The most delicious accident came together from pieces of other recipes and it tasted exactly like a Vietnamese rice bowl. So great!
1 skirt steak
1 cucumber
1 package of bean thread noodles or rice noodles
a handful of peanuts
soy sauce
lime juice
sesame oil
chili garlic sauce
rice vinegar
Make marinade for steak: combine soy sauce, sesame oil and half a teaspoon of chili garlic sauce and add steak. Let steak rest in the marinade for 15-20 minutes.
Slice cucumber thinly, put into bowl. Pour a couple of tablespoons of rice vinegar and lime juice over the cucumber slices and mix to combine. Let rest for 15 minutes.
Boil water and then soak noodles for 20 minutes.
Cook steak: heat oven to 500 degrees with cast iron pan in the oven. Cook steak in cast iron on stove top on high heat 2 minutes per side. Lower temperature in oven to 400. Place cast iron pan in the oven for 2 minutes. Once cooked let steak rest for 10 minutes.
With a mortar and pestle smash peanuts. Add a half tablespoon of chili garlic sauce to the peanuts along with a 1-2 tablespoons of lime and smash further until well combined.
Rinse noodles and cut into smaller pieces and add to bowl. Slice steak and add to bowl. Cut cucumber slices into smaller bites and add to bowl. Top with peanut sauce. Stir to combine.
Showing posts with label steak. Show all posts
Showing posts with label steak. Show all posts
Wednesday, January 24, 2018
Monday, March 28, 2016
smoky spinach cheese steak roll ups
A super quick, super delicious meal.
steak tips
smoked cheddar cheese
frozen whole leaf spinach
Heat a cast iron pan in a 500 degree oven.
Split the steak tips so they are laying flat. Slice the cheese. Defrost spinach in microwave for 2 minutes. Squeeze the water out of the spinach. Lay the slices of
cheese along the steak, spread with spinach, and roll. Sprinkle with salt and pepper, and rub with olive oil.
Place the cast iron pan on the stove top on a high heat. Lower heat in oven to 400 degrees. Heat each roll up in the pan for 2 minutes on each side and then place in the oven for 4 minutes. Let rest for 5 minutes before serving.
steak tips
smoked cheddar cheese
frozen whole leaf spinach
Heat a cast iron pan in a 500 degree oven.
Split the steak tips so they are laying flat. Slice the cheese. Defrost spinach in microwave for 2 minutes. Squeeze the water out of the spinach. Lay the slices of
cheese along the steak, spread with spinach, and roll. Sprinkle with salt and pepper, and rub with olive oil.
Place the cast iron pan on the stove top on a high heat. Lower heat in oven to 400 degrees. Heat each roll up in the pan for 2 minutes on each side and then place in the oven for 4 minutes. Let rest for 5 minutes before serving.
Sunday, February 28, 2016
my best steak seasoning
My favorite steak seasoning has been McCormick's Steakhouse Seasoning for years, which I can no longer find. So it was time to make my own before I finished the last of the McCormick's. Here's my version, which comes pretty close.
4 tsp mixed peppercorns
2 tsp onion flakes
2 tsp garlic flakes
1 to 1 1/2 french grey sea salt
2 tsp parsley
1/2 tsp red pepper flakes
1/2 tsp paprika
4 tsp mixed peppercorns
2 tsp onion flakes
2 tsp garlic flakes
1 to 1 1/2 french grey sea salt
2 tsp parsley
1/2 tsp red pepper flakes
1/2 tsp paprika
Sunday, May 03, 2015
lettuce mix
We eat salad at least once a week, and now that our spring farm share has started off with delicious lettuce mix it just makes us want to eat even more salads.
A few options for when we're forgetful:
Steak and Blueberry Salad
steak seasoned with salt and pepper only
blueberries
goat cheese
lettuce mix
For the dressing we used black cherry balsamic, olive oil and salt and pepper. We used Denver cut steak and it was amazing.
Pulled Pork Salad
leftover bbq pulled pork
tomatoes
orange
lettuce
goat cheese
For the dressing we used cara cara vanilla balsamic, olive oil and salt and pepper.
Pork Chop Salad
Pork Belly and Roasted Root Veggie Salad
For this you can throw in any root veggies you have. We did it with:
baby carrots
small turnips
kohlrabi
radishes
We roasted all of the veggies in a marinade of honey, olive oil, cara cara vanilla balsamic and pineapple white balsamic, salt and pepper for 45 minutes at 400 and 15 minutes at 415 degrees.
