I made steak.
So what and big deal, right?
Well, I would like to inform you that this was my first time. In fact, from the age of 13 until I was a married woman (12 years later) I never even ate steak, let alone made it. The first time I re-had red meat was on our honeymoon... we drove past a Brazilian steak house or churrascaria (which you need to go to at the earliest opportunity -- TRUST ME). I turned to my husband and said, "If you would like to go, I will go with you. And I will eat the meat -- FOR YOU."
I don't think he trusted me. The only other time he had taken me to a churrascaria was in Brazil. Tri-tip and top sirloin, leg of lamb and other great meat, coming to our table one after another, being offered up to us to eat all we wanted.
What did I choose?
The salad bar. And the weird sushi at the salad bar.
It was a waste of a great amount of money.
But he must have felt it was worth the risk because we went. $45 a person is always a lot, but when you are newly married and have not that many pennies to your name, it is A LOT. So I ate the meat. I continued eating. I cleared off my plate and ate a little bit more. And I discovered something... this stuff is GOOD! That little green/red chip stayed on green the entire time and I had the worst belly ache on the way back to the hotel.
It was totally worth it.
I don't eat much red meat still. Except when we have BBQ. Or the occasional hamburger. It really is a rarity to me. My husband loves it though, and I wanted to surprise him with a dinner just for him. No vegetarian/chic stuff this night... I brought out the meat. Medium-rare, just how he likes it, topped with parsley sauce and sauteed mushrooms over a bed of mashed potatoes. A side salad with a little bit of olive oil and balsamic vinegar.
In a word: perfection.
STEAK WITH
PARSLEY SAUCE AND SAUTEED MUSHROOMS
Recipe from Great Food Fast, a cookbook by the
creators of Everyday Food
SERVES 4 • PREP TIME: 10 MINUTES • TOTAL
TIME: 25 MINUTES
steak
·
2 strip,
shell, or sirloin steaks (about ¾ pound each and 1 inch thick)
·
2 teaspoons
olive oil
·
coarse salt
and fresh ground pepper
·
Parsley Sauce
(see recipe below)
·
Sautéed
Mushrooms (see recipe below)
|
1.
Coat the
steaks with the olive oil; season with salt and pepper.
2.
Heat a large
nonstick skillet over medium-high. Add
the steaks; cook until browned, 5 to 6 minutes per side for medium-rare.
3.
Transfer the
steaks to a cutting board; let rest 10 minutes before slicing thin. Serve with the parsley sauce and sautéed mushrooms.
|
parsley sauce
|
sautéed mushrooms
|
·
1 glove garlic,
chopped
·
1 cup loosely packed
fresh parsley leaves
·
¼ cup olive
oil
·
coarse salt
and fresh ground pepper
|
·
6 ounces shiitake
mushrooms
·
8 ounces
cremini mushrooms
·
2 teaspoons
olive oil
·
1 shallot,
minced
·
coarse salt
and fresh ground pepper
|
In a blender, puree the
garlic, parsley, olive oil, and 3 tablespoons water until smooth. Season with salt and pepper.
Any left over sauce can be
stored in the refridgerator, covered in an airtight container, for up to 3
days.
Makes ½ cup
|
Cut off the shiitake mushroom
stems and discard; thinly slice the caps.
Trim the tough ends of the cremini mushrooms, then quarter each
mushroom. Heat the olive oil in a
large nonstick skillet over medium-high heat.
Add the shallot; cook until lightly browned, 1 to 2 minutes. Add the cremini; cook, stirring
occasionally, until softened, about 5 minutes. Reduce the heat to medium. Add the shiitakes; cook until tender, 5 to
7 minutes. Season with salt and
pepper.
Serves 4
|
COST: $20.48 COST PER SERVING (4):
$5.12
+ mashed potatoes and salad: $5.85 per plate
(Click on 'mashed potatoes' above to be taken to the recipe.)
whoa- your pictures are beautiful! love, love :)
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