Monday, September 27, 2010

Salt Block Skillet Steak

For my bridal shower, a friend gave me two Himalayan salt blocks. They are probably one of the most interesting gifts we received. Even though there is a lot of information on the web about what to do with the blocks, I had trouble deciding what to do with mine. Sure I could try many things--but then you need an adventurous crowd and risk failing. Tonight it was just my husband and I, so worse case scenario, we could go out to eat--or have cereal.

Salt Block Skillet Steak
Himalayan salt block
thin steaks

1. Place salt block on the grill. Heat until the grill reaches 400 degrees.
2. Put meat on block, don't crowd it. Cook on each side 1 minute. Make sure the meat is cooked through but not cooked too long. If it isn't cooked through you may want to finish it off on the grill because it gets really salty. I couldn't believe it actually got salty!

I cut this steak into strips and served it in tacos. I overcooked mine a bit (2 min/side) because it was hard to tell. But if you cook it right, it will be perfect--or you could use it in a salad! Or, make a cheesy taco!

No comments: