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!
- 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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