I thinly sliced some beef off the bone and marinated it in a mixture of soy sauce, green scallions, garlic, the juice of 1 lime, and Sambal Oelek–all things I already had in my fridge.
While the beef marinated I made a simple slaw with a bag of shredded cabbage and carrot, some sliced green onion, sesame seeds, rice vinegar, sugar and sambal oelek.
After marinating for over an hour I put the meat on some skewers and took them to my grill pan. After they were grilled lightly I put the beef and the slaw on some thick corn tortillas, topped it with some chopped scallions and voila! Korean Beef Tacos!
These were tasty. And weird. But I liked it a lot. The meat was fabulous–tender with a nice crunchy seared edges. And the slaw was simple and clean. This was a perfect dinner since things have been warming up in a big way here in the Mid-Atlantic.
So what made it weird? The tastes were Asian but the shape and texture was all sorts of Mexican.
Speaking of Mexican food, the next day I made quick and easy prime rib fajitas. I marinated thinly sliced prime rib in oil, garlic, and some McCormick Hot Taco Seasoning and sauteed it with some sliced scallions, green peppers, and red peppers.
I slapped the meat and peppers on a corn tortilla and then topped it with some shredded lettuce, sour cream, homemade guacamole, and chopped green onion.
Overall, I was really happy that the prime rib reheated the way it did. Since the meat was so tender and cooked so rare, it was virtually as though I was working with raw meat. So color me pleased. Since I don’t like to waste food, I used the bones/scraps of the piece of beef that I used for these 2 dishes as a base for a black bean soup. It was very beefy. And delicious. It was beefylicious.
Actually, from henceforth I will always describe The Prime Rib as beefylicous. Thank you to David and everyone at The Prime Rib for (as always) a delightful and delicious evening.