In this Polar Vortex of our Discontent, we've been hunkering down at home, tinkering in the kitchen and doing our best to keep warm. It's been a soup-and-stew-and-sweet-potatoes kind of week. But we've also been trying a few things that are more out of the ordinary. And minute steak is definitely out of the ordinary for us.
Minute steak -- or cube steak -- is definitely a throwback. When's the last time you saw a minute steak recipe in a current food magazine? We can't recall seeing one in the last six years, and we read a lot of magazines. The minute steak lives in another era for us, the kind of dish Betty might have made for Don, back in happier times.
And though we're intrigued by minute steaks (this is our first experience cooking one), we were more drawn to this recipe because it uses "Montreal steak spice," which is a new concept to us. Our interest was also piqued by the Herbed Anchovy Butter -- mostly because we didn't think it sounded like a great idea.
But in the spirit of experimentation, we made a double batch and had Zach's parents over for dinner during a recent visit.