….for the best cut for a tasty steak to drool over at a lunchtime. Well, I am going to put a marker down for the Denver steak. I bought 4 of these marbled beauties for lunch yesterday – worth seeking out if you have not had one before. They need no tenderising – just a little salt and pepper, then a little oil in a hot hot pan – 1 minute on one side then flip and 2 minutes on the other side, and flip once more for the final 4th minute for a wonderful medium rare finish as in the above photo of mine. Best to let it rest for about 2 or 3 minutes if you can resist – it lets the steak relax.
I served it in a warm pita with finely sliced fried onions and a little salad on the side – oh, and a fine slither of Dijon mustard. I like it with pita as too many folk serve steak sandwiches in bread so thick you can’t taste the steak. Anyway, it still constituted a light lunch – and it just melted in the mouth.
I look forward to hearing your favourite cuts for a steak sarnie!