Cooking Stuff

Where Stuff Is Cooked

Coriander Steak


  • 1/4 cup onion
  • 2 cloves garlic
  • 1 tbl coriander
  • 1-2 tbl sriracha
  • 1/2 tsp oregano
  • 1/4 cup red wine vinegar
  • 1/4 cup olive oil
  • salt
  • pepper
  • 1 lb flank steak

Mix together everything but the steak in an air tight container. Add the steak, put the lid on and shake it to coat. Let marinade for at least an hour, overnight is best. Grill or broil until it’s done how you like it, serve sliced thin.


This is a quickie, mostly because other than “it’s easy” and “it’s wicked awesome” there isn’t so much to say about this. It’s just so easy and awesome. Coriander is my new favorite thing and this marinade really highlights it’s flavor which I’ve found often gets kind of hidden in other spices.022You could broil this and have it be wicked good, but the grill is really where it’s at.035Plus now that I have a grill I pretty much want to use it all the time. Heh. I ate this (I was going to say “I served this” but I didn’t, I’m the only one who ate it this time) with some flatbread and a yogurt sauce.047Heaven. You could have it with tzatziki, of course, but this was just a quick one I made with garlic and red wine vinegar. It was just lovely. The flatbread was different that usual too, I used some sour cream in it and it came out tasty too. I’ll have to post a recipe for that another time, but right now the couch beckons and who am I to say no? Heh.



Filed under: beef, middle eastern, on the grill

Ancho Grilled Lamb Loin Chops

Holy crap people, words aren’t enough. I mean c’mon, look at that.033

Grill marks, huge flavor and check this:


perfectly medium rare. I know it’s not the best lighting for that pic but I assure you, these were perfect. I can still taste them as I’m writing this, I just couldn’t wait to share. I’m so stoked to have a grill again, it’s insanely exciting for me. I even built a DIY chimney starter, although I need to adjust it. 017023024I’ll do a full post on it once I’ve made one that works how I want it to.

Anyway, the chops. Simplicity itself, salt, pepper and ancho chili powder. I did grill them over 50/50 charcoal and mesquite coals which lent a marvelous flavor, but however you choose to do it would be delightful.   028 - Copy  One of the great things about lamb is that it’s almost impossible to overpower them so you don’t need to be shy with the seasonings, even when it’s something like ancho chili powder. And it’s perfect for the grill just trim the excess fat to reduce flare ups, season to taste and slap it on there. Even if you cook it past medium rare it’s still going to be enormously flavorful just because it is what it is.

So please, if you like lamb grill some soon, I know I’ll be grilling more asap.

Wicked. Good.

Filed under: lamb, on the grill

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