STEAK TIDBITS OVER BUTTERED TOAST POINTS, CLASSIC AMERICAN CUISINE

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Down in the old canyons of Manhattan’s Financial District known as “Wall Street” small business owners catered to the thousands who worked at every income level and from janitor to CEO. Downtown as we called it was a place where people made their livelihoods and commuted in and out of the city. Today’s Downtown is a mix of the old financial center and a buzzing residential and retail community. This dish in the picture is my “ode” to the places that used to feed all of Downtown’s workers. In 1978 I started working in a Brokerage firm on Broadway, 61 Broadway to be exact. When you exited out the back of the building on its lower level you were on “Trinity Place” at the corner of “Exchange Alley”. That still exists. Opposite was the German American restaurant and bar called VOLK’S…food memory here…Their burgers were amazing, char grilled. Their drinks were big. And their Black Forest Cake was fantastic. At the corner of Exchange and Trinity on the south side of 61 Broadway was a parking lot. And next to that was a place that was the “best place ever” to a college kid working in a a financial firm in NYC. MICHAEL’S ONE was the name of this bar/restaurant and it was where the brokers and traders of the firm along with the back office and clerical workers went after the market closed to have a drink and/or something to eat. Well, the drinks were the usual suspects but at the center of this black leather, polished wood, modern dining space was a central grill and cooking space manned by the Chef known as Sylvester. His steak tidbits were a thing of beauty. Sirloin tips seasoned with salt and pepper, then sauteed in a pan with butter…garlic was added then finished with Worchestershire Sauce…cooked only till medium rare, then poured over buttered white toast points. Amazing. They left a lasting impression on this college kid working for the summer. I wound up sticking with that job and making steak tidbits to this day!!

STEAK TIDBITS

TIME: 1/2 HOUR FOR : 2 SERVINGS

1 1/2 LBS SIRLOIN STEAK TRIMMED OF EXCESS FAT. CUT INTO SMALL DICE/CUBES

1 STICK UNSALTED BUTTER

KOSHER SALT

CRACKED BLACK PEPPER

3 MINCED CLOVES OF GARLIC

2 TBS WORCHESTERSHIRE SAUCE

1 TSP MINCED FRESH FLAT LEAF PARSLEY

2 TRIMMED SLICES OF GOOD WHITE SANDWICH BREAD TOASTED THEN BUTTERED THEN CUT DIAGONALLY

Season the meat in a stainless steel bowl with about 3/4 teaspoon of kosher salt. In a heavy pan (cast iron is wonderful) heat 1/2 the butter just till sizzling. Add the meat in a single layer and let it sit for at least 3 minutes, then give the pan a shake and let the other side cook for about 2 minutes. You may need to do this in 2 batches as you don’t want to STEAM the meat if the pan gets overcrowded. When the meat is done remove to a flat platter and you’ll add it back in after you make the sauce. add the rest of the butter and let it melt into the pan. Now add the garlic and once you can smell the fragrance (isn’t it really a fragrance? Does anything smell as good as garlic in a pan of butter or olive oil? I told you…)then add the Worchestershire Sauce (L&P is my preferred brand, no, i’m not a paid influencer, it just has the best taste for me). Swirl the pan a few times and let this sizzle. Season the meat with the black pepper and remaining salt and add to the pan and JUST WARM IT THROUGH, like under a minute. Divide the steak cubes in 1/2 and pour over the buttered toast points drizzling the remaning pan sauce over the servings. Garnish with the parsley. Enjoy each bite of the juicy and saucy tidbits with the buttery toasty bread.

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