|
I've never used lemon on a steak but I've used lime a fair bit. It's something I've learned from studying Mexican cuisine and you can also find it occasionally in some parts of Europe. I use mostly the zest and I will admit that I do use a lot of lemon zest in other dishes.
I will often pan fry a skirt steak. I will rest it for at least an hour before cooking it and prior to putting in the pan I will salt it and squeeze some lime juice over it. I will let that sit for 10 or 15 minutes then it gets thrown into the pan long enough to get good color on both sides and get to about 110° in the middle. I remove it from the pan and let it rest, then I start a pan sauce with what's left. I will sauté some finely chopped garlic and finally diced anchovies, then deglaze the pan with about a quarter cup of water and when that becomes a sauce I'll throw in some finely diced green onion tops and pour the sauce over the steak. It gets finished with a little freshly grated lime zest.
I agree about pepper. I consume vast quantities of it.
|