Introducing new things around here, even new preparations of old standbys like steak, is tricky. So the rest of the family got their steak salted, peppered, rosemaried, and broiled, as per usual. Mine broke new ground on the grill pan.
And you know, I came out the winner on this one. It was a lot easier keep close track of how quickly it was cooking, and I think it was different cooking one side and then the other, rather than being in an overall ultra-hot oven as with broiling. It was just shade rarer in the middle, perhaps because of less carry-over cooking?
Then the vegetable. Kids got the broccoli standby (and let me acknowledge my gratitude that I can consider broccoli a staple), grownups got salted and grilled zucchini. Welcome to my new favorite way to prepare zucchini. I think I turned off to zucchini for a while after a steaming phase. But grilled, there's nothing mushy about it; indeed it's got a nice crisp aspect to it.
I still have to scrub the darned thing though.
I'll have to try Georgette's Greek Zucchini next time. And according to that recipe, zucchini is a low-carb vegetable. Good news for diabetics and dietetics alike!
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