I am so fond of this recipe, I have, on at least one occasion, cooked a turkey merely to have the meat for this dish. I also have a sentimental attachment to this delicious way to eat leftover turkey.
That’s because one of the first pieces of food writing I ever had published included this recipe. And there is its provenance: Our dear friend Michael Grim introduced me to its creator, Anne Jaindl, a family friend with whom Michael’s late father Bill had worked.
Our charcoal grill has been in the garage for several weeks so we were very pleased to discover this method for cooking a perfect steak right on top of the stove. Along with the instructions on how to pull off this feat, we also found the recipe for a Soy Citrus marinade that is later cooked and incorporated into mayonnaise to make a very satisfying aioli to serve with the steak. We paired this with a simple Celery Root and Potatoes Anna that we cooked in the oven and our stand-by haricots verts.