Butter Basted Ribeyes

I made two ribeyes, figuring Miss F could share with C and me. Turns out, these steaks were a huge hit with everyone and I definitely finished dinner wanting more. Next time, I will make each one of us our own steak.  Miss F still refuses to eat potatoes, she tried one bite of the twice baked potato and declared them to be gross.  Such a silly girl.  This recipe is adapted from Food and Wine.

Butter Basted Ribeyes

Two 1 pound, bone-in rib eye steaks
½ teaspoon kosher salt
¼ teaspoon pepper
2 tablespoons canola oil
4 tablespoons unsalted butter
4 thyme sprigs
3 garlic cloves
1 rosemary sprig

Season the ribeyes with the salt and pepper. Let sit at room temperature for 30 minutes. In a large cast iron skillet, heat the oil over high heat. Add the steaks and cook for 5 minutes, flip the steaks and add the butter, thyme, garlic and rosemary to the pan. Baste the steaks with the butter and herb mixture, for about 5 minutes more. Transfer the steaks to a plate and let rest for 10 minutes. Serve.

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Flat Iron Steak with Red Wine Sauce

I have been going through a flat iron steak obsession right now...they have so much flavor and are quite easy to cook.  I was the only one in the family who enjoyed the sauce with my steak, no one else was interested in having any.  Oh well, their loss.  We are still working with Miss F and eating asparagus.  She was happy to have her steak, she still refuses any and all potatoes, but she was content to only eat the stalks of the asparagus.  Such a strange child.  This recipe is inspired by Giada de Laurentis.

Flat Iron Steak with Red Wine Sauce

1 pound flat iron steak
1 tablespoon olive oil

3 tablespoons cold butter
½ onion, thinly sliced
¼ teaspoon salt
1 ½ teaspoons minced garlic
½ teaspoon dried oregano
2 tablespoons tomato paste
1 ¼ cups dry red wine


Pat the steak dry with a paper towel. Add the olive oil to the skillet, cook the steak 5 minutes per side for medium rare. Allow the steaks to rest 10 minutes before slicing thinly against the grain.

While the steak is resting, melt 1 tablespoon of the butter in a saucepan over medium-high heat. Add the onions and sauté until tender, about 5 minutes. Add the salt, garlic and oregano, sauté for 30 seconds more. Stir in the tomato paste and cook for 2 minutes. Whisk in the wine, simmer for 5 minutes or until reduced by half. Strain the sauce into a small bowl. Discard the solids and return the sauce to the pan. Bring to a simmer, then stir in the remaining 2 tablespoons of butter into the sauce. Salt and pepper to taste.

Serve the sliced steak topped with the red wine sauce.

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Flat Iron Steak Peperonata

When I saw this dish on Elly Says Opa, I knew I had to make it right away.  And I knew it would pair perfectly with polenta.  Bell peppers are an easy sell in my house, no matter what the color, so this was a huge success for dinner.  The steak was deliciously tender and the peppers were sweet with a nice tang from the caper brine.  I may have a made a bit of a smoke disaster during cooking, I hate using the exhaust fan because of the noise, but the smoke alarm going off is worse noise, right?

Flat Iron Steak Peperonata

1 (1-pound) flat iron steak
1 teaspoon dried oregano
1 ½ teaspoons Kosher salt, divided
3 tablespoons olive oil, divided
1 red bell pepper, sliced
1 yellow bell pepper, sliced
½ onion, sliced
3 garlic cloves, minced
1 cup diced tomatoes
1 tablespoon capers
pinch of dried red pepper flakes
1 teaspoon dried basil

Cover the steak with the oregano and 1 teaspoon salt, wrap in plastic wrap and refrigerate for at least 30 minutes and up to 24 hours.

Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the bell pepper, onion, garlic and ½ teaspoon salt. Cover and cook, stirring occasionally, for 10 minutes. Stir in the tomatoes, capers, red pepper flakes and basil. Transfer the Peperonata to a bowl, cover to keep warm.

Pat the steak dry with a paper towel. Add the remaining tablespoon of olive oil to the skillet, cook the steak 5 minutes per side for medium rare. Allow the steaks to rest 10 minutes before slicing thinly against the grain. Serve the sliced steak with the Peperonata.

