Posts tagged steak

the food around here lately

I bet you guys were thinking we haven’t been eating much interesting stuff around here lately, huh? Since I had a couple people mention they miss me posting about food, I decided to give it a go once more. We have been eating some yummy and crazy stuff! Although, I must say, I’m not near as vigilant about getting pictures of everything we’re eating these days, so you’ll have to settle with just the links.

We had a vegetarian friend over for lunch one day so I made these Grilled Goat Cheese Sandwiches with Fig and Honey. They were really more like dessert but so yummy. And perfect with curried carrot soup.

And for you gluten free folks, these are some of the easiest gluten free cookies I’ve made and they are SO yummy: Thick and Chewy Chocolate Chip Peanut Butter Cookies. Mine were about half almond butter too. Very crumbly, but it didn’t matter because they tasted so good.

Chocolate peanut butter cookies

A surprise hit were these Quinoa ‘Burgers’, which really aren’t burgers at all – more like pancakes but more filling. And they freeze well too. Sadly, I am not sure what to do about quinoa since it’s come to light that Bolivians aren’t getting to eat as much of their staple food source because of the rising global prices of quinoa. But the farmers are getting paid more . . . It’s quite the conundrum.

Quinoa 'Burgers'

Just in case we were starting to be suspected of being vegetarians, I made Balsamic and Whiskey Steak which then lead to the leftovers becoming Steak and Eggs for breakfast, complete with crispy hash potatoes. Naturally.

Steak and Eggs

And to ward of all the vampires we have in Austin, I gave the Vampire Steak a try. Nice and garlicky.

And another surprise hit? Balsamic Roast Beef. I strained off the cooking liquid after it crock potted all day and put it in the fridge to remove the layer of fat and then cooked it down to make a thick sauce and reintroduced it to the shredded pot roast. Much more flavorful than your standard pot roast.

And seriously, if you don’t think you like cauliflower, try roasting it. I could eat a whole head of cauliflower like popcorn when it’s prepared this way. I’ve been eating it several times a week. (And really, isn’t every vegetable better when it’s roasted?)

And finally, a little something Jude and I whipped up (literally) for dessert at a friend’s house, a Cannoli Tart. It was surprisingly similar to a true Cannoli and not very sweet at all.

Cannoli Tart

How about you? Any good recipes to share?

 

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Steak with Mint Chimichurri and Creamed Truffled Swiss Chard

I do still cook new recipes. Really. We have just gotten lazy about taking pictures and my meal planning has gotten a little predictable because life has just gotten so busy. Crock pot tacos, pasta, oven roasted chicken . . . you know, we’re still eating good food, it’s just not exciting enough to share with the world! One night I decided to shed the ‘same-ol, same-ol’ that we were slipping into, try a new vegetable AND make good use of the mint overtaking my garden. The mint replaces the typically used parsley in the chimichurri sauce. I was curious how mint would play with garlic, but it brought a freshness that parsley couldn’t bring.

The creamed swiss chard was a play on creamed spinach that you typically find in steakhouses. I could only find red swiss chard which made the bechamel sauce turn pink! It was kinda funny to dig in and see that! But it was delicious! Definitely a rich, decadent side dish.

Steak with Mint Chimichurra and Creamed Truffled Swiss Chard

Steak with Mint Chimichurri

flank steak
olive oil
kosher salt
fresh ground black pepper

1/2 C packed mint
1 clove garlic pressed or finely minced
1/4 C olive oil
1/4 tsp salt
1/2 lime juiced

If you just took the steaks out of the fridge give them 45 minutes to an 1 hour to come to room temperature. Rub both both sides of the steak with some olive oil and sprinkle a large pinch of salt and black pepper on both sides.

For the sauce, put all the ingredients in a blender or food processor and puree. If you’re doing it by hand, you can mince the mint with sharp knife then combine the ingredients in a bowl.

Grill steaks to desired doneness, 5-7 minutes on each side is a good place to start. Serve immediately with the chimichurri sauce.

Truffled Swiss Chard

for bechamel
1 Tbs butter
1 Tbs flour
2/3 C milk (use 1/3 C milk and 1/3 C cream for something creamier)
1/2 tsp salt
1/4 tsp truffle oil

for the creamed chard
2 C cooked squeezed and chopped swiss chard (about 1 bunch)
1/2 C grated Gruyere
fresh ground black pepper

Melt the butter in a small saucepan over medium low heat. Add the flour and stir together to form a paste, continue to stir and cook for a minute or two. Take the pan off the heat and with a whisk in hand, add the milk and whisk until all the chunks of roux have dissolved.

Put the pan back over medium heat and stir with a silicon spatula making sure to scrape up the bottom and sides of the pan to keep the bechamel from burning. Add the salt and continue to cook and stir until it’s about the consistency of gravy. Take it off the heat then add the truffle oil stirring to combine.

