What’s on the Menu:
Perfect Grilled Skirt Steak
Thai-Style “Board” Sauce
Flank Steak Pinwheels

Description:
Learn to approach steak with confidence in this livestream class with guest teacher Joan Tuaño Rumsey, author of the new book “Steak Simplified.” We’ll be focusing on two cuts of steak that are economical, weeknight friendly and easy to cook indoors: flank and skirt. We start with a review of basic anatomy and the parts of the cow, or primals, that common steak cuts come from. We’ll talk about the dos and don’ts of marinating and make sure you know how to set yourself up for success with steak before you even start to heat up your pan. Then, you’ll learn how to butterfly a flank steak to prepare it to be rolled up into pinwheels stuffed with garlic, parsley and cheese. This technique isn’t just visually striking: it also gives you both a deeply browned exterior crust and layers of tender, perfectly cooked meat. We keep things ultra-simple with the skirt steak, which is Joan’s very favorite cut. Seasoned simply and cooked to a perfect medium rare, good skirt steak is ready to be topped with a limitless number of flavorful sauces. Together, we’ll make a Thai-inspired sauce with plenty of cilantro, lemongrass, chilies and lime. Joan’s knowledge extends far beyond the cuts of the day, so come ready with all of your questions about selecting, prepping and cooking steak at home.