NJ Dining: Strip House Strip Steak

December 4, 2012

Nothing gets my glands going like a good piece of meat! Marbleized, thick, and rare – it’s the stuff Pavlovian dreams are made of!

Hot From The Kettle has been inside many kitchens, but few have left me in an absolute state of salivation like Chef Bill Zucosky at the Strip House.

The Strip House is located in the award-winning Westminster Hotel in Livingston.  Decked out in red, black and velour, the Strip House might be the setting for scandalous affair, but it is always the place for a phenomenally satisfying meal and excellent cocktails.

Chef Bill taught me how to cut the Strip House’s signature strip steak.  Check out the video!


Steak Boriqua

February 28, 2008

Nothing, and I mean nothing, satisfies a man’s appetite like a good steak. But one of the problems of trying to lose weight is learning that “a good steak” is also by definition, high in fat content and also high in cholesterol. So what do you do? Well, one option is to go for the cuts of meat that are the lowest in fat content, such as Flank or London Broil. However, both of these cuts really need serious marination and flavor boost. I can think of no better preparation for these versatile economy cuts than to employ a few tricks from the Latino community. Specifically, the Puerto Ricans, or as they like to call themselves, La Comunidad Boriqua.

Adobo Marinated Flank Steak with “Boriqua Slaw” and Arroz con Gandules, yellow rice with pigeon peas.

Want to learn how to make steak the Boriqua Way? Click on the “Read the rest of this entry” link below for more.

Read the rest of this entry »


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