Steak Night

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As much as I don’t like to have an overly meat-y meal, I do enjoy steak once in a blue moon.  My idea of a perfect steak night is a yummy steak, mashed potatoes, creamed corn, gravy, and a nice flick. 

It had been a long while since I’ve had a decent steak so I decided to give it a hand and try it out for myself.  I was quite worried that I was walking the plank with trying to make steak.  But all in all, I thought it was pretty simple.  Along with the steak I made two sauces, a chimichurri sauce and a mushroom sauce.  I’ve seen chimichurri sauces quite often and since it sounded pretty funky I had to give it a try.  Mushroom sauce brings back good memories from Turkey.  So both had to be made. 

Along side the steaks, I roasted some veggies, baked many potatoes, and baked zebra cake (no zebras were hurt during this process). 

Zebra Cake is essentially a marble cake but with an orgranized pattern.  It looks complicated but actually simple to do.  It just takes smidge more than marbling. 

Steaks (adapted from here)

1 1/2 lbs steak

1 tsp kosher salt

1/2 tsp ground cumin

1/2 tsp ground coriander

1/4 tsp black pepper

Crank up the heat on your grill to about 350F.  Pat dry the steaks.  Mix all seasonings in a bowl.  Rub both sides of the steak with the seasonings.  Place on grill and cook both sides to desired doneness (6-10 min each side)

Chimichurri Sauce

1 large garlic clove
1 1/2 cups fresh cilantro
1 1/2 cups fresh flat-leaf parsley
1/4 cup distilled white vinegar
1/3 cup olive oil
1/4 teaspoon cayenne

1/2 tsp salt

In a small food processor or an immersion blender, blend together all ingredients till smooth. 

Mushroom Sauce (adapted from here)

1 teaspoons melted butter
1 teaspoon Worcestershire sauce
2 tablespoons minced shallots
1/4 to 1/2 cup very thinly sliced mushrooms
3 tbs beef broth or 1/3 of a beef bullion cube
Juice of 1/2 a lemon
1/2 cup heavy cream
1 tablespoon snipped chives

In a skillet, heat up the butter and Worcestershire sauce.  Add shallots and mushrooms to saute for a few min.  Add in broth, lemon juice, and salt pepper.  Pour in cream and add chives.  Cook for a few min till combined.  Serve sauce warm on top of steaks. 

Roasted Veggies

2 zucchini, cut in half lengthwise

3 assorted colored bell peppers, cut in half lengthwise

1 large eggplant, sliced horizontally in circles

corn, shucked

kosher salt

olive oil

In a bowl combine oil and salt, enough to marinade all your veggies.  Char till desired on the grill alongside steaks on grill. 

Baked Potatoes

Russet Potatoes

olive oil

kosher salt

Preheat oven to 500F.  Wash your potatoes and dry.  Pierce each potato a few times.   Mix in a bowl enough olive oil and salt to lightly coat the potatoes.  Coat your potatoes with the olive oil + salt.  Place in oven uncovered and bake for about 30 min or until easily peirced with a fork.  Slice in half lengthwise and fluff the sides.  Adorn with desired toppings. 

Zebra Cake (adapted from here)

4 large eggs
1 cup sugar
1 cup milk (low fat is fine)
1/2 cup vegetable oil + 1/2 cup unsweetened applesauce
1 tsp vanilla extract
2 cups all purpose flour
1 tbsp baking powder
1/4 tsp salt
2 1/2 tbsp cocoa powder

Preheat oven 350 and line a round cake pan with parchment paper.  Whip together sugar and eggs till light.  Stir in the vegetable oil, applesauce, milk, and vanilla.  Sift together the flour, baking powder & salt.  Combine with wet ingredients.  Measure out 2 cups of vanilla batter in another bowl.  Whisk in cocoa and mix well. 

Place 3 tbs of vanilla batter in the middle of the cake pan.  Place 3 tbs of chocolate batter in the middle of the vanilla batter.  It will spread out as you repeat this process and push out the other batter.  Continue alternating the two batters until all batter is used.  Bake for 40 min or until inserted toothpick comes out clean.  Cool on a wire rack before serving.


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