaced getting pictures of the finished dishes. In fact, this might be my new favorite way to eat steaks. It had this beefy, very slightly sweet and salty heaven that I could not stop eating. It was perfect with the garlicky salad. Salad tip: replace the parmesan cheese in your ceasar with celery to cut fat and salt without cutting flavor.
Trader Joe's Condiments Steaks
Ingredients
- Coconut aminos
- Umami seasoning blend
- Black pepper
- 4 steaks of your choice
Instructions
- Liberally coat the steaks in the coconut aminos on both sides. Sprinkle one side of the steaks liberally with the umami powder. Repeat with the black pepper and let the meat sit for at least one hour at room temperature.
- Broil or grill the steaks to the internal temperature that your family enjoys. Serve with a crunchy salad. I did!
*This post was not sponsored*