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Neutral Milk Hotel - On Avery Island Music Album Reviews

Each Sunday, Pitchfork takes an in-depth look at a significant album from the past, and any record not in our archives is eligible. Today, we revisit the oft-overshadowed debut from indie rock icons, a smaller and more intimate look into the mercurial world of Jeff Mangum.
In the mid-’90s, Jeff Mangum moved into a haunted closet in Denver where he had dreams of women in fur coats drinking champagne, yelling at him to get out of their house. During a snowy Colorado winter, the Louisiana-born songwriter and his childhood friend Robert Schneider set about recording what would become Neutral Milk Hotel’s debut album. They worked feverishly, going out to smoke cigarettes when they hit a roadblock, until, in May of 1995, they had a finished record. The North Carolina indie label Merge scooped up the young band and quietly released On Avery Island the following March.

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Bistro Flank Steak Sandwich

Make this bistro-style sandwich, sauce and all, completely on the grill. If you're in a hurry, just grill the steak and garlic and substitute jarred roasted red peppers for the grilled bell peppers. Make it a meal: Serve with oven fries and a glass of lemonade.

Nutrition Profile
  • Dairy-Free
  • Diabetic Appropriate
  • Healthy Immunity
  • Heart Healthy
  • Low-Calorie
  • Low Sodium
Ingredients
  • 6 cloves garlic, unpeeled 
  • 1 tablespoon extra-virgin olive oil 
  • ¾ pound flank steak, trimmed
  • ½ teaspoon salt, divided 
  • ¼ teaspoon freshly ground pepper
  • 1 medium red bell pepper 
  • 1 medium yellow bell pepper 
  • 4 large slices whole-wheat country bread, cut in half, or 8 small slices 
  • 2 tablespoons reduced-fat mayonnaise 
  • 1 cup mixed salad greens
Preparation
Active - 45 m
Ready In - 45 m
  1. Preheat grill to medium-high. 
  2. Place garlic in the center of a piece of foil and drizzle with oil. Gather the foil together at the top to form a sealed packet. Sprinkle both sides of steak with ¼ teaspoon salt and pepper. 
  3. Place the garlic packet over indirect heat or the coolest part of the grill. Place the steak and bell peppers over direct heat or the hottest part of the grill. Cook the garlic until soft and golden brown, 8 to 10 minutes. Cook the peppers, turning occasionally, until the skin is blistered on all sides, about 10 minutes total. Cook the steak, turning once, until desired doneness, about 6 minutes per side for medium. Transfer the garlic packet, peppers and steak to a clean platter. Tent the steak with foil to keep warm.
  4. Grill bread, turning once, until toasted, about 1 minute per side. 
  5. When the peppers are cool enough to handle, peel and discard the stems, seeds and ribs. Slice into wide strips and toss with the remaining ¼ teaspoon salt in a small bowl. Peel the garlic and place it and the oil from the packet in another small bowl. Add mayonnaise and mash with a fork until combined. Slice the steak very thinly. 
  6. To assemble sandwiches, spread 1 scant teaspoon of the roasted garlic aioli on each piece of bread. Divide greens, the sliced steak and grilled peppers among 4 slices of bread; top with the remaining bread.
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Nutrition Information
  • Serving Size: 1 sandwich
  • Per Serving: 305 calories; 10 g fat(3 g sat); 2 g fiber; 27 g carbohydrates; 22 g protein; 48 mcg folate; 53 mg cholesterol; 3 g sugars; 0 g added sugars; 1,415 IU vitamin A; 127 mg vitamin C; 34 mg calcium; 2 mg iron; 593 mg sodium; 441 mg potassium
  • Nutrition Bonus: Vitamin C (212% daily value), Vitamin A (28% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 1½ starch, 1 vegetable, 2 lean meat

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