Time to start eating better proteins...Salmon sauteed in butter with beans and collards
Market of Choice is having a sale on Flat Iron steaks, so I tried a pack out. Pretty delicious. Seared in butter in cast iron skillet, finished in oven at 350F. Pulled it out and rested when the meat was at 135F. I let it rest about 10 minutes (should have been longer- but still turned out great). Other than resting the meat, you also want to make sure to cut slices against the grain for ultimate mouth meltiness.
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