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Totally Steak Cookbook
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About this ebook
There are few foods as satisfying as an excellent steak. With this handy pocket-size cookbook, you’ll discover the secrets to cooking the perfect steak in mouth-watering recipes such as Seared Sirloin, Blue Cheese, and Walnut Salad; Beef Satay; Rosemary Beef Skewers; and Steak au Poivre.
Read more from Helene Siegel
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Book preview
Totally Steak Cookbook - Helene Siegel
INTRODUCTION
Steak.
The mere mention of it is bound to get either your mouth watering or your blood boiling. No other food elicits the kind of intense emotional reaction that a sizzling slab of beef does.
Steak has ridden the roller coaster of America's love/hate affair with food—especially fatty foods—with a vengeance. In the last fifty years alone it has gone from being the mainstay of the American diet and the celebratory food par excellence—dad barbecuing a giant porterhouse on the patio was the epitome of the 1950s good life
—to being viewed as a dangerous substance, feared and reviled by many as the enemy.
During the last ten years, the great American steak dinner has been held responsible for a host of ills, from high cholesterol to the expanding national waistline and overactive toddlers. For a while there it seemed that everything bad could be blamed on a slab of meat.
The good thing about food as fashion though, is that the pendulum swings both ways. And these days, it seems to be swinging toward beef. After all, how could something that tastes and smells so good, and that we crave so intensely, be all that bad?
Now that steak is staging a comeback, I for one, am hoping my fellow Americans don't go overboard. When the mood strikes, why not buy a terrific cut of meat, consider the right way to prepare it, cook it to perfection—the recipe for T-bone Steak Smothered in Onions
on page 84 is as good a place as any to start—and savor every bite? Why not eat a great steak once a week or once a month, rather than every day or not at all?
That way, maybe steak can take its rightful place in the pantheon of truly great American ingredients, without disappearing in another ten years like last year's fashion victim.
However much we may fancy our avocados and Swiss chard, our sprouts and snap beans and sweet potatoes, from a purely nutritional point of view they can't hold a candle to a nice hunk of meat.
—from Elizabeth Rozin's The Primal Cheeseburger
STEAK SALADS, SOUPS, AND SANDWICHES
STEAK AND MUSHROOM SANDWICH
Seared mushrooms and steak make a terrific, quick winter's sandwich.
4 thick slices country, rye, or sourdough bread
mustard for spreading
½ tablespoon butter
2 teaspoons olive oil
6 ounces shiitake caps, thickly sliced
1 teaspoon minced garlic
salt and freshly ground pepper
1 (8-ounce) New York strip steak
8 sprigs watercress
Toast the bread, spread with mustard, and set aside on serving plates.
Melt the butter with oil in a large cast-iron skillet over high heat. Sauté the mushrooms just until they begin to wilt,
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