Heritage steak dinner with my boyz n the hood!

I’m lucky to live within just a few blocks from some of my very best friends.

At least once a week we get together after work to cook and share dinner. The fact that my position at Heritage allows me to take home a variety of beef, pork, and poultry certainly helps.

Last night 4 of us (3 busy young professional twenty-something guys and myself) grilled up three 12-oz Piedmontese Strip steaks.

Dinner went from pre-marinade to plated in less than 20 minutes.

Tonight Alex manned the stovetop and put together a quick marinade before heating the grill-pan.  Before arriving Kenny prepared an arugula salad with walnuts and Parmesan along with sides of sautéed asparagus, mushrooms and string beans.

Piedmontese Strip steaks with Improvised Marinade

Chop a few cloves of garlic and rub on steaks with a touch of crushed black pepper and rock salt before smothering with a few tablespoons of balsamic vinegar and olive oil.  Next, begin to heat the grill-pan, dropping on a couple teaspoons of olive oil to warm up before searing the steaks.  Place the steaks on the heated pan and cook on medium heat for about 4 minutes a side to achieve medium-rare perfection.
Move the cooked steaks from pan to cutting board and allow to rest under tented tinfoil for a few minutes before you slice and serve.

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Stay tuned for Kenny and Chris’s upcoming Hawaiian-style cured Heritage ham dinner!