Unfortunately while I do have a couple of posts in mind on more substantive matters, food preparations are about the only thing I’ve had time for lately.
If you saw my post about last weekend’s farmers market, then you saw that wonderful looking grassfed flank steak from Knee Deep Cattle Company. Well, here’s how it looks once you’ve lightly dry rubbed it with The Salt Lick, let it rest at room temp for about an hour, then grilled it on high and finally, squeezed on some fresh lime as it rests. Click all images for the hi-res versions.
And it’s done perfectly, to my eye. Since the thickness of the steak was not uniform I get everything from medium to medium rare.
To plate it up, I did a mash with one white sweet potato and one plain white potato, with a little salt, pepper, butter & heavy cream.
That’s a great way to do potato, by the way. Give it a shot. And, oh, yes, the steak was superb.