Not Ketchup
The Big Kahuna of food blogs, Slashfood ran a couple steak-related items recently. Maybe they ran more but in my extreme blog catch-up cycle, I only did a simple keyword search of their RSS feed. [I'm deleting tens of thousands of blog items as we speak].
In an item about one of my favorite wine labels, Ravenswood, they point us to a nifty little recipe and recommendation from SFGate.com’s wine section: Grilled skirt steak befriends Central Coast Cabernets
The recipe is a Marinated Skirt Steak & Onion Wraps. Mmmmmmmm … skirt!
And then, I’m hoping to earn my Morton’s Merit Badge and Comp Steak dinner pretty soon by continually mentioning their stuff, so here we go again: If you want your steak to turn out just like the Morton people make it, you should have a look at their book, Morton’s Steak Bible. Slashfood says:
Morton’s Steak Bible shares some, if not all, of their knowledge of cooking red meat, as well as how to prepare just about all of their most popular steakhouse sides and desserts.By following their guides, you may never overcook (or undercook) another steak again.
I kind of doubt that last bit, but you could at least pretend to run a clone of the Standard American Steakhouse in your apartment.