Sunday, September 4, 2011

August 28, 2011

Marination after the cooking process usually is not called for, but in this case: It Works! We often stumble and fumble through the kitchen of life, only to find that the ball of food is still attached to us, and we hadn't done anything to the food except glorify it into a shape of form not thought of before. Is this what happened to you last night at dinner? I'm going to share something with you: Simple Is Better! Last night was Steak. In fact, it was London Broil. I'm not a big steak person. Never have been. Never will be. It was on sale at a great price, so it was bought and then prepared. Gave it an hour out of the refrigerator to get to room temperature to come to terms with man. Splashed it with a little Extra Virgin Olive Oil and gave it a good rub down. The piece of London Broil was almost 2 pounds. In a large casserole pan, combine 1/4 cup of Olive Oil, 1 teaspoon of Kosher Salt, plenty of fresh ground Black Pepper, 2 Cloves of Garlic that are minced and the juice and grated rind of half a Lemon. Now, turn your attention back to the London Broil. Heat up a large saute pan over medium-high heat and cook the London Broil for 5 minutes on each side. This high temperature will sear the beef and retain the juices within. After this is done, place the steak on top of the marinade mixture and turn every 4 minutes. Check for temperature. If you need less redness, put it in a 425 oven for 10-15 minutes. Let it rest and slice against the grain. This will result in a more tender chew. Enjoy this tasty piece of meat with a simple salad or even some nice green peas. The Lemon in this dish is great. Shine On!

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