I’ve tried coming up with a term for my way of breaking down a whole strip. Cowboy or California cut doesn’t really do it justice although it is a distinctly western piece of beef. In the end it ends up looking like a sirloin strip or club steak with more marbling and a distinct bit of fat on one end.
Sambal is becoming more common, a spicy Malaysian chile paste that is widely used for a lot of Asian cuisine. You can find it in the Asian food aisle of any well-stocked grocery store. A generally straightforward mix of chiles, salt and vinegar (some have garlic and/or sugar), sambal can best be described as an Asian harrissa. It’s different from Sriracha in that it is nice and chunky with lots of seeds and bits of chile. It makes for a great shortcut to Arrabbiata and here’s the simple way to do it.
Long ago there was an absolutely filthy-yet-magnificent taqueria called Mexico Lindo located on a dingy stretch of Euclid Avenue in my-then hometown of Ontario, California. For a kid raised on Taco Bell enchiritos (a bastardized enchilada, quite horrific actually) and Rosarita make-at-home taco kits as “authentic” Mexican, it was quite a revelation.