For me, steak and pizza are at the top of my list of favorite foods.

But put them together??? Well, that’s just heaven.

Martha Stewart’s got it going on here with a steak pizza that adds a little pow with peppers and onions. Of course, you can experiment with whatever toppings YOU like. The great thing is – you really can’t go wrong!

Click here to see this fantastic steak pizza recipe and let me know how you like it!

Photo courtesy of everydayfoodblog.marthastewart.com.

Valentine’s Day secret? If your sweetie is anything like mine, a steak dinner will go a long way toward saying, “I love you”. You know that old saying about the way to a man’s heart, right? Well, it works for women also.

Trust me.

I subscribe to the “Say It With Food” theory. Create a beautiful meal and someone will feel loved. It’s cause and effect. And the effect is just right for Valentine’s Day.

Check out this pepper-crusted filet mignon recipe and try it out on Feb. 14th. There will be no question how you feel. It’s even a Martha Stewart recipe – so it has to be good.

You still have time to get the most tender, beautiful filets delivered to you by V-Day from here. Believe me, THIS is good stuff.

Oh, and tell me about your successful steak venture. I like to live through others sometimes.

Bon appetit!

Photo courtesy of Delish.com.

Okay, we’ve seen the use of coffee in flavoring a steak before. But here’s a different twist on that, PLUS a recipe for barbecue steak fries!

Holy BBQ, Batman! Enjoy . . .

Coffee and Pepper Steak

Ingredients:

1 cup chopped green onions

3/4 cup cider vinegar

1/2 cup olive oil

1/4 cup molasses

1 1/2 tablespoons instant coffee, preferably espresso roast

1 1/2 tablespoons coarsely ground black pepper

1 1/2 teaspoons Dijon mustard

One 1 1/2 pound sirloin steak (or flank steak)

Salt to taste

Directions:

In medium bowl, stir together onions, vinegar, oil, molasses, coffee powder, pepper and mustard until completely blended.

With a sharp knife, make parallel 1/2 inch-deep slashes, about 2 inches apart, on both sides of steak. Transfer the steak to a zippered plastic bag and add the marinade, making sure steak is completely coated. Refrigerate for six hours or overnight.

Spray your grill with non-stick coating and heat to medium-high. Season both sides of the steak with salt. Grill the steak directly over the heat four to six minutes per side for medium-rare, or longer to suit your personal taste.

Set steak on a cutting board, cover with foil and let stand for about five minutes for juices to settle, before slicing diagonally. Transfer to serving plate and serve with a crisp salad and corn on the cob or your favorite vegetable. This recipe serves about 4.

If you’d like to barbecue a nice accompaniment for your steak, try these easy steak fries on the grill.

Barbecued Steak Fries

Directions:

Cut four medium russet potatoes in half lengthwise and then cut each half into four thick wedges. Bring about 2 cups of water to boiling in a medium sauce pan and add potatoes.

Lower heat to medium and cook potatoes, covered, for about eight to 10 minutes or until they are almost tender. Drain and cool.

Place cooled potatoes in a large bowl. Mix 2 tablespoons olive oil and 1 teaspoon each of your favorite herbs and spices. For example, you could use salt, pepper, garlic powder, onion powder, cumin, dried rosemary or whatever else you like. Drizzle the mixture over the potato wedges, tossing gently and being careful not to break them.

Place the potato wedges on the upper rack of the barbecue while your steak is cooking, and grill the potatoes for six to 10 minutes.

Recipe courtesy of kitsapsun.com.

Photo courtesy of KansasCitySteaks.com.