Originally Posted by
jackal
a glaze of veal stock and Spanish wine sauce, topped with melted cambozola, and served on a bed of wilted arugula in an apricot-walnut vinaigrette and polenta)
If the meat is good and flavorful, why tart it up with so many ingredients? It sounds like a rumble on a plate!
I personally prefer hanger or skirt steak, flash-seared to crustiness and rare inside. Maybe a red-wine reduction of the pan juices.
ed. to add: rubbed with salt a couple of hours before cooking (per Judy Rogers), then briefly marinated with some or all of the following: salt, pepper, balsalmic vinegar, Worcestershire, soy, red wine, olive oil, minced shallots.
(Heh. I did just grumble about tarting up good ingredients. But feedlot beef needs all the help it can get, IMHO)