It’s March 3rd and it’s 30° outside. The weather is saying “stew” but my mind is saying “barbecue.”
That’s me. Always the rebel.
Ever since I got the propane tank filled, I’ve wanted to cook outside and I just happened to have had a flank steak ready to go. I am reasonably convinced that the only way one can properly cook a flank steak is on the grill. Okay. Not really true. Bavette a L’échalotte comes to mind, but it’s not the quickest… I do have the luxury most nights of being able to spend the amount of time I want in the kitchen, but some nights the amount of time I want to spend in the kitchen is maybe 20 minutes. Tops.
While I was thinking grill, I was also thinking tomatoes. It’s probably 4 months before we’re going to have ripe tomatoes in the garden. A third of a year. I have a real aversion to store-bought tomatoes, but I saw some really good ones the other day and succumbed. I’m glad I did. They made a great caprese. I used a fresh buffalo mozzarella and our really expensive Christmas-gift olive oil.
I really started craving summer!
Oh well.
I marinated the flank steak in a bit of (less-expensive) olive oil and a bit of garlic before grilling.
The pasta was a lemon pepper papardelle that after cooking, I made a simple sauce with 1/4 cup heavy cream and the juice of 1 meyer lemon. I added a bit of lemon zest, salt and pepper, but that really was it.
And it really worked well.