Just found an interesting set of recipes for a full “date night” steak meal over at naninpachat.blogspot.com. The author mentions her significant other “Aaron” in the recipe so if you have an “Aaron” that means somebody in your life likes to eat a lot — so allow for that.
Here’s her scrumptious lineup . . .
Delicious Steak Night
12 oz Angus beef shoulder london broil
2 counts Balsamic vinegar
2 counts Red wine (I prefer Malbec)
1 good squirt Spicy brown mustard
1 count Soy Sauce
2 counts Orange Juice
1 count Lemon Juice
2 dashes Salt
1 dash Pepper
1 Finely chopped garlic clove
Dried herbs: parsley, cilantro, oregano, basil, sage
Marinade as long as possible (even 24 hours ahead). I only had 3.5 hrs, and it was still delicious. Flip the meat every few hours or so.
Lightly spray broiler pan with a coating of extra virgin olive oil.
Place the meat on the pan. Drizzle some of the marinade on top, and keep it 5 inches or so away from the heat. Depending on how cooked you want it, follow this guide:
Medium: 5-6 minutes on each side
Medium-Well: 6-8 minutes
Well Done: 8-10 minutes
Be sure to carefully flip the meat half way through. Before putting it back into the broiler, drizzle some more marinade on top.
While the steak is still in the broiler, make the gravy.
Heat a pan on medium, and slowly add 1 tablespoon of honey. Slowly stir it as you introduce half a pat of butter. As it bubbles and develops a creamy caramel color, stir in 2 tablespoons of flour (a little at a time) until fully incorporated. Lower the heat and slowly add the rest of the marinade and continue stirring in a figure eight. The color should look like cafe au lait. Turn off and remove the pan to a cooler part of the stove.
After the steak is done, remove from the broiler and immediately cover with aluminum foil. It is time for the meat to rest so that the juices are retained. Let it sit for 6-8 minutes.
Cut the steak on the diagonal, and dress with gravy.
2-3 heaping tablespoons of sour cream
Dried or fresh herbs (sage, basil, cilantro, parsley, etc.)
Salt to taste.
Bring to a boil a pot of water that has already been salted.
Quarter potatoes and place in pot.
After 10 – 15 minutes (depending on quantity and firmness fork test) drain potatoes.
Place potatoes back into the pot, and begin to mash them.
Add sour cream.
Salt to taste.
Mash a little more depending on your preferred texture/consistency.
Feel free to use the gravy on these taters even though you won’t want to.
1 package of frozen spinach
1 oz water
pinch of salt
pinch of sugar
1 finely minced clove of garlic
1 scallion completely chopped
1 tsp evoo (extra virgin olive oil)
Heat pan and coat with EVOO.
Add scallions and cook until slightly translucent (2 minutes or so)
Add garlic, and salt.
Add spinach and water.
Cover and turn heat to low and allow to simmer/defrost for 5 minutes.
Uncover and break up spinach block.
Add salt and sugar.
Cover and let cook for another 5-6 minutes.
Heat uncovered for 3 minutes to allow some evaporation.
Check out her entire post here.