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Her paternal grandfather once lived just a few blocks away from the site of Lady of the House; her mom's grandparents first met at the Gaelic League around the corner; her dad has memories of visiting the space in its former life as a sports bar.

And of course, using salami in your sauce is a great way to reduce food waste at home.. First, pick your cured meats.A mixture of sweeter meats like prosciutto and country ham, deeply spiced soppressata and finocchiona, and extra fatty cuts like guanciale or pancetta make the ideal blend for a ragu Bolognese.

Paired with a smaller portion of ground chuck, they add a balanced blend of flavor and texture, lending the quality of their seasoning and aging to the sauce in no time.. Next, chop them up.Using a food processor, or a sharp knife and some patience, finely chop the larger pieces into very small bits.Finely chopping the meats before cooking allows them to fully integrate into the sauce, releasing their flavor and blending right in with the texture of the ground meat..

Finally, cook them in batches.This allows each cut of cured meat to fully render, so they’ll brown properly, release their fat and seasonings into the fond, and nearly melt into the final sauce.

Cooking the meats one after the other builds an incredible foundation of flavor in the pan before you finish off the sauce with aromatics, tomatoes, broth, and a generous splash of red wine for deglazing.

A final flourish of creamy butter and red wine vinegar bring a luxurious silkiness and brightness to the sauce.Brush the mixture all over the steak and season lightly with salt and pepper.

Let stand for 20 minutes.. Heat a large cast-iron skillet.Add the steak and cook over high heat, turning once, until charred on the outside and medium-rare within, about 6 minutes.

Transfer to a carving board and let rest for 5 minutes.Carve the steak against the grain and serve in warm corn tortillas with diced pineapple, sliced red onion and cilantro leaves..