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Reverse Sear Steaks

I don't think I will ever cook a steak the usual way ever again. This recipe couldn't be any easier and it is literally foolproof. I cooked three steaks for New Year's Eve and each one was perfection.  It takes a bit more time than the regular way, but the extra time is completely hands off.  Of course, my meat thermometer decided to stop working the night I made these, so I had to use an old school thermometer instead of the fancy remote control variety.  The wire had completely severed on the remote, so I ordered a new one with a much heavier duty wire.  This recipe is based off People Magazine (for real!)

Reverse Sear Steaks

2 rib eye or New York strip steaks (1 to 1 ½ inches thick)
½ teaspoon Kosher salt
¼ teaspoon freshly cracked black pepper

Preheat the oven to 250 degrees. Place a wire rack on a rimmed baking sheet and place the steaks on the rack. Season the steaks with the salt and pepper. Roast the steaks in the oven for 45 minutes to 1 hour, until an instant read thermometer reads 125 degrees. Remove from the oven, cover with foil and let rest for 5 minutes. Heat an iron skillet over high heat. Cook the steaks in the skillet one minute per side. Remove the steaks from the skillet, cover with foil and let rest for 10 minutes more. Serve.

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Asian Flat Iron Steak

I picked up a super sale flat iron steak at the grocer and I wanted to make something besides fajitas.  The broiled flat iron steak was perfectly cooked, it may be my new go to way to prepare it.  The sauce was rich and perfect over rice with sesame green beans.  C thought the sauce was too much, he had seconds of the steak, but was fine with no additional sauce.  Miss F ate all her steak willingly, but she was upset with the sesame green beans.  She loves to pick the beans from inside steamed green beans, this would be far too messy with sauteed beans. This recipe was inspired from Once Upon a Chef.

Asian Flat Iron Steak

For the Sauce
2 teaspoons vegetable oil
2 teaspoons minced fresh ginger
1 garlic clove, minced
¼ cup dry Sherry
¼ cup soy sauce
1 tablespoon tomato paste
2 tablespoons light brown sugar
1/3 cup water
½ teaspoon Asian sesame oil
2 teaspoons unsalted butter
For the Steak
1 one pound Flat Iron Steak
½ teaspoon kosher salt
¼ teaspoon ground black pepper

Preheat the broiler and set an oven rack in the top position.

Heat the oil in a small saucepan over medium heat. Add the ginger and cook until softened and fragrant, a few minutes. Add the garlic and cook for 1 minute more. Do not brown. Add the dry Sherry, soy sauce, tomato paste, brown sugar and water; bring to a boil, then turn the heat down and simmer gently until just slightly thickened 4 to 5 minutes. Add the sesame oil and butter and stir until the butter is melted. Set aside.

Season the steak on both sides with salt and pepper and place on a broiler pan (or rack on top of a baking sheet). Broil the steak to desired doneness, about 5 minutes per side for medium-rare. Using tongs, transfer the steak to a cutting board; cover with foil and let rest for 10 minutes to let the juices settle (don't rush this step or the juices will gush out of the steak when you cut it). Cut the steak into thin slices across the grain and serve with the sauce.

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NY Strip Steaks with Peppercorn Cream Sauce

This is a true special occasion dish, the sauce quite possibly could be one of the best things I have ever made. It is amazing. I did set off a smoke detector making it, but it was totally worth it. I got quite a flame going when I added the cognac. Thank goodness C was in the living room to fan the smoke detector. I had the stove exhaust fan going the whole time, but we have a pop up vent and it isn't the strongest.  Miss F loved this meat.  I will add that she did not have any of the sauce, but did top hers with cheese that I had out for the baked potatoes.  Thanks to Cooking with Leah for the recipe.  I will try coffee crusting the steaks next time I make it, per C's suggestion.

NY Strip Steaks with Peppercorn Cream Sauce

2 boneless New York strip steaks
Salt, to taste
3 tablespoons cracked multicolored peppercorns
2-3 tablespoons butter
3 tablespoons cognac
¾ cup heavy cream

Bring the steaks to room temperature and pat dry. Season each side with salt. Spread peppercorns out on a cutting board and crack them - the easiest way to do this is with the underside of a heavy frying pan. Then press each side of the steaks into the peppercorns, lightly coating them.

