Who else but Martha Stewart herself could create such a scrumptious recipe for combining two things we usually eat together in the same meal anyway?

Don’t you often eat a salad before your steak? Hey, save yourself some time and make this yummy combo–Thai-Style Steak Salad.

It calls for boneless ribeyes and some tasty Thai-inspired ingredients.

Here’s the link to the recipe and more:

http://www.marthastewart.com/portal/site/mslo/menuitem.fc77a0dbc44dd1611e3bf410b5900aa0/?vgnextoid=fe06ab224190f010VgnVCM1000003d370a0aRCRD&autonomy_kw=steak&rsc=header_11

One interesting sidenote:  When I pull up this page, at the very bottom is an ad for “How To Treat Constipation.”

Coincidence? You decide.

And keep it to yourself.

This recipe will make you look like a fancy-Dan chef. So make sure you do it while your guests are mingling in the kitchen. They always do, don’t they?

But follow the instructions about the bourbon carefully or you won’t look so fancy-Dan anymore.

Enjoy!

Bourbon Butter Pecan Strip

4 10 oz. K.C. Strip Steaks
1 Cup Bourbon
½ Cup Pecans, shelled
3 Tbsp. Butter
1 Tbsp. Shallot
Salt and Pepper

Season both sides of each steak and cook over high heat in a heavy bottom pan, preferably cast iron, usually about six minutes per side for medium. While the steaks are cooking, toast the pecans in a hot oven, about 4 minutes at 400 degrees F. Remove steaks from pan and take the pan away from the flame and add the bourbon. Return the pan to the flame (see note) and reduce the bourbon to ¼ cup (at this point the bourbon may flame up, that is okay, it will cook itself out shortly, just ensure you are not leaning over the pan and there is nothing hanging over the pan). Add the shallots and cook about 1 minute. Add the pecans and remove from the heat. Add the butter in six pieces and swirl the pan until melted. Divide the sauce evenly over the steaks and serve. 

Note:  Never add liquor to a hot pan over a flame as it may ignite and never add liquor straight from the bottle. The flame may travel up the pouring liquid.

And that includes me. I’m talking about my steak.

So here’s something I have yet to understand — Steak Tartar.

Why?

I think this is one of those topics where you either love it or you hate it. I’ll let you decide where I stand.

If you don’t know what it is, basically it’s raw meat mixed with other ingredients. The folks over at Cooks.com suggest serving it atop pumpernickel or toasted French bread.

People love this stuff!

This particular recipe calls for freshly ground filet mignon or top sirloin. Now that I like . . . if it was cooked!

Here’s the recipe from Cooks.com:

You can check out their entire page on the matter here:

http://www.cooks.com/rec/view/0,191,159168-250196,00.html

If you decide you’re game for it, let me know how you like it!