Posts tagged steak
skirt steak with long beans
It is amazing what you can do when sleep deprived. The last two nights Mr. Henry has decided to host an all-night dance party. The problem is mom and dad were not really feeling it. Unfortunately for all of us, Henry gets to dictate the evening schedule right now and so we were up, up, UP all night with the little fellow. Yes, he did sleep a little but it wasn't for long and by the time we fell back to sleep ourselves, he was rising out of his shallow slumber. Despite the last 48 hours of no sleep, we have still been able to shower, cook, and function more or less. Last night we cooked up this skirt steak with green beans and potatoes. It was super simple but if I had to do it again, I might not use skirt steak. I think a sirloin would have really heightened the meal. Fingers crossed that we are able to cook tonight before collapsing into a pile of sleepless jelly!

Ingredients:

1lb Skirt Steak

6 Ounces Long Beans

4 Cloves Garlic

1 Bunch Thyme

1 Pound Russet Potatoes

1 Tomato

Preheat the oven to 500°F. Place the potatoes on a sheet pan. Drizzle with olive oil, season with salt and pepper and toss to thoroughly coat. Arrange the seasoned potatoes in a single layer and roast in the oven for 20 to 22. season the steaks with salt and pepper on both sides. In a large pan, heat 2 teaspoons of olive oil on medium until hot. Add the seasoned steaks and cook, loosely covering the pan with aluminum foil, 4 to 6 minutes per side. Remove the steaks from the pan and set aside. Add 2 teaspoons of olive oil to the pan and heat , dd the diced garlic cloves and cook. Add the long beans, tomato, half the thyme. Season with salt and pepper. Cook, stirring occasionally, for 4-5 minutes. Plate the dish by placing the potatoes first, top with greens, and lastly add the steak. Enjoy!

steak with balsamic reduction potatoes

Saturday was a gorgeous day in Boston.  We ran some errands in the morning and then came home to play with the pups outside and enjoy a lazy weekend with each other. When it finally approached dinner time, David started this delicious dish. Unfortunately, just as he had finished off the steak, I called my midwife a little concerned that during our lazy day  I had not felt the little man moving around. As a precaution for low fetal activity, the midwife suggested I head into the hospital for monitoring. So David turned the stove off, slid the steak onto a plate and we dashed off to the hospital both worried and a bit hungry. We drove in nervous silence punctuated with questions like, "Are you feeling okay?", "Have you felt him yet?", and "Do you think you could be going into labor?" When we arrived at the hospital, the staff was incredibly efficient and kind. We were rushed into a room and I was hooked to a fetal monitor. They asked us some questions about our day, brought us some water, and we waited for the heart monitor to "tell" us something about the little guy. Of course, as soon as they placed the monitor on my belly, the little man started to have a dance party. It was quickly established that despite his silence all day, he was perfectly fine.  We were dispatched and hurried home feeling much more assured and definitely ready to eat some dinner. David headed straight for the kitchen and went back to whipping up this delicious meal! Thankfully, it still tasted AMAZING despite the delay.

Ingredients

1lb hangar steak

salt and pepper

1tbsp canola oil

3tbsp unsalted butter

fresh thyme

4 slices of thick bacon diced

10 fingerling potatoes, halved lengthwise

1 red onion thinly sliced

1 clove of garlic

5tbsp balsamic vinegar

Place a cast iron skillet on high heat. Season steak with salt and pepper, add oil to skillet. When it almost smokes, sear the steak for 4 minutes on each side. Reduce heat to medium-low and add butter and thyme (4-6 spring). Using a spoon, bast the steak for 2-3 minutes flipping once to coat other side. Remove steak from heat and set aside.

Discard all the fat and thyme from the skillet. Over medium heat cook the bacon until crispy about 5 minutes. Add the potatoes cut side down to the skillet and cook until crisp and golden about 4-5 minutes. Turn the potatoes and continue to cook for another 4-5 minutes. Add onions and cook until they are caramelized 10-15 minutes. Lower heat and add garlic. When you can smell the aroma of the garlic add the balsamic vinegar and reduce for about 3 minutes.

Carve the steak into strips and return to skillet and serve!

It is such an amazing dish. Flavorful, simple, and satisfying it was perfect after our hectic evening.