{"id":21910,"date":"2019-04-01T06:00:31","date_gmt":"2019-04-01T06:00:31","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=21910"},"modified":"2019-04-01T06:00:31","modified_gmt":"2019-04-01T06:00:31","slug":"culotte-steak-chives-habanada-roasted-potatoes-lacinato","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=21910","title":{"rendered":"culotte steak, chives; habanada-roasted potatoes; lacinato"},"content":{"rendered":"

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The best steak.<\/p>\n

The plate suggested the New York steak house classic: Steak and potatoes, with something green on the side. There were even chives, but they weren’t to be found on the baked potato, and the vegetable proved that everything green is not spinach. Actually, I think everything was very different.<\/p>\n

We don’t eat out much, and I think neither of us has been to a real steak house more than once in our lives.<\/p>\n

In fact, we don’t eat beef of any kind very often, but when we do it’s normally a steak, and the steaks I’ve chosen more and more are of a single perfect cut<\/a>, the sirloin cap steak (aka ‘rump cover’, ‘rump cap’, or ‘culotte’ in the United States, and \u2018coulotte\u2019 in France, \u2018picanha\u2019 in Brazil). There are reasons for this, and we’re reminded of them every time we’re able to enjoy the texture and the flavor of this great cut.<\/p>\n

I’m noting right now, for my own records at least, that for once no fancy micro greens showed up for dinner. Maybe it was an unconscious obeisance\u00a0to the sturdy fare served in the classic steak houses that still remain in this city.<\/p>\n