Friday, February 15, 2008

BEAUTY AND THE BEEF

This past coupla weeks I have found myself telling folks about a particular cut of meat that Geraldo and I discovered a few months back and have really fallen in love with. Now, I'm going to mention Kroger and Meat in the same sentence, but before you write me off as completely carnivore -challenged, let me preface this with the fact that the particular cut of beef I'm talking about comes to Kroger already cut, processed and vaccum sealed. It is an aged beef, not angus, but Steak House quality. Look, I buy meat from Kroger sometimes because I don't have a neighborhood butcher named Sal waiting with sharpened tools to custom cut my rump roast. A gal's gotta do what a gal's gotta do and sometimes you have to go for convenience and shop local. Recently tho, Kroger has began carrying some really good cuts and their house ground beef is a good balance of fat to lean. Great for burgers, chilli or meat sauces. I would love to open my own little meat "Shoppe" with some artisan cheeses, freshly baked breads, some great olive oils, 3 or 4 little tables and a great take out business, but that's down the road.....literally. In the meantime, let's get back to my beef story.
I am most definately a carnivore and am surrounded by such. I really enjoy a good steak, chop, cutlet or roast. Beef, bird or pork. My favorite cut of beef is probably a New York Strip...no wait, a Rib-Eye...no wait... a T-Bone. You get the picture.
But the steak worthy of all this build up and fanfare today is..........................drumroll please..................
the FLAT IRON STEAK! Grilled, broiled, pan fried, stir-fried, cubed however,this steak has great body. Sorta the best of a filet of tenderloin meets the strip steak family. Really tender, not mushy, and holds it's own on the grill. The trick is to buy one that is thick at both ends as they have a tendency to slant to a thinner end. Picking one thick at both ends is strictly for cooking reasons so that its consistent. If you're gonna use it for a coupla different meals, half it and stir fry the thinner half. You have to cut it against the grain. You know like a flank steak, but it's never as tough as a sirloin, no matter how you slice it. For grilliing or broiling, all I season it with is Sea Salt, black ground pepper and granulated garlic. That's it.
Read the information under SIMPLY RECIPES in the side bar for all the "where this cut comes from" info. But do try it. And don't bake your potatoes in foil. For gosh sakes, give 'em a little scrub, maybe rub a little sea salt on the outside, prick a few holes with a fork and put them on the middle rack and bake those stinkers on about 400 degrees till they are FLUFFY...not steamed. Go buy a steak and invite a Cowboy ( or Cowgal) over for
a good ole steak supper! comfortcook@gmail.com

COMFORT COOK CATERING 615-525-8336

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