I happened upon an episode of ‘The Next Food Network Star’ last night. I’ve never seen the show (you can look for my professional perspective if you visit my other blog, ‘Motor City Food’ in the coming days) when I heard one of the contestants describe a “prime” cut of steak as “the cut just under the quality of a filet.”

Ouch.

Enter the Mirepoix Cooking School class, ‘Meat Counter 101’, which will debut July 14. Many people enjoy a great steak, but do you know what makes a steak, well, great? What chefs know (unless they’re a contestant on ‘The Next Food Network Star’) is that all steaks are not created equal.

Why do steaks cost so much less at Sam’s Club and Costco, or Kroger, for that matter? Why does a steak at Holiday Market come with a slightly higher price tag? The reason is simple; our meat is “certified premium”; which is a classification that indicates the marbling, the grade, the regulation of antibiotics, as well as the age of the cattle at the time of slaughter.

There are several different grades of beef which are outlined by the USDA, which you can read about below.

Although there are eight levels of USGA graded beef there are generally only three USDA grades of beef that you would buy in a supermarket, a butcher shop or a restaurant. They are USDA Prime, Choice or Select which is the order of grade from the highest to lowest.

USDA Prime is the superior grade with amazing tenderness, juiciness, flavor and fine texture. It has the highest degree of fat marbling and is derived from the younger beef. That's why Prime is generally featured at the most exclusive upscale steakhouse restaurants. A prime steak isn’t a cut of meat like a tenderloin (filet), or a strip.

USDA Choice is the second highest graded beef. It has less fat marbling than Prime. Choice is a quality steak particularly if it is a cut that is derived from the loin and rib areas of the beef such as a tenderloin filet or rib steak. Generally USDA Choice will be less tender, juicy.

USDA Select is generally the lowest grade of steak you will find at a supermarket or restaurant. You will find it tougher, less juicy and less flavorful since it is leaner that Prime and Choice with very little marbling.

Mystified by all of the choices our Holiday Market meat counter has to offer?
Consider our Meat Counter 101 class. From beef, to lamb or chicken, this class will bring you the basics of the butcher shop and help you understand which cuts are best for which recipes and preparations. We’ll practice our knife skills, learn some basic butchery techniques and then prepare some of our favorite dishes featuring our selections from the Holiday Market Meat Shoppe.

To register, visit our websitea at www.mirepoixcookingschool.com

Yesterday, our Big Chef/Little Chef class brought kids and dads together for some fun in the kitchen. Together, they made an impressive spread to enjoy while celebrating their love of family and food. From flank steak to rich chocolate pudding, everything was excellent.

Try our recipe for grilled flank steak with roasted potato salad. This simple meal can be put together quickly, so it's perfect for a gorgeous summer day like today. Make the marinade first and then submerge the flank steak. While the steak is marinating, start working on the potato salad.

Basic Dijon Marinade
½ cup smooth Dijon mustard
3 cloves garlic, minced
2 teaspoons dried thyme leaves
¾ cup balsamic vinegar
¾ cup apple cider vinegar
2 cups vegetable oil

whisk first 5 ingredients together thoroughly, Slowly drizzle oil into mixture, whisk constantly, until emulsion thickens. Taste and adjust seasonings if needed.

Method:
Combine all of the above ingredients to make a marinade.
Marinate the steak for at least one hour.
Grill to medium rare. Rest before slicing into thin strips against the grain.


Roasted Potato Salad

Vinaigrette
1 tablespoon Dijon mustard
1 tablespoon Sherry wine vinegar
1/4 cup canola oil
1 teaspoon chopped fresh Italian parsley
1/2 teaspoon chopped fresh tarragon
Potatoes
2 pounds potatoes
2 1/4-inch-thick slices smoked bacon, cut crosswise into 1/4-inch-thick strips
2 small shallots, thinly sliced
2 green onions, thinly sliced
4 oz. Maytag Blue Cheese (optional)

For vinaigrette:
Combine mustard and vinegar in small bowl. Whisk in shallots and herbs. SLOWLY drizzle the oil in. DO NOT DUMP IT IN ALL AT ONCE OR TOO FAST!

For potatoes:
Preheat oven to 400°F. Peel potatoes; cut into similarly sized chunks or cubes. Toss with oil and roast until potatoes are tender, about 1 hour. Remove from oven, and cool to lukewarm.

Meanwhile, cook bacon in medium skillet over medium heat until brown and crisp. Transfer to paper towels to drain.

Place warm potatoes in medium bowl. Add bacon, green onions, blue cheese and vinaigrette. Toss well and serve.

Incredibly easy to prepare and delicious, flank steak is a chef’s top choice for creating versatile, simple, and flavorful dishes that can be cooked quickly and with minimal effort. Flank steak is popular in Argentina, where it is known as vacio, and also in Mexico where it is known as arrachera. French chefs are quite partial to this cut known as bavette. Flank steak is also widely used in Asian cooking, often marinated with cornstarch, oil and other flavorings, and then quickly stir-fried.

As its name indicates, flank steak is cut from the flank, a muscle from the belly. It can be somewhat tough because this is a well-exercised muscle. A lean cut of meat, flank steak should not have much marbling, and should have a bright, red color.

Flank steak is commonly marinated before it is prepared, simply because marinades offer an additional layer of flavor, but also because the acid (vinegar, wine, lemon juice, etc.) used in the marinade tenderizes the meat, making it even more palatable. Flank steak should be marinated for 30 minutes before cooking, or up to 3 hours. Do not exceed 3 hours, or the meat will have an overpowering flavor from the marinade, and the texture will be unsatisfactory.

Flank steak can be grilled, broiled (it was the original cut of meat used to prepare the classic London Broil), sautéed, or stir-fried. It is less commonly braised. No matter which cooking method you use, it is essential to avoid overcooking the meat. When overcooked, flank steak will have a very tough, rubbery texture, and will be unpleasant to eat. It is recommended to serve flank steak rare or medium rare, so as to preserve its tender texture.

Grilled flank steak is a delicious choice for fajitas, a perfect addition to a chopped salad with crumbled blue cheese and dried cherries, an irresistible baguette sandwich with cherve and freshly dressed greens, or served grilled with roasted potatoes.

You can prepare quick and delicious weeknight meals that you & your family will make time and time again in our Quick Weeknight Meals class on April 19. To register, go to www.mirepoixcookingschool.com