For those of us working out of small city kitchens, steak can be a challenge -- hence the beauty of broiled steak, which gets the job done in a hurry and keeps the smoke contained. This week, tell us how you make broiled steak stand out. Do you have a signature dry rub or marinade? Do you serve it with a pan sauce...
These are not your usual contests. We have a slightly nutty system but it works. Together, the Food52 community has created two cookbooks this way -- there’s no stopping us now. Read about it
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Amanda carefully minces the chipotle for the compound butter.
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Very Jackson Pollack.
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We used whole coriander, so Merrill got a chance to pound out her aggressions using Amanda's mortar and pestle.
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Amanda contemplates the recipe. Is that a look of confusion or just an itch?
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Although you can't see it, Merrill is also looking at the recipe. This one has a lot of elements, so you need to pay attention! (Don't worry: it's not difficult.)
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Cilantro, butter and chipotle for the compound butter.
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The colors are beautiful together. Make sure the butter is soft, or you'll have a tough time with this step.
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BB (before broiling).
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AB (after broiling).
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We only put the gorgonzola crostino under the heat for about a minute, so that we didn't char the edges of the bread too much.
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Q: How many food writers does it take to put a steak on top of a piece of toast?
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On goes a bit of the chipotle butter, which melts slowly over the steak as you eat it, distributing the flavors nicely.
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