rest

ok. i’ll admit. i like jamie oliver… i like him a lot. i know some people are cringing at this, but, he’s so cute! cute. i love his passion and he is a rare television personality that seems honest. almost in the same way i like anthony bourdain, except bourdain is a hilarious cheeky asshole who i would ravage if i could get past his MMA fighting wife.

anywayyyy, i used some jamie oliver inspiration for a nice piece of skirt steak i bought, which is a cheap but delicious cut of meat if you cook it right and slice it against the grain. oliver’s theory is instead of marinating your meat before cooking and having garlic and whatnot burn – ‘dress’ the board.

i chopped up some garlic (supersuper fresh stuff one of my good friends gave me from her parents farm), chili, parsley, cilantro and olive oil. take the steak out of the fridge so it gets to roomish temp. this is so when you cook it there is a decent gradation from cooking. season the steak and sear it for almost 20 seconds on each side for med-rare (because skirt steak is so thin), then pull it off the pan and let it rest on the dressed board. while the meat rests, its supposed to pull in the flavours of the marinade. this is close to a chimichurri, and absolutely delicious with skirt steak.

with it i made some crash hot potatoes – boil until tender then put onto oiled pan and smush em down and season them with S&P and more oil. put in an oven at 400 at bake until brown and crispy! the best parts are when the skin separates and gets super crispy like a chip. i topped it with creme fraiche. sop up steak juices and marinade with potato.

also roasted some cherry tomatoes. a perfect dinner.