Thursday, October 15, 2009

Make Steak

When you can’t remember the last time you had steak, it’s time to make yourself some steak. Especially when the October wind nips at your ears, and the cold rain soaks your socks and hem. You need steak. You deserve steak.

Luckily, steak can be a low-stress any-night meal – good news if it happens to be a Thursday, and you’re exhausted, plus aforementioned condition of socks and hem, compounded with dogs that need walking, and laundry that won’t do itself. For example.

Of course, a good NY strip is the stuff of steak fantasy. Sitting at my desk working on budget plans, letting my mind wander as visions of beef dance through my head, I wipe the drool off my keyboard. But lately, my personal budget plan does not allow for NY strip teases. So instead I like to pick up a flank steak or skirt steak at $12 a pound, big enough for dinner and lunch the next day. Add some potatoes, cheese, and greens, and hellllllooo steak dinner.

Make Steak:
Certain cuts of meat really benefit from a marinade while others don't need it at all. Marinate the flank or skirt steak several generous dashes of olive oil, balsamic vinegar, and about 3-4 cloves of crushed garlic. Make the potatoes while the meat marinates. Heat the grill and season the steak with salt & pepper. Cook on both sides for several minutes, until done to your liking. I like it pink, so I cook it to an internal temperature of 135 degrees. Slice on the diagonal.

Boursin Mashed Potatoes:
Peel a couple of big yellow potatoes and dice so each piece is about the same size. Boil until they pierce easily with a fork. Drain the potatoes and place back in the pot. Add about one tsp of Boursin cheese per potato used, and mash with some butter and cream. Season with salt and pepper.

Green Salad:
Rinse and dry mixed greens, and toss with a drizzle of grapeseed oil, balsamic vinegar and serve on a slice of tomato. Grate fresh parmigiano over the top.

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