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Top Blade Steak Dinner

3/3/2017

1 Comment

 
When it comes to steak dinner, you may think there's little room, or need, for reinvention. I agree. But the other day, I found myself in a family-owned butcher shop in Brooklyn that's been around for generations, and that carries every cut of meat imaginable, and I couldn't resist the urge to try something new. This top blade steak so was tender, juicy and delicious, and so affordable compared to standard prime cuts, like fillet or rib eye, that we all decided immediately this is our new favorite. No matter what sort of steak you cook, it's all about the technique and the sides, I believe.
To prepare, heat up a cast iron skillet and add just a splash of good olive oil. Sear the meat on high heat for a couple of minutes, then cover and turn the flame to medium until you can see, by the color on the side of the steak, that it is cooked about half way through. (The meat will turn from red to brown, as it cooks).
Flip the steak and cover again for just a couple of minutes more. Add a few springs of rosemary or fresh thyme at the end, and a bit of butter. Using a spoon, baste the  steak in the herb-infused juices and melted butter, until cooked to the internal temperature you prefer, be it rare, medium rare, or more well-done. A good trick to test how raw meat is, by hand, is gently pressing on the middle of the steak. If it feels firm, or is getting firm, it's close to well-done. Definite medium, already. The softer the meat feels, the more rare it is inside. A thermometer can give you an accurate reading, of course.
As sides, we enjoyed this with swiss chard and shiitake mushrooms, sautéed in olive oil with chopped garlic and shallots--a nice twist on boring old spinach. Boiled small new potatoes, lightly tossed in olive oil with fresh herbs, make a delicious, simple and quick starch to complete this meal.

​Enjoy!
1 Comment
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7/3/2017 07:32:20 am

Dinner is last food of the day and we want to eat the heavy and fast food. But it is not good for body and because in night digestion system slow. So try to eat the light food in night time and go Stu for walk for thirty mins.

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    About the Author

    I'm Lorraine Allen, and when our daughter was diagnosed with multiple severe food allergies in infancy, a decade ago, I decided to freelance from home so that I could also care and cook for her. Because I grew up all around the world, it's important to me that she be able to enjoy all sorts of international food.  I've learned, throughout this process, that even a large number of severe allergies and restrictions does not stop a person from eating well. On the contrary, by forcing us to focus so much attention on what we consume, we've gained a whole new appreciation for good food, and ironically, we all enjoy a healthier diet than before this diagnosis. This site is where we share some of our delicious egg-free, nut-free, shellfish-free (and often vegan and gluten-free) experiments and successes in the kitchen. Guten Appetit and thanks for reading!

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