Saute the steaks in the butter over high heat for 3-4 minutes per side. Remove the pan from the heat and add the cognac. Return pan to heat, turning slightly to allow the flames to reach the pan and flambé the meat. When the flames die down, remove the steaks from the pan and reserve, covering with foil to keep warm.

Add the cream to the pan and bring to a boil. Reduce for 5-10 minutes, or until sauce reaches a smooth, creamy consistency. Taste and adjust seasonings if necessary.

Spoon sauce onto the plate, then slice steaks on the bias and fan over sauce.

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Cheesesteaks

One of my favorite quick weeknight dinners is chicken cheesesteaks.  I have always been intimidated by making actual cheesesteaks.  After a visit to a local cheesesteak shop, Texadelphia, I decided to give it a shot.  Turns out that cheesesteaks are even easier with steak.  I made the "guranteed" to be crisp oven sweet potato fries that have been all over Pinterest with them.  Save your cornstarch, they were an absolute mess.  Luckily, these sandwiches were filling enough on their own, so no one missed the fries.  Especially Miss F, who hates fries.

Cheesesteaks

4 sub rolls
1 teaspoon extra virgin olive oil
1 pound NY Strip steak
1 tablespoon butter
½ bell pepper, sliced
½ onion, sliced
8 slices provolone cheese

Preheat the oven broiler. Slice the sub rolls and brush with the olive oil. Broil for 1 to 2 minutes, until lightly toasted. Place the steak in the freezer for 15 minutes. Remove the steak and slice into ¼” strips. In a sauté pan, heat the butter over medium high heat. Add the bell pepper and onions, sauté for 3 to 5 minutes, until tender. Add the steak slices and sauté for 3 to 5 minutes more. Salt and pepper to taste. Divide the steak into four equal portions and place on the toasted rolls. Top each sub with two slices of cheese and broil for 1 to 2 minutes, until the cheese is melted.

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Ribeyes with Chimichurri and Maduros

One of my favorite restaurants is Americas. I love the fried plantain chips and the chimichurri. C was all excited thinking I was frying up plantain chips, so he was disappointed when it turned out to be maduros instead. This recipe makes a lot, so I am going to pick up so plantain chips tomorrow. He also picked all the chimichurri off his steak, he said he only likes it with the chips. I thought it was really flavorful.

For the plantains, just get ones that are starting to turn black. Peel the plantains and bias cut them. Fry them in about 1/4" of oil over medium high heat. Fry for five minutes on each side, drain on a wire rack over a baking sheet. You can keep the maduros in a warm oven while you finish them up. Miss F adored the fried plantains, I think they are going to be a favorite.

Chimichurri Sauce

1 large bunch of fresh flat leaf parsley
8 cloves of garlic, peeled
3 tablespoons minced onion
5 tablespoons distilled white vinegar
5 tablespoons water
1 teaspoon coarse salt
1/2 teaspoon dried oregano
1/2 to 1 teaspoon hot pepper flakes to taste
1/2 teaspoon freshly ground black pepper
1 cup extra virgin olive oil

Chop up the parsley a bit. This will make processing easier. Add parsley and garlic to food processor and hit the pulse button a few times to mince. Add remaining ingredients and pulse some more. Stir in the oil.

If you like the fresh crisp flavor of parsley, use immediately. Letting it rest overnight will balance out the flavors.

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Bacon Wrapped Filet with Corn and Red Pepper Salsa

C's mom and stepdad were kind enough to watch F this past Friday night and when I went to pick her up, there was a cooler set beside all her stuff. Inside were two filet mingnons wrapped in bacon. Yum~ perfect for grilling for Father's Day. The corn and red pepper salsa is served warm and is really easy to make.








Warm Corn and Red Pepper Salsa

1/2 cup frozen corn kernels, thawed
1/2 red pepper, diced
1 teaspoon rice wine vinegar
1 teaspoon lime juice
1 teaspoon parsley
1/2 clove garlic, minced
2 teaspoons onion, minced
couple shakes of hot sauce
1/2 teaspoon chili powder
1/4 teaspoon ground cayenne pepper
1 teaspoon extra virgin olive oil

Combine all ingredients except oil. Saute in a small pan with the oil for 3 to 5 minutes, just to warm through. Serve over bacon wrapped filets, or whatever meat of your choosing.

