Skirt Steak with Crispy Garlic Potatoes
Martha Stewart
Prep: 20 minutes Total: 30 minutes
This quick play on meat and potatoes celebrates a juicy -- yet affordable -- cut of beef.
Ingredients
Serves 4.
* 2 garlic cloves
* Coarse salt and ground pepper
* 1/2 teaspoon dried thyme
* 3 tablespoons olive oil
* 1 1/2 pounds red new potatoes, sliced 1 inch thick
* 1 1/2 pounds skirt steak, cut into 4 equal pieces
* 2 tablespoons red-wine vinegar
* 1 teaspoon Dijon mustard
* 2 bunches watercress (about 12 ounces total), thick ends removed
Directions
1. Preheat oven to 475 degrees. Finely chop garlic, and sprinkle with salt. Using a chef's knife, press flat side of blade back and forth across garlic to make a paste. Transfer to a small bowl; stir in thyme and 1 tablespoon oil. On a large rimmed baking sheet, toss potatoes with garlic mixture; bake until browned on underside, 20 to 25 minutes.
2. Meanwhile, heat a large skillet or grill pan over high. Season steaks with salt and pepper, and cook (in two batches if necessary) until medium-rare, 3 to 6 minutes per side (depending on thickness of steak). Transfer to a plate to rest.
3. While steaks rest, make salad: In a large bowl, whisk together vinegar, Dijon, and remaining oil; season with salt and pepper. Add watercress, and toss to combine. Serve steaks with potatoes and salad.
I'm a wife, mom of three boys. We are busy! My husband started his own IT company, we are home schooling and involved in our church. There is never a dull moment with three boys. One boy already eats like a teenager. I love to cook, sometimes simple and quick meals sometimes long fancy meals.
Showing posts with label steak. Show all posts
Showing posts with label steak. Show all posts
Tuesday, February 10, 2009
Thursday, February 5, 2009
Grilled Steak with Potato Salad
Grilled Steak with Potato Salad
Martha Stewart
Prep: 35 minutes Total: 35 minutes
Set aside half the romaine for Cobb Salad. Place in a resealable plastic bag lined with a paper towel. Refrigerate up to 2 days. Also, save remaining Vinaigrette for Cobb Salad. Refrigerate in an airtight container, up to 2 weeks.
Ingredients
Serves 4.
* 1 1/2 pounds flank steak
* 1/2 cup plus 2 to 3 tablespoons Vinaigrette
* Olive oil, for grates
* 1/4 cup reduced-fat mayonnaise
* 2 teaspoons white-wine vinegar
* 1/4 cup lightly packed flat-leaf parsley, finely chopped
* 2 scallions, minced
* 1 small garlic clove, minced
* Coarse salt and ground pepper
* Leftover potatoes from Garlic-Marinated Chicken Cutlets with Grilled Potatoes, cut into 1-inch chunks (4 cups)
* 2 medium heads romaine lettuce (12 ounces each), cut crosswise into 1/2-inch pieces
Directions
1. Place steak in baking dish with 1/2 cup Vinaigrette. Let marinate at room temperature 15 minutes or up to 1 hour. Heat grill to high; lightly oil grates. Lift steak from marinade; place on grill and cover. Cook, turning once, until meat is done, 3 to 4 minutes per side for medium-rare. Remove from grill; cover loosely with aluminum foil. Let rest 10 minutes before slicing.
2. Meanwhile, make Potato Salad: In a medium bowl, whisk together mayonnaise, vinegar, parsley, scallions, and garlic; season with salt and pepper. Add potatoes and gently mix until coated; set aside.
3. Make Romaine Salad: In a large bowl, toss half the romaine with 2 to 3 tablespoons Vinaigrette. Reserve remaining half (not dressed) for Cobb Salad. Serve sliced steak with Potato Salad and Romaine Salad.
Martha Stewart
Prep: 35 minutes Total: 35 minutes
Set aside half the romaine for Cobb Salad. Place in a resealable plastic bag lined with a paper towel. Refrigerate up to 2 days. Also, save remaining Vinaigrette for Cobb Salad. Refrigerate in an airtight container, up to 2 weeks.
Ingredients
Serves 4.
* 1 1/2 pounds flank steak
* 1/2 cup plus 2 to 3 tablespoons Vinaigrette
* Olive oil, for grates
* 1/4 cup reduced-fat mayonnaise
* 2 teaspoons white-wine vinegar
* 1/4 cup lightly packed flat-leaf parsley, finely chopped
* 2 scallions, minced
* 1 small garlic clove, minced
* Coarse salt and ground pepper
* Leftover potatoes from Garlic-Marinated Chicken Cutlets with Grilled Potatoes, cut into 1-inch chunks (4 cups)
* 2 medium heads romaine lettuce (12 ounces each), cut crosswise into 1/2-inch pieces
Directions
1. Place steak in baking dish with 1/2 cup Vinaigrette. Let marinate at room temperature 15 minutes or up to 1 hour. Heat grill to high; lightly oil grates. Lift steak from marinade; place on grill and cover. Cook, turning once, until meat is done, 3 to 4 minutes per side for medium-rare. Remove from grill; cover loosely with aluminum foil. Let rest 10 minutes before slicing.
