Steak is something that does not make it to the menu at our house very often. I wish I could say it’s a health thing or a moral objection to eating red meat, but neither of those things is true. It’s just “one of those things.”
However, when it does make it to the menu, we really enjoy it. And last night was no exception. In fact, dinner was so yummy that I had to share the pics with you!
I worked at the Kitchen Shoppe yesterday from 8:00 a.m. until about 1:15 p.m. and didn’t give a lot of forethought to dinner. It wasn’t until after work when I stopped at the grocery store to pick up a few odds and ends that I got to thinking about what to have for dinner.
I had already put some sweet potatoes into my cart and remembered that we had some fresh green beans in the fridge. As I was walking over to the fish counter, I checked my text messages and there was a text from Jeff that read, “How about steak for dinner tonight?” Mmm….that sounded good – especially with the sweet potatoes and green beans. Fortunately, Jeff had some steaks thawing in the fridge.
Later in the afternoon, after I had prepared lunch for myself and done some laundry and other things around the house; I put one large sweet potato in the oven to bake. I also blanched the green beans in boiling water for about 3 to 4 minutes and then put them in an ice bath and set them in the fridge.
When Jeff got home from work, he took the steaks out of the fridge, seasoned them and we let them rest for about 30 minutes to come to room temperature. While we waited, I made a gremolata for the green beans – some chopped fresh parsley, minced garlic, lemon zest, salt and pepper – and put it in the fridge to rest.
Jeff cooked the steaks on the grill while he harