Quote:
Originally Posted by Formerly YB-2
Thought some might find this article interesting. We are headed to Paris for a week and will give one (or more) a try (though I'm really a fan of chicken w/sauces, pates and moules frites of various sorts). My grandson is a beefophile, so am sure he will try 3 or 4 and I'll sneak a taste.
http://partners.nytimes.com/library/...nch-steak.html
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The Les Halles steak frites has nursed many a hangover for me, was very disappointed when it closed.
To make at home, a big and well pre-heated cast iron pan is key. I also like to take the tougher cut of the diapragm, the skirt steak, and cook similar. No sauce needed, I slice it into very thin strips and make tacos with it.