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Papa’s Sizzling Snake Strips

“With us, it’s a very specific audience. If you like steak, this is it for you.”
-Jerry Only


There are many wonderful “Papas” in this great big world… none could ever have been as special as “Our Papa”.
My parent’s were blessed with a Brady Bunch Family. His 2, Mom’s 3 and yet I still felt like an only child due to the fact that I was 9 years younger than my closest sibling in age. He chose to be the man in my life and one of my biggest influences. I was a pill as a teen yet he never waivered and stood by me, always. Papa was my step dad BUT I will never think of him as such. He raised me, almost delivered my first daughter single handed, taught me how to fix nearly everything around the house, dolled out candy to all that encountered him and left a HUGE mark when he waltzed out of this world and on to much more important things in heaven. When he left us, he had 5 kids & 16 grandchildren that loved and adored him. I miss him every single day.
We are talkers. We try not to hold in and hold back. We embrace talking about wonderful memories, even if it does make us shed some tears. Losing my Dad was so difficult but when I too, was diagnosed with cancer less than a year from his passing, it was his beautiful upbeat example that I followed. He plowed the road, I just had to follow the trail he blazed as well as a few brave beautiful friends that have joined that same cancer club, all of us members wish we could blackball the rest of you all… NO NEW MEMEBERS! Amen!
I love cooking with my Dad. Mom supplied the recipes and Dad went to work. He was always whipping up something to quietly drop on a doorstep and run away. Love that man! He was the change he wanted to see and brought giant grins where ever he roamed.
Though I can’t rap up in his big hot bear hugs anymore, physically. I enjoy cooking the things he was known for. Wrapping up in the warm memories as I cook our Snake Strips!
Be NOT afraid… Snake Strips contain ZERO snakes, promise!
Sorry if your disappointed but I am terrified by snakes. I like to hike and surf so I don’t eat anything that could take a chunk of me, thanks. It’s a karma thing I guess. :) I wont eat you so don’t eat me treaty, that exists in my own mind.
I like to hit Costco http://www.costco.com/ for more expensive cuts of meat like Brisket or Flank Steak. It’s not a giant discount but if you keep a membership, why not take advantage. Plus, I find that their cuts are far less fatty, choicer and gives me leftovers or extra to freeze for other meals. Carefully shop Costco because if you arn’t savvy to prices at your local markets, you may pay double for some products!
Friends, this is crazy easy! 3 ingredients and you have your meal!
Flank Steak… choose what ever size or sizes you need. Rule of thumb… most adults will eat a 1/2 pound or less of meat as a main course. I stick to the 1/2 lb per person rule as shrinkage and fat play into it. This makes awesome versatile leftovers!
Cut your flank steak AGAINST the grain into strips.
What’s the grain?
You’ll see the natural flow of your cut of meat, it will be obvious. I tell my kiddos to look at it like a piece of string cheese. If you feel like you could nab a little piece and pull, what direction would it pull off in a long strip? Cut going the opposite way. Makes for a meat that is so easy and enjoyable to eat!
Put your strips into a Ziplock bag or tight fitting lid container.
Add your Teriyaki sauce to your meat to marinate.
I give no rules on this because it’s a personal choice. I add the better part of a small bottle to marinate my meat but I also marinate usually close to or over 4 lbs. I don’t want you to feel like I steered you towards being wasteful. You will discard the marinate when your meat hits the grill but you also want enough to flavor your meat. Better to over estimate your sauce the first time you make it. It wont hurt your flavor but you’ll have a better idea of what works for how much you make for next time. Trust me there will be a next time! I’m confident! I’d almost wager on it. :)
 Put your meat and Teriyaki together to fall in love for about 12 hours or more. I prep my meat and put it in the fridge in the marinade when I’m making dinner the night before. I try to hit 12-24 hours to marinate. Anything beyond seems excessively salty and loses the flavor of the actual meat. No bueno.
Take your gorgeous strips and Pop them on your heated BBQ or grill of your choice. Even the George Foreman does this well!
 I only flip burgers and meats 1 time unless it truly needs more time or a better place on my grill. Keeps your natural flavors and moisture locked inside by learning when to flip and not doing much else. That tip will oh so help your chicken too. Promise! You’ll be parked in front of your grill for less than 10 minutes with this yummy dinner!

Snake Strips are done!

 

Be careful! The yummy smell may bring stalkers!

Molly air licking her want of Snake Strips to fall into her mouth

 

For Min’s very 1st birthday… almost 14 years ago, my dad grilled snake strips for 75 people!

 Somewhere along the road, I believe one of his grand kids or bonus grand kiddos took a look at the meat he was grilling an announced it looked like a bunch of snakes. Snake Strips was born that day and it stuck like glue. Maybe the recipe came from My Auntie Sandy. Not really my blood Auntie but she’s been my Mama’s Best Friend since Junior High. She has a large wonderful family that all lives local. We are so blessed to have such a beautiful extended family that still claims us. :)

Snake Strips can be served with just about anything you like. I chop up my left overs and toss them into a salad the next day. :)

Potatoes, rice, stuffing, salads, jello, fruit, etc… you have this covered!

You can make a little bit or you can make a lot, depends on who you need to feed.

This dinner was a rough one for me. Listening to our children share their memories of my dad over our meal was wonderful to hear and I am so lucky that they understand that my tears are just simply because I miss the amazing man, my dad. If your young or old… losing a parent isn’t easy. It’s a bizarre surreal time, almost 3 years and yet, my heart still aches for his warm furry arms to wrap around me and whisper some stupid joke in my ear, just one more time.  He wasn’t perfect. He didn’t need to be. He was fantastic as is!

Friends, family and people here hanging out… I thank you for the opportunity to share with you. It is so humbling to get thoughtful emails from places so far from my home. I started with the hope of build it and they will come. You come, you stay, get cozy and say such nice things. Thank you from the bottom of my cheap little heart.

Thank you for cooking through my issues with me.

Hey, we all have them. Embrace the weird and you’ll find a fortune inside you, that is just waiting to be tapped!

Snake Strips… it’s what’s for dinner!

Wishing your memories cooked to perfection,

Meg xoxo

 

 


 

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4 comments

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  1. Irish Carter

    Oh that looks awesome and so easy to make. I’m going to try this out over the 4th of July. Can’t wait.

    Irish

  2. The Insomniac's Dream

    The recipe sounds so easy and delicious, and great for non-domestic mothers such as I. What I enjoyed more, was reading about your father. You’ve captured him through words, saved his memories through his cooking, and shared it with all of us. I like your writing style, and look forward to a lot more recipes!

    1. Sandra

      It is so good. The first time I ever cooked up a flank steak, I made this. I coludn’t believe how easy it was, how great the flavor was and how tender the cut. I use flank steak all the time now, but this is still my favorite recipe.

  3. Ericka

    This recipe sounds great! Thanks for sharing on Foodie Friends Friday!

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