I saw pork balls at the market today.
No, not the kind one makes with ground pork and spices that often appear on Chinese buffets.
The other kind.
They were in between the horse steaks and the goat.
One of the things that we can’t get here, or, at least, not easily, is really good, thick-cut steak. We make the effort to find it, once or twice a summer, and willingly spend the small fortune to buy it. When we do it’s cooked, simply, on the barbecue grill.
More often we buy the ‘French’ steaks, which are never cut more 1/3″ (1cm) thick and tend to be flavorful but a bit tough.
And we do something more, shall we say, creative?
2 steaks, 6 – 8oz each (I used beef)
2 cloves garlic
15oz (450gr) whole tomatoes, drained
1 tsp paprika, sweet or smoky
4 tsp oregano
2 tbs red wine
2 tbs olive oil
Chop shallots; mince garlic. Heat 1 tbs oil in small skillet over medium heat. Add shallots and paprika, sauté 5 minutes. Add garlic and sauté 5 minutes longer. Drain tomatoes. Roughly chop tomatoes and add to skillet along with wine and oregano. Reduce heat and simmer for 10 minutes, until reduced and thickened. Meanwhile heat remaining tbs of oil in large nonstick skillet or grill pan over medium-high heat. Add steaks and fry quickly, 1 – 2 minutes per side, depending on thickness and desired degree of doneness. When done, put on small platter. Spoon sauce over and serve with Creamy Herbed Polenta (recipe tomorrow).
For the week of March 21, we’re having Quesadillas, Pizza Steaks, Creamy Polenta, Emerald Soup, Roast Asparagus with Garlic Chips and Leg of Lamb on a Bed of Potatoes. Happy Easter!
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