Tuesday, April 29, 2008

Unceremonious Steak with Balsalmic Vinegar

[This conversation took place between myself (obviously) and my dear friend Dallas who lives in said city and is my might-as-well-be-big-brother. This conversation certainly didn't take place during the work day. Never.]

I made a very good dinner the other night which I will now recommend for you. Balsalmic steak. Yum!
me: ooOooOO. That sounds tasty!
Dallas: You'll need to be comfortable with red meat - are you comfortable with red meat?
me: um, yes
Dallas: It's like chicken, only from a cow- and with blood.
me: dude, i love steak! you took me to Ruth's Chris, recall?
Dallas: I do recall. That's when I met what I didn't-know-at-the-time would become your husband. If I'd have known, I would have expected him to pay in way of wooing my vote for your suitor.
Dallas: Anyway- as for the steak, you'll need find some nice sirloin cuts, and trim. You know- take off unwanted fat.
me: right
Dallas: Then you must pound them, somewhat relentlessly. With a meat tenderizer. Not just a hammer or something. And maybe not relentlessly, so much as throughly.
Dallas: When you're done, you can cut the steak into several pieces. I bought M and I two steaks and ended up with about 7 or 8 pieces.
me: mmm. I have a meat tenderizer thingum i think. With the spikes
Dallas: Now, throw them unceremoniously into a ziploc and add balsalmic vinegar, pepper, and a splash of worcester sauce. Seal and the marination will begin.
Dallas: After marinating for about an hour- you can cook. Apparently, you don't want to marinate too long. I cooked them in a frying pan, but a grill would work too.
Dallas: Then cook until they look as done as you want - adding pepper to taste.
me: mmm
Dallas: It turned out really good. I think you could also stand to add a little dill (not a lot!) to the marinade, for an extra kick.
Dallas: Of course, you'll have to guess on quantities. Like many of my recipes, I just kind of guess on how much I need. But my instructions are okay - especially the "unceremonious" way of tossing the steak into a ziploc bag.
me: it must be unceremonious. Can't be too much pomp and circumstance in the kitchen
Dallas: Exactly. So, I clearly now dub this recipe: "Unceremonious Steak (with Balsalmic Vinegar)"
me: mmm
Dallas: So now you can cook it for your honey.
me: i will! maybe this weekend!

And I did.

Unceremonious Steak with Balsalmic Vinegar
Serves 2

1 lb sirloin steak, about an inch thick
3 TBS balsamic vinegar
1 teaspoon Worcester sauce
salt and pepper
dill (optional--I did not have any on hand)

1) Slice steak in half lengthwise and then cut each half in half again (to make 4 pieces). Pound each piece to about 1/4 inch thickness with a meat tenderizer.
2) In a ziploc bag, combine vinegar, worcester, salt and pepper to taste, and dill, if using. Toss the steaks "unceremoniously" into the bag and seal. Press the marinade into the meat. Refrigerate for 45 minutes (really, don't marinate for too long. this marinade is VERY strong).
3) Heat a grill pan/cast iron skillet/non-stick skillet. Remove steaks from bag and discard marinade. Grill/pan fry steaks to desired temperature (I like mind well-done so it was about 4 minutes per side).


rlindsey said...

This sounds tasty. What would you serve this with? Bear in mind I like things simple...

Cuisine Heart said...

It was Passover when I made this, so I served it with roasted potatoes and peas. Orzo with parmesan would go very nice. Or you could always do Rice a Roni / Pasta Sides :)