![]() Originally built in the 1930s, this historic resort features charming waterfront cottages, a rustic bar, and a restaurant where Chef Kua Speer showcases local seafood, cheeses, and produce, including vegetables, fruits and herbs from The Croft, the resort’s own garden. ![]() Abrams) by Dena Grunt, the owner of Nick’s Cove, the picturesque restaurant and resort overlooking Tomales Bay. It’s from the new cookbook, “Table with a View: The History of Recipes of Nick’s Cove’ (Harry N. “Espresso-Marinated Flat Iron Steak” is definitely a recipe worth saving some of those coffee beans to try. Use it to marinate steak for a sensational supper. Drizzle the sauce over the steak, drizzle a little more extra-virgin olive oil and serve.There’s no time like Fourth of July to try this espresso-garlic marinated flat iron steak on the grill.ĭon’t just sip that morning espresso. Thinly slice the steaks across the grain. Season the sauce, to taste, with salt and pepper. Cut the remaining 4 tablespoons of butter into small 1/2-inch chunks and whisk in the sauce a little at a time. Discard the solids in the strainer and return the sauce to the saucepan and bring back to a slow simmer. Strain the sauce into a small bowl, pressing on the solids to extract as much liquid as possible. Simmer until the sauce reduces by half, stirring occasionally, about 10 minutes. ![]() Stir in the tomato paste and cook for 2 minutes, stirring constantly. Add the garlic and oregano and saute until fragrant, about 30 seconds. Add the onions and saute until tender, about 5 minutes. Meanwhile, melt 2 tablespoons of butter in a heavy large saucepan over medium-high heat. Grill to desired doneness, about 5 minutes per side for medium-rare. Sprinkle the steaks with salt and pepper and drizzle with the 3 tablespoons of olive oil. Prepare the grill or barbecue (medium-high heat).
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