{"id":7741,"date":"2019-04-15T16:39:50","date_gmt":"2019-04-15T16:39:50","guid":{"rendered":"http:\/\/www.burnedatthesteak.com\/blog\/?p=7741"},"modified":"2019-04-19T16:55:19","modified_gmt":"2019-04-19T16:55:19","slug":"trader-joes-and-a-steak","status":"publish","type":"post","link":"https:\/\/www.burnedatthesteak.com\/blog\/2019\/04\/15\/trader-joes-and-a-steak\/","title":{"rendered":"Trader Joe’s And A Steak"},"content":{"rendered":"

I have a bit of a condiment problem.\u00a0 I collect, covet, and borderline hoard condiments.\u00a0 I’m often heard exclaiming about a found bottle of catsup or whatever that I thought I was out of.\u00a0 Vinegars?\u00a0 I got twenty.\u00a0 Oils?\u00a0 So many.\u00a0 Hot sauces?\u00a0 All of them, all of the time.\u00a0 I can’t even count all the Asian condiments.\u00a0 My condiment habit is a secret indulgence and I just can’t quit it.<\/p>\n

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Which brings me to Trader Joe’s….an institution of condiment enabling that really eats into my budget.\u00a0 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.\u00a0 And weird pasta.\u00a0 Did I mention I have to drive one hour one way to get there?\u00a0 I’m that dedicated.<\/p>\n

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So last night, Hubs and I decided last minute to grab some steaks after brunching all day with Dawn and Rudy.\u00a0 I reached for my regular stuff to put on the meat for an hour only to discover I was out.\u00a0 Panic ensued.\u00a0 How could I be out?!\u00a0 I’m never out!\u00a0 What is happening to me?!?!\u00a0 Silent scream.\u00a0 I had to think fast.\u00a0 The entire steak eating experience was in immediate peril!<\/p>\n

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I grabbed the Trader Joe’s coconut aminos and soaked all the meat, including the fat edges.\u00a0 Then I grabbed Trader Joe’s umami powder and liberally coated one side and topped all that with fine ground pepper.\u00a0 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.\u00a0 We ate it while we watched the season premiere of GoT.<\/p>\n

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The pan juices made an insane dip for the steaks.\u00a0 I’m definitely doing it again.\u00a0 You need to do it, too.\u00a0 We ate them so fast that we completely spaced getting pictures of the finished dishes.\u00a0 In fact, this might be my new favorite way to eat steaks.\u00a0 It had this beefy, very slightly sweet and salty heaven that I could not stop eating.\u00a0 It was perfect with the garlicky salad.\u00a0 Salad tip: replace the parmesan cheese in your ceasar with celery to cut fat and salt without cutting flavor.<\/p>\n

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Trader Joe's Condiments Steaks<\/h2>\n
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Ingredients<\/h3>
  • Coconut aminos<\/span><\/li>
  • Umami seasoning blend<\/span><\/li>
  • Black pepper<\/span><\/li>
  • 4<\/span> steaks of your choice<\/span><\/li><\/ul><\/div><\/div>\n

    Instructions<\/h3>
    • Liberally coat the steaks in the coconut aminos on both sides.\u00a0 Sprinkle one side of the steaks liberally with the umami powder.\u00a0 Repeat with the black pepper and let the meat sit for at least one hour at room temperature.<\/div><\/li>
    • Broil or grill the steaks to the internal temperature that your family enjoys.\u00a0 Serve with a crunchy salad.\u00a0 I did!<\/div><\/li><\/ul><\/div><\/div>\n\n\n<\/div><\/div>\n

      *This post was not sponsored*<\/p>\n

       <\/p>\n

       <\/p>\n","protected":false},"excerpt":{"rendered":"

      I have a bit of a condiment problem.\u00a0 I collect, covet, and borderline hoard condiments.\u00a0 I’m often heard exclaiming about a found bottle of catsup or whatever that I thought I was out of.\u00a0 Vinegars?\u00a0 I got twenty.\u00a0 Oils?\u00a0 So many.\u00a0 Hot sauces?\u00a0 All of…<\/p>\n","protected":false},"author":1,"featured_media":7746,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":[],"wprm-recipe-roundup-description":[],"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false},"categories":[3],"tags":[],"jetpack_featured_media_url":"https:\/\/www.burnedatthesteak.com\/blog\/wp-content\/uploads\/2019\/04\/IMG_0559.jpg","jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pagICo-20R","_links":{"self":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts\/7741"}],"collection":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/comments?post=7741"}],"version-history":[{"count":4,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts\/7741\/revisions"}],"predecessor-version":[{"id":7756,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts\/7741\/revisions\/7756"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/media\/7746"}],"wp:attachment":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/media?parent=7741"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/categories?post=7741"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/tags?post=7741"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}