The Flame of Udun
The orcs of Mordor usually only ever eat raw meat, maggoty bread, or some good grog.
However, the evil, 'turnt', human servants of the Dark Lord Sauron that reside within his realm
require heightened cuisine from time to time. In such a time, "The Flame of Udun" is prepared!
A steak is required from the finest of Nurn or Easterling cows. Then the lovely flank is prepared with a secret sauce of spicy fire to keep the flame of Sauron's wrath
alive even in the dining hall and in both the hearts and appetites of his subjects. Sometimes a side will be prepared with potatoes and squashes under a buttery
sauce, all provided from Nurn or the Easterlings. The smoothness of the side resembles how easily the foes of Sauron fall! A very delicious plate for a very
ferocious palette.
Ingredients: Everything in this picture, Ill try to explain below:
Yah so, I used 4 steak, 2 ribeye and 2 new York. I then marinated the steak in a spicy sauce. To cover all four steaks I made the juice with about a cup of soy sauce, about a third-cup of siracha sauce, about a tablespoon of paprika, a peppering of pepper, about two tablespoons of spicy Korean barbeque sauce, about two tablespoons of garlic olive oil, about a teaspoon of minced garlic, and a lil spritz of pineapple flavored vinegar. I let the steak marinate for like half an hour, though I think it'd be fine to let it marinate up to an hour to maintain the steak consistency. Much longer than that and you'll end up with a pot roast.
Then I prepared the butter sauce. I used about half a stick of butter. I added about a quarter cup of olive oil, about a third cup of soy sauce, about two tablespoons of coconut milk, about two tablespoons of the following: no-salt seasoning (from Costco), some type of herb, lemon pepper, garlic salt, and lemon zest. Then I topped it off with about a teaspoon of minced garlic. I put it in the microwave for 45 seconds to a minute (I had to do it in parts), and put the steaks on the grill.
For the steaks I would put some of the marinade on the top of the steak and let it seep in while it was cooking. When it had mostly seeped in/evaporated I would flip back, and I flipped it twice on each side. For the first minute and last minute of cooking I had on high, but for the most part I had it on about a medium-low heat on the grill. Then, when the final side of the steaks were designated as the top of the steak, I drizzled a lil bit of the sauce on top.
For the side, I started cooking it simultaneously as the steak was on the grill. I then cut the zucchini and the potatoes with the peel on. Placing another quarter stick of butter in the pan I let melt and then placed the POE TAE TOES. But instead of boiling, mashing them or sticking them in a stew, I decided to pour about half the buttery sauce on it. I then covered the taters until they just started to brown and then I threw in the zucchini and most of the rest of the buttery sauce (left some for the steak topping). I then cooked them until they were golden brown, though a few of mine resulted in being dubbed "extra crispy".
Anywho, hope ya like it or try this at home. The whole thing took only about an hour and a half or less to prepare and I was pretty much doing everything from scratch. I will say it ended up tasting pretty good, like a spicy teriyaki steak with kind of a zesty buttery potato-zuch mix on the side. Ill prob cook again at some point, very good stuff
