by Max Brantley
Joel DiPippa files a second report on the pleasure of being able to dash home for lunch and put a little verve in the cooking at the same time.
I continue to try to make lunch more than just food, but something memorable. Building on my ability to quickly get home for lunch, and the fact that there was a good half pound of flat-iron steak left I went for more with gusto.
As soon as I got home, a pot of water with some Worcestershire sauce and garlic cloves went onto the stove with the green beans in a colander above to steam. Then I sliced "pocket steaks," my name for flat-iron medallions, to a nice thickness and got them on the cast-iron skillet. It took a little bit of patience, but I was rewarded.
The green beans were done and the steak was on top of them to rest. I did not waste the time. Instead, I deglazed the skillet with some vermouth (bought by the fifth for cooking purposes) and added some butter and lemon juice. Freshly minced garlic and a handful of chopped parsley went in to absorb the last bit of heat.
Plated and enjoyed for lunch.