Tag: steak dinner
Great Recipe for the 4th of July: Rib Eye Steaks with Roasted Tomatillo and Mango Sauce
- 4 boneless rib eye steaks- about a pound and a half to two
Marinade
-
- 2 teaspoons parsley, chopped
- 1 teaspoon oregano, chopped
- 3 cloves garlic, chopped
- 1 tablespoon extra virgin olive oil
- 1 teaspoon salt
Pound all the ingredients in a mortar and pestle till it forms a smooth thick sauce (The mixture can be processed as well). Marinate the steaks with the mixture and place them in a zip lock bag. Refrigerate for 5-6 hours.
Take the steaks out of the fridge an hour before grilling.
Preheat the grill.
Sprinkle the steaks with salt and pepper and place them on the grill. Cook on each side for 7-9 minutes or till desired. Cover with aluminum foil and rest for 10 minutes.
Roasted Tomatillo and Mango Sauce
- 4-5 medium tomatillos, husks removed and coarsely chopped
- 2 medium mangoes, peeled and coarsely chopped
- 2-3 medium spring onions, coarsely chopped
- 1 tablespoon olive oil
- Salt
- Pepper
Place the tomatillos, mangoes and spring onions on a grill pan. Mix the olive oil, salt and pepper. Grill till the vegetables are golden brown. Keep aside.
- Juice of one lime
- 1 teaspoon honey
- 1 teaspoon salt
- 1 teaspoon smoked paprika
- 1/3 cup cilantro, chopped
Process the grilled vegetables till smooth. Take the sauce out in a medium bowl and add the lime juice, honey, salt, smoked paprika and cilantro. Mix well and keep aside.
Steak with Anchovy and Garlic
Anchovies and garlic are a match made in heaven- I absolutely love the two flavors together… I had an amazing steak in South of France that was topped with this mixture.. not exactly the same but the flavors and similar..
- 2 anchovy filets
- 1 tablespoon butter
- 1 tablespoon extra virgin olive oil
- 3 garlic cloves, grated
- 1/3 cup parsley, chopped
- 1 teaspoon salt
Heat a small pan and add the anchovies. Add the butter, oil and garlic. Cook on a low heat for about 5 minutes till the anchovies have melted. Add salt and turn heat off. Let cool for an hour and add the parsley. Mix well.
- 2 steak filets of choice (I used filet mignon)
- 1 tablespoon extra virgin olive oil
- Salt
- Pepper
Marinate steak with oil, salt and pepper for 3 to 4 hours.
Heat a cast iron skillet and cook the steaks to desired doneness. Rest the steaks for ten minutes before serving. Top with parsley and anchovy mixture and serve.
Mustard Roasted Potatoes and Onions
- 5 to 6 large yellow skinned potatoes, peeled and cut in quarters
Bring water to a boil in a medium saucepan. Add the potato quarters and bring to a boil. Drain the water and let the potatoes dry and cool in the same pan.
- 2 medium yellow onions, peeled and cut in quarters
- 2 to 3 tablespoons grainy Dijon mustard
- 2 tablespoons extra virgin olive oil
- Salt
- Pepper
Preheat oven to 400 degrees F.
Transfer the potatoes to a lined cookie sheet. Add the onions. Add the mustard, olive oil, salt and pepper. Mix well and roast in oven for about 40 to 45 minutes till the potatoes are golden brown and crispy.
Filet Mignon with Mushroom Sauce
I love a good steak and my favorite is a nice juicy rib eye but a filet mignon is leaner and a bit healthier… although taste is not compromised!
- 2 tablespoons extra virgin olive oil
- 10 ounces Cremini mushrooms, sliced
- 1 large shallot, chopped
- 2 garlic cloves, chopped
- Small bunch of thyme
- 4 medium filet mignon, salt and pepper sprinkled on both sides
- 1 tablespoons all purpose flour
- 2 cups beef broth
- Salt
Heat a wide frying pan with the olive oil. Add the mushrooms and sauté on medium high heat and sauté for 2 to 3 minutes. Add the thyme, shallot and garlic. Saute on medium heat and move the mushrooms and aromatics to the outside of the pan making a circle and a round empty space in the middle. Raise the heat and add the filets in the middle and brown on both sides. Take out and bring the vegetables back into the middle. Add the flour and cook for a minute. Add the broth and whisk any lumps out. Bring to a boil and reduce about half way. Add the steaks back into the pan and cook till desired doneness. Check for seasonings and add salt if necessary. Serve with roast potatoes and green beans.
