My honey was very patient with me last week when it came to dinner since I was too busy blowing my nose and stopping a nose drip to get in the kitchen.. We mostly ended up eating leftovers and different versions of ramen.
This week I decided to make him a special dinner featuring some of his favorites. At our first barbecue, together, he introduced me to Chaka Sauce
|via Chaka's MMM Sauce!|
So anyway - since he was such a trooper last week with dinners, I figured I'd make some Chaka Chopped Steak with Rice and Uncle Bob's Oven Roasted Corn (that recipe coming soon - will be linked when it is posted), using the Original Salt in my salt shop.
**before we get to how I made this dinner, from now on - instead of posting "recipes" I will more so be posting "methods," as my cooking style reflects using a method or technique and then adding my own twists than following recipes, and I encourage you to do the same!
Chaka Chopped Steak:
Steak (whichever cut you prefer, this will be cut up)
Yellow Onion, sliced
Balsamic Vinegar (change it up to your own flavor, and some spice with chili peppers or depth with Worchestershire).
Marinate your steak in Chaka Sauce for at least 2 hours. I did mine overnight. To marinate, put your steaks in a ziplock bag and pour chaka sauce until all the steak is covered in the sauce. When you are ready to cook, (start your rice first) - heat a pan to medium high heat. Once the pan is heated, spray cooking spray on it. Place the steaks into the pan to get a nice sear (save the left over marinade). While the steaks are searing, slice your onion. Add the left over marinade to the pan and add the onions. Flip your steaks onto the other side, letting the onions fall to the bottom of the pan and placing the steaks on top. Once the steaks are done take them out of the pan, let rest for a couple of minutes, cut into 1-2" pieces and return to the pan. Add about 2 tbsp of balsamic vinegar to the pan and stir. Let simmer for a couple of minutes and serve over rice. Pairs nicely with corn on the cob.