Recipe Review: Gourmet Magazine
The February 2007 issue of Gourmet magazine arrived the other day, and I’ve not only read the whole thing already, I even made a recipe from it. That just might be a record for me, because I’m forever working on a backlog of magazines. The cover pictures as of late, to me, have been somewhat bleak and depressing, and I’ve only found 1 or 2 recipes in each issue that appeal to me lately. There seems to be a shift in what they’re publishing lately, and it doesn’t appeal to our palates as much anymore.
That being said, I usually find something from their Gourmet Every Day section, which is a handy place to find recipes that will work well for a busy weeknight, using “normal” ingredients for quick and easy meals. This month, one of the recipes that appealed to me was a Steak and Boursin Sandwich. Perfect for a lazy day, it came together very quickly.
Instead of the romaine, I used caramelized onions. The thought of warm or hot lettuce just doesn’t appeal to me. Next time, we’d toast the bread as well. Otherwise, not a “wow” recipe, but a good, solid one that’s perfect for those harried weeknights.
Steak and Boursin Sandwiches
1 (1-lb) piece flank steak
3/4 teaspoon salt
1/2 teaspoon black pepper
1 (24-inch-long) baguette or 4 (6-inch-long) ciabatta rolls
1 (5-oz) package Boursin cheese (herb or pepper)
2 tablespoons olive oil
2 hearts of romaine, halved lengthwise
While steak broils, cut baguette into 4 sections, then halve each horizontally. Spread Boursin over bottom halves of bread.
While steak stands, heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté romaine in 2 batches, turning over once, until browned in spots and slightly wilted, about 2 minutes per batch. Add remaining tablespoon oil to skillet between batches. Transfer as sautéed to cutting board with meat. Cut off and discard core end of romaine, then lay romaine on top of Boursin.
Cut steak across the grain into thin slices and divide among sandwiches.
Makes 4 servings.