2. Meanwhile, make Potato Salad: In a medium bowl, whisk together mayonnaise, vinegar, parsley, scallions, and garlic; season with salt and pepper. Add potatoes and gently mix until coated; set aside.
3. Make Romaine Salad: In a large bowl, toss half the romaine with 2 to 3 tablespoons Vinaigrette. Reserve remaining half (not dressed) for Cobb Salad. Serve sliced steak with Potato Salad and Romaine Salad.
Red Wine-Rosemary Marinated Flank Steaks
Red Wine-Rosemary Marinated Flank Steaks
Ingredients
Serves 4 to 6.
* 1 1/2 pounds flank steak
* 1/2 cup dry red wine
* 1/4 cup extra-virgin olive oil
* 1 teaspoon Dijon mustard
* 4 large cloves garlic, coarsely chopped
* 2 sprigs fresh rosemary, needles removed
* 1/2 teaspoon freshly ground black pepper
Directions
1. Place steak in a shallow baking dish or a resealable plastic bag. In a small bowl, whisk together red wine, oil, mustard, garlic, rosemary, and black pepper. Pour marinade over steak; turn to coat. Let marinate, covered, in the refrigerator for at least 6 hours and up to 24.
Ingredients
Serves 4 to 6.
* 1 1/2 pounds flank steak
* 1/2 cup dry red wine
* 1/4 cup extra-virgin olive oil
* 1 teaspoon Dijon mustard
* 4 large cloves garlic, coarsely chopped
* 2 sprigs fresh rosemary, needles removed
* 1/2 teaspoon freshly ground black pepper
Directions
1. Place steak in a shallow baking dish or a resealable plastic bag. In a small bowl, whisk together red wine, oil, mustard, garlic, rosemary, and black pepper. Pour marinade over steak; turn to coat. Let marinate, covered, in the refrigerator for at least 6 hours and up to 24.
Friday, January 30, 2009
STEAK AND BARLEY STEW WITH SPINACH
STEAK AND BARLEY STEW WITH SPINACH
Makes about 4 servings
1 lb. beef tenderloin or other tender steak
3 TBS. whole wheat pastry flour
1/4 tsp. salt
freshly cracked pepper
1-2 TBS. extra virgin olive oil
1 med. onion, chopped (1 1/2 cups)
1 med. carrot, chopped
3 TBS. tomato paste
1/2 cup pearled or hulled barley (soak the hulled barley overnight)
5 cups low-sodium beef stock
1 TBS. chopped fresh thyme
4 cups coarsely chopped fresh spinach
Cut the beef into 1-inch, bite sized pieces. Combine the flour, salt and cracked pepper on a plate. Roll only half of the beef in the seasoned flour; set aside. In a large dutch oven or soup pot, heat the olive oil. Add the unfloured beef and cook over medium-high heat until the beef is brown but still rare in the center. Scrape the beef into a bowl, drain any fat back into the pan, and cook the floured beef. Transfer that beef into the bowl also.
Add the onion and carrot to the hot pan and scrape up the brown bits. Saute until the is golden, then add the tomato paste and cook, stirring constantly, for 2-3 minutes, until the paste is a shade darker. Add the barley, stock and thyme and bring to a boil. Cover, lower the heat to simmer, and cook for 30-40 minutes.
When the barley is tender, add the beef to the pan and reheat. Stir in the spinach. Serve as soon as the spinach is just wilted and the beef is hot.
PER SERVING:
calories: 378 (30% from fat); protein: 33.1 grams; total fat: 12.8 grams; sat. fat: 0.8 grams; cholesterol: 84 mg; sodium: 263 mg; carbohydrate: 33.3 grams; dietary fiber: 7.4 grams
Makes about 4 servings
1 lb. beef tenderloin or other tender steak
3 TBS. whole wheat pastry flour
1/4 tsp. salt
freshly cracked pepper
1-2 TBS. extra virgin olive oil
1 med. onion, chopped (1 1/2 cups)
1 med. carrot, chopped
3 TBS. tomato paste
1/2 cup pearled or hulled barley (soak the hulled barley overnight)
5 cups low-sodium beef stock
1 TBS. chopped fresh thyme
4 cups coarsely chopped fresh spinach
Cut the beef into 1-inch, bite sized pieces. Combine the flour, salt and cracked pepper on a plate. Roll only half of the beef in the seasoned flour; set aside. In a large dutch oven or soup pot, heat the olive oil. Add the unfloured beef and cook over medium-high heat until the beef is brown but still rare in the center. Scrape the beef into a bowl, drain any fat back into the pan, and cook the floured beef. Transfer that beef into the bowl also.
Add the onion and carrot to the hot pan and scrape up the brown bits. Saute until the is golden, then add the tomato paste and cook, stirring constantly, for 2-3 minutes, until the paste is a shade darker. Add the barley, stock and thyme and bring to a boil. Cover, lower the heat to simmer, and cook for 30-40 minutes.
When the barley is tender, add the beef to the pan and reheat. Stir in the spinach. Serve as soon as the spinach is just wilted and the beef is hot.
PER SERVING:
calories: 378 (30% from fat); protein: 33.1 grams; total fat: 12.8 grams; sat. fat: 0.8 grams; cholesterol: 84 mg; sodium: 263 mg; carbohydrate: 33.3 grams; dietary fiber: 7.4 grams
Subscribe to:
Posts (Atom)