{"id":13993,"date":"2017-08-26T05:57:37","date_gmt":"2017-08-26T05:57:37","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=13993"},"modified":"2017-08-26T05:57:37","modified_gmt":"2017-08-26T05:57:37","slug":"steak-lemon-peppercress-sweet-peppers-basil-balsamic","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=13993","title":{"rendered":"steak, lemon peppercress; sweet peppers, basil, balsamic"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13994\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/08\/steak_peppers.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>The Culotte.<\/p>\n<p>We&#8217;ve been enjoying this cut for many years [<a href=\"http:\/\/food.hoggardwagner.org\/?s=culotte\">the history<\/a>]; it&#8217;s become one of my favorite beef steaks.<\/p>\n<p>I stopped in at <a href=\"https:\/\/www.dicksonsfarmstand.com\/\">Dixon&#8217;s<\/a>\u00a0in the Chelsea Market a week or so back, looking for two small steaks I might grill on top of the range to accompany a good vegetable. I was very happy to spot a <a href=\"https:\/\/www.gq.com\/story\/the-unconsidered-cut-3\">culotte cut<\/a>\u00a0inside the shop which had been my source many times in the past. It weighed just under a pound; if I were to cut it in half, it would be exactly the size I\u00a0had in mind.<\/p>\n<p>Cut into two pieces, and vacuum packaged, I brought it home and froze it, and I&#8217;ve been on the lookout ever since for a good opportunity to enjoy these steaks &#8211; and also that good vegetable.<\/p>\n<p>The vegetable.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13997\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/08\/lunchbox_peppers-1.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<ul>\n<li>one 15-ounce sirloin\u00a0<a href=\"https:\/\/en.wikipedia.org\/wiki\/Top_sirloin\">culotte<\/a>\u00a0(<a href=\"https:\/\/en.wikipedia.org\/wiki\/Picanha\">Picanha<\/a>), purchased from Dickson&#8217;s Farmstand Meats, cut into two pieces, brought to room temperature, seasoned with freshly-ground tellicherry pepper (and sea salt on each side in succession, once they had been sealed), seared briefly on the top, or fat surface, then turned\u00a0and saut\u00e9ed for about 4 minutes on each of the 2 sides, then the bottom surface seared briefly, the steaks (now incrementally beyond medium rare, which I would recommend for this cut, <a href=\"https:\/\/www.gq.com\/story\/the-unconsidered-cut-3\">as does\u00a0Dickson&#8217;s Adam Tiberio<\/a>: &#8220;As with other intensely beefy cuts, you lose both flavor and tenderness if you serve culotte too bloody;&#8221;), removed from the pan and arranged on the plates, juice from an organic lemon from Whole Foods Market and some olive oil drizzled over the top,\u00a0a bit of lemon peppercress from Two Guys from Woodbridge scattered on\u00a0and around each<\/li>\n<li>a dozen or so &#8216;lunchbox peppers&#8217; from Norwich Meadows Farm,\u00a0halved, quartered, or divided further, depending on their size, the seeds and membranes removed, saut\u00e9ed over a high flame until slightly caramelized, one sliced spring red onion and a pinch of crushed dark dried <a href=\"http:\/\/food.hoggardwagner.org\/?s=habanada+pepper\">habanada pepper<\/a> added near the end, sea salt and a bit of <a href=\"http:\/\/gothamgreens.com\/our-produce\/new-york\/basil\">Gotham Greens Rooftop packaged basil<\/a> from Whole Foods Market\u00a0tossed in and stirred,\u00a0the vegetables arranged on the plates, sprinkled with more basil and drizzled with a bit of balsamic vinegar<\/li>\n<li>the wine was a California (Lodi) red,\u00a0<a href=\"https:\/\/us.nakedwines.com\/wines\/david-akiyoshi-reserve-cabernet-sauvignon-2015.htm\">David Akiyoshi Reserve Cabernet Sauvignon 201<\/a>5, from <a href=\"https:\/\/us.nakedwines.com\/\">Naked Wines<\/a><\/li>\n<li>the music was the late composer&#8217;s later chamber music, from the album, &#8216;<a href=\"https:\/\/www.amazon.com\/dp\/B073FPHL12\">Peter Maxwell Davies: The Last Island<\/a>&#8216;<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>The Culotte. We&#8217;ve been enjoying this cut for many years [the history]; it&#8217;s become one of my favorite beef steaks. I stopped in at Dixon&#8217;s\u00a0in the Chelsea Market a week or so back, looking for two small steaks I might grill on top of the range to accompany a good vegetable. I was very happy &hellip;<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-13993","post","type-post","status-publish","format-standard","hentry","category-meals-at-home"],"_links":{"self":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/13993","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=13993"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/13993\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=13993"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=13993"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=13993"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}