While we love eating out, the one meal we always make at home is Valentine’s Day dinner. We keep it simple so neither of us is stuck in the kitchen all night – usually a great steak, an easy side, and a make-ahead dessert.
This year we tried Don Angie’s Steak al Limone: New York strip steaks marinated for 4 to 8 hours in lemon juice and zest, Calabrian chili paste, garlic, and fish sauce. After pulling them from the marinade, you pat them dry, season generously with salt, and cook them to medium-rare.
They’re served with a cured lemon relish – finely diced lemon mellowed with salt and sugar, then tossed with a couple spoonfuls of the reserved marinade. The result is bright, briny, and sharp which cuts through the richness of the steak.
It was my first time marinating a steak overnight in a liquid that gets wiped off before cooking. For us, it didn’t add much flavor, and the long soak in lemon juice changed the surface texture of the meat. Next time, I’d skip the marinade altogether and just serve with the lemon relish and a fresh squeeze of juice over the top.
We paired it with Don Angie’s Charred Broccoli with Pecorino and Toasted Sesame, tossed in a garlicky, chili-laced soffritto that clings to every edge. Perfection!
For dessert, we had chocolate chip blondies while introducing Helen to the joy that is You’ve Got Mail. Steak, blondies, and Nora Ephron – that’s my love language.
Book: Italian American, page 235
Rating: 4/5
How Easy Is That – Skill Level: Easy
How Easy Is That – Time Involved: 30 minutes, plus 4-8 hour marinade
Store-Bought Is Fine: olive oil
Recipe not online.
