Tag: steak
Grilled Steak with Cilantro Chimichurri Sauce
My favorite steak to grill or cook is the rib eye. It has amazing flavor and just the right amount of fat. This recipe epitomizes summer for me. I love making chimichurri sauce and for this recipe, I used cilantro instead of just parsley. It makes a delicious sauce for steak as well as vegetables- stay tuned…
- 2 cups cilantro, chopped
- 1 cup parsley
- 4 garlic cloves
- Juice of one lemon
- ½ cup extra virgin olive oil
- 2 to 3 teaspoons salt
Add the cilantro, parsley and garlic to a small processor. Process till chopped well. Add the olive oil, lemon juice and salt. Process till smooth sauce is formed. Check for seasonings and transfer to a bowl. Take out a quarter cup aside for the vegetables.
- 3 to 4 grass fed rib eye steaks
- 1 tablespoon olive oil
- Salt
- Pepper
Marinate the steaks with the oil, salt and pepper for 2 to 3 hours. Grill the steaks according to taste. Serve with chimichurri sauce.
Leftover Black Rice and Beans Cakes
I love repurposing leftovers into something completely different. These cakes were delicious and made a great lunch with a salad….
- 1 cup leftover black rice and beans
- ½ cup leftover steak, chopped
- 1 egg, beaten
- 2 green onions, chopped
- ½ cup panko crumbs
- ½ cup cilantro, chopped
- 1 teaspoon salt
- 2 tablespoons extra virgin olive oil
- Left over blood orange and tomato sauce
Add the rice, steak, egg, green onions, panko crumbs, cilantro and salt to a medium bowl. Mix well and form into 4 to 5 cakes. Heat a frying pan with the olive oil. Place the cakes into the pan and cook on a medium heat, 3 to 4 minutes on each side. Serve with the sauce.
Spiced Rub Steak with Blood Orange Sauce
Nothing like a delicious steak- especially if it is smothered in some delicious spices and complemented with my favorite, blood orange infused sauce!!! It is absolutely delicious! I also made my new favorite starch- black rice and of course, I can’t have steak without some yummy roasted potatoes!!
- 2 to 3 large strip steaks (I made 2 steaks for 3 people)
- Drizzle of extra virgin olive oil
- 2 teaspoons ground coriander powder
- 2 teaspoons smoked paprika
- 2 teaspoons salt
Mix the spices in a small bowl. Drizzle the steaks with olive oil and rub the spice rub on both sides and marinate for 2 to 3 hours.
- 2 tablespoons olive oil
- 2 tablespoons butter
Blood Orange Sauce
- 1 cup blood orange juice
- 1 cup tomato sauce, preferably homemade
- ½ to 1 teaspoon smoked paprika
- Salt
- ½ cup cilantro, chopped
Heat a cast iron pan with the olive oil. Sear the steaks on both sides on high heat for about 2 to 3 minutes each. Take out of the pan and rest. Add the blood orange juice and bring to a boil. Simmer for about 5 minutes till the liquid is reduced by half. Add the tomato sauce, smoked paprika and salt. Bring to a boil and cook for another 2 to 4 minutes. Check for seasonings and garnish with cilantro. Transfer the sauce in a bowl and clean the pan with a paper towel and reheat the pan. Slice the steak into 1 inch slices and return to the pan. Top the steak with butter coating evenly. Cook till the desired doneness.
Serve with the blood orange sauce.
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.
Scrambled Eggs with Peppers and Steak
I still had some of the steak and vegetable mixture left from the other day- about half a cup. I came downstairs to my kitchen Saturday morning and wondered what to make for breakfast. It is my favorite time of the day- no one is around and I love being in my kitchen by myself.
I was going to do the usual coffee/tea, toast/GG crackers but then I thought about the steak mixture I had in the fridge. I decided to use it up with some shredded cheese and eggs.
I took out some eggs and beat them up with a bit of salt. I added chopped cilantro and the shredded cheese into the egg mixture. That was it- I sauteed the steak mixture in a non-stick pan and added the eggs. I folded them gently while turning the heat down.
I served the eggs with warmed whole-wheat tortillas and it was delicious…
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Grilled Steak Fajitas
This is the first time I have cooked a flat iron steak. I saw it in Whole Foods and remembered reading about this reasonably priced yet delicious cut of beef. Like a skirt steak, the meat is to be cut against the grain. It has very good marbling ensuring delicious flavor.
I wasn’t sure how I would be using the cut but somehow Mexican food came to mind. I envisioned a dry rub on the steak and making steak fajitas. That is what I did- I mixed ground coriander, roasted cumin seeds, salt, ancho chili powder and paprika. I let the steak sit in the fridge for a while and prepared an avocado crema (recipe to follow tomorrow). I grilled the steak, about medium and it was perfect. The meat tasted delicious- I couldn’t believe it was so reasonably priced. Definitely try this cut next time you go to the supermarket.
I sauteed peppers and onions to serve on top and used corn tortillas instead of the flour ones. I made some rice with tomatoes and garlic and it was a delicious meal…
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Zucchini Risotto with Arugula and Steak Salad
Family was visiting from Austin and wanted to eat something delicious, different and gourmet- what the heck was I supposed to make??
Risotto was discussed briefly and so I started thinking about arborio rice. How should I cook it and what should I serve with it? When I am coming up with a menu- I try to include a vegetable and a protein with the starch. I am thrilled to include all the food groups on one plate.
My husband reminded me of the zucchini pesto in the fridge- “maybe you can add that to the risotto”, he said. Wow, I thought – all this cooking is rubbing off on him as well. What a great idea- that is what I did. I made a simple risotto with chicken broth and folded in some velvety zucchini pesto.
What about the protein? We were in Trader Joes and my idea was to buy the marinated, frozen rack of lamb. It is delicious and very easy- just roast in the oven and serve. Turns out that some of them didn’t care for lamb- so it was back to the drawing board. I was walking around Trader Joes and came across tip steak. I decided to marinate the steak and make a salad with the arugula and serve them on top of the hot risotto.
Well, the combination was delicious. I love cold salad on top of anything hot. In this case the bitter arugula was fabulous with the garlicky steak and the creamy risotto. It was a big success and everyone loved it. We drank a wonderful merlot with the meal- it is great spending time with family!
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