Yes, I feel guilty…but I’m sharing the recipe anyway, it was delicious, the deep, nutty saltiness of the cheese combined with the marinara sauce that’s infused with a little extra meaty flavor…It was like an extra amplified meatball without all the fillers, lol. Enjoy!
- (1) 8oz. thin sliced porterhouse steak
- 3/4 cup good marinara sauce
- good Parmesan Reggiano cheese, a little grated and some thinly sliced
- freshly ground black pepper
Pour the marinara sauce into a heavy bottomed pan that has a tight fitting lid. Place the steak on top of the sauce and cover. Bring to a simmer on high heat. Once it’s bubbling away, lower the heat to low and cook for 5 minutes, using the 5 minute mark as a guide for a well-done steak. Allow the steak to rest for a few minutes. Place your steak on the plate with a nice amount of sauce on it, placing the extra sauce on the side. (This is especially great to top a pasta or potato side dish.) Sprinkle the cheese and arrange the thinly sliced cheese on top of the steak. The thin slices gives it an extra nutty and salty flavor. Grind a little fresh pepper over the steak and the sauce. Serves 1 or 2 to share, as a light meal.
The other night, I really craved a steak; a ”steak house” kind of steak but didn’t want to necessarily go out to dinner. So, with a plan in place to “stay in”, I ran down to the grocery store and no rib-eyes…hmm…plan B…hanger steak, which I have never made. It looked pretty well marbled but I was a little suspicious and decided to impart it with extra flavors of earl grey tea, fruity vinegar and earthy mushrooms, just in case. And I was not disappointed, it was mouthwateringly delicious. And tasted like it came right out of a restaurant kitchen, ordered off a menu! Enjoy “going out for dinner” at home!
- (2) 8 oz. hanger steaks
- 1 cup earl grey tea, cooled
- 4 tablespoons apple balsamic vinegar, divided
- 7oz. oyster mushroom
- 1/2 cup sliced red onion
- handful fresh parsley, roughly chopped
- 2 tablespoon olive oil, plus more for drizzling
- sea salt
- ground black pepper
Combine the tea and 2 tablespoons of the vinegar, sea salt (obsessed-with pink Himalayan salt right now) and black pepper in a glass bowl and place your steaks in it. Place in the refrigerator and marinate overnight or at room temperature for two hours, flipping, after one hour. While you heat up the grill, in a heavy bottomed pot, heat up the olive oil and the onion on low heat, until softened. If you want your mushrooms to have extra richness to them, add 1 tablespoon of unsalted butter with the olive oil. Add in the mushrooms, a little sea salt, pepper, 6 tablespoons of the marinade and the remaining vinegar. Increase the heat to high and stir often. Cook the mushroom mixture down until most of the liquids evaporate, about 5-10 minutes. Stir in the parsley and remove from the heat. If you want your mushrooms and onions to have more of a crust on them, cook longer. In the meantime, dry your steaks and lightly salt them. Lightly drizzle a little olive oil on both sides of your steaks and grill to your liking. (I did about 4 minutes per each side at about 400-500 degrees, for medium doneness.) Let your steak rest, covered for a few minutes. Smother the steaks with the mushroom mixture and enjoy. Serves 2.
Halloween is around the corner and it’s a time of fright. And for some reason, it reminded me of the few foods that frightened me as a little kid, those being bloody steaks, anchovies and raw egg yolks. Bloody steaks always made me squirm in my seat, so much, that I gave up eating meat for a while, altogether. And when I found out what anchovies actually were, I thought to myself, ”How can you put fish on a pizza pie?” But now, I appreciate anchovies and I’ve even topped my pizza with them and added blue cheese on top of that, lol. Now that’s scary. (Now that I think about it, blue cheese freaked me out too, those moldy looking blue veins deeply embedded in a creamy white cheese, frightening.) And my last fright being, over easy eggs. Mainly they grossed me out, almost as much as a gory horror film. But now, I enjoy over easy eggs and think they can make almost everything taste better. So in honor of the foods that once frightened me, they are gathered together in one dish. Once you break that yolk and it melts into the steaks’ juices and it blends with the anchovy butter, it’s not that scary anymore, lol.
