The new new steak
Yesterday at breakfast I said to Iris, “So, what should we have for dinner tonight?”
“How about something from The New Steak?” she said, glancing at the bookshelf. Ah, The New Steak, repository of deliciousness.
We decided on flank steak marinated with shallots and sherry vinegar and served with sauteed mushrooms and roasted potatoes. I changed the recipe in two ways: they were out of flank steak at QFC, so I substituted rib eye (poor us), and instead of making the potato gratin from the book, I just roasted some ruby crescent fingerlings in olive oil.
To make the plate look fancy, I arranged potatoes around the rim, mounded sauteed creminis in the middle, and put sliced steak on top of the mushrooms. Then I sprinkled everything with Maldon sea salt and served it up. The sherry vinegar marinade gave the steak just a hint of acidity that brought everything together, and the potatoes were nice and crunchy. (For fingerlings in general, halve them lengthwise, toss with oil and salt, place cut-side down on a sheet pan and roast 1 hour at 375°F.)
It’s not (just) that I’m trying to pimp my Amazon links, but have you noticed that The New Steak is only $13.50? That’s less than you spent last time you bought steak, right?
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