Saturday, September 15, 2007

Steak à la Steamy
with fennel apple salad

A couple of weeks ago, Jaden of Jaden's Steamy Kitchen posted her method of turning cheap steaks into tender and tasty. I decided to give it a try with a $5 New York strip from Safeway.
You salt your steak liberally, some would say insanely, and let it sit for an hour. (Use kosher or sea salt, not iodized.) Then you rinse off the salt, pat the steak very dry (important!) and grill it. The salt tenderizes the meat, but supposedly will not overwhelm the flavor of the meat.
While the steak was sitting, I made fennel apple salad by slicing half a fennel bulb and a granny smith paper-thin on the mandoline. I tossed the apple slices with a little diluted lemon juice and patted them dry, then mixed them with the fennel, along with the zest of a lemon, a couple tablespoons of olive oil, a pinch of salt, fresh pepper and some chopped fennel fronds.

I also made Jaden's garlic herb butter to top the steak by mixing together crushed garlic, chopped parsley and softened butter, then molding the butter into a log and refrigerating it.
Here's the steak and salad! Both yummmy. The meat was tender and flavorful. I would say it verged on too salty, but just barely. I used about a teaspoon of salt per side, so I would scale that back next time.

Sophie says, "I can has steak?"


  1. Kitt- You are making me hungry again at 2am!! lol!

    Try 1/2 tsp and 30 minutes next time. I think I must have an affinity for salt, so what tastes perfect to me might be salty for others. But we've been testing away with some other bloggers on timing. The next tme you try this, will you let me know your salt quantities and timing?


  2. I made this recipe last weekend with a couple of super cheap, huge T-bones. I think I used a quarter cup of kosher salt per side (heh) and let it sit for over an hour. It was the best steak ever. Also salty, but I've got a wicked salt tooth and we both loved it. It's going into heavy rotation.

  3. Jaden, I'll definitely let you know. The steak was pretty yummy again today in a sandwich.

    Cara, a quarter-cup? Wow. That's salty!