Saturday, July 2, 2011


Eastside Road, July 2, 2011—
IT DIDN'T EXIST when I was a kid, or if it did, no one knew what to call it. Well, not quite true: according to Wikipedia,
The scientific name of this muscle is Tensor fasciae latae, inserted in the Fascia lata, the connective tissue covering the Quadricep femoris, also called Quadricep extensor, a group of four muscles which in turn insert in the Patella, or knee cap of the animal.
It wasn't until the mid-fifties, apparently, that the steak began to be marketed as we know it today. It's a favorite cut of mine, nicely balancing texture, flavor, and fat content: perfect for the grill. That's the treatment it got today: grilled low over charcoal, first whole, then in thick slices to finish it. Steamed broccoli on the side; green salad after. A nice summer supper.
Barbera, Preston of Dry Creek, 2009

1 comment:

Daniel Wolf said...

In this part of Germany and mostwheres farther South, this cut is called the Tafelspitz and while I prefer a good grilling, the best local preparation is boiled and thinly sliced alongside Frankfurter Grüne Sauce (Griesoß in Hessisch), based on at least seven herbs (typically selected from borage, sorrel, dill, chives, watercress, pimpernel, parsley, lemon balm, chervil).