Wednesday, September 23, 2009

Pecan-Crusted Skirt Steak and roasted vegetables


I won't say that dinner was a smashing success. Phillip loved the skirt steak and the potatoes, but here was this morning's commentary on the roasted vegetables.


Phillip: "If you're going to make carrots that al-dente, they need to be cut into smaller pieces. And broccoli florets like that just don't do it for me. I don't know what it is about hollandaise sauce, but it makes broccoli delicious."
Me: Well... since it's mostly fat...
Phillip: Yeah, it's poison.
Me: And you can't have it.
I think I'm going to have to find another way to get my broccoli fix.


At least he liked the roasted fingerling and sweet potatoes and he loved the skirt steak. It's crusted with a mixture of pecans, butter (not much), rosemary, and honey, mixed up in the food processor. Then that is spread on the steak. I threw it on a foil-lined pan on a hot grill. (It's a Fine Cooking recipe and it says put it under the broiler.) It cooked in a hot minute (or five) and was tender and moist. Phillip said it tasted like pot roast. He said that was a compliment. I liked the pecan crust. Very "fall". Even if the weather isn't. I'm so looking forward to cool weather. It's not in the near forecast, though. No surprise. But when it gets here, look out! It's gonna be soup-tastic!

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