This past weekend I had the entire house to myself, a rarity these days with a newborn. I took advantage of this time to do the work that has needed to be done for a while. After a long day of power tools and paintbrushes I rewarded myself with another rarity, red meat!
The health benefits of grass-fed beef along with its fuller flavor have made it something we eat less often but as a treat. I picked up a bottle of my current favorite red and some green beans, not really in season or grown here but cravings are cravings. Since grass-fed beef is leaner and needs less cooking time with a lower temperature, I chose to pan-sear the strip steak very briefly to create the ‘crust’ before placing it in a preheated oven at 375 degrees until it was just right.
For the green Beans I simply put them in another pan with a healthy sprinkle of kosher salt, pepper, coarsely chopped fresh garlic and some olive oil. When it was all done I brought it outside with the wine and a good read and savored every bite. Not a bad end to a days work.