We made a vinaigrette using the pineapple balsamic, coated the lettuce, added the fried pork belly and roasted veggies and a little bit of goat cheese.
A few options for when we're forgetful:
Steak and Blueberry Salad
steak seasoned with salt and pepper only
blueberries
goat cheese
lettuce mix
For the dressing we used black cherry balsamic, olive oil and salt and pepper. We used Denver cut steak and it was amazing.
Pulled Pork Salad
leftover bbq pulled pork
tomatoes
orange
lettuce
goat cheese
For the dressing we used cara cara vanilla balsamic, olive oil and salt and pepper.
Pork Chop Salad
Pork Belly and Roasted Root Veggie Salad
For this you can throw in any root veggies you have. We did it with:
baby carrots
small turnips
kohlrabi
radishes
We roasted all of the veggies in a marinade of honey, olive oil, cara cara vanilla balsamic and pineapple white balsamic, salt and pepper for 45 minutes at 400 and 15 minutes at 415 degrees.
We made a vinaigrette using the pineapple balsamic, coated the lettuce, added the fried pork belly and roasted veggies and a little bit of goat cheese.
Monday, January 05, 2015
favorite steak salad
This is our favorite steak salad - we eat it nearly once a week.
1 skirt steak
1 teaspoon olive oil
1/4 cup balsamic vinegar
1/4 cup finely chopped shallots
1/2 teaspoon (packed) dark brown sugar
4 cups (lightly packed) arugula
goat cheese
dried cranberries
Sprinkle steak generously with salt and pepper or steak seasoning. Heat oil in cast iron skillet over high heat. Add steak; cook to desired doneness, about 4 minutes per side for medium-rare. Transfer to plate. Add vinegar, shallots, and sugar to skillet; boil until reduced to glaze, stirring constantly, about 1 minute. Divide arugula, goat cheese and cranberries between 2 plates. Slice steak; place atop arugula. Drizzle lightly with glaze.
1 skirt steak
1 teaspoon olive oil
1/4 cup balsamic vinegar
1/4 cup finely chopped shallots
1/2 teaspoon (packed) dark brown sugar
4 cups (lightly packed) arugula
goat cheese
dried cranberries
Sprinkle steak generously with salt and pepper or steak seasoning. Heat oil in cast iron skillet over high heat. Add steak; cook to desired doneness, about 4 minutes per side for medium-rare. Transfer to plate. Add vinegar, shallots, and sugar to skillet; boil until reduced to glaze, stirring constantly, about 1 minute. Divide arugula, goat cheese and cranberries between 2 plates. Slice steak; place atop arugula. Drizzle lightly with glaze.
Adapted from Epicurious.com
Sunday, January 04, 2015
dark rum mojito steak salad
I'm not sure where this recipe came from, but it sounds super tasty, and we have lots of different rums to try in it.
1 (8-ounce) top sirloin, fat trimmed
2 tablespoons olive oil
2 tablespoons fresh chopped mint
2 tablespoons sugar
1 ounce white rum (optional)
Juice of 1 lime
Salt and pepper
1 head Romaine lettuce, chopped
1 red bell pepper, minced
½ red onion, minced
1 cup corn cut off the cob
8 to 10 cherry tomatoes, halved
Dressing
½ cup light sour cream
3 tablespoons taco sauce or salsa
Juice of ½ lime
Salt and pepper
In a small bowl, whisk together 1 tablespoon of olive oil, mint, sugar, rum and juice of 1 lime. Pour over steak and marinate for 15-20 minutes.
Heat the remaining tablespoon of olive oil in a pan over medium-high heat. Season both sides of the steak with salt and pepper, and sear until golden- brown or desired doneness, preferably medium-rare or medium. Let steak rest and slightly cool.
In a large bowl, mix together lettuce, peppers, onions, corn and tomatoes. Thinly slice steak and toss with salad.
Mix all dressing ingredients together, and pour over salad. Serve immediately.
1 (8-ounce) top sirloin, fat trimmed
2 tablespoons olive oil
2 tablespoons fresh chopped mint
2 tablespoons sugar
1 ounce white rum (optional)
Juice of 1 lime
Salt and pepper
1 head Romaine lettuce, chopped
1 red bell pepper, minced
½ red onion, minced
1 cup corn cut off the cob
8 to 10 cherry tomatoes, halved
Dressing
½ cup light sour cream
3 tablespoons taco sauce or salsa
Juice of ½ lime
Salt and pepper
In a small bowl, whisk together 1 tablespoon of olive oil, mint, sugar, rum and juice of 1 lime. Pour over steak and marinate for 15-20 minutes.
