by John Ryan
The nation is working on a double standard when it comes to portions. The media is promoting 3-5 ounce portions of protein. But restaurants are advertising 28-ounce steaks and half-pound burgers are the norm. I'm going with the media. I buy a one-inch tenderloin steak and cut it in half like a bagel. Voila, two thin steaks that will cook in a flash and will be melt-in-your-mouth tender.
This makes more than enough sauce, so serve with a simple rice.
1 small onion, thinly sliced
2 fat cloves of garlic, minced
1 teaspoon dried rosemary
1/2 teaspoon crushed chili flakes
4 thin steaks
2/3 cup wine, beer, or water
2 cups crushed tomatoes
1. Slice the onion and push to on corner of your cutting board. Chop/mash the garlic, anchovies, rosemary, and chili flakes and push to another corner.
2. Get your skillet hot over medium-high heat. Pat the steaks dry with a paper towel. Swirl just a touch of oil in your pan and slip the steaks in. Brown both sides and put them on a plate.
3. Turn the heat down to medium, add a little more oil and toss in the onions. When they begin to brown, stir in the garlic/rosemary/anchovy.
4. Turn the heat back up and add the wine, beer, or water. When the liquid comes to a steady simmer, add the tomatoes. Simmer for 3 or 4 minutes to thicken and concentrate the sauce.
5. Put the steaks—along with any juices—back in the pan and simmer a few seconds, just long enough the reheat the meat. Serve immediately.
Both chef and musician, John Ryan wrote the Just Good Food blog from 1996 through 2001.
This page created September 1999
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