A trip to the Butcher for dinner
The other day I took a trip to the local butcher in search of a steak dinner. I wasn't entirely sure what cut I was going to ask for, but I knew which ever it was, I wanted to come home with something easy to prepare. Entering the store, I was greeted by Leo, a butcher of 45 years. Asking his advice, he quickly pointed me to the shell steaks that had been cut to 1-inch thick early that morning. "So, Leo, how would you recommend preparing these steaks?" and his reply couldn't have made me happier. "Salt, keep it simple" he said. And so that's exactly what I did more or less. Broiled Shell Steaks are an easy recipe to prepare that takes about 15 minutes from start to finish. It's perfect for any occasion and especially nice when you are in a hurry. After salting my steaks I created a marinade of dried rosemary, fresh minced garlic, and olive oil--any herb works here should you like thyme, oregano, or parsley. The real tricks to broiling steak are: - starting with room temperature steaks - having the oven rack set at the right distance from the heat - using a timerAnd no matter what cut you eventually decide on for your broiled steak, follow the video for a simple step by step. Besides easy, it's also quite delicious.
My early morning trip to the Butcher to get the scoop on a few secrets!
Labels: broiling steak, butcher, garlic, rosemary, shell steaks
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