Grilled Hanger Steak with Horseradish Whipped Potatoes, Creamed Spinach, and Sauce Bordelaise from Dressler (via The New Brooklyn Cookbook by Melissa and Brendan Vaughan)
To make Karen happy, I have to do two things:
- Have an endless supply of chocolate-based desserts ready to go with fair warning. Deep, dark love.
- Be prepared to feed her steak on a sporadic, but intense, basis.
These are simple things. Always have chocolate in the house, and be prepared to be told, “We’re having steak tonight.”
But, of course, I could live without beef. I don’t mind it, but I never crave it. Roast pork? Yes. Raw tuna? Clearly. But never beef.
And if I had to be really honest, steak creeps me out. Yes, it probably has something to do with playing tag with my steer when I was young. But I think it has more to do with how boring steak can be. Three bites of steak, and I get it. I know exactly what every following bite is going to taste like. A NY Strip, a ribeye, even a filet. It’s overplayed, too much of a good-enough thing, and I get bored. And that’s a wasteful, expensive way to spend a meal.
So when Karen asked me this last time to make her steak, I made a deal with her. I’d make her beef, but we had to find a new recipe. Something that would make both of us happy.