Food & Dining
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Here’s one way to light up a weeknight meal — and possibly smoke up your kitchen: A small amount of flambeed bourbon lends a certain and definite something to the pan sauce for this stove-top steak.
The fiery technique burns off just enough of the liquor’s edge while leaving behind complex flavor. Use a long-handled instant lighter, or strike a match and secure it at the business end of metal tongs. The whole process is done off the heat; the low flame will die out in about 20 seconds.
Serve with quinoa and sautéed broccoli rabe, or just crusty bread for mopping up the sauce.