Meat ‘n Potatoes

September 6, 2010

Man Up

Have you noticed the jewel-like peppers at the markets lately? I bought a handful a couple of weeks ago when we were in the Okanagan. I had no plans for them but they were so pretty I couldn’t leave them. They looked lovely on our table for an afternoon, better than flowers. That night we grilled steak and corn on the cob. I chopped up the peppers, cooked them up in butter, and dumped them over the meat with salt and generous squeezes of lime. It was one of those dinners – it came together in minutes, just before midnight, and blew us all away.

This past Saturday I picked out some more peppers. Katie recommended Jackson’s Meats on 4th for hanger steak, called onglet en francaise. The butcher told us that hanger steak is sometimes referred to as butcher’s steak, preferred for its flavour and tenderness. I think this will make the perfect dinner for tonight, Labour Day Monday. It’s kind of end of summer appropriate.

One hanger steak is almost enough for two… we asked the butcher to pound it out for us

any cut of beef that you prefer

a few peppers, a mix of hot and mild is nice, sliced very thin

a couple of tablespoons of olive oil

sea salt and pepper to taste

lime, at least one whole

Season steak with sea salt (I like to use coarse sea salt for this) and ground black pepper and grill or panfry to desired doneness, not more than 10 minutes. Let rest, uncovered, on a plate while you sear the peppers. Pour a puddle of olive oil into a small pan and heat over medium until the oil begins to shimmer. Scrape the sliced peppers in and toss once or twice, shower with some sea salt. Done. Remove from heat and squeeze half the lime over. Slice the hanger steak into strips and pile hot, salty and lime-juicy peppers over top. This is full of sweet heat and meat, step up to the plate like a man and dig in. Add more lime if you like.

Potatoes, I used fingerlings but you can use any smallish type

a few small potatoes, halved and boiled until not quite cooked through

1 tablespoon olive oil

1 garlic clove, smashed

sea salt

Drain par-cooked potatoes and set aside. Heat olive oil over medium heat with crushed garlic clove, swirl pan. Add potatoes, cut side down, remove garlic, and cook until potatoes are a perfect shade of tarnished gold. I love how that sounds, but at the same time I’m thinking, Oh, please. It’s just a potato. Serve alongside peppery steak with some sweet sliced tomatoes.

'n Sungolds

Pepper Gems


One Response to “Meat ‘n Potatoes”

  1. katie said

    Happy and delicous memories!! I’m glad they can be recreated at home…

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