Tag Archives: Steak

Filet with Garlic Dill Butter

Ok, before I get going. This all started because of a discussion that Tina and had some time back.  I just haven’t had the time to post…

Tina had mentioned that she likes to whip here butter, and I suggested that (after whipping) that she pop it into the freezer to give it a nice, hard, outer shell.  One think that I like to do is take it a bit further in order to make butter pads for steak topping.

For the butter pads you’ll need

1 stick of soft butter, cubed

2 teaspoons of minced garlic

1 teaspoon of freshly chopped dill

Plastic Wrap

Start with your soft butter in a bowl…

Add your garlic, dill and mix.  (I mixed with my hands… messy but, hey, quick)

Place the butter onto your plastic wrap, form the butter into a “sausage”-esque tube

Toss it into the freezer… now the length of time is up to you.  An hour will firm it up, but still allow the butter to melt quickly when you use it to top your steak.  I did mine for several hours as I wanted the butter to stay on the steak for a longer period of time.

When you are searing your steak (the ones below were prepped sous-vide, seared for 1 min per side on a HOT pan) just toss the butter on to help in the melting…

Plate with a salad and some asparagus and you are good to go! This dish gives us a nice, medium rare filet, with an outstanding flavor and a moist cut of meat!

Southwest Steak (Dinner)

I love Mexican food.  When I was pregnant I literally ate tacos almost everyday for the first 3 months.  Funny that I never really branched out from that until much later.  I wanted to grill steak but not necessarily do a carne asada (although that is muy delicioso) so I found the following recipe and am sure glad I did!  I also wanted to make a side of rice and salad to go with this so keep reading!

Southwest steak:

1/4 c lime juice

1/4 c bottled steak sauce

1/4 c salsa (whichever level of spiciness you prefer)

1 tbsp canola oil

1 clove garlic, minced

1/2 tsp coarsely ground black pepper

1 lb boneless beef top sirloin steak, cut 1 in thick

1. For marinade, in a small saucepan combine all seasoning ingredients and bring to boiling.  Reduce heat.  Simmer, uncovered for 5 mins, stirring occasionally; cool.

2. Place steak in a resealable plastic bag and set in a shallow dish. Pour marinade over steak and place in fridge 8-24 hrs.  (Mine sat for about 19-20 hrs) Turn bag occasionally.

3. When ready place meat on grill and cook to desired doneness, turning once halfway through grilling.

4. Thinly slice, as Rick Bayless says (sorry just saw a recent tweet), ALWAYS against the grain!

Your Red Rice side:

2-3 tbsp olive oil

1 sm onion, finely chopped

2 garlic cloves, minced

2 c long grain white rice

1 tsp achiote powder (this you can find in a Mexican store, I found a Mexican seasoning at a local farmers market which was wonderful!  Just make sure what you end up using isn’t just a plain chile powder or something like that)

1 bay leaf

2 c canned crushed tomatoes (***I used ones with sweet onion in them***)

2.5 c low sodium chicken broth

1. Heat oil in med saucepan over med-high heat and add onions and garlic until soft, about 2 minutes.

2.  Add rice, seasoning powder, and bay leaf and cook until rice is opaque, about 2 minutes.

3. Add tomatoes and broth and bring to boiling.  Reduce heat to med-low and simmer until liquid evaporates and is just below level of the rice.  Simmer, covered, on low for about 20-25 mins. Yields 4-6 servings.

Tomato with Avocado Salsa:

1/2 lg avocado, diced

2 tsp fresh lime juice

1/8 tsp salt

1 medium Anaheim or poblano pepper, seeded and ribs removed, finely chopped

2 tbsp snipped fresh cilantro

1 lg tomato, cut into 5 slices

1.25 tsp fresh lime juice

In a medium bowl, stir together the avocado, 2 tsp lime juice, salt, pepper and cilantro.  Be sure the avocado is coated with the lime juice to prevent discoloration.

For each serving, place avocado mixture over tomato slice(s).  Sprinkle with additional lime juice.

And here you have it!

Oh yeah. . .don’t forget your warmed up tortilla (I used whole wheat) and additional leafy greens!  The meat came out so incredibly tender – it was perfect.  The avocado/tomato had just the right amount of tang and the rice had really good flavor (I believe the crushed tomato with sweet onion did the trick).  All in all – this was a very delicious and satisfying meal for that Mexican craving.

Nutritional Information:

Southwest Steak:

Calories: 200

Total Fat: 9 g

Cholesterol: 69 mg

Protein: 25 mg

Carbohydrate: 5 g

Fiber: 1 g

Sodium: 385 mg

Tomato with Avocado Salsa:

Calories: 49

Total Fat: 3. 5 g

Cholesterol: 0

Sodium: 67 mg

Carbohydrate: 5 g

Fiber: 2 g

Protein: 1 g

Sorry, I do not have the information for the red rice side as this was not made available.

Ginger Steak Stir Fry

Wanting to use my left over goods from the Horseradish-Garlic topped Filet I decided on a quick and easy Stir Fry dish.

You’ll be wanting to have:

1) 1 8oz filet, sliced

2) 1 1/2 tbsp ginger

3) 1 tsp mustard powder

4) 5 stalks of  cooked Asparagus, chopped (steamed)

5) Hand full of sliced mushrooms, Sautéed

6) 2 1/2 tbsp Hoisin sauce

7) 1 cup cooked rice

8 ) Olive oil (for cooking) and pepper for taste

9) 1 tsp of minced garlic

Let’s get started

1) Whip on out your wok, place olive oil in, and place over a medium-low heat.

2) When wok begins to heat up, add filet and garlic. Make sure to stir as soon as you place the meat in as you run into the ability to burn the meat rather quickly. Cook for roughly 2 minutes

3) Add a bit more olive oil, pepper to your desired standard, ginger, mustard powder and mix. Cook for another minute. Turn the heat up to medium but watch for burning of the dish.

4) Time to throw in your asparagus and mushrooms, continue to stir for 1 minute.

5) Add the Hoisin sauce, stir and cook for roughly 2 minutes.

6) Serve over rice and you are done!

Ginger Steak Stir Fry

Ginger Steak Stir Fry

The serving make enough for one and hits the spot.

Have fun!

Herbed Steak with Portobello Mushroom Sauce and Roasted Garlic Mashed Potatoes

I think I hit the jackpot tonight.  I’d like to say at heart I am a meat and potatoes girl (although I love branching out) and this is the reason why. . .

For the steak:

4-5 oz boneless beef top sirloin steaks, cut 3/4 in thick

1 tsp herbes de Provence

1/2 tsp cracked black pepper

1/4 tsp salt

2 tsp olive oil

6 oz portobello mushroom caps, stems removed and thinly sliced (about 2.5 c)

1/3 c finely chopped shallot or onion

2 clove garlic, minced

1/4 c port or dry red wine or beef broth

1/2 c beef broth

1.5 tsp cornstarch

2 tbsp balsamic vinegar

1. Sprinkle 1/2 tsp herbes de Provence, cracked pepper, and salt evenly on steaks and rub in.  You can use the grill or broiler to cook seasoned steaks.   (I did the broiler for about 14 mins since I like mine med-well).

2. Heat oil over med heat in a skillet and then add mushrooms, shallot/onion, and garlic and cook until tender. Remove skillet from heat and add port/broth and remaining 1/2 tsp of herbes de Provence.  Return to heat and cook uncovered until liquid has evaporated.

sauteeing the mushrooms, onion, garlic

3. In a small bowl stir together beef broth and cornstarch and add to skillet.  Cook and stir until thickened and bubby.  Stir for 2 mins more and then add balsamic vinegar.  Serve over steaks.  Makes 4 servings.

For potatoes:

1 lb red, Yukon gold, or round white potatoes, scrubbed and quartered

1 tsp bottled minced roasted garlic

1/4 c light dairy sour cream

2-4 tbsp fat free milk

1/2 tsp dried thyme, crushed

1/4 tsp salt

1/8 tsp black pepper

1. In a covered large saucepan cook potatoes in enough boiling water to cover for 25 mins or until tender.  Drain and return to saucepan.

2. Add garlic to potatoes and mash.  Add sour cream, milk, thyme, salt, pepper and combine well (you can use a mixer if you want).  Makes 4 servings.

I tried to get a good picture of this. . .really doesn't do the dish justice though.

I tried to get a good picture of this. . .really doesn't do the dish justice though.

 Nutritional Information:

Steak:

Calories: 270

Total Fat: 8 g

Cholesterol: 60 mg

Protein: 33 g

Carbohydrate: 10 g

Fiber: 1 g

Sodium: 343 mg

Potatoes:

Calories: 106

Total Fat: 1 g

Cholesterol: 5 mg

Protein: 4 g

Carbohydrate: 19 g

Fiber: 2 g

Sodium: 162 mg

“Fusion” marinated steak and lemon asparagus

Ages ago I visited a restaurant here in Chicago that had a unique, well what I thought was unique, marinade for their steak.  I couldn’t remember ever aspect of it, so I thought I’d simply give it a go. For this I used filet strip steak that I ended up cubing for before marinating.  

Please note you will need skewers and a deep oven pan for this recipe.

Marinade

  • 1 tsp curry
  • 1 tsp tumeric
  • Soy Sauce (enough to cover the steak in my container of choice)
  • 1 tbsp sugar
  • 1 stalk of crushed lemon grass

Mix your marinade together, place the steak into an air tight container with the marinade and the meat set in the fridge for roughly 24 hours. Make sure you shake the marinade roughly ever 4 hours (if possible).  

