Let Them Eat Steak
This week's share includes a big, beautiful Sirloin Steak from Tad at Feather Brook Farms. We cooked Tad's sirloin in a cast iron pan and sliced it onto a flatbread pizza, pictured above.
The word sirloin comes from the Old French surloigne meaning above the loin. According to Wikipedia, there is an oft-repeated anecdote that says the name comes from a time when “King James I of England, while being entertained at Hoghton Tower during his return from Scotland in 1617, was so impressed by the quality of his steak that he knighted the loin of beef, which was referred to thereafter as "Sir loin".” Wikipedia goes on to say that this is held to be a myth, but we like the story of “Sir Beef”. Erin wants to use that as the name for our next dog.
The steaks are wonderfully savory and simple. As always, a cast iron or a grill treats 'em right. 3-4 minutes per side (130F for medium rare), a sprinkle of salt and pepper and you're ready. Don't forget to let them rest before slicing to add to your favorite sandwich, flatbread or directly to your face. Cooking the onions and mushrooms in the left over beef fat will introduce a lovely depth to your dish.
