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MEAT ON THE FAST TRACK

MEAT ON THE FAST TRACK

Cuts of meat that do well with fast cooking include cuts from the rib, and sometimes the shoulder. (The only exception to this is top-of-the rib roast, which needs to be cooked low and slow.) The first sauce is a gremolata, and it gets spooned over meat, or is eaten alongside it, almost like a relish. The pan sauce is served alongside the meat as well. Take your choice between the two of them!

Serves 8

  • 2 lb (1 kg) boneless rib steak
  • salt, pepper, and garlic, for seasoning

SAUCE #1: GREMOLATA

  • ¼ cup chopped fresh parsley
  • 2–3 scallion stalks, chopped finely
  • zest of 1 lemon
  • 1 cloves garlic, minced
  • 2 Tbsp olive oil
  • fresh cracked black pepper
  • 1 tsp kosher salt
  • ½ tsp crushed red pepper flakes, optional

SAUCE #2: RED WINE-MUSTARD PAN SAUCE

3 Tbsp Dijon mustard (see note)
¼ cup dry red wine
¼ cup chicken stock
2 Tbsp soy sauce
½ tsp cracked black pepper
1 Tbsp margarine or olive oil

To prepare the meat: Preheat oven to broil, and move top rack of oven as close to the broiler as possible. Place steak on a broiler pan, and broil on each side for no more than 1 minute each. Lower oven temperature to 200°F (100°C), and roast for 10–12 minutes,
depending on thickness of the meat.

To make the gremolata: Combine all ingredients and refrigerate until ready to serve. This should not be made more than one day in advance of serving. To make the pan sauce: In a medium pot, bring all ingredients to a simmer. Simmer 3–5 minutes until sauce is visibly thickened or coats the back of a spoon.

NOTE: Do not substitute the Dijon mustard with yellow mustard, but deli mustard can work in a pinch.

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