For the chard, seperate the white stems (or red!) from the leafy part and boil the stems in salted water until almost tender. Add the leaves and blanch for about 1 minute. Drain and rinse with cold water until it’s cool enough to handle. Grab a handful of chard and squeeze out enough water so the leaves aren’t watery.

Chop the chard up and add it to a bowl with the bechamel and about 1/4 cup of grated Gruyere. Mix in some fresh ground black pepper and taste for salt (adding more if need be). Divide between 4 ramekins. Top with the rest of the Gruyere and put it under a broiler until the sauce is bubbly and the cheese is melted and brown.

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Grilled Balsamic Skirt Steak with Sauteed Baby Spinach and Tomato-Vidalia-Blue Cheese Salad

Let me start this post out by saying how I am so ready for my tomato plants to start producing! I strongly dislike buying fresh tomatoes at the grocery store. They never really taste as good as I’d like. Thankfully I found some organic ones on sale for this recipe and they were decently tasty. Not as good as what you get from your backyard, but good enough.

I’m telling you, the most recent Cooking Light issue really did well. This was another quick and easy meal that felt healthy and affordable. I used flank steak, only because I couldn’t find any skirt steak and that was fine. A grid iron steak, fajita steak, flank steak, skirt steak, all of those would work well in this application. The meat was good, but the real star was the tomato-vidalia-blue cheese salad. Who knew something so simple could be so incredible! Since the recipe isn’t include on the link, here’s how to make it:

Mix 1 tbsp olive oil, 1.25 tsp white wine vinegar, salt and pepper to taste. Toss with 2.5 c halved grape tomatoes, 1.3 c diced sweet onion (Vidalia if you can find it), 3 tbsp blue cheese (I used more). That’s it!

Grilled Balsamic Skirt Steak with Sauteed Baby Spinach and Tomato-Vidalia-Blue Cheese Salad

Grilled Balsamic Skirt Steak with Sauteed Baby Spinach and Tomato-Vidalia-Blue Cheese Salad

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Gucci Steak with Garlic Herb Butter

I have been wanting to try this recipe for awhile. Ever since I signed up to be a tester for Steamy Kitchen. I thought the method of salting was very appealing (I love salt, a lot, remember the pretzels? I wasn’t kidding about how much I love those) and sounded like a good way to spend less money to get a good tasting piece of meat, and really, who doesn’t love a hunk of melting garlic herb butter melting over their steak. Yum! I used the leafy tops of some fennel, basil and parsley as the herbs in my butter. I served it with roasted asparagus and buttermilk mashed potatoes. It made for a very nice ‘date night in’ meal. The meat was perfectly flavored even without the butter – it was salted all the way through but not over-salted one bit. I’m excited because I think my mom may be trying the salting method for the turkey for Thanksgiving this year. If the steak is any indicator of how good it’s going to be, this is going to be one delicious Thanksgiving!

Recipe for Gucci Steak with Garlic Herb Butter

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Asian Steak Topped with Bell-Pepper Stir Fry

This may be ridiculous to say, but I had no idea how good a NY Strip steak was. It’s pretty amazing. . . I bought one small steak and Jason and I split it because it is pricey (it was still plenty of food for us). This recipe was pretty tasty, again, not many ingredients to help cut down on the grocery bills. I’m not sure I’ll make it again soon because I have a few other steak recipes I want to try, but it’s a good recipe. Worthy of trying if it sounds good to you. Ah, I just realized something too, this is one application of steak where cilantro is not weird (see past experience at Austin Land and Cattle). . .

Recipe for Asian Steak Topped with Bell-Pepper Stir Fry

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Flank Steak with Shiitake Mushrooms and Ginger Scallion Rice

So I’ve been out of the groove on cooking lately but I decided I would try to pick it back up as we try to get back into our normal routine now that vacationing is all done. So I compiled my grocery list and hit up the grocery store on Friday to stock up to make some delicious meals. This is the first meal so far and it was a new recipe from cooking light, and I have to say, it was delicious. It felt like an ‘eat out’ type of meal – perfect for a date night in. I did make one change because HEB didn’t have any nice looking flank steaks, I used a flat-iron steak instead. It is similar to a flank steak but sometimes it can be a bit chewier. . . It worked out pretty well this time around though! I would say though, that this one suffers when you reheat it – it’s best the first time around.

Recipe for Flank Steak with Shiitake Mushrooms and Ginger Scallion Rice


Photo Courtesy of Jason Carroll

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Simple Steak and Veggies

I made this recipe on Thursday night and was so surprised at how easy and quickly it came together. It makes a great quick week night meal! (And as my aunt pointed out, if you’re watching your carbs, this one is a good one for you.)

Recipe for Grilled Glazed Steak and Asparagus

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