I’ve always struggled with winters in Minnesota. But even though there are at least 100 reasons to hibernate and avoid human contact, I’ve found that becoming a hermit isn’t the best way to attack winter. One thing that’s always gotten me out of the house and limping back into society is cooking and hosting parties.
Recently, I’ve been given another reason to leave the house—the soon-to-be institution that is Lowry Hill Meats. It’s the butcher shop that we’ve always wanted and deserved. They practice whole-animal butchery and source animals from local, high quality farms. On top of that, it’s run by Erik Sather who will advise you on what to do with that cow tongue or lamb shank you’re going to want to take home from his meat case.
I got inspired by ingredients from Lowry Hill Meats while trying to develop a recipe that fits well for hosting a winter party. I came up with sliders (even though I hate that word) with anchovy-marinated skirt steak and buns made of fry bread. Although most breads require a fairly skilled hand to make, even the clumsiest of cooks can nail fry bread. Not only is it easy to make, it’s also incredibly rewarding to slice open your warm, homemade bread and load it with seared and marinated skirt steak.
(Makes roughly 12 slider buns)
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon kosher salt
- 1 tablespoon fresh thyme, finely chopped
- 1 tablespoon fresh sage, finely chopped
- 1 cup warm water
- Grapeseed oil for frying and for your hands
Mix the ingredients until they are completely incorporated and let the dough sit for 30 minutes.
Heat a half-inch of grapeseed oil in a sauté pan until just before it begins to smoke. While that’s heating, cover your hands in grapeseed oil and form the dough into patties roughly two inches across and a half-inch thick.
Place them in the hot oil in batches and fry until brown on one side, flip them over and fry until brown all over (approximately one minute on each side). Cut one open to make sure the dough is cooked through. Place them somewhere warm until the steak is done.
Pages: 1 2