Heat the remaining tablespoon of olive oil in a pan over medium-high heat. Season both sides of the steak with salt and pepper, and sear until golden- brown or desired doneness, preferably medium-rare or medium. Let steak rest and slightly cool.
In a large bowl, mix together lettuce, peppers, onions, corn and tomatoes. Thinly slice steak and toss with salad.
Mix all dressing ingredients together, and pour over salad. Serve immediately.
Sunday, March 03, 2013
spring fever steak
I've had enough with the winter at this point and I'm ready for some warm sun and grilling. This will be one of the first recipes we try when it's finally warm enough to break out the grill.
Mojito Steak Salad
1 (8-ounce) top sirloin, fat trimmed
2 tablespoons olive oil
2 tablespoons fresh chopped mint
2 tablespoons sugar
1 ounce white rum (optional)
Juice of 1 lime
Salt and pepper
1 head Romaine lettuce, chopped
1 red bell pepper, minced
½ red onion, minced
1 cup corn cut off the cob
8 to 10 cherry tomatoes, halved
Dressing:
½ cup light sour cream
3 tablespoons taco sauce or salsa
Juice of ½ lime
Salt and pepper
In a small bowl, whisk together 1 tablespoon of olive oil, mint, sugar, rum and juice of 1 lime. Pour over steak and marinate for 15-20 minutes.
Heat the remaining tablespoon of olive oil in a pan over medium-high heat. Season both sides of the steak with salt and pepper, and sear until golden- brown or desired doneness, preferably medium-rare or medium.
Let steak rest and slightly cool.
In a large bowl, mix together lettuce, peppers, onions, corn and tomatoes. Thinly slice steak and toss with salad.
Mix all dressing ingredients together, and pour over salad. Serve immediately.
Mojito Steak Salad
1 (8-ounce) top sirloin, fat trimmed
2 tablespoons olive oil
2 tablespoons fresh chopped mint
2 tablespoons sugar
1 ounce white rum (optional)
Juice of 1 lime
Salt and pepper
1 head Romaine lettuce, chopped
1 red bell pepper, minced
½ red onion, minced
1 cup corn cut off the cob
8 to 10 cherry tomatoes, halved
Dressing:
½ cup light sour cream
3 tablespoons taco sauce or salsa
Juice of ½ lime
Salt and pepper
In a small bowl, whisk together 1 tablespoon of olive oil, mint, sugar, rum and juice of 1 lime. Pour over steak and marinate for 15-20 minutes.
Heat the remaining tablespoon of olive oil in a pan over medium-high heat. Season both sides of the steak with salt and pepper, and sear until golden- brown or desired doneness, preferably medium-rare or medium.
Let steak rest and slightly cool.
In a large bowl, mix together lettuce, peppers, onions, corn and tomatoes. Thinly slice steak and toss with salad.
Mix all dressing ingredients together, and pour over salad. Serve immediately.
Recipe courtesy of Chef Jamika Pessoa
(apparently - I have no idea where I originally found this
recipe but the same one is attributed to her everywhere.)
Thursday, September 13, 2012
primal meal deal
This came together perfectly and it just happened to use up a bunch of leftover odds and ends that were sitting in the fridge. Skirt steak pairs well with just about anything and these sides were no exception. I make roasted brussel sprouts regularly, but these turned out so perfectly I had to make sure I captured the recipe.
Roasted Brussel Sprouts
Heat oven to 400 degrees. Quarter brussel sprouts. Coat in olive oil and sprinkle with salt and pepper. Spread evenly on cookie sheet. Check after 15 minutes, and cook no more than 20 minutes.
Turnip Risotto
3 turnips
2 cups chicken stock
2 tbsp butter
1/4 cup oil
1 shallot, thinly sliced
fresh herbs
In one pot, bring the chicken stock to a boil. Peel and grate the turnips (either by hand or in a food processor). In a second pot, melt the butter. Add the grated turnips to the butter and stir. Add the boiling chicken stock. Leave the turnips on a high boil for 10-12 minutes or until the liquid is absorbed. For added creaminess, add butter or cream to turnips before serving (though this isn't necessary).
