Somehow I managed to pull off a major win tonight with dinner. Skirt steak, green beans, and mashed potatoes doesn’t sound all that groundbreaking—or even interesting—but it managed to kind of be both.
First, I marinated the skirt steak for about half an hour, maybe a touch longer, in a mixture of lime juice (2 limes), soy sauce (less than 1/4 cup), olive oil (also less than 1/4 cup), and a dash each of Worcestershire, cumin, and paprika. I seared the steak for about 3 1/2 minutes on each side in a cast iron skillet with some sliced sweet onions. Once out of the pan, I let it rest for a couple of minutes before slicing against the grain.
I sautéd the green beans in a touch of olive oil with salt and pepper for about 6 minutes, then poured in about 2/3 cup of water, covered the pan, and let the beans get tender. After I took the lid off, I let the water evaporate, then threw in a mixture of butter, garlic, and paprika and cooked until the beans got a little wrinkly.
The potatoes were nothing special—just one russet potato, boiled with skin on, and mashed with some sour cream, butter, and a little salt and pepper. I should have added some garlic, but they didn’t really suffer for the lack.
The whole meal was so balanced and the flavors were full without being overwhelming.
The skirt steak was my own creation—it’s pretty much the same marinade I use for fajitas—but it turns out it’s also pretty similar to an Alton Brown recipe. The green beans were from a Cook’s Illustrated recipe and, typically, there are several variations with different aromatics and flavors, and I want to try them all because it was such a good veggie. The potatoes . . . well, mashed potatoes are mashed potatoes. I would have used milk instead of sour cream, but we’re out; otherwise, the potatoes were, you know, standard.
All in all, a filling, delicious, and reasonably healthy meal. Oh, and total cost? The skirt steak was $5.99, the green beans were $1.99, and the potato was probably about a buck. Under $10 for a delicious meal for two? FTW.
I live in a great city for meat. Despite that, I’ve never bought meat anywhere but at the local grocery store or Whole Foods. The former has a pretty terrible selection and the quality isn’t terrific; the latter is just too damn expensive for every day. So I finally took the time to figure out where the nearest butcher is and, today, stopped by.
I was, admittedly, nervous. Which is ridiculous—I mean, we’re talking about a butcher shop, right? People have been buying meat from the butcher instead of the supermarket forever. But this butcher shop is in the meatpacking district and is very no frills and I really just had no idea how user-friendly it would be. (I hear stories of one place where you walk into, basically, the meat cooler and have to put on gloves so you can pick out your own meat. Ack!)
My nerves, though, were completely unwarranted. Not only was this shop VERY user-friendly—from the butcher who rummaged in the back for a couple of my special requests to the wholesale dealer who took five minutes to talk to me about the difference between two kinds of Polish sausage—but it was also CHEAP CHEAP CHEAP. Example: I managed to get out of there with 2-1/2 pounds of tenderloin for about $6/lb. (I also got a whole chicken, two beautiful ribeyes, some pork chops, and a pork blade steak for tacos later this week. The blade steak was $2. TWO DOLLARS. And it will feed us for at least one dinner with plenty for leftovers.)
Tonight, I took advantage of the tenderloin and made Beef Wellington for Two. I picked up a Cook’s Illustrated issue full of recipes scaled down for two people a few weeks ago, and the Beef Wellington looked amazing. Instead of wrapping an entire tenderloin in puff pastry, as is traditional for a Beef Wellington, this recipe calls for cooking the two portions individually.
First, I trimmed the tenderloin (it was actually the tenderloin head) and cut it into three pieces. (One piece went into the freezer; I’ll figure out something amazing to do with it later.)
Then I seared the steaks in a small pan on the stovetop.
The steaks went into a 425˚ oven for 15 minutes, along with the puff pastry, each on its own pan. While they cooked, I made the sauce—Madeira, mushrooms, Dijon mustard, and some other stuff.
Out came the steaks, to be smeared with paté (duck paté made with port wine, which I picked up at the grocery counter of the liquor store). For plating, I rested each steak on the bottom half of piece of puff pastry, topped with the sauce and the other half of the puff pastry. Served with steamed asparagus and a white wine beurre blanc.
The steaks were a touch overcooked—the next time I make this, I’ll shave a few minutes off the oven time as well as from the searing—but still very, very tasty, and the sauce was amazing. I’m calling this one a win.