I was so excited to see your best broiled steak recipe contest. Steak is one of my favorite foods and while barbecuing outside is ideal for some, it is one of the few barbecued meats that actually benefits from the broiler. Why? Because you can control the heat and it won't burst into flames when you put the lid down, run inside and came back out to find fat has dripped down into the flames and set your beautiful piece of meat aflame.This is a recipe my dad used to make when I was a kid. He is recently deceased (cancer) but his spirit lives on in the meat each time I eat it and think of him. He used to rub the entire steak in a liberal dosing of pure yellow mustard, then add salt and pepper. I have updated it a bit, by substituting dry mustard and changing the spicing a bit. But its still every inch his recipe. The key is to buy a New York roast and cut it yourself into nice 2 1/2 inch slabs (or have your butcher do it.)
Serve the tart as is, or go for broke and top with a bit of unsweetened whipped cream or very, very lightly sweetened Greek yogurt. Click here to visit the new home of KitchenDaily!
This is the stuff that dreams are made of: Oreo Cookie crumbs are blended with cream cheese and covered with a chocolate shell for the best-tasting truffles ever.
Let's face it, the allure of a cupcake with cream filling lasts way past childhood. These are even better than you remember, with a creamy peanut-butter-and-pudding center.
Something magical happens in my kitchen when you combine cooking attention deficit--oh look! A squirrel! with eggs and cream cheese and popcorn seasoning. When I'm not busy trying to put out oven f...
