Mike rubbed this beautiful grass-fed sirloin from Fleisher’s (via Marlow & Sons) with a mixture of coffee, cocoa and his homemade chile powder, then seared it in the cast iron skillet. He served the slices on top of creamed lacinato kale. (Check the comments for his technique.)
This was the absolute best thing I ate in a day that already included a delicious brunch at iCi, a couple dozen oysters at Marlow, and baguette with a couple different cheeses from Saxelby‘s. Seriously, folks, I am a lucky woman.
Wine Pairing: We splurged a bit on the wine – a bottle of Lopez de Heredia 1999 Vina Bosconia Rioja, a beautiful, elegant wine with rich fruit and earth. It paired beautifully with our meal and I think we both enjoyed lingering over the rest of the bottle.