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Posts Tagged ‘steak’

Saturday: Leftovers

Sunday: Local Grass-Fed Steak with Braised Greens, Carrots, and Roasted Potatoes

Monday: Local Pork Chops with Roasted Sweet Potatoes and Garlicky Greens

Tuesday: White Beans With Garlic and Rosemary

Wednesday: Black Beans with Chipotle and Tomatoes

Thursday: Leftovers

Friday: Leftovers

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I love simple dinners like this. This pan sauce is really good too, and very easy to make. The recipe is from Cooks Illustrated.

2 steaks (sirloin works well)

1 small shallot, minced

1 tsp brown sugar

1/4 cup dry red wine

1/4 cup broth

1 bay leaf

1 1/2 tsp balsamic vinegar

1/2 ts Dijon mustard

1 1/2 Tbsp butter (Earth Balance for dairy-free)

1/2 tsp fresh thyme, minced

Heat heavy-bottomed, 10-inch skillet over high heat until very hot, about 3 minutes. Meanwhile, season both sides of steaks with salt and pepper.

Lay steaks in pan, leaving 1/4-inch of space between each; reduce heat to medium-high, and cook without moving until well browned, about 4 minutes. Using tongs, flip steaks; cook 4 minutes more for rare, 5 minutes more for medium-rare, and 6 minutes more for medium. Transfer steaks to large plate and tent with foil to keep warm.

Add shallot and sugar to same skillet, over medium high heat; cook, stirring frequently, until shallots are slightly softened and browned and sugar is melted, about 45 seconds. Return skillet to high heat, add wine, broth, and bay leaf; bring to boil, scraping up browned bits on pan bottom with wooden spoon. Boil until liquid is reduced to 3 tablespoons, about 4 minutes. Stir in vinegar and mustard; cook at medium heat to blend flavors, about 1 minute longer. Off heat, whisk in butter until melted and sauce is thickened and glossy. Add thyme and season to taste with salt and pepper. Remove bay leaf, spoon sauce over steaks and serve immediately.

I served this with some roasted potatoes and kale sautéed with garlic.

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Saturday: Red Lentil Dal with Cabbage and Cilantro Salad

Sunday: Singapore-Style Noodles with Shrimp and Flourless Chocolate Cake

Monday: Leftovers

Tuesday: Orecchiette with Bacon Tomato Sauce, Mixed Greens Salad

Wednesday: Leftovers

Thursday: Pancakes!

Friday: Pan Seared Steak with Red Wine Pan Sauce, Roasted Potatoes, Sautéed Kale

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This is about as simple as it gets. No long recipes, no overwhelming ingredients, just pure simple food.

Steak – salt and pepper

Potatoes– olive oil, salt and pepper

Kale – olive oil, garlic, salt and pepper

Yum!

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This was a no-recipe night. The steak, squash and Brussel’s Sprouts were all lightly seasoned so that their natural flavors would shine. This is one of my favorite meals. 

Steak

2 steaks (preferably local and grass-fed ( typically I’ll get sirloin))

salt and pepper

Generously season the steaks on both sides with salt and pepper.  Heat some olive oil in a medium sized skillet over medium high heat. Once the skillet is hot add the steaks, cook about 5 minutes on each side.  The steaks will become firmer as they are cooked longer, this is how I tell when they are done. I typically like mine medium-rare, while my husband likes his medium-well.

Baked Delicata Squash

Heat the oven to 400F.  Cut the Delicata in half and scoop out the seeds. Place face down in a large baking dish, add about 1/4 cup of water, bake until tender. Tops may begin to brown some.  When tender turn over and add about 1 tsp butter to each half.

Roasted Brussel’s Sprouts

Cut the Brussel’s Sprouts in half and place face down in a large baking pan that has been coated with about 2 Tbsp olive oil. Sprinkle salt and pepper over BS and add about 2 Tbsp water or veggie broth to the pan.  Roast until very browned. This will bring out the natural sugars and caramalize them. Yum!

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