At my home, grilling doesn’t get more perfect than a medium-rare charred piece of meat and tender, flavorfull roasted veggies. This meal is a great way to feed a hungry crowd on the cheap (and the quick!) Remember your flank steak science, though: never cook past medium rare, let the meat rest at least 15 minutes, and always slice on a steep bias.
May is a strange month for weather, and correspondingly for food. When the temperature swings fifty degrees in a week, it’s hard to know what to cook. During a cold, rainy snap we had a few weeks ago, I decided to make one of my favorite winter dishes as sort of a farewell salute to gray skies. This is more of a personal interpretation than a traditional ossobuco, but these flavors are so kick-ass that you won’t want to quibble over technicalities.
It has come to my attention that, since I started food blogging, I have gained ten pounds. Although I believe that gravity has only gotten stronger during that time, it still doesn’t hurt to avoid beurre blanc and deep fried cream cheese for at least one meal per week. This recipe is quick and light, but surprisingly filling – perfect for a warm spring evening.
