Day three found me working with the freshest of ingredients once again. I had potatoes, spinach, a lemon, an onion, tons of garlic, tomatoes, some steak, and a loaf of bread in front of me. I love fresh ingredients. They make me feel like I am doing a magic trick... taking a little bit of this and a little bit of that, and I get something (hopefully) amazing in the end. THIS is the kind of stuff our bodies were meant to have! I have come a long way from Kraft Mac n' Cheese and Rice-a-Roni ;)
And look at what I did with all that!
Once again, we loved this meal. This week is having quite the success rate! My husband loved it because it had steak, something I rarely cook -- who am I kidding? I never cook steak. Usually if we are eating red meat it is coming off the grill, and I have done nothing to make that happen. I just enjoy it -- and let me tell you, I really do enjoy it. (If you want good BBQ find a Brazilian to make it for you, you will not be disappointed. Lucky for me to have married such a man, huh?)
|A view of our typical meat eating experience -- top sirloin |
surrounded by veggie meat. What can I say? I like both!
While he was enjoying the steak-iness of it, I was amazed at how good my own made-from-scratch dressing was. WOW! I have made dressing before, but this was on par with the stuff from the pros, and a lot lighter feeling. Again, we must give this meal a ten. (Now before you think we are too easy here, last time I did a Weekly Meal Plan from Rachael Ray I think we gave almost everything a score in the 7-9 range, with only one 10, so this really means something. Take our word, try it and see for yourself.)
The only change this time was I added some tomatoes to it. It was something like Mary Poppins, practically perfect in every way.
- 3/4 pound small red-skinned potatoes
- 6 cloves garlic—3 thinly sliced, 2 crushed and 1 finely chopped
- Salt and pepper
- 6 tablespoons extra-virgin olive oil
- 1 tablespoon grainy mustard
- Grated peel and juice of 1/2 lemon
- 1/4 whole wheat country loaf, cut into 1/2-inch cubes (about 3 cups)
- 1 pound skirt steak, cut crosswise into 2 or 3 pieces, at room temperature
- 1/2 red onion, thinly sliced
- One 6-ounce bag baby spinach
COST = $13.75 PER SERVING (3) = $4.59
- In a saucepan, combine the potatoes and crushed garlic with enough cold water to cover by 1 inch; season with salt. Bring to a boil over medium-high heat and cook until the potatoes are just tender, 20 to 25 minutes. Drain; set aside.
- Meanwhile, in a large bowl, whisk together 2 tablespoons olive oil, the mustard, lemon peel, lemon juice and finely chopped garlic; season with salt and pepper.
- In a large cast-iron skillet, heat 3 tablespoons olive oil over medium heat; add the sliced garlic and cook until golden, 1 to 2 minutes. Using a slotted spoon, transfer the garlic to paper towels to drain. Add the bread cubes to the pan, season with salt and pepper and toast, tossing occasionally, until golden, 5 to 7 minutes. Transfer to a plate.
- Wipe out the skillet. Add the remaining 1 tablespoon olive oil and heat over medium-high heat until hot. Season the steak with salt and pepper, add to the pan and cook, turning once, for 6 to 8 minutes for medium-rare. Transfer to a cutting board and let rest for 5 minutes before thinly slicing against the grain.
- Quarter the potatoes and add to the vinaigrette, tossing well. Add the onion and spinach, season with salt and pepper and toss again. Divide the salad among plates and top with the steak, garlic slices and croutons.
(Recipe from rachaelray.com)