It's New Year's Eve, people. And whether you're staying in on the couch or heading out on the town, you deserve a Dinner. You deserve to treat yourself to the kinds of foods you probably won't eat on a Tuesday night in 2014: to toast the year ahead, to give 2013 a worthy send-off. And what a better way to indulge than steak marinated in bourbon and sugar -- with oysters on the side? All done under the broiler, all done in less than an hour?
Did somebody say celebrate? Yeah, we did. Cheers!
2 dozen oysters
1 flank steak (around 1 1/2 pounds)
We're assuming you have Sriracha, butter, light brown sugar, bourbon, red pepper flakes, and salt. If you're out of any of these, make sure to stock up.
1. Get your steak marinating; layer together the flank steak, sugar, bourbon, and red pepper flakes in a bowl. Rub the sugar and red pepper flakes into the steak. Put the steak in a 1-gallon plastic bag, add the remaining sugar mixture, seal the bag, and let it rest in the fridge for at least 30 minutes.
2. When the steak's in the fridge, make your sriracha-lime butter: mix the butter with the shallots, sriracha, lime, salt, and cilantro. Put it in the fridge to set; it doesn't have to set up completely, but it should be more solid than liquid.
3. Pour yourself a glass of champagne; dinner is halfway done.
4. Take the steak out of the fridge. Heat the broiler and lay the steak on a baking sheet (one that you're ok with warping under the broiler). Generously season the steak all over with salt. Place the steak under the broiler -- it should be 4 to 6 inches from the flame -- and broil for 3 minutes on each side for medium rare. Transfer the steak to a cutting board and let rest for 5 to 10 minutes.
5. Don't turn the broiler off! While the steak us resting, top each of your oysters with a dollop of butter, and put them under the broiler for 3 to 4 minutes.
6. Slice your steak into 1/4-inch slices, make a toast, and dine away.
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).Order now