So, 2 nights ago my dad, J, and I worked together in the kitchen.
I found a beautiful flat-iron steak in the refrigerator, and at 9pm, realized that I better get the dinner ball rolling. Everyone else was reading, watching movies, or gardening (my mom likes to do this late at night after the sun goes down) so I started snapping beans. These are long, French string beans my mom has always used for one of our favorite family recipes, Provençal Green Beans. They're always fresh, NEVER frozen. That's a big no-no. So, I readied the beans, enlisting the help of my little sis. She's usually eager to help in the kitchen, and during this time of being, for the most part, bedridden (Feb and March), I like to oblige.
We get a rolling pot of water boiling and toss in the beans. Parboil 8 minutes. I like the beans like my pasta- al dente, in between firm enough to snap slightly but soft enough to chew. Ok that made no sense. Whatever. I like them chewy-soft. I'm going to stop. And blame my vocabulary mind blank on Lyme.
After you parboil the beans, drain then shock them in cold water. I am no culinary school graduate, but this may be called "blanching"?
Next in a heavy skillet (I use cast-iron), drizzle 1 Tablespoon olive oil and turn on medium heat. Add beans, and stir constantly. I use 2 wooden spoons and toss beans. You want them to be nicely coated with the extra virgin olive oil. My boyfriend made both of our moms garlic-infused olive oil for Mother's Day preserved in old whiskey bottles, and I use this to drizzle into pan. It was a great touch, because then the next step is taken care of: add 1-2 cloves crushed garlic.
I omit this, since I am in a slight hurry, usually burn the garlic, and nothing tastes worse than burnt garlic.
Toss the beans until tender, about 4 minutes, turning heat up to 6 or 7. Slightly below highest heat.
Next, I enlist J's help. He's somewhat of a steak aficionado and I'm, well, not. I did prep the steak by salting it well, something I've observed my boyfriend do many times. I always think he is over salting it, but then I remember that he is the one who went to culinary school. He knows a thing or two about salt. And nothing he's made for me has ever tasted too salty nor too bland. So he knows what's up. Therefore I do, by observation. Then I generously pepper it. Then, I marinate it in the garlic-infused olive oil. And rub some across my lips for a special treat.
Did you know they do olive oil tastings in Italy? Like wine tastings here. My paradise.
J gets the grill fired up, and checks on the baked potatoes he placed in the oven about 25 minutes prior to my starting the beans. He cuts each potato in half to cook easily, and slathers them with olive oil and butter throughout the baking process, about every 5 minutes.
As we're watching the grill heat up, I'm given a tutorial on grilling. The 2 minute tutorial. I'm told by J that flat iron steak is great, because it's cheap, but also full of flavor. Much more flavor than a filet. I make a mental note of this, as I don't do much steak-eating in general. Usually too broke!
We place the flat iron right on the grill, and I'm also told to always coat the grill rack a bit with olive oil. Not sure why. Too hungry to ask. He probably told me. Lyme brain.
Next, close grill cover. Set timer for 4 minutes. Walk away. Back inside, the potatoes are ready. We pull them out, set the table, and wait. Various dressings are placed out. I'm an A-1 freak, so that comes out *gasp* then Worcestershire sauce and butter, then rice magically appears from microwave *double gasp* and soon enough the timer dings.
Back outside, the steak is turned over and grills another 3 minutes. I'm sure to snap many photos of the lovely grill marks, then Instagram a couple. My new obsession. Which inspires me to cook more, so it's actually been a productive thing.
(I will have to figure out how to upload Instagram photos to Blogger. Don't hold your breath.)
Another tip from the steak guru: always let the steak REST after removing from grill. It's juices need to settle. Turn grill off. I don't usually worry about this at home, since the bf and I have a little charcoal grill.
My favorite part comes next. The aroma. I love the smell of anything grilled. Sitting on the table ready to slice into, the steak smells like summer. I can practically taste it just by sight. Which makes sense, since you eat with your eyes first.
The scent of summer and sight of perfect grill marks diagonally positioned across the steak remind me of glorious summer cookouts past, and the dream of more ahead.
The flat iron steak is ready to be sliced into. The best way to serve this is by slicing it into fine pieces, then passing them around and loading your plate with veggies:in this case, Provencal green beans and baked potatoes.
Biting into the succulent, rich, medium-rare meat, I'm treasuring good days now and to come.
Be Merry,
S
P.S. A-1 was not consumed! The jus from the steak was heavenly enough and full of such robust flavor that no artificial flavoring was required.
Ah. The good life.
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