Looking for something quick — but yummy — that you can whip up in the middle of the week?

I keep these on hand for just those occasions . . .

These babies were hard as a rock when I decided that’s what we were having for dinner. Planning ahead just wasn’t happening on a Wednesday evening.

But that didn’t stop me.

I thawed the patties in the microwave on “defrost.” (Not my favorite method, but it was my only option.) Then I poured the olive oil in a pan, salt and peppered the steakburgers and we were off!

Soon, the house was smelling like a real home, with meat cooking and wine flowing. I found myself whistling and humming in anticipation of a meal that did not include “Mc” in its name or instructions like “Poke a hole in the plastic wrap to ventilate while microwaving.”

Thirty minutes from frozen to steaming hot on a plate is just perfect for me. And it meant a lot to skip the drive-thru. And THAT makes for a peaceful, pleasant dinner at home which I think is something we all crave whether you’re the chef or the grateful diner.

Tired of that baked potato? Super Sister-in-Law Chef Sandy gives us some ideas for what to eat with that tasty steak you’re planning. And – beware – it’s healthy for you. Mwuahahahahahaha!

(That was an evil laugh.) Here’s what she says . . .

What are you going to eat alongside of that gorgeous steak tonight?  Might I suggest broccoli, cooked right beside it on the grill?  Broccoli, as we all have heard, is one of nature’s super foods.  It has a ton of vitamin C, as well as other antioxidants and nutrients which are fabulous for you.

The problem with broccoli for many people is the bitter taste and/or texture.  By cooking it with a dry cooking method, the broccoli will release some of its natural sugars, covering up some of that bitterness, and the texture is less soggy than broccoli prepared in water. Here’s a super way to cook it that will change both of those characteristics, and make it easy to prepare, right next to your steak.

Broccoli on the Grill

1 pound fresh broccoli, washed

2 Tbsp Olive Oil

2 tsp of kosher salt, if desired

1 tsp of black pepper

1 tsp red pepper flakes, if desired

1 clove of garlic, if desired

½ onion, cut into ¼” rings, if desired

Wash broccoli well, then cut into 1 inch florets.  Cut the stem pieces into ¼” rounds, so that they cook in the same time as the florets. 

Using a heavy chef’s knife, smash the clove of garlic to remove the peel, cut off the hard ends and then smash it with kosher salt.  The salt acts as an abrasive and will allow you to smash the garlic into a paste.  Place this garlic paste, peppers and olive oil into a large mixing bowl and combine with the olive oil.  Toss the prepared broccoli and onion rings into the mixing bowl, mixing to combine it well and make sure that all of the broccoli has some of the flavorful oil on it.

This broccoli will only take a few minutes to prepare on a hot grill, so if you want to serve it piping hot with the steak, you will need to start the steak first.  The advantage to this dish is that it tastes great even at room temperature, so feel free to prepare it first if you want to enjoy it that way.

To cook the broccoli, place a large piece of heavy duty foil (or a specially designed grill implement) on the grates of the grill.  Toss on the broccoli, in a single layer, and allow to cook, covered for a few minutes or until the broccoli begins to brown.  You will have some pieces which get very brown, others not so much.  I think this improves the appeal of this dish. Using tongs, flip the broccoli over and cook until desired doneness is reached.  This is a dish which will need to be tended to fairly closely — it would burn if left more than a few minutes because of the delicate size of the pieces.  Remove to serving platter, and serve with a squeeze of lemon, if desired.

This one sounds different.

I can honestly say I’ve never eaten raspberries and figs on my steak before. I just never thought about it.

But why not?

I love raspberries and figs give good flavor. Plus, blue cheese does wonders for steak. Why not combine them all?

You try it, too, and let me know what you think!

Steak with Raspberries, Figs and Blue Cheese 

1 cup red raspberries
3 tablespoons sugar
2 tablespoons balsamic vinegar
1 tablespoon olive oil
1 small red onion, thinly sliced
8 large or 16 small figs, quartered
2 ounces ham, chopped
1 teaspoon finely chopped fresh rosemary
3/4 teaspoon garam masala
1/2 teaspoon freshly ground black pepper
8 boneless ribeye or beef tenderloin steak, about 2 1/2 pounds total
Salt
6 ounces blue cheese, crumbled

Prepare a hot charcoal fire or preheat a gas grill on high, or preheat a broiler. Lightly oil the grill rack or broiler pan. 
In a small saucepan over medium heat, combine the raspberries, sugar and vinegar. Simmer for 10 minutes, or until reduced by half. Set aside. 
Meanwhile, heat the oil in a medium skillet over medium heat. Add the onion and cook for 5 minutes or until soft. Add the figs, ham, rosemary, garam masala, and black pepper. Cook for 5 minutes, or until the figs are very soft. Set aside and keep warm. 
Season the steaks generously with salt and pepper. Grill or broil the steaks for 12 minutes, turning once, or until a thermometer inserted in the center registers 145 degrees F for medium-rare.
Place each steak on a plate. Top with an equal amount cheese and cover with some of the fig mixture. Drizzle a few tablespoons of the raspberry sauce over all. Serve the remaining fig mixture on the side. 

Recipe courtesy of newsobserver.com.

Photo courtesy of greenopia.com.