Giada, Yada, Yada

Giada Di Laurentis' Sirloin Steak for Lunch

Not a fan of sirloin steak. OK, I admit. Until I made this dish, I didn’t really know why anyone even cooked this cut of beef.

However, after a really productive shop at Yes! Gourmet in Petworth, a formerly really sketchy part of town, I hit the bargain meat bins. Wow…sirloin for like $3 a package. The meat was less than perfect and yet cooked up beautifully. Why? GIADA DE LAURENTIIS

Desperate to make the sirloin a tender, not tough, affair, I ran–I did not walk–to the magic of the interwebs. And lo! GIADA CAME UP ON MY SCREEN.

Ah, gotta be honest with you, I never got around to making the salsa. Salsa is just a bit too summery for me and this is December. Let’s be real, where do I find a local tomato worth turning into salsa at this time of year? Instead, I ran back to the trusty Israeli couscous with acorn squash. It’s a nice way to make a steak lunch look healthier.

Here’s how you do it:

Steaks

4 (8-ounce) boneless sirloin steaks, about 1-inch thick

2 t smoked salt or kosher salt

2 t herbs de Provence

Olive oil, for drizzling

Directions

1. Put a grill pan over medium-high heat or preheat a gas or charcoal grill. 
2. Season the steaks on both sides with the smoked salt and herbs de Provence. 
3. Drizzle with olive oil and grill for 4 to 6 minutes each side for medium-rare. 
4. Remove the steaks from the grill pan to a cutting board and let sit for 5 minutes before serving.

Salsa

2 red bell peppers

2 yellow bell peppers

1 T water

3 T extra-virgin olive oil

3 T balsamic vinegar

1/4 c capers, rinsed and drained

3 T chopped fresh flat-leaf parsley

Kosher salt and freshly ground black pepper

Directions: 

1. Put a grill pan over medium-high heat or preheat a gas or charcoal grill. 
2. Grill the peppers on all sides until charred, about 10 minutes. 
3. Put them in a bowl with 1 tablespoon water. 
4. Cover the bowl with a lid or plastic wrap for 30 minutes. 
5. Remove the charred skin, core and seeds from the peppers. 
6. Cut the flesh into 1/4-inch thick strips and put them in a small bowl. 
7. In a separate bowl whisk together the olive oil, balsamic vinegar, capers, and parsley until smooth. Season with salt and pepper, to taste. Pour the mixture over the peppers and toss until coated. Refrigerate for at least 2 hours, (can be made 1 day in advance).

Thinly slice the steaks and arrange on serving plates. Top with the salsa and serve. 

Yeah, there’s a reason Giada is popular. This is braindead cooking that tastes terrific. The smoked salt and the herbs de Provence (I actually omitted that and instead just wrapped the meat with Thyme and Rosemary leaves, sprinkled with black pepper liberally and then let it sit in the fridge for a day, slathered in about 2-3 T of olive oil. With little effort, the grilled meat microwaved perfectly at the office.

Remember my meat microwaving rules when you're at the office: 

1. Reheat your pasta, rice, or other starches first
2. Then place your meat (sliced) on the hot side dish. 
3. Microwave for short jolts: 25 seconds, then step away for at least a minute. 
4. Come back and zap for another 30 seconds.

Arrange on the plate and photograph, then post to your Facebook site! Impress your FB friends.

___________________________________________

Be sure to follow A Lunch Box Blog  

Twitter   *   Facebook  *  Tumblr  *  Google+