Grilled Top Sirloin with Mojo de Ajo

So this is our first official post on this blog, it was supposed to be Andy's post, but he is currently incapacitated and lying on the couch with a headache. We are 53% sure that it doesn't have to do with the food we just made, since I'm still going strong (we're very sarcastic people in case that isn't coming through to you).

This meal is so great for many different reasons, the main one being: resolutely being able to tell which of your friends are vampires.

The recipe for the Mojo de Ajo is actually quite simple:

Ingredients:

4 bulbs of garlic - peeled (about 2 cups of peeled cloves)
2 cups of olive oil
juice from 2 limes
1/2 tablespoon crushed red pepper flakes
1/2 tablespoon kosher salt

Preheat oven to 325 degrees. Mix garlic, olive oil, and kosher salt in a 9x9 baking dish or something similar. You need enough olive oil to cover most of the garlic cloves.

When the oven is ready, bake the garlic mixture for 40 minutes. During these 40 minutes, you might have the whole neighborhood come over to see what the hell smells so good. Don't give in to their madness. After 40 minutes, take the dish out of the oven. Add the lime juice and red pepper flakes. Mash the mixture with a potato masher or something similar. Give it a quick stir, and place back in the oven for another 20 minutes.

Now we can prep the steak and anything else you want to grill. Here's what we did:

Top Sirloin Steak
2 tomatoes - halved
2 ears of corn
2 limes - halved

Sprinkle everything with salt and pepper - very liberally. Since I had some mojo de ajo already prepared, I put some of that heavenly garlic oil on the veggies and steak before grilling, too. For a medium rare steak, we grilled the sirloin for about 6-7 minutes on each side.

We ended up with a child-like euphoria after eating this meal. And since, I have added mojo de ajo to everything save my coffee and cereal in the morning. We'll probably use the mojo in the future for another dish, so make a big mason jar of it. Stick it in the back of the fridge, and have it ready for next time. You'll be glad you did.