Saturday, October 24, 2009
There's just something about a potluck that excites me. And not the kind that would have excited young(er)-hippie-girli-90's me...well...not entirely true. There was never really a time when I didn't like food. But there was a time when Pot Luck would have taken on an entirely different meaning. Where food would have been MORE than welcome afterward, actually. Anyway. Our theme this week over at IHCC is Potluck...without trying to finagle it enough to fit into our chosen theme for the week. No muss, no fuss. Put that in your pipe and smoke it. I have had this recipe...among many others...marked since I first purchased Nigella Express. Finally I decided I was making it. That is actually what I love about certain cooking clubs/memes/events. They
force no prod no push me to make things I've been meaning to make but have just been too otherwise detained to actually get around to. Since I am already running on at the mouth...can I just ask a question that often weighs heavy on my mind? What reason under the stars could I ever have had to dislike sweet potatoes? They are gorgeous, delicious, filling little powerhouses! I suppose I should just be glad that I've seen the light. And they're pretty without any makeup at all. I like 'em au naturale...with a little moisturizer. Nigella's Steak Slice with Lemon & Thyme
from Nigella Express
1 rump steak, 1" thick ~1 1/4 lbs.
5 stalks thyme, to give 1 Tbs. stripped leaves
2 cloves garlic, bruised I used 4
1/3 cup extra virgin olive oil
zest and juice of 1/2 lemon 1/2! Guess I read this wrong...I used the whole darn thing...and I liked it
1 tsp. kosher salt or 1/2 tsp. table salt You guessed it...I used sea salt
good grinding of fresh pepper
First off, I couldn't locate an actual rump steak...plenty of rump roasts, though. So, if you can only find a roast, grab it, cut it into 1" thick slices...like so... If there is excess fat around the edges, trim it off now. Brush the steak with a little olive or vegetable oil to prevent it from sticking to the griddle o pan,and then cook for 3 minutes a side plus 1 minute each side turned again (for grill marks) for desirably rare meat: the lemon in the post hoc marinade "cooks" it a little more. If you like it more done...just pop the pan into the oven until it's the desired temp. While the steak is cooking, place the thyme leaves, garlic, oil, lemon zest, juice, salt and pepper in a wide shallow dish. Once the steak is cooked, place it in the dish of marinde for 4 minutes a side. Remove it to a board and slice thin on the diagonal.
One of the many things that I love about sweet potatoes.
Aren't they beauties? I just washed, pricked and roasted at 350 degrees F for just under an hour...then cut in half to serve.
Serve up the sliced steak with a bit of the marinade drizzled over the top. And your au naturale sweet potato...with just a slathering of moisturizer.The flavor of the meat after sitting in the "post hoc" marinade was fabulous...the point of marinating after cooking was to keep the meat tender...well, I'd hate to see it marinated before hand! This is one chewy cut of meat. It tasted good. I ate it. Next time I'll use a different cut...but I'll still use the post hoc marinade!! Wanna see what everybody else brought to the potluck?