Heat oil on medium-high in a separate pan (you can use the same pot you used for the chicken stock). Add the sliced shallots and heat until browned but not burned. Remove from the oil.
Plate the turnips and top with fresh herbs and crispy shallots.
Broiled Skirt Steak
Pre-heat the broiler. Season the skirt steak on both sides. Place the skirt steak on the cookie sheet the brussel sprouts were roasted on, and broil for 3 minutes on each side. Let rest for a couple of minutes before slicing.
Altogether a filling, healthy meal that can use up all the bits and pieces in your fridge.
Roasted Brussel Sprouts
Heat oven to 400 degrees. Quarter brussel sprouts. Coat in olive oil and sprinkle with salt and pepper. Spread evenly on cookie sheet. Check after 15 minutes, and cook no more than 20 minutes.
Turnip Risotto
3 turnips
2 cups chicken stock
2 tbsp butter
1/4 cup oil
1 shallot, thinly sliced
fresh herbs
In one pot, bring the chicken stock to a boil. Peel and grate the turnips (either by hand or in a food processor). In a second pot, melt the butter. Add the grated turnips to the butter and stir. Add the boiling chicken stock. Leave the turnips on a high boil for 10-12 minutes or until the liquid is absorbed. For added creaminess, add butter or cream to turnips before serving (though this isn't necessary).
Heat oil on medium-high in a separate pan (you can use the same pot you used for the chicken stock). Add the sliced shallots and heat until browned but not burned. Remove from the oil.
Plate the turnips and top with fresh herbs and crispy shallots.
Broiled Skirt Steak
Pre-heat the broiler. Season the skirt steak on both sides. Place the skirt steak on the cookie sheet the brussel sprouts were roasted on, and broil for 3 minutes on each side. Let rest for a couple of minutes before slicing.
Altogether a filling, healthy meal that can use up all the bits and pieces in your fridge.
Sunday, July 01, 2012
steak au poivre-ish
We do a lot of steak in our house, so we're always looking for new ways to prepare it. Since it's been way too hot to grill we've been looking for ways to spice up our steaks indoors. And spending all day watching the Cooking Channel makes me want to try new things, so a Steak Au Poivre recipe by Aida Mollenkamp looked like it would hit the spot. The surprise though wasn't really in the recipe - it was in the cut of steak she used. I'd never tried a blade steak before, and the giant line of gristle running through it didn't seem appealing, but I do try to be true to a recipe the first time through. I needed to ask the butcher for the cut as it wasn't on display, and at a cheap $6.99 a pound I figured it couldn't be that good, especially since it turned out to be a chuck blade steak, but I was determined to stick to the recipe. And boy am I'm glad I did. Sort of.
The steak turned out perfectly. The sauce, not so much. And the steak was the easy part, so I'm already thinking up ways to use this steak preparation with other ingredients. Maybe a mushroom sauce? So I've put just the steak part of the recipe below. Maybe once I find the perfect sauce for the steak I'll add it here as well.
Steak au Poivre-ish
Prep Time:10 min, Cook Time:15 min, 2 servings
Ingredients:
1 tablespoon black peppercorns
2 blade (aka flat iron) steaks, gristle removed
Salt
1 tablespoon unsalted butter
1 tablespoon vegetable oil
Directions:
Put peppercorns in a small resalable plastic bag and hit with a rolling pin until coarsely crushed. Pat the steaks dry with paper towels and season well with salt. Dip 1 side of each steak into the peppercorns and press to help adhere.
Heat the butter and oil in a 10-inch heavy-bottomed frying pan over medium-heat until just smoking.
Add the steaks, peppercorn side up to the hot pan and cook, undisturbed, about 3 to 4 minutes. Flip and cook, pressing the steaks down in the pan so that the peppercorns adhere, about 4 to 5 minutes for medium-rare. Remove to a cutting board and let rest at least 5 minutes.
And because I don't love pepper, I just used salt on mine (completely forgetting any pepper whatsoever), and it was still delicious. The key was in the timing. Letting the steaks cook undisturbed for 3 minutes, flipping and then cooking for another 4 made for the perfect medium rare. I can't wait to try them again!
The steak turned out perfectly. The sauce, not so much. And the steak was the easy part, so I'm already thinking up ways to use this steak preparation with other ingredients. Maybe a mushroom sauce? So I've put just the steak part of the recipe below. Maybe once I find the perfect sauce for the steak I'll add it here as well.
