To Garnish or Not to Garnish, That is the Question…
By Kansas City Steak Company
While it is a mild oversimplification, there are simply two types of steak lovers.
On the one side, you have the purists. This side believes that steak should be prepared simply with salt and pepper. No sauce or garnish of any fashion – except maybe a pad of plain butter on top. These old-school conservatives believe the beef flavor itself carries the meal. And we can’t argue their viewpoint.
On the other side are the innovators, experimenters, rebels. These raggedy beef dragoons believe steak tastes so delicious you should seek to pair it with other delightful variety of tastes out there. They see an open world of spices at their fingertips, and they salivate over what the future may hold.
They dare to ask “what if?”
- What if I rolled my steak around cream cheese?
- What if I added a thick pad of infused compound butter to the top of my steak?
- What if I explored the world of sauces to drizzle over my steak?
- Why not steak in salad?
- Why not steak soaked in exotic marinades?
We don’t pick sides. After all, what the rebels discover might one day be what the purists defend. And what the purists defend just might save the lot of us from some wayward beef.
In today’s post, we’re sharing out some of the work of those daunting but inventive, rebellious and maybe genius innovators.
Give one a try. It just might be your next staple.
- Steak with Chimichurri – If you like pesto, you’ll like Chimichurri. It’s a mix of cilantro, oregano, parsley, red pepper and some extra-virgin olive oil. And it’s also really fun to say. Print a recipe here.
- Filet Mignon with Porcini Mushroom Compound Butter – Filet mignon is a beautiful piece of lean beef. When you add a little slab of fat on top, a whole lot of flavor shows up. Try this porcini mushroom compound butter recipe to give it a more unique flavor boost. Your taste buds will thank you.
- Steak Rolls – try taking a flank steak and rolling your favorite cheese (cream or other) and spinach blend between it before searing on the skillet on both sides for a few minutes, then finish by transferring to a 400-degree oven till cooked to desired doneness. Still not sure how to execute? Peruse all the savory recipes online – maybe try this one.
- Steak Kebabs – This might even make your purist friends happy. Take your favorite veggies and skewer them between chunks of steak, marinated as you see fit. If you really want to season things up, marinate the veg with the steak. If you can’t think of a good marinade, give this one a shot.
So which path is right, steak lovers? The steady way of the purists? Or, the flavorful possibilities of the innovators?
Cast your lot in the comments section below.
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