We are not huge red meat eaters. But about every-other month we will indulge in a nice cut and fortify our iron count. Winter is the ideal time for such an indulgence. When we went scouting for our countryside house, the fireplace was often a make or break point. I imagined putting my feet up at the end of the day, and zoning out to the crackle and pop of dancing flames, thinking about life and love and my dreams and goals. With so much to do at a countryside house, I rarely have time to do this. But I will try to make the time before winter is over! Roasting marshmallows in the fireplace was also a dream, but that was dampened when I couldn’t find those perfect “Jet Puffed” marshmallows from Kraft. Haribo makes an equivalent but mixed in with the white ones are terribly artificial strawberry-flavored ones which seem to ruin the whole experience for me. I seem to have gotten off topic. Back to our glorious piece of meat!
Cooking a piece of meat like this is as easy as one, two, three. One: Coat the meat with olive oil. Two: Prepare the fire for about 10 minutes until the ashes are nice and hot. Three: Place the meat on a rack and wait! If that’s not the easiest food to prepare I don’t know what is. Bon appetit!