Ah, the thrill of the road! New cities, fresh experiences, and… limited kitchen access? Fear not, adventurous foodies, for even the most basic hotel room can be transformed into a culinary haven with a little ingenuity and a dash of Brothers Green spirit. Today’s challenge: a juicy steak cooked to perfection, not with a fiery oven or fancy grill, but with the humble power of your trusty clothing iron!
Ingredients
- 1 thick-cut ribeye steak (or your favorite cut)
- Rice vermicelli noodles
- Bell peppers (red, yellow, or green)
- Carrots
- Mayonnaise
- Green sauce (pesto, chimichurri, or your herb blend)
- Soy sauce
- Ketchup
- Mustard
- Olive oil (optional, if you have it)
- Salt and pepper
- Ziplock bag
Tools
- Clothing iron
- Knife
- Cutting board
- Plate
- Bowl
- Fork
Instructions
- Noodle Power: Get those noodles cookin’! Boil some water in your trusty kettle (or steal some from the coffee maker, no judgment). Pour the hot water over the vermicelli in a bowl and let them bathe for 5-7 minutes, until tender and translucent. Drain and set aside.
- Veggie Symphony: Slice your bell peppers and carrots into thin strips. Heat a drizzle of olive oil in a pan (if you have one), or just go bare-metal. Throw in the veggies and let them sizzle for a few minutes, until softened and slightly blistered.
- Ironclad Steak: Now for the star of the show! Prepare your steak by patting it dry with paper towels and generously seasoning with salt and pepper. Here’s the magic: fill your Ziplock bag with a little water and lay the steak flat inside. Seal the bag, squeezing out as much air as possible. This creates a makeshift sous vide pouch, ensuring even cooking.
- Ironing Out the Details: Time to unleash the beast! Heat your iron to its highest setting. Carefully lay the sealed bag with the steak on a flat surface (like your ironing board, if you have one). Press down firmly with the iron for 5-7 minutes per side, depending on your desired doneness. Rare? 4-5 minutes. Medium-rare? 6-7 minutes. You get the idea.
- Sauce Symphony: While the steak sizzles under the iron’s embrace, whip up a quick sauce. Mix together mayonnaise, green sauce, soy sauce, ketchup, mustard, and a splash of water to create a tangy, savory masterpiece. Adjust the flavors to your liking.
- The Grand Reveal: Carefully open the Ziplock bag (mind the steam!) and slice the steak against the grain to reveal its juicy perfection.
- Plate Up the Glory: Pile those tender noodles onto a plate. Top with the vibrant veggies, juicy steak slices, and a generous drizzle of your homemade sauce. Dig in with your chopsticks or improvised cutlery, and savor the sweet victory of a hotel-room feast fit for a king (or queen)!
Tips & Tricks
- No Ziplock bag? No worries! Use aluminum foil to create a pouch for your steak. Just double up the foil for extra heat insulation.
- Nervous about the iron-cooking method? Check the steak for doneness by inserting a thermometer into the thickest part. Aim for an internal temperature of 125°F (rare), 135°F (medium-rare), or 145°F (medium).
- Feeling fancy? Toast some sliced bread on the iron for impromptu garlic bread to mop up those steak juices.
- Leftovers? Chop up the steak and toss it with the noodles, veggies, and sauce for a killer stir-fry the next day.
So there you have it, folks! With a little resourcefulness and a whole lot of Brothers Green spirit, you can turn any hotel room into a culinary playground. So grab your iron, embrace the weird, and get cookin’! Remember, it’s not about having the fanciest ingredients or equipment, it’s about the adventure and the joy of creating something delicious, no matter where you are. Now go forth and conquer those hotel-room kitchens!
This recipe is adapted from Pro Home Cooks
