Thursday, April 14, 2011

Got a minute?

With warmer weather nearly here, we've had our livestock farmers switch over from winter cuts -- stews, roasts -- to less robust fare. Some of the round primal of beef is now being shaved into minute steak, economical and easy to prepare. What to do with it?
Korean bulgogi, for one thing! Separate the tissue-thin slices, and toss with soy sauce, mirin, a little sesame oil, plus minced scallion, garlic, black pepper, and toasted sesame seeds. Let it marinate for a hour. Grill on a hot grill or broil under a hot broiler for 1-2 minutes, until slightly charred and cooked through, and serve with rice and kimchi.
Philadelphia cheesesteak. Saute sliced onion in olive oil. Take a couple of Rustic Hero rolls (aisle 3, near bagels), split them, cover one side with sliced or grated cheese, and set in a slow oven to melt. Cheez Whiz is tradition in Philly, but, hey. Don't do that to yourself. The Coop's NY cheddar is an improvement. Or go further upscale with fantal, Muenster, or fresh mozz. Separate the steak slices and season with salt, pepper, garlic, and oregano. Set the browned onions on the roll, saute the steak in the same pan until cooked through (1-2 minutes, again!), and assemble the sandwiches.

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