The Science Nerd

Tag: steak

Crock Pot Steak Fajitas

March 20, 2012

In our quest to add diversity to our dinner repertoire, I have turned to Pinterest.  (You can check out my Food page here).  If you haven’t checked out Pinterest yet, I would highly recommend it.  Just don’t start if you have somewhere to be.  Tonight’s dinner was found while goofing off planning this week’s dinners.

Here is the recipe

Ingredients

1 pound thin steak, cut into strips

This isn't my picture, I forgot to take one.

1 green pepper, cut into strips

1 medium onion, cut into strips

1/2 cup beer (or water)

1 tsp. chili powder

salt and pepper to taste

Directions

Place all ingredients into crock pot, cook on high for 4-6 hours.  Serve in corn or flour tortillas with cheese, salsa and sour cream (or whatever you like with your fajitas).

I also heated up some refried beans as a side dish.

These were incredibly tasty, the only complaint we had was that they were too watery.  Next time I will take the steak, green peppers and onions out of the crock pot and drain them before serving.  Other than that, they were excellent.

This is also one of those crock pot meals that can be made ahead of time and put in the freezer.  Just put all the ingredients (except the beer) into a Seal-A-Meal bag or freezer bag and place in the freezer.  Then, when you need a quick easy meal, it can go straight from freezer to crock pot along with the beer and a few hours later, dinner is served!  It couldn’t be any easier.

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Armadillo Potatoes

January 29, 2012

For the past 6 days I have been fighting a cold.  And the cold has been winning.  I haven’t had the energy to do much besides sleep, cough and blow my nose.  Which means there has been a lot of eating out and pizza ordering.

Potato?

So tonight, for something different, we ate at home.  Our meal was simple, but good – and very easy!  We had salad, steak and “Armadillo Potatoes” The recipe for the steak came from theKitchn, and was super easy.  I found some horseradish sauce in the fridge, and we had that with the steaks which was a nice addition.  The potato recipe was

or Armadillo?

found on Pinterest and I decided to give it a try.  I took two baking potatoes, washed them thoroughly and then cut thin slices almost all the way through each potato.  I drizzled them with olive oil, added salt and pepper and some grated parmesan cheese.  Then baked them in the oven at 375 degrees for about 40 minutes.  Gayle commented that they looked like armadillos, therefore they will now be called armadillo potatoes (at least at our house).

Again, I had trouble getting my steaks cooked enough.  They were a bit rare for our tastes, but the flavor was good.  I think that I’m worried that I will over cook them and so I err in the other direction.  I even used the meat thermometer this time….think I”ll have to work on my placement with that.

On another note, if you haven’t yet succumbed to Pinterest, you really should check it out.  You can get all sorts of great ideas and organize and categorize them to your hearts content.  Let me know and I can send you an invitation.  But be careful, it can be addicting!

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Steak au Poivre

January 16, 2012

Gayle has been wanting to have this dish for a long time.  Yesterday I decided it was time.  So, after obtaining the necessary ingredients and searching for the sherry, I got to cooking.  My recipe was combined from a few places – mainly here and here.

This is my take on Steak au Poivre:

INGREDIENTS

    • 1 tablespoon black peppercorns
    • 2  6-8 oz. steaks about one inch thick or less
    • Olive oil as needed
    • Salt to taste
    • 1/4 cup sherry
    • 1 cup water
    • 1/4 heavy cream

METHOD

1. Sprinkle salt generously over both sides of the steaks and let them come to room temperature, about 30 minutes.

2. Heat the oil in a cast iron pan over high heat.  When the oil begins to smoke, take the pan off the heat. Press peppercorns into steaks and place in the hot pan. Return the pan to the heat and turn the heat down to medium-high. Sear, without moving the steaks, for at least 4 minutes.

3. Once the steak is done, remove the meat to a baking sheet. Tent with aluminum foil and let the steak rest while you are preparing the sauce.

4. Make the sauce. Add the onions and sauté for 2 minutes. Add the sherry and as it boils, deglaze the pan by scraping the bottom of the pan to dislodge all the browned bits. Once the sherry is almost cooked away, add the water and turn the heat to high. Boil the sauce down until there’s a noticeable trail when you drag a spoon through the center of it (4-5 minutes).

5.  Pour in the heavy cream and resume boiling. Again, boil down until you can make that telltale trail from the spoon.

6.  Pour the sauce over the steaks right when you serve.

I also made Parmesan cheese mashed potatoes by adding 1/3 cup Parmesan cheese to my mashed potatoes.

Everyone really loved this one – including Wrigley!  Although, he didn’t get to eat much.  The only complaint that we both had was that the steak was not cooked enough, and that was my fault.  We will definitely be trying this one again.  We might switch up the alcohol we use – we’ve heard cognac or bourbon work well.  Stay tuned for updates!

 

 

 

 

 

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