I'm pretty thrilled that for today's edition of Sunday Supper, the movement has partnered with The Beef Checkoff to share 20 different recipe highlighting the versatility of beef. And versatile, it is. The hardest part of working with beef was narrowing down what I wanted to make! I do love a good steak - filet mignon, NY Strip, T-bone. But I don't eat them all that often, mainly because they run on the higher end of the pricing scale. But that's good, it keeps them "special", and reminds me to savor each bite. Plus, you don't have to do much to them besides cook them properly, and maybe serve a good
Bearnaise or
compound butter alongside them.
I also favor fattier, unctuous cuts like
oxtail or short ribs. There's just something about the way they melt in your mouth. And then there's ground beef, I mean, who doesn't love a juicy burger? Or a super-sloppy sloppy joe?
But two cuts of beef that I find myself buying quite often are a but less expensive, skirt steak or chuck (roast or steak). I marinate tenderized
skirt steak in lime juice, garlic, and salt before giving it some crispy edges on the grill, and slapping it into a tortilla. If you ever hear my kids say they want "chewy steak", this is the one they're talking about.
