So, it's been a while....bet you wondered if I succumbed to botulism and died after all. But no, I just gave in to that other dreaded disease called BUSY that threatens all of us from time to time. I primarily enjoyed...in fact, relished in, my recent busy-ness. Family and friends visiting, getting out and about and going on adventures in town and out. I all but stopped experimenting in the kitchen, even putting my kefir grains into dormant phase in the refrigerator.
So, I guess I failed in the official dark days challenge, but it's a failure I'm willing to accept. I had a lot of fun eating in restaurants these last two weeks, some of which were super-local focused, and I went to a pickle-themed party in Boston to which I took some apple kimchi which received mixed reviews.
Without further adieu, this week's dark days meal:
Kimchi Sirloin Steak!
This month, two of my pounds of meat from the meat CSA turned out to be sirloin steak. I'm pretty sure I've never cooked a steak in my life before this month, so I looked it up.
Alton Brown's food network recipe really took the cake (err, Steak), so I went with that for my first steak last week. I think my roommate was a little dismayed at the hunk of raw meat placed directly on the oven rack, so this week I refined my tactics.
Last week's steak was so-so. Tough and a bit hard to chew, and needing a little more flavor. This week I had major kimchi cravings and finished off another jar, leaving a about three cups of fuschia kimchi juice. What to do with the probiotic goodness? Marinate meat!
I soaked the second raw steak in this juice in the refrigerator for 24 hours, then followed Alton Brown's advice, this time with a broiler pan. Success! More tender, more juicy, more flavorful. Served with, what else...Kimchi! Iron-rich, priobiotic goodness.
Posts
