Sliced steak in blue cheese sauce. I seared a flap steak in the broiler, then used the pan drippings, vodka, and some blue cheese to create a creamy sauce to pour over the beef. Really simple and delicious, and I think it could work with any number of pungent cheeses.
This is actually two dishes that I put on one plate. I browned some bacon over medium heat, taking care not to burn any pieces. I poured off almost all of the drippings, then added the potatoes and browned them on all sides. Then I added the brussel sprouts and a little bit of salt, tossed everything well, added a few spoonfuls of water, and covered the pan to let the brussel sprouts and potatoes cook through. Then I tossed everything until just barely browned around the edges, put it in a pan, and used what was stuck on the pan to pan-fry a little broccolini.The whole meal took under 30 minutes from start to finish, and paired with a big bowl of apples and blood oranges filled our color quota for the day!
2 comments:
impressive, chez pei!! Question, what is "flap" steak? dont think i've come across this part before. sorry if this is a dumb question...
It's not dumb at all. There are so many cuts of meat, who can keep them straight?
Flap meat is sometimes called skirt steak--who knows, they might be slightly different. It's usually sold right next to flank steak, and is cooked the same way: seared or broiled on very high heat, then sliced thinly against the grain. It's one of those less expensive cuts of steak that can be incredibly tough and chewy if cooked wrong, but is perfectly lovely if cooked and cut correctly!
Post a Comment