When ready to cook, preheat your oven to 275.  Take your skewers and place roughly four pieces of steak per skewer, and place over your deep oven pan.  

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Cook in the over for roughly 30 to 40 minutes at 275, basting the meat with the left over marinade ever 10 minutes.  This will bring the steak to a very nice medium rare.  Obviously, cook to your desire and check the meat often.

Lemon Asparagus

I wanted to keep with the lemon flavored theme, even if the taste was ever so faint.  Here is what you’ll need for the Asparagus:

  • 1 bunch Fresh Asparagus
  • pinch of garlic powder
  • lemon juice
  • 1 pad of butter
  • freshly crushed black pepper

Cut the asparagus to the length of your choosing and place into a deep frying pan.  Add enough lemon juice to cover the bottom of the pan, include your pad of butter, and boil the juice for roughly 5 mins.  Your asparagus will turn a nice bright green when it’s ready.  

Once bright green, take off the flame and drain off remaining lemon juice.  Add the garlic powder and black pepper and you are set!

For this dish, I used Trader Joe’s Jasmine Rice for the base and placed the meat over the rice and asparagus:

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And for a close up..

Come on, admit it... you want some!

Come on, admit it... you want some!

This didn’t match the exact flavor of the restaurant, but it was close.  I may play with using lemon paste instead of lemon grass to add a bit more of the lemon zest aspect.  The curry and tumeric leave a nice taste after the initial blast of Soy Sauce.  Also, the medium rare preparation is perfect for this dish – especially with the cut of meat.  I could also see how this dish could easily turn into a BBQ meal.  

Bon Appetite!

Homemade flat bread with steak, bell peppers and garlic sauce

Bob @ I Cook Stuff got me motivated this past week with his home made flat bread recipe. I just couldn’t pass that up, I had to give it a go. I took his recipe for the bread and added my own touches, so here we go.

Please note, I was doing several things at once here – feel free to do in any order you desire.

This is what we started with:

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Apparently the steak was a Great Buy!

Bell Peppers

With the recent discussion of organic foods, I decided to stop at Whole Foods for this meal. I was VERY impressed with the quality of the vegetables. The peppers I picked were rich in color and crisp. While not a long time eater of peppers, I can say these were the best peppers I’ve ever had.

Take your peppers, de-seed them and slice them up. (I have to include a picture, they were so impressive to me)

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Whole Foods, I'm really impressed with your veggies.

Steam them in roughly an inch of water for about 5 to 7 minutes, remove from heat and drain.

Steak

I used a thin cut steak for this meal. The prep was really easy… stupidly easy. Simply cut into strips, use about two teaspoons of oil in a medium heated pan and cook until the meat is about 3/4th done – once the meat look brown but still retains blood.

Remove from heat, drain, and put into a bowl.

Now, I say “3/4th done” because a thin cut steak – like a skirt steak – is rather hard to cook. More often than not, people tend to over cook such thin cuts. I remove the steak when it is still “bleeding” but brown as the internal heat will finish the cooking process without overcooking the meat into little strips of leather

No, I did not season the meat as the Garlic Sauce acts as the seasoning for the dish.

Garlic Sauce

  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 tsp lemon juice
  • ½ tsp garlic powder
  • pinch of black pepper

Mix all of the ingredients together and chill.

Garlic and Pepper Flat bread

  • 3 cups all purpose flour
  • 1 ½ cup ice water
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • pinch of baking soda
  • 1/4 teaspoon garlic powder
  • 1/8 tsp fresh black pepper

(Bob’s Recipe can be found here)

Mix all the ingredients together until you have a nice ball of dough. Flatten out the ball and cut into four equal parts. Take a cutting board, add flour to the board so the dough does not stick, and shape the bread to your desired size and thickness. Get a hot skillet ready, with olive oil coating applied, and fry up the flat bread. Make sure you flip the bread with a spatula constantly to prevent burning. Depending on the thickness of your, the bread has the ability to cook quickly. Indicators that your bread is ready will include browning and slight cracking.

There are a few modifications I made to Bob’s instructions.

First, I found the 1 cup of water was not enough for the dough. I added another ½ cup in order to provide enough moisture to mix all of the ingredients together.

Second, Bob suggested the cook time on the bread to be roughly 30 second. I made the bread slightly thicker than his which lead to mine to be around 2 to 3 minutes in total. Also, I did the bread over a high flame.

Assemble! Fold up and eat like a pita.

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Wrap up and enjoy!

The bread is OUTSTANDING and not hard to make at all. Bob, thank you for turning me on to this one. The Garlic Sauce is a cool taste that blends well with the bell peppers and steak.. Alternate uses for the sauce could be as a vegetable dip or simply to eat with the bread.

Enjoy.