Rosemary Steak with Arugula and Blue Cheese

I recently got a new issue of Clean Eating magazine … and this recipe was staring me in the face! How delicious – I thought! I had a whole bunch of arugula from a tomato, arugula recipe from a week ago, and this was the perfect way to finish off the allotment!

So simple, so delicious – I am becoming a master of cooking steaks, indoors that is. Steve was telling me a while back that most restaurants cook steak either just pan-searing or a combination of pan-seared AND broiled… either way.. I am learning to secrets to the perfect steak YUM!

You Thoughtless Cow: Skirt Steak with mushrooms and onions

Skirt steak is cheap, thin, and delicious! Just throw some seasonings (steak seasonings, salt, pepper, garlic, paprika... you name it steak loves it!) on it and sear that sucker in a pan. Pair with mom’s Worcestershire mushrooms (with optional but fantastic onions) and it’s too good to be true! Just more proof that you don’t need carbs to eat a wonderful meal. But if you must, toast a piece of bread and put the whole thing on top :) yum!

 Skirt Steak with mushrooms and onions (20 minutes)

Ingredients

×          Any steak that’s on sale, I tend to look for 1 lb or more

×          1 tablespoon of butter

×          1 medium yellow onion

×          1 small package of button mushrooms

×          Salt and Pepper

×          Worcestershire sauce

×          Celery Salt

×          Tabasco sauce

×          Garlic Salt

Instructions

In medium skillet number one:

1.       Melt 1 tb butter

2.       As soon as the butter begins to crackle, toss in your pre-seasoned steak

3.       For medium-rare, cook for 3-4 minutes on each side

4.       Remove steak and let rest

In a second smaller skillet, at the same time that you start the butter in the first

1.       Add thinly sliced onion and a small bit of butter if you want (I don’t use it but, you are a Fenton)

2.       Cook onion until it starts to give, but not browned!

3.       Add sliced mushrooms

4.       Add salt, Worcestershire, celery salt, Tabasco, garlic salt and whatever else you 

Homage to A. Brown: Steak au Poivre

I am obsessed with Alton Brown. This is my pre-cook-post... Once I actually accomplish this culinary masterpiece, this page will be happily updated with my learnings

I have wanted to make this one for a while now, but Steve’s work schedule hasn’t allowed me to stretch my culinary wings this far :) It seems simple, but you have to let the meat rest before cooking (come to room temperature) and after cooking (REST THE MEAT!) to get the best medium/meduim rare

The steak will take about 15 minutes to cook, but budget 15-30 minutes before for resting, and 5-10 minutes after for resting. The sauce is fun because you get to light a fire, but as with all things associated with fire, be careful and do it right! No Shortcuts! And turn off the FLAME first!

Steak au Poivre (45 minutes)

Ingredients

×          4 tenderloin steaks, 6 to 8 ounces each and no more than 1 1/2 inches thick

×          Salt (please use Kosher – the shape is SO much better for cooking)

×          2 tablespoons whole black peppercorns, crushed with a mallet into large pieces

×          1 tablespoon unsalted butter

×          1 teaspoon olive oil

×          1/3 cup Cognac, plus 1 teaspoon

×          1 cup heavy cream

Steak

Instructions

1.       Remove the steaks from the refrigerator for at least 30 minutes and up to 1 hour prior to cooking. Sprinkle all sides with salt.

2.       Spread the peppercorns evenly onto a plate. Press the fillets, on both sides, into the pepper until it coats the surface. Set aside.

3.       In a medium skillet over medium heat, melt the butter and olive oil.

4.       As soon as the butter and oil begin to turn golden and smoke, gently place the steaks in the pan.

5.       For medium-rare, cook for 4 minutes on each side.

6.       Once done, remove the steaks to a plate, tent with foil and set aside. Pour off the excess fat but do not wipe or scrape the pan clean.

Au Poivre (aka delicious sauce)

Instructions ctd

7.       Off of the heat, add 1/3 cup Cognac to the pan and carefully ignite the alcohol with a long match. Gently shake pan until the flames die.

8.       Return the pan to medium heat and add the cream.

9.       Bring the mixture to a boil and whisk until the sauce coats the back of a spoon (5-6 mins)

10.   Add the teaspoon of Cognac and season, to taste, with salt.

11.   Add the steaks back to the pan, spoon the sauce over, and serve.

Cuban Marinated Steak with Chimichuri Sauce

So my coworker and I have a few favorite spots to spoil ourselves during lunch (and by spoil I mean this is a regular occurrence... we're indulgent little worker bees) But we do have a favorite within our favorites ... We have nicknamed it, aptly I might add, 'Latin Grill'. Its freaking delicious. Like the cute old men we are, we always get the same thing.. I get Ropa Vieja and she gets the Skirt Steak. mmmmm... Today, lets concentrate on the steak - tender and pink - seasonings that just dance all the way down to your belly... UGH! its heaven.

Needless to say I was inspired to attempt to take this simple but fantastic dish home! Cuban steak has a similar feel to a fajita meat, only slightly more citrusy, and trust me when I say that is a delightful attribute! For my home version, I added a chimichuri sauce (to replace the typical white rice) to keep the dish lighter but still tasty tasty! The sauce is really just a fancy name for parsley, cilantro, oil and vinegar. It sounds scary but your boldness will pay off!

This is a good one to prep the night before. If you do that, this will only take about 30 minutes of minimal work before you are feasting! Voila!

Cuban Marinated Steak (Adapted from McCormick - fancy I know)

Ingredients

×          1 1/2 pounds boneless beef sirloin steak (I look for ~1-1.5” thick, minimal marble)

×          1/4 cup orange juice

×          2 tablespoons fresh lime juice (~2 little limes, or 1 large)

×          2 tablespoons vegetable oil

×          2 tablespoons steak seasoning

×          1 1/2 teaspoons dried oregano

Instructions (indoors)

1.       Marinate for at least 30 minutes, I typically marinate overnight

2.       Set burner on med/high and let a grill pan sit and get nice and hot for ~5 minutes

3.       Sear the first side for ~3-4 minutes, and slightly less on the second side

4.       Depending on your thickness, you may want to put this in the oven for 10-15 minutes @ 325-350

5.       Let it rest for 5-10 minutes before slicing on the diagonal

Instructions (outdoor)

1.       Marinate for at least 30 minutes, I typically marinate overnight

2.       Grill!

Chimichuri Sauce (Adapted from Emril)

Ingredients

×          1 cup (packed) fresh Italian parsley

×          1/2 cup olive oil

×          1/3 cup red wine vinegar

×          1/4 cup (packed) fresh cilantro

×          2 garlic cloves, peeled

×          3/4 teaspoon crushed red pepper

×          1/2 teaspoon salt

Instructions

1.       Puree all ingredients in processor

2.       Transfer to bowl

3.       Let it sit for at least 2 hours so the flavors have time to fall in love

Note: You can make it the day before and throw in the fridge