Tonight I cooked steak for the first time in ages. We chose a flat iron steak from Skagit River Ranch, and decided to go very traditional by pairing it with mashed potatoes and green beans.
The green beans I cooked with lots of chopped garlic, some butter, and a bunch of bacon-bits - doing my best to not overcook them. I think I did okay in keeping them bright green and crisp, while still warmed through.
The mashed potatoes were Yukon golds, so I didn't have to add much butter - just a bit of milk, and they were perfect.
The steak was a little more challenging, since I was fearful of overcooking such a thin cut (the lady from Skagit River Ranch urged me not to). I turned the heat up really high on my skillet, and seared both sides until the good ol' Maillard reaction did it's thing and browned them up, then I pulled it off to rest. But cutting into it, I discovered that it was a bit more pink than Dan wanted, so I put them back in on a lower temperature for a few more minutes. We both enjoy rare steak, but I guess Dan didn't want his quite so rare.
I also enjoyed some hard cider from Rockridge Orchards in Enumclaw, Washington.
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