by Max Brantley
Cooking Joel DiPippa writes about a pleasure of life in LR that's not easily matched in most big cities -- dashing home for a home-cooked lunch.
Lunches seem to be underappreciated these days. I am fortunate enough to live a few minutes from work so I can run home for lunch. Earlier this week, I thought a nice sliced steak sandwich would be really tasty.
I set the bread to toast while I carmelized some onions. While this was working, I sliced thing strips from the flat iron steak purchased for lunch duties this week. The steak got a quick sear in a sautee pan and a dab of vermouth was added to the onions. I layered this onto the toasted bread, spread with some stone ground mustard and colby jack cheese.
Prepped and cooked in about 20 minutes, and eaten even faster!
Even with a busy life, tasty food should never be out of reach.