Despite what I might say, I do my best cooking on the weekends. I get no special pleasure out of week night cooking. Usually it consists of something I can put together in under an hour or it grows out of planned leftovers.
Ideally cooking should be relaxing, a way to unwind at the end of a busy day, with maybe someone in the kitchen with you who enjoys cooking too, and likes to help out, or who might offer to wash the dishes. Is my end-of-day-cooking like that? No way!
So in an attempt to find that place where cooking is a pleasure, and I have lots of time to devote to meal preparation, on the weekend I try to plan something a little extra special. A meal that we can linger over and perhaps enjoy a glass of wine with. Granted this doesn’t happen as often as I would like it to, but once in a while I can pull it off.
The post today includes a complete menu for just such a meal. I prepared this on a weekend not long ago. It took about an hour from when I started prepping the vegetables until it was ready to be served; not a large investment in time, but a hugh payoff in pleasure. The steak was perfectly rare, and the tomato topping was exactly right with it. In addition I made seasoned roast potatoes, and broccoli rabé as side dishes.
If you know someone who loves a good meat and potatoes meal, make this one for them and watch them swoon first, then praise you for your genius. ” Oh, it was nothing, I just threw it together”
STEAK AND TOMATOES with ROAST POTATOES
Yield: Serves 4
- 1 pound fingerling potatoes, halved (Yukon Gold potatoes make a good substitute, cut into wedges.)
- 2 Tbsp; olive oil, divided
- 1/2 tsp. kosher salt, divided
- 1/2 tsp. ground black pepper, divided
- 3 tsp. ground oregano, divided
- 1 (1-pound flank steak)
- 2 Tbsp. finely chopped shallots
- 1 tsp. minced garlic
- 2 cups chopped tomato
- 1/2 tsp. sugar
- 1 tsp. balsamic vinegar
1. Preheat oven to 425*F.
2. Combine potatoes, 1 Tbsp; oil, 1/4 tsp. salt, and 1/4 tsp. pepper in a baking sheet, tossing to coat.
Bake at 425*. for 25 minutes or until tender, stirring after 10 minutes. Sprinkle with 2 tsp. oregano and toss to coat.
3. Heat a large skillet over medium-high heat. Rub steak with 1 tsp. oil; sprinkle evenly with remaining 1/4 tsp. salt, and 1/4 tsp. pepper. Add steak to pan, cook 4 minutes on each side or until desired degree of doneness. Place steak on a cutting board; let stand 5 minutes. Cut across the grain into thin slices. Cover with foil to keep warm.
4. Return pan to medium-high heat. Add remaining 2 tsp. oil to pan; swirl to coat. Add shallot and garlic to pan; sauté 30 seconds.
Stir in tomatoes, remaining 1 tsp. oregano and sugar. Cook 1 minute.
Stir in vinegar. Spoon tomato mixture evenly over steak. Serve with potatoes.
For the Broccoli Rabé:
1. Cut a 1 pound bunch of broccoli rabe into 1-inch pieces.
Add to a pot of boiling water and cook for 3 minutes or until crisp-tender. Drain.
2. Combine the broccoli rabe, 2 tsp. extra-virgin olive oil, 2 tsp. balsamic vinegar, 1/4 tsp. kosher salt, and 1/4 tsp. black pepper in a large bowl; toss to coat. Sprinkle with 1 Tbsp. shaved Parmesan cheese.
SOURCE: COOKING LIGHT