The New Steak: Recipes for a Range of Cuts plus Savory Sides
Cree LeFavour loves steak--especially those often overlooked but versatile (and reasonably priced) cuts such as skirt, flat iron, hangar, and flank.
In The New Steak, Cree LeFavour offers a fresh approach to steak entrées with recipes for American, bistro, Latin, and Asian meals that are big on taste and quick to the table. Using a range of ingredients and a variety of methods--pan-frying, grilling, braising, and wok-frying--these recipes teach cooks of any skill level how to prepare the perfect steak, including:
• Shallot and Sherry Vinegar–Marinated Flank Steak with Sautéed Wild Mushrooms and Robinson Bar Potatoes
• Caribbean Spice Paste–Rubbed Top Sirloin with Lime-Cilantro Crema and Red Beans and Rice
• Triple Sage T-Bone: Sage Butter, Fried Sage Leaves, and Scattered Fresh Sage with Roasted Tomatoes
• Lemongrass Flank Steak with Broccoli, Snow Peas, and Lotus Root
Featuring a primer on buying and cooking steak, a pantry section with tips on special ingredients, and advice on building menus, The New Steak provides a stunning array of recipes sure to delight any carnivore.