Steak Revolution by Firing, Rob -- Read -- Imperial Library of Trantor

Index

Cover Title Page Dedication Contents Foreword Introduction: The Meaning of Steak A Steak Manifesto Part One: Steak Essentials

The First Steak: Aurochs, Cows, and the Origins of Steak How to Buy Steak The Three Best Ways to Cook Steak Slicing and Serving

Part Two: The Recipes, Steak by Steak

Hanger

Hanger Souvlaki with Cheater’s Tzatziki Chili-Marinated Hanger Hangers with Grilled Onions and Olive Oil Orange-Squeezed Hangers with Quick Pickled Peppers Butter and Herb–Basted Hangers Peter Sanagan’s Herb and Garlic–Marinated Hanger

Flat Iron

Whole Flat Iron in Fresh Herbs Whole Flat Iron with Sage and Lime Flat Iron with Chili-Lime Shrimp, Blistered Tomatoes, and Queso Fresco 12-Minute Flat Iron All-Day Breakfast Compound Butter Flat Iron for One, with Scallion Compound Butter and Cremini Mushrooms

Petite (Clod) Tender

Charred Teriyaki Petite Tender Olive-Stuffed Petite Tender Picnic Slices Quick Pickles Carpaccio with Beet-Pickled Mandarin Orange Petite Tender Medallions with Fresh Herbs and Lemon Cream

Top Sirloin Slice

Top Sirloin with Lemon and Oregano Top Sirloin with Grilled-On Scallions Teriyaki Top Sirloin with Sprouts and Mushrooms

Porterhouse, Striploin, and Tenderloin

Carved Porterhouse of the Gods Classic Steak au Poivre for Two Keep the Bones Tagliata

Culotte

Culotte with Blueberries and Scapes Clementine Picanha Culotte with Figgy Marmite Juniper Glaze Cherry-Grilled Picanha

Skirt

Steak Tacos Charcoal-Seared Skirt with Chimichurri Torcha Sauce Quick and Dirty Seven-Thirty Skirt (A Meal for One) Pan-Fried Skirt with Capers, Blistered Cherry Tomatoes, and Smash-Fried Potatoes

Flank

Brad Jolly’s Flank Matambre Garlic-Miso Flank

Bavette

Bavette with Tarragon and Yellow Mustard Duck-Fatted Bavette with Smoked Paprika Bavette Madeira Bavette with Coriander Crust Honey-Glazed Bavette with Chipotle Yogurt Chopped Steak Cheeseburger with Bacon and Onions

Tri-Tip

Tri-Tip with Preserved Lemon-Chili Dry Rub and Yogurt Sauce Cherry-Grilled Tri-Tip Grilled Bloody Mary

Prime Rib

Prime Rib Steak with Roasted Garlic and Red Pepper Matchsticks Steak Canapés Rib Steak with Brown-Butter Parsnip Mash and Caramelized Leeks Ultimate Steak Sandwich with Bacon Mayonnaise Mustard

Part Three: More, Please: Incredible Sides, Salads, and Desserts

Sides

Asparagus Three Ways

Brined and Grilled Asparagus Blanched Asparagus with Béarnaise Sauce Pan-Fried Asparagus

Rice Three Ways

Brown Butter Rice Rice and Beans Minted Rice and Peas

Corn Four Ways

Grilled Corn in the Husk with Chili and Lime Open-Grilled Corn on the Cob Tex-Mex Roadhouse Corn Creamy Corn

Potatoes Four Ways

Roasted Baby Potatoes with Herbs Rosemary and Thyme Hasselback Potatoes Classic Potato Pancakes Smashed Fried Potatoes

Fast and Delicious Refried Beans Pan-Roasted Squash and Onions Grilled Whole Plantain Savoury Plantain Pancakes

Salads

Grapes and Winter Greens with Honey Dijon Mustard Big Crouton Yogurt Caesar Salad Arugula and Pine Nuts with Warm Bacon Dressing Roasted Tangy Root Bowl Monster Greek Salad Bell Pepper Chop-Chop Summer Tomato Salad with Herbs Galore Ultimate Potato Salad with Fresh Green Peas

Desserts

Baked Apples with Eggy Custard Fried Plantain, Toasted Coconut, and Ice Cream Crème Fraîche Corn Pudding with Crème Fraîche

Acknowledgements Sources Index About the Author Copyright About the Publisher