Steak au Poivre-ish
Prep Time:10 min, Cook Time:15 min, 2 servings
Ingredients:
1 tablespoon black peppercorns
2 blade (aka flat iron) steaks, gristle removed
Salt
1 tablespoon unsalted butter
1 tablespoon vegetable oil
Directions:
Put peppercorns in a small resalable plastic bag and hit with a rolling pin until coarsely crushed. Pat the steaks dry with paper towels and season well with salt. Dip 1 side of each steak into the peppercorns and press to help adhere.
Heat the butter and oil in a 10-inch heavy-bottomed frying pan over medium-heat until just smoking.
Add the steaks, peppercorn side up to the hot pan and cook, undisturbed, about 3 to 4 minutes. Flip and cook, pressing the steaks down in the pan so that the peppercorns adhere, about 4 to 5 minutes for medium-rare. Remove to a cutting board and let rest at least 5 minutes.
Original recipe courtesy Aida Mollenkamp
And because I don't love pepper, I just used salt on mine (completely forgetting any pepper whatsoever), and it was still delicious. The key was in the timing. Letting the steaks cook undisturbed for 3 minutes, flipping and then cooking for another 4 made for the perfect medium rare. I can't wait to try them again!
Saturday, February 19, 2011
pizza - roasted eggplant style
After trying it out on a vacation in Portsmouth, New Hampshire, we just had to try to create our own version of roasted eggplant pizza. This simple dish turns out perfectly, especially if you use high quality ingredients.
2 small eggplants, peeled
1 cup of basil - chiffonade
1/2 cup of mozzarella, shredded
1 cup of sun-dried tomato basil pasta sauce
Slice the eggplants in rounds about a quarter inch thick. Lay all the slices on a greased pan and sprinkle with olive oil. Broil for 6 minutes, flip the slices over, sprinkle with a bit more olive oil and broil for another 5 minutes until slightly golden brown on both sides. Remove from broiler, coat the top of each slice with tomato sauce, sprinkle with shredded mozzarella and then cook in a 400 degree oven for 15 minutes. Broil for 3 minutes or until golden brown. (Use this last ten minutes to cook a steak!) Remove pan from the oven and sprinkle with basil chiffonade.
Enjoy!!
2 small eggplants, peeled
1 cup of basil - chiffonade
1/2 cup of mozzarella, shredded
1 cup of sun-dried tomato basil pasta sauce
Slice the eggplants in rounds about a quarter inch thick. Lay all the slices on a greased pan and sprinkle with olive oil. Broil for 6 minutes, flip the slices over, sprinkle with a bit more olive oil and broil for another 5 minutes until slightly golden brown on both sides. Remove from broiler, coat the top of each slice with tomato sauce, sprinkle with shredded mozzarella and then cook in a 400 degree oven for 15 minutes. Broil for 3 minutes or until golden brown. (Use this last ten minutes to cook a steak!) Remove pan from the oven and sprinkle with basil chiffonade.
Enjoy!!
Thursday, April 08, 2010
foods for thought
Steak:
Made at home: sirloin > steak tips > skirt steak > london broil
The cooking methods can vary, but there is something inherent in the steak that brings the flavor of the cut forward no matter what.
Obviously filet mignon or prime rib - two rather expensive and hard to get right cuts - are favorites when someone/where else is doing the cooking.
Sauces:
Thick wins over thin every time. Even when it doesn't seem like the consistency should matter, it always does.
I need a better thickener for sauces that should reduce by themselves (for example, a demi-glace) but don't, because my impatience and growling stomach will win over perfection every time.
Rice:
You'd never know it, but I eat nearly twice as much rice as potatoes, but it's the potatoes that keep showing up here. I think that just means I need better rice recipes.
Made at home: sirloin > steak tips > skirt steak > london broil
The cooking methods can vary, but there is something inherent in the steak that brings the flavor of the cut forward no matter what.
Obviously filet mignon or prime rib - two rather expensive and hard to get right cuts - are favorites when someone/where else is doing the cooking.
Sauces:
Thick wins over thin every time. Even when it doesn't seem like the consistency should matter, it always does.
I need a better thickener for sauces that should reduce by themselves (for example, a demi-glace) but don't, because my impatience and growling stomach will win over perfection every time.
Rice:
You'd never know it, but I eat nearly twice as much rice as potatoes, but it's the potatoes that keep showing up here. I think that just means I need better rice recipes.
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