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  • Alejandro 9:58 am on September 3, 2009 Permalink | Reply
    Tags: mushroom, steak   


    Steak is great and all, but the Metro across the street sells these super thin “fast fry” steaks.  A part of me always looks at them and wonders if they’re only there to make you realize that thin steak is a waste.  Then there’s another part of me that looks at them and occasionally thinks… steak sandwich?

    So I went for it.  Here’s what I put in.

    • 2 slices of tomato
    • a few leaves of spinach
    • mushrooms
    • thin steak
    • some vegetable oil
    • french baguette
    • Some bbq sauce

    Heat the oil in a pan and cook the mushrooms for about 5-8 minutes.  Remove them when done.

    Rub oil onto both sides of your steak, then add it to a hot pan.  30-60 seconds later, turn it.  30-60 second after that, remove.

    Assemble sandwich.

    In the picture above you can see that I used some BBQ sauce.  If I make this sandwich again, I would say forgo that because it made the mushrooms constantly slide out.  This turned the whole sandwich eating experience into something far too stressful, not to mention it made a potentially delicious warm sandwich into a cold one.

    • Nat 9:34 pm on September 3, 2009 Permalink | Reply

      Excellent use of skinny steaks.

    • canbui 11:06 am on September 4, 2009 Permalink | Reply

      STEAK. That’s so classy!

  • canbui 9:15 pm on June 1, 2009 Permalink | Reply
    Tags: basil, steak,   



    There are many ways to cook, many ways to prepare a dish, construct your flavours, and present your food. For myself, I like those dishes that feel elemental; plates of food that feel honest – no tricks – where you can see what you’re eating and guess how they’re made. They are simple, sometimes dubbed ‘rustic’ but most often just delicious in a basic way.

    Steak is an example of this: a cut of beef, grilled or seared to eat. Salads for the most part follow this rule too, and the classic Italian Caprese is as basic as you can get (with only three ingredients).

    Some tips: to get a great peppercorn taste to the steak, buy whole black peppers and place then in a pan. Crush the peppercorns with another pan, albeit smaller to fit, or a small pot. The metal provides a hard surface to crush and to crush against.

    • 2 balls of bocconcini
    • a bunch of basil
    • tomatoes, mixed sizes and colour
    • cut of steak, 1″ thick
    • 1/2 cup whole peppercorns, crushed
    • 1 garlic clove, minced
    • pinch of sugar
    • salt and pepper
    • extra virgin olive oil
    • dollop of balsamic vinegar

    Preheat oven to 275F. Into a large mixing bowl, cut the tomatoes into bite-sized wedges or in halves if they’re smaller. Toss with garlic, sugar, balsamic vinegar, oil, salt and pepper. Place them onto a baking sheet, cut side up, and throw them in the oven for about 2 hrs. You will see them shrivel up and caramelize into sweet goodness. Remove and cover them. Turn up the oven to 500F and set an element to high.

    Always leave your steak out to attain room temperature – this ensures even cooking.While this is happening place your OVEN-SAFE pan into the oven to get super hot too. Brush oil olive onto steak, season with salt and place steak into the pan with crushed peppercorns. Flip. The steak should look covered in peppercorns. Take the pan out of the oven with a towel for the handle and set it on the element; place your steaks down firmly. It should begin to sear right away. Resist, as much as you can, lifting the edges of the steak to see if its ready to flip. It will be 4 minutes. Flip. After another 4 minutes, using the towel, throw everything back in the oven.

    Depending on the size of your steak, how well you like it, etc., the steak should be done in around 5 minutes. Take the steak out, place it on a plate and cover for 5 minutes. This is essential time where the juices will distribute throughout and the meat will finish cooking. While covering the meat, cut the cheese into 1/2″ slices and toss with the basil leaves and tomatoes.

    Plate the steak and pour the standing juices on top. Place the salad. Turn everything off and enjoy.

    • A-town 9:18 pm on June 1, 2009 Permalink | Reply

      Looks delicious! How did it turn out taste-wise?

      • canbui 10:38 am on June 2, 2009 Permalink | Reply

        The peppercorns made it hella hot, but delicious nonetheless. And roasting the tomatoes at a low heat for 2 hours made them so sweet and tart, a good compliment to the bocconcini.

    • A-town 11:18 am on June 2, 2009 Permalink | Reply

      Also. Make sure you dont touch the blazing hot handle of the oven safe pan without gloves or a dishtowel. Seriously. Don’t forget.

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