There are weeks when I can set myself in the center of such a smorgasbord of plant-based dishes and consider the veganist manifestos of documentaries such as Forks over Knives, and contemplate the horrors revealed in Meet Your Meat or Food, Inc, and for some shining moments think “If I stop eating animal products, maybe I can help the crux of the problem.” And with my steaming bowl of hearty bean chili in hand I think, “Who needs meat anyway?” Then my brother Joe will do something like bring home this enormous bowl of seafood soup and share half of it with me and I’ll think “Well pescatarianism is a worthy compromise.”
But then, alas, on the following day Joe (who clearly doesn’t know what it means to give away your seafood soup without expecting anything in return) will request my culinary services. I will recall the fact that I have a big fat skirt steak sitting in my possession, and as I lose myself to its peppery perfection and red wine garlic butter sauce I sigh and realize, again, that veganism will always be a noble aspiration that I will never subscribe to as long as my meat-loving heart shall live.
1 grassfed skirt steak (mine was about 1 lb. and was quite enough for 2 people)
1/4 cup red wine
2 tbsp butter
1 1/2 tsp kosher salt
1 1/2 tsp ground peppercorn
4 cloves garlic, minced
1 tbsp walnut oil
Rub both sides of the steak well in salt and pepper. Set in a pan on medium heat in a tbsp of walnut oil. Cook until one side has browned and flip to continue on the other side. In a small separate pot, simmer all other ingredients into a sauce. When the steak has cooked to your liking, serve with the sauce spooned over. I also served mine with SMASHED!! potatoes. (Doesn’t that sound way more fun than mashed potatoes?) Enjoy!
(^^PS. It looks like Cora woke up with a nightmare. Maybe it was all that Vampire talk yesterday. She was ok after I sang to her a little. ^^)