The only beef on sale that looked good was some London Broil. Normally a little tough, it seemed perfectly suited for something I wanted to try.
Now, I cook steak in a cast iron pan. First searing at screaming hot temperatures on top of the stove, then finishing in the oven. It's almost guaranteed to serve up a great steak. Except... it's summer. I have the AC on. I don't want to heat up the oven to surface-of-the-sun temperatures. I want to use the grill. Grilled steaks are not as good as my pan seared steaks.......
Hmm.......
How about a cast iron pan on the grill, at rocket hot temperatures? A little while later... dinner is served.
The steak is first marinated a short while in balsamic vinaigrette. While soaking, I poked and perforated it thoroughly with a fork. Then, into an iron pan which approached five hundred degrees. A short time on each side, with the grill lid shut in between flips. Smell that?
It comes out of the pan and onto the plate to rest. Give it ten minutes to relax... and you'll be rewarded with a juicier and more tender steak.
Now, what to do for ten minutes? How about preparing the mushrooms that go with the steak? Have a bunch of sliced bella's waiting for this, with some peppered butter to go in the pan first.
Go ahead and shut off the grill... the pan is more than hot enough already, and has all those wonderful pan drippings just waiting to be soaked up.
Dump in the butter, and as soon as it coats the pan follow with the mushrooms. Stir and turn as they sizzle, browning and taking on the steak/butter flavor.
As soon as they look slightly crisped on the edges, turn them onto the plate with the steak.
Whack the dog with a two by four so he'll sleep through the next twenty minutes and leave you in peace as you eat.
Feel free to click on any photo and enlarge, if you wish.
1 comment:
YUMMMMMMMM.
I had Wellington and after looking at that, I'm hungry again.
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