I’ve been flip-flopping on posting this one, solely because I only have one useable picture, and calling it useable in a stretch. It was a combination of losing the light, and having tasted a lick of the pan sauce that made me want to do nothing but stick a fork in this steak. I decided that it’s better to post a delicious and super easy recipe, then it is to have a pretty picture. Besides, I’ll make it again, and next time I’ll set one piece aside for eating while shooting.
This is a recipe from Thomas Keller’s ad hoc at home. Side note, if you’re thinking of buying it, you can get it in a set, ad hoc at home and the french laundry and save yourself a couple of bucks. It’s what I did:
Despite how it looks when finished, which is incredible with the crisp sprigs of time and smooth, slightly roasted garlic cloves sitting on top, this is an incredible easy meal to prepare. It marinates over night, then you only spend 5 minutes hands on cooking it, before popping it into the oven for 10 minutes to finish. This is an awesome, company quality dinner that you only spend 5 minutes of your time slaving over. Too awesome.
I didn’t change much up from his recipe, because I would be an absolute fool to. I did have to use dried rosemary in my marinade because I forgot to buy fresh (and man did I regret it). I also had a hankering for truffles, so I sprinkles just a hit of truffle salt over my steak… and I have no regrets on that one, it was delicious!
It is near impossible to get your hand on skirt steak here in Canada, so the closest thing we have is flank steak, so that’s what I used. Flank steak is a little tougher as well, so I took a mallet to it before marinating to make it as tender as possible.
One last note, I’m adding this to the kids favorites as well, because Oliver finished all of his steak faster than any of the rest of us. It’s always a good sign when the kids enjoy it just as much as their parents.