NPR has a really fascinating article about How Snobbery Helped Take The Spice Out Of European Cooking. Reading it, and then having a large chuck steak on hand, prompted me to do an experiment.
- balsamic vinegar
- Worcestershire sauce
- lemon juice
- dijon mustard
- olive oil
- garlic powder
Just kind of mix all of that up in sufficient quantity that it covers the steak in whatever you’re keeping it in. If you don’t want to have to use a lot, plastic bags out of which you squeeze all the air work really well. If you stop here, when you cook the steak you’ll have delicious steak that mostly just tastes more like itself.
But I’d been reading.
I sautéed the steak all in one big piece, then let it rest for a few minutes while I dumped the rest of the marinade in the pan and added some flour to start making it gravy.
As with any gravy, add more flour in comparison to water if you want it thicker, and add as much liquid as you want to end up with. I went light on the cinnamon and nutmeg and pretty heavy on the coriander and garlic. This is also when I made noodles, but I think it’d have been better over potatoes, and might do it that way next time.
While that’s going, slice the steak pretty thin and try not to eat too much of it straight off the cutting board. When everything in the gravy is combined and smooth, bring it up to a boil and then add in the steak. As soon as it’s back up to the temperature you want, take it off heat and serve over whatever carbohydrate you’re using.
You end up with this kind of rich, complex, spicy sauce that works really surprisingly well given that I’m not used to thinking those flavors necessarily go together. It was almost ridiculously delicious.