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Steak Tacos

This month’s MS Living had a great article on San Antonio as well as some fantastic recipes. I had leftover steak to use and I am always having trouble thinking of something to do with it. She had all sorts of great TexMex recipes, but I was most inspired to make my own hard shell tortillas. I bought a massive package of corn tortillas in order to make enchiladas with and I had frozen the leftovers. The best part is that I already had everything on hand for this meal. Even the avocado, since F has gone on an avocado strike as of late.




Steak Tacos

8 corn tortillas
Oil for frying

½ pound grilled steak, thinly sliced (I used leftover ribeye)
¼ onion, chopped
1 clove garlic, sliced
2 teaspoons fajita marinade
1 teaspoon oil

½ tomato, chopped
2 tablespoons shredded Colby Jack cheese
Lettuce, shredded
Guacamole (click for recipe)

Bring 1” of oil to 325 in a large saucepan. Microwave the corn tortillas in damp paper towels for 30 seconds. Using tongs, fold the tortilla into a half moon shape and fry one half for 1 to 2 minutes. Turn over and fry the other side for the same amount of time. Drain shells on a wire rack over a baking sheet.

Place the onion, garlic, steak and marinade in a small bowl. Toss to coat. Heat oil over medium-high heat in a medium skillet. Add steak mixture to the skillet and sauté to warm. Serve steak in taco shells with tomato, cheese, lettuce and guacamole.

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Grilled Zucchini and Red Peppers

We went to a friends house for dinner last weekend and they served amazing zucchini. It had been sliced lengthways and grilled. I tried to replicate it, just tossing it with olive oil, salt and pepper, then grilling. I also did the same with some red peppers left over from the peanut chicken pasta. I served it with a grilled ribeye and grilled corn.

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Steak and Spaetzle

I made Spaetzle for the first time since my cooking class at Sur la Table years ago. I had been watching Secrets of a Restaurant Chef, which I love, and she inspired me to give it a try at home. The result is a very warm, earthy side dish. That being said, the clean up was not so fun at all. The dough is quite sticky and hardens because the pan gets so hot. I am not sure I will make it again, mainly because C said it was “too doughy” and “too mushroomy”. I used flat leaf parsley and thyme.

I served it with a pan seared NY Strip, just brushed it with some olive oil and sprinkled with some salt and pepper, seared both sides, finishing in the oven.


Fresh Herb Spaetzle

2 1/4 cups all purpose flour
1 teaspoon salt
1/4 teaspoon ground white pepper
1/8 teaspoon ground nutmeg
3 large eggs
3/4 cup whole milk
8 teaspoons minced assorted fresh herbs (such as parsley, thyme, rosemary, and chives), divided

4 tablespoons (1/2 stick) butter, divided
2 tablespoons extra-virgin olive oil, divided
8 ounces mushrooms, thinly sliced
1 medium shallot, chopped

Blend flour, salt, pepper, and nutmeg in large bowl. Whisk in eggs and milk, forming soft batter. Mix in half of herbs.

Bring large pot of salted water to boil. Butter large bowl. Working with 1/3 cup batter at a time and using rubber spatula, press batter directly into boiling water through 1/4-inch holes on coarse grater, strainer, or wide ladle. Stir spaetzle to separate and boil 2 minutes. Using fine sieve, scoop spaetzle from pot, drain well, and transfer to buttered bowl. (Can be prepared 3 hours ahead. Let stand at room temperature.)

Melt 2 tablespoons butter with 1 tablespoon oil in heavy large skillet over medium heat. Add mushrooms; sauté until beginning to soften, about 4 minutes. Add shallot; sauté until beginning to soften, about 5 minutes. Add remaining 2 tablespoons butter, 1 tablespoon oil, and spaetzle. Sauté until spaetzle begin to brown, stirring often, about 10 minutes. Mix in remaining herbs; season with salt and pepper.

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