Monday, June 17, 2013

Steak doesn't have to break the bank

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 stems.

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.

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