Almost anything can be improved by lemon zest but for many years I avoided it because it was so darn hard to zest a lemon. Well, it isn't if you have the right tool. And, as Alton Brown suggests, no tool is right if it's a "uni-tasker." So, unlike all those so-called zesters that don't work, I have a micro-plane that makes zesting easy. What if I don't have much use for the lemon otherwise? Well, squeezed with a little sugar and seltzer water it's great. And then the remains go whole into the disposal to freshen that up.
Hi Donna and Heidi, nice to see you here, I was browsing thru the groups to see what was there and this group had my name written on it so I just joined in and the first faces I see (so to speak) are yours. So nice to see friendly faces when you go some where new.
So now I am ready for the short cuts!!!!!!!
No, you don't have to marinate it -- but you can if you want to.
20 minutes ahead:
Preheat an iron grill pan in a 450F oven.
Bring the steak to room temperature.
Coat the steak with olive oil, salt and pepper or any other seasoning you want.
Open the oven and throw the steak on the pan.
Cook 5 minutes on a side.
Remove from oven, place steak on a cutting board, and cover lightly with foil.
Let rest 10 minutes.
Slice thinly perpendicular to the grain.
To keep the juices from running off the cutting board all over the counter, put the cutting board in a rimmed baking sheet.
I just joined the group. I was drawn by the name of the group because that's one of my sayings. I tell my daughter and daughter-in-law that all the time. I learned it from one of Joyce Meyer's books. At times, they end up reminding me of that, too. I look forward to learning from each of you shortcuts to cooking and making life a little simplier