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Grilled Blade Steaks
Croque au Sel
Preparation info
- FCR—
6
servings - Difficulty
Easy
Appears in
Published 1997
These humble steak strips are my favorite memory from my mother’s kitchen. Blade steaks owe their name to the tough connective membrane passing through their center. On the East Coast, they are still sometimes called chicken steaks.
Ingredients
6 - Kosher salt as needed
- Pepper from the mill
- Cold unsalted butter (optional)
Method
Cut away all the fat and connective tissues surrounding the steaks. Remove the strip of central connective tissue to obtain two strips of meat about ⅔ inch wide.
Preheat a ribbed grill over medium-high until white hot. Sprinkle the grill with enough kosher salt to make it appear gray. When the salt starts jumping, add the steaks. Grill 4 minutes on the first side and 3 on the second for