Finally meat again! One of the packages in my freezer read "Eye of Round". I had pushed it backwards and downwards, and finally everything in front and on top had disappeared, and there was no more excuse. Everything I found about it read "tough" and "marinate forever" and "really tough".
Hmmmm.... I took it out, and it was a beautiful piece of meat, though yes, it did feel tough. And no fat..... I decided to give it my mustard and salt treatment - lots of mustard, lots of salt, some pepper - and let it sit in the fridge for 24 hours before barbecuing it.
Fast forward to the next day. Inspired by the New York Times (do I sound like a broken record?) I decided a Moroccan orange salad would work great with it. In addition to oranges, a green and a red chile and black cured dried olives I put in some minced dates as well as coarsely chopped walnuts.
Add lime juice and good olive oil, toss, let the flavors mingle for a little, and then you're ready.
The meat was on the barbie until it reached 150F, mainly because I was nervous about it being too tough to eat less cooked. We should have probably taken it off once it reached 140, but it came out great, very very tasty, a tiny little tough, but great beef flavor.
What's the lesson of the day? If life hands you oranges turn them into a savory side salad, if you have meat you're afraid of tackle it.
That being said - I should rename the blog: I just bought a quarter heritage pig. We'll get it next week. I'm sharing a half with a friend, and we'll embark on a Prosciutto making adventure. And I'll keep you posted as to what's happening with the remainder of the pig of course!