Rib Eye Steak with Feta Sauce Served with Roasted Asparagus and Potatoes
This is a delicious steak dinner. We don’t eat out as much as we used to. Partly because of the economy and mostly because of this blog and all the cooking I end up doing at home.
Also after watching movies like ‘Food Inc‘, I am very leery about eating out. I can’t get the chickens and the cows out of my head. I am now very careful about where I buy and eat beef.
Anyway, I found some really nice looking grass fed rib eye steaks. I love eating a good steak but rarely order it at a restaurant- I don’t want to spend a fortune outside when I can make them at home- and they are fabulous.
I usually make oven fries with the steak- I love potatoes and this is my favorite way of making them. I had very nice looking asparagus- I served them simply sauteed with olive oil, salt and pepper.
Now, for the steaks- again, very simple- olive oil, salt and pepper but I wanted to serve them with a sauce. I love the usual gorgonzola sauce which is made with lots of yummy gorgonzola and cream. It is very delicious but loaded with calories. I had feta in my fridge and decided to use that and make a sauce. It is naturally low in fat so I paired it with some roasted garlic and low fat sour cream. The sauce was delicious! We did not miss the gorgonzola sauce at all!
My daughter loved the meal as well minus the potatoes and the sauce. She loves asparagus and steak. We were all happy and it was a great Sunday meal.
Next time you want to impress someone- make the rib eye steaks with the feta sauce.
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Asparagus with Shallots and Pancetta
When I think of spring, asparagus comes to mind. It’s the first thing I start to notice in the fresh markets- I am talking about local asparagus. We do see asparagus from other countries in the winter but somehow it’s not the same- I guess it’s the mindset- the ones in season just taste better to me. Anyway, to round off the Mother’s Day dinner I decided to make asparagus. I also love the salty taste of pancetta and thought it would go really well with the creamy fresh tasting asparagus. Pancetta is an Italian bacon that is cured with spices and not smoked. It gives dishes an underlying depth of saltiness and nuttiness. I decided to use shallots instead of onions or garlic- I wanted the pancetta taste to come through and not be over powered by anything stronger. Well, the marriage of those flavors was a very successful one! The asparagus was perfectly cooked and bright green with little red brown specs of pancetta all over. It was a feast for the eyes as well as the mouth. Overall the steak, potatoes and asparagus made a fabulous meal- now only if someone would cook it for me again!!!
Roasted Potatoes with Thyme and Garlic
I am always looking to come up with new potato recipes- I just love them. I think if I could, I would eat a whole bag of potato chips! I actually used to do that in college- aah, the good old days when weight was not an issue!! Now I am always looking to make them healthy but delicious!
When I came up with the steak dinner for Mother’s Day , potatoes came to mind immediately. Ideally I would want to eat the yummy steak fries one gets with a steak at restaurants, but I want to avoid fried foods as much as possible, so roasted potatoes it is! There is a local steak place where the steak fries are out of this world! They are crispy on the outside and creamy on the inside but most importantly, they are extremely flavorful! I could eat those potatoes three times a day, seven days a week- just writing about it makes me want some…
For these potatoes, I decided to roast them first with some olive oil and lots of salt. I think that is the secret, people forget how much salt it takes to season potatoes. Once they were golden brown, I took them out briefly and rubbed a mixture of fresh thyme, garlic and more salt. The potatoes came out absolutely delicious- crispy and creamy, and most importantly, very flavorful. They are a perfect side dish with any kind of meat preparation but taste especially yummy with a steak!
- 4-5 medium yellow potatoes, peeled and cut in half
- 2 tablespoons plus 1 tablespoon extra virgin olive oil
- 1 tablespoon plus one teaspoon salt
- 2 tablespoons fresh thyme, chopped
- 4 garlic cloves, minced
Preheat oven at 400 degrees.
In a medium pot add the potatoes and water to cover and boil till half done. Dry the potatoes and add to a lined baking sheet. Drizzle with 2 tablespoons olive oil and 1 tablespoon salt. Bake for about 30 minutes, or till golden brown and fully cooked. In the meantime, in a small bowl mix 1 tablespoon olive oil, one teaspoon salt, thyme and garlic together. Massage the potatoes with the garlic and thyme mixture and place them back in the oven. Bake for 5-6 minutes until the potatoes are fragrant.