Greetings to one and all on this summery Monday. A few weeks back, Elizabeth and I were lucky enough to be able to post our second PSMO odyssey on The Kitchn. We were thrilled by the great comments and the much love from the readers there. Our motivation for the piece was that buying a larger cut of meat, sharing most of it at something like a cookout, then saving the rest for consumption later was a great way to stretch a modest monetary investment for culinary miles. So here, this DIY taco set-up represents the last of the noble PSMO.
To prepare the chain, I marinated it for a few hours in soy sauce, lime juice and cumin. then I seared it on all sides in my grill pan then I placed it into a 250 F oven until my thermometer told me it was ready, about 140 F. I had some leftover red cabbage slaw, a staple round these parts, to go with it. Also I felt like caramelized onions, so I divided a quick-n-easy relish that was just 1 1/2 finely chopped sweet onions and one diced jalapeno cooked in a sauce pan on low for 25-30 minutes until all the onions got nice and golden and sweet. The heat from the single chili was just enough to give it a warm finish and a nice compliment to the beef. The chain meat isn’t quite as lean as flank steak, but I was surprised how roasting it in the oven cut down on he greasiness. It’s not the *best* beef for tacos, but by way of using every last bit of PISMO, it was delightful.