We’ve all been there: searing a beautiful, perhaps expensive piece of meat, until you think it’s….medium? Maybe? Medium rare? Pull it out of the pan, let it rest, and it’s gray and dry inside. It’s a horrible fate we’d never wish upon our worst enemies. So Martha Stewart knows the best trick to ensuring a perfectly cooked steak every time, and we’re sharing it with you!
Not like we need a specific reason, but coming up on our menu is the perfect excuse to practice cooking that perfect steak. You’ll want these sirloins medium rare to medium, so they’re nice and tender when you build tacos with corn tortillas and all the works. Save $30 on your first box and add this recipe after checkout!
Ancho-Rubbed Steak with Corn, Bean, and Poblano Sauté
A spice rub this flavorful—a blend of pasilla and ancho peppers—might as well be labeled “magic fairy dust” for all the difference it makes to a good sirloin steak. And that’s only the first #smartcooking technique used in this recipe: quick pickled radishes add a vinegary bite. You’ll never have a tastier taco! Cook, relax, and enjoy!