Now this Pedro thing is an unusual cut, very similar to flap steak, or flatiron steak. It’s striated with more fat than either of those, but not to the extent that I had to do anything but trim out some grainy looking bits. Pedro is named after the owner, Pete, so don’t try to find it elsewhere.
We had one more portion of fingerling which Peter roasted (as he has before) with some Indian chat seasoning. We also had half a head of cabbage. I cut up half of that and braised it. You only really need salt and pepper and a bit of broth to do the braise, but we had another unique condiment we had brought home from lunch at a middle Eastern restaurant on Wednesday, thum. The restaurant’s owner described it thus: “99 percent garlic with a hint of lemon, olive oil and a touch of whipped egg white.” It is pungent and no adjective I can think of at the moment suffices to describe it. “Wonderful” will have to do.
My steak technique is very simple. Rub with a bit of olive oil, then rub in (energetically) steak seasoning on both sides (no additional salt and pepper was necessary). Then I heated the ridged side of our stove-top grill to screaming hot and cooked it 4 minutes on one side and 3 on the other. That made it pretty rare, but I sliced the more well-cooked ends for Peter and feasted on the rare center.