The New Steak

The New Steak

Recipes for A Range of Cuts Plus Savory Sides

Book - 2008
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Random House, Inc.
55 steaks with tantalizing sides for any occasion

Cree LeFavour loves steak--especially those often overlooked but versatile (and reasonably priced) cuts such as skirt, flat iron, hangar, and flank.

In The New Steak, Cree LeFavour offers a fresh approach to steak entrées with recipes for American, bistro, Latin, and Asian meals that are big on taste and quick to the table. Using a range of ingredients and a variety of methods--pan-frying, grilling, braising, and wok-frying--these recipes teach cooks of any skill level how to prepare the perfect steak, including:
• Shallot and Sherry Vinegar–Marinated Flank Steak with Sautéed Wild Mushrooms and Robinson Bar Potatoes
• Caribbean Spice Paste–Rubbed Top Sirloin with Lime-Cilantro Crema and Red Beans and Rice
• Triple Sage T-Bone: Sage Butter, Fried Sage Leaves, and Scattered Fresh Sage with Roasted Tomatoes
• Lemongrass Flank Steak with Broccoli, Snow Peas, and Lotus Root

Featuring a primer on buying and cooking steak, a pantry section with tips on special ingredients, and advice on building menus, The New Steak provides a stunning array of recipes sure to delight any carnivore.

Baker & Taylor
"A collection of fifty-five contemporary steak recipes from American, bistro, Latin, and Asian cuisine, each accompanied by side dishes to make a complete meal"-- Provided by publisher.

Publisher: Berkeley, Calif. : Ten Speed Press, c2008
ISBN: 9781580088909
1580088902
Branch Call Number: 641.662 LeF
Characteristics: vii, 200 p. : col. ill
Additional Contributors: De Los Santos, Penny

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