Korean "Roast Beef" - Best Steak I've Had

I spotted these great looking steaks at P.A.T. Central, the Korean grocery at the corner of Manning and Bloor. These were thick, marbled steaks selling for $3.95/lb. Five buck for three steak.

They were tender to the touch. So tender you can poke a finger through it or flatten it out my hand.



I rubbed salt, olive oil and a bit of pepper on to one. But the real inspiration was to rub on (quite a bit) of the "All Purpose Soul Seasoning"



It formed pasty coating which lightly covered the steak. Then I set it on the George for 3 minutes. I flipped it after two minutes and so that the two sides were pretty even (even though the George has two grilling surfaces, they never cook both sides the same) and let it stand for a few more minutes before eating.



The taste was INCREDIBLE! This was the best steak I've had, and to think they sell for less than $2 each and take 3 minutes to cook. Obviously a lot is due to the Soul Seasoning and the tenderness of the meat, but it would be hard to beat under any conditions.

Things I have Georged: Flank Steak

I picked up a flank steak from Nosso Talho and decided to grill it up to make some steak sandwiches. I sed some pada buns (pictured left), which is apparently a Toronto thing.

The steak itself was an 8"x8" sheet and I cut it into 4"x2" strips with shears.

The marinande was pretty simple:

• salt
• pepper
• olive oil
• balsamic vinegar
• Thai crushed chilies
  

Meat likes salt. Especially if you're going to grill it. It forms a smoky, salty exterior. So I use lots. A steak unseasoned or underseasoned is gross.



Here it is on a Pada bun with some Chipotle sauce.



I had a pic of the steak sliced open, but it didn't come out.

Things I have Georged: NY Striploin

Georging a steak can be tricky, my george gets very hot and it's very easy to overcook shit. In general cooking time is half of what it is on a grill or bbq. A thin burger ... 3 mins. 6 or 7 minutes on the George is an eternity.



Euro-trash had a sale on the NY striploins, so I picked up about a 14 oz. for $4, marinated in salt, olive oil + pepper for a few hours, for steaks the taste is all from the marinade, and then ... 5 mins on El Jorge, and perfect med. rare.

Oh yeah... the steak was super tender and pretty tasty.

Things That I Have Georged: Endives

I like to checkout different greens. Most of the less-common greens (like kale, escarole, endive) are chewier (some peeps might say tougher) and more bitter than the more common stuff (iceberg lettuce, spinach).


I picked up these endives for $1.99/lb. and georged them up with just some olive oil and salt. They are kinda smoky and crispy and a little bit bitter. I nice satisfying crunch.

Today was one of those days. I got home from pushin' pedals at 10:00, and was all set to grab a daily special or a chicken burger at Mayday Malone's. IT's nice to have that convenience around the corner, but inevitably with a coupla beers and the meal all said and done would be about $18, so it adds up.

So instead I whipped this up. I sauteed some onion in olive oil and threw in a sliced chicken breast. I little bit of tomato sauce and some basil and it was ready to go on some pasta. If I have some anchovies or artichokes or olives I might throw that stuff in too, but today I kept it simple. Pretty cheap, pretty easy -- if you're not total lazy-ass fuck.



...with the endives on the side.

Things That I Have Georged

Yams: