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The cheap chuck eye steaks I got yesterday had only marinated for twenty-four hours, but the curiosity was overpowering.
On this dismal, chilly, drizzly day, I brought one steak to room temperature, fixed a great big salad, and then quickly - ninety seconds on each side (not a thick cut) - did it in a hot pan with a bit of olive oil.
Here's how it was:
I want to eat the two others still marinating RIGHT NOW, and I'm stuffed. I don't care if I get sick, because it'll be worth it.
My word! I have been converted from the expensive cuts of beef to this absolutely delicious chuck eye steak. It was so flavorful, just chewy enough without being tough, and the marinade wasn't so strong that the meat's flavor didn't come through. It was one of the best beef meals I've ever had - including those in Argentina and Japan. (No comparison on the Kobe, which I found sort of boring and insipid.)
A salad of mixed greens, grape tomatoes, thinly sliced onion, carrot, English cucumber, tossed with a plain balsamic vinaigrette was the perfect accompaniment to this meat. I usually serve the salad after dinner, but this one cried out to be on the same dish with the steak, and the warm juices running into the lettuce just made it better.
I lucked out yesterday, and, again, thank you to you lovely C&B folks who were kind enough to help me out on how to prepare these gorgeous cuts of meat.........
:toast:
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