- 1 14 oz. rib eye steak, bone in
- 1/2 cup heavy cream
- 1/2 teaspoon anchovy paste, you can always use more
- lots of fresh ground black pepper
- 1 raw egg yolk, reserve the egg white for another use
- olive oil
- sea salt
Begin “churning” your heavy cream with a hand held immersion blender for about 10 minutes, until the liquid separates from the butter. I used a paper towel to strain the liquid from the butter, squeezing gently. Take your butter left in the towel and transfer it to a small bowl. Add in the anchovy paste and pepper, mixing with a fork. Place your anchovy butter onto a small piece of parchment paper, forming it with a spatula into a small log. Roll up your butter with the parchment paper. You can place it seam down on a small plate or tie it with kitchen twine. Place in the freezer for about 15 minutes to set it and then into the fridge, while you grill your steak. Alternatively you can use 4 tablespoons softened unsalted butter and mix in the anchovy paste and pepper, followed by the freezer. Rub a little olive oil on both sides of your steak and season with sea salt. Grill your steak to your liking and let it rest for 5 minutes. Top with a pat of anchovy butter and the raw egg yolk. If you want a little more saltiness, you can top with a few salt packed capers.
Enjoy and please take extra caution whenever eating foods raw. Start with a nice Cesar salad and crusty bread. Have the extra anchovy butter on the side, for your bread. This serves 2. It’s a nice steak to share.
When life gives you lemons, you make lemonade and when given green tomatoes, you make green tomato salad! I’m not giving up on my green tomatoes, there are still sunny warm days left. But now and then, I snatch one off the vine and I’m disappointed as its’ slightly citrusy bitter taste overwhelms my tongue and the back of my throat feels slightly tingly. But I’ve found the solution to enjoying green tomatoes by lightly pickling them. In the mean time, I thought why not make chicken fried steak with an Italian Japanese flair? (I used Italian seasoned panko crumbs.) It was delicious, especially when topped with a basil cream and enjoyed with the salad! The steak is great served warm and the salad, room temperature!
For the chicken fried steak & basil cream you will need:
- 1 pound top round steak, cut into 4 pieces
- 2 eggs beaten
- flour for dredging
- Italian seasoned panko crumbs
- canola oil
- 1/4 cup heavy cream
- a few basil leaves, minced
- sea salt
- fresh ground pepper
For the salad you will need:
- 6 small good tomatoes, (small plum size)
- 12 cherry size green tomatoes
- 1 to 2 radishes
- a tablespoon sliced shallot
- 1/4 cup pear infused white balsamic vinegar plus 2 tablespoons
- 1 1/2 teaspoons sugar
- juice of one lemon, 1/2 for shallots the other half for the vinaigrette
- 1 1/2 ounces extra virgin olive oil
- pinch Vegeta or any all purpose seasoning you like
- fresh ground pepper
- sea salt
- a few green or purple basil leaves cut in half lengthwise and then cut thin
To made the salad, you want to cut the tomatoes, radishes and shallots thin. (Save the rounded edges of the tomato for egg omelettes or another use.) Get a little pickling liquid going by combining the 1/4 cup vinegar, sugar and a little sea salt. Let the green tomatoes sit in the liquid for 1 hour. Squeeze 1/2 of the lemon juice on the shallots and let that also sit for 1 hour. They can both sit at room temperature. I used what I had on hand but if you are using big tomatoes, I would use 1 green to every 2 red tomatoes. Begin by placing the red tomatoes down in one layer, on a big platter. Spread the radishes around, followed by the drained shallots and drained green tomatoes. Spread the basil on top. Make the vinaigrette by combining the olive oil, juice of half the lemon, 2 tablespoons vinegar, Vegeta and the ground pepper. Adjust the seasonings as needed. Spoon over your salad. For the chicken fried steak, pound the pieces of meat very thin, until about three to four times its’ original size, using the spiky side of the meat mallet. Dredge in flour followed by coating the steaks in the beaten eggs and then into the panko crumbs. Have all of them done and ready to go into the oil. Heat up your canola oil in a heavy bottomed pan on medium heat until sizzling hot. (Enough to coat the bottom of the pan.) Place one by one in the pan and turn over after about one minute, once browned flip over the fry on the other side for about a minute.They fry up pretty quickly. Repeat with the other steaks, allowing to dry on a paper bag or paper towels. To make the basil cream combine the heavy cream, basil, sea salt and fresh ground pepper. Pass the basil cream around so everyone can spoon it over their steaks. Serve with the green tomato salad and enjoy! Serves 4
I loved this platter! And it combines a little bit of summer in every corner of it, a juicy sweet plum, a grilled steak, fresh basil made into pesto, relaxed creamy cheese and a perfectly ripe avocado. Enjoy with a nice glass of wine, while the sunset is going down.
- 12 oz. skirt steak, cut into 2 pieces
- 1 ripe avocado room temperature and halved
- 1 ripe black plum, halved and pitted
- 2 slivers of St. Andre cheese, room temperature
- 2 oz. basil, (about 1 cup tightly packed)
- 1/2 cup olive oil
- 1/3 cup raw walnuts
- 1/4 cup walnut oil
- fresh ground pepper
- Maldon sea salt flakes
- a little drizzle of olive oil for steaks
- 1 tablespoon white balsamic pear infused vinegar
- juice of quarter of a lime
- 1 tablespoon finely chopped parsley
Make your basil (almost pesto) chimichurri sauce. Combine the basil, olive oil, walnuts, walnut oil, salt and pepper with a hand blender. This makes 1 cup of pesto. Adjust your seasonings to taste. Reserve half a cup for another use. This is great for a quick dinner when tossed with pasta, just add some good Parmesan cheese. And if your pasta needs to be moistened a little more, add some pasta water. With the remaining pesto add the vinegar, lime juice and the parsley, combine well. Heat up your grill to about 500 degrees. Throw your steaks and plum halves on the grill. Cook your steaks how you like. I cooked mine for about 5 minutes each side and you really have to watch the plums, they grill quickly and get very soft. Maybe about 3 minutes for the first side. You will see the skin start to curl up at the ends and that’s when I flipped it onto it’s skin for a minute or so. They are really delicate especially if you got a good juicy one. Pull the plums off and let them rest. Remove the steaks from the grill and let them rest for about 5 minutes. Begin arranging your platter. Slice the steak diagonally and fan out, arrange the sliced avocado, cheese and plum on your platter. Scoop some of the pesto chimichurri sauce onto the platter. Sprinkle some salt onto the steak and the avocado. This recipe makes 2 servings, so double and triple as needed. Enjoy!
I feel a little guilty expressing how much I like a grilled rib eye steak especially because I was a vegetarian for three years. It was a great experience because it taught me discipline. I stuck to it 100%, no matter what. And as far as cooking goes, it teaches you to be open and creative. I have an appreciation for eggplant that I may have not had if I wasn’t a vegetarian for some time. It enabled me to create new dishes out of old inspirations. Portabella mushrooms became steaks. Grilled eggplant sandwiches with hummus became a staple and beans were glorified and made delicious. So I don’t mind meatless Mondays or Fridays. But nevertheless, I ended my vegetarian days. And enjoy a steak now and then especially when it’s paired up with buttery avocado, tart fig sauce and pungent blue cheese. Serve with a mixed greens salad tossed with an olive oil vinaigrette and it’s a perfect dinner to share with someone special.
- 1 or 2 bone-in rib eye steak
- 1 ripe room temperature avocado, cut into sections
- olive oil for drizzling
- 1/3 cup fig marmalade
- 1/4 cup balsamic vinegar
- Roquefort cheese, room temperature
In a sauce pan combine the fig marmalade and the balsamic vinegar, bring to a boil, lower the heat and simmer for about 10 minutes, stirring often. It will begin to thicken and once done, set aside. Heat the grill until it is 500 degrees. Make sure your steak is seasoned with sea salt and pepper and allowed to rest at room temperature. Spread a little olive oil on your steak before you throw it on the grill. Cook your steak however you like it, rare, medium or well-done. This came out medium-rare, about 5 minutes each side. While your steak is resting, assemble your plate. Drizzle olive oil on your avocado and season with salt and pepper. Add your cheese, fig sauce, steak and enjoy! Have a happy weekend everyone!