Today I'm struggling with this summer cold thing...I've been drinking so much apple cider vinegar, it's actually starting to taste like apples. Ugh. Right now, I just need life to be easy. K. Thanks.
I love steak. And I love easy. Here are two great steak recipes that show you...eating steak during the week doesn't HAVE to run your grocery budget up. Especially when paired with one or two vegetarian nights during the week :)
Steak with Mustard-Shallot Sauce
*If you're not a dijon mustard fan, just use a little less of it so the taste isn't as overwhelming.
TRT: 20 minutes
Season 1 1/2 lb sirloin steak (or some filets, or whatever!) with salt and black pepper. Cook in 2 t. olive oil in a large skillet over medium-high heat, 3-5 minutes per side for medium-rare. Let rest 5 minutes. Whisk together 2 T. each Dijon mustard and red wine vinegar and 1 chopped shallot. Steam some veggies or green beans until tender, 4-6 minutes. Top the steak with the mustard sauce and serve with green beans.
Spiced Strip Steak with Carrots, Onion, and Garlic
TRT: 40 minutes
1 1/2 lbs carrots, cut into 3-inch pieces and halved lengthwise if large - TIMESAVER: I used pre-cut baby carrots :)
2 red onions, cut into 1/2 inch wedges
9 cloves garlic, unpeeled
2 sprigs fresh oregano
1/4 c. plus 2 t. olive oil
kosher salt and pepper
1 t. ground coriander
1/2 t. ground cinnamon
1/4 t. cayenne pepper
4 strip steaks
Heat oven to 450° F. On a rimmed
baking sheet, toss the carrots, onions, garlic, and oregano with ¼ cup
of the oil, ½ teaspoon
salt, and ¼ teaspoon black pepper.
Roast, tossing once, until tender, 25 to 30 minutes; remove the oregano
Meanwhile, in a small bowl, mix
together the coriander, cinnamon, cayenne, and ½ teaspoon salt. Heat the
remaining 2 teaspoons
of oil in a large skillet over
medium-high heat. Season the steak with the spice mixture. Working in 2
batches, cook to the
desired doneness, 2 to 3 minutes per
side for medium-rare.
Serve the steak with the vegetables and sprinkle with the oregano leaves.