The recipe, Skirt Steak with Shallot-Thyme Butter, was found on The New York Times Cooking web page. The recipe takes a mere 30 minutes to prepare with the meat grilled for approximately 2-3 minutes per side. As you grill, season with salt and pepper. To enhance the flavor of the steak, a compounded butter is made using unsalted butter, fresh thyme, fresh chives, shallot, red wine vinegar or lemon juice. Fortunately, my herb garden is coming back nicely this spring.
Overall, a quick and delicious meal. The steak was succulent and the compound butter gave the meat a delicate herbaceous taste. The skirt steak which normally retails anywhere from $13.99 to 15.99/lb., is on sale at Whole Foods for $8.99/lb. through May 4th, Prime Members save an additional 10%.
Also, on special at Whole Foods are Bell & Evans boneless, skinless chicken breasts for $4.49/lb. I normally purchase bone-in breast and make my own filets, but if you’re short on time, this is a timesaver. For supper on Saturday, I again turned to The New York Times Cooking web page and found Chicken Katsu. This dish, very popular in Japan, was created in the late 1800’s in a Tokyo by a restaurant wanting to offer a European type meat cutlet.
To make the Tonkatsu Sauce that is drizzled on the fried chicken cutlet you’ll need, ketchup, Worcestershire sauce, unsulphured molasses, low-sodium soy sauce, granulated sugar, freshly grated ginger and ground cloves. All these ingredients are whisked together to make a sauce.
In addition to boneless chicken, you’ll need vegetable oil for frying, all-purpose flour, eggs, panko bread crumbs, kosher salt and pepper, shredded green cabbage. Tip: I purchased a bag of shredded cole slaw in place of shredding it myself.
This is another 30-minute recipe. I followed the directions by pounding the cutlets approximately 1/4” thick. Standard breading procedure was next (flour, egg and bread). The cutlets were fried 1-1/2 to 2 minutes per side until golden, then removed and kept warm.
To serve, I placed a mound of both rice and shredded cabbage on the plate, cut the chicken into strips and drizzled with Tonkatsu sauce. The cutlets were golden and crispy with a slight crunch. The Konkatsu sauce is a Japanese version of barbecue sauce and had a nice tangy flavor from the ginger. A great, quick boneless chicken recipe that is wonderful any night of the week.
Skirt Steak with Shallot-Thyme Butter
By Steve Johnson, Chef at the Blue Room, Cambridge, MA
The Minimalist; You Better Believe It's Not Just Butter, by Mark Bittman
Yield: 4 servings
Time: 30 minutes
¼ pound unsalted butter, softened slightly
¼ teaspoon fresh thyme leaves
10 chives, minced
1 shallot, peeled and minced
Salt and freshly ground black pepper
½ teaspoon red wine vinegar or lemon juice
About 24 ounces skirt steak, cut into 4 portions
By Kay Chun
The New York Times/Cooking
Yield: 4 servings
Time: 30 minutes
FOR THE TONKATSU SAUCE:
6 tablespoons ketchup
6 tablespoons Worcestershire sauce
4 teaspoons unsulphured molasses
2 teaspoons low-sodium soy sauce
2 teaspoons granulated sugar
¼ teaspoon grated peeled fresh ginger
⅛ teaspoon ground cloves
FOR THE CHICKEN KATSU:
Vegetable oil, as needed for frying
½ cup all-purpose flour
2 large eggs, beaten
1 ½ cups panko bread crumbs (about 3 1/2 ounces)
2 (8-ounce) boneless, skinless chicken breasts, halved crosswise then pounded 1/4-inch-thick
Kosher salt and black pepper
4 cups tightly packed finely shredded green cabbage (about 12 ounces)
Tonkatsu sauce, steamed rice and lemon wedges, for serving
A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners.