Chopped steak is an old-school diner classic, and deservedly so. Well prepared, in a rich gravy of onions and mushrooms, it offers many of the pleasures of a fussed-over braise, at a fraction of the time and cost. Yet its treatment in the native diner environment can sometimes be unkind. Canned and condensed onion soup often constitutes the gravy base, which is thickened unto gloppiness by an excess of flour. Let it sit too long and it'll jiggle whenever you jostle the table.
The dish deserves better. We make ours with fresh ingredients and we thicken the sauce with tangy-sweet tomato paste instead of flour. The resulting sauce is a little thinner than traditional gravy but tangier and more dimensional, yet just as happy draped over mashed potatoes or sopped up by crusty bread. Yum. If there's a straighter, quicker path to flavor and comfort, I'd sure like to find it.
Think steak and you probably think potato. Think steak and potato and your probably think of bliss, and also of being comatose on the couch. Here's a way to enjoy a delectable cut of beef without toppling over.
A well made taco delivers the perfect balance of meaty umami, corny starchiness, limey acidity, and oniony bite. The centerpiece of our taco is without question the skirt steak, a cut that's immensely flavor but, untreated, a bit tough. These qualities make it a perfect fit for a marinade of lime juice, garlic, cilantro and cumin, which tenderizes the meat and lends it brightness without overwhelm its essential steakiness.
Try it on a night when you want to enjoy a delicious steak and still stay responsive. You won't regret it.
Everyone loves summertime grilling. But there's a big benefit to preparing a steak on the stovetop–the easy addition of a genius shallot and cognac reduction. Your friends will be blown away by your culinary brilliance, especially if you don't tell them how easy it is. And of course, with the Frywall splatter guard, cleanup is easy...
Chopped steak is an old-school diner classic, and deservedly so. Well prepared, in a rich gravy of onions and mushrooms, it offers many of the pleasures of a fussed-over braise, at a fraction of the time and cost. Yet its treatment in the native diner environment can sometimes be unkind. Canned and condensed onion soup often constitutes the gravy base, which is thickened unto gloppiness by an excess of flour. Let it sit too long and it'll jiggle whenever you jostle the table.
Think steak and you probably think potato. Think steak and potato and your probably think of bliss, and also of being comatose on the couch. Here's a way to enjoy a delectable cut of beef without toppling over.
Everyone loves summertime grilling. But there's a big benefit to preparing a steak on the stovetop–the easy addition of a genius shallot and cognac reduction. Your friends will be blown away by your culinary brilliance, especially if you don't tell them how easy it is. And of course, with the Frywall splatter guard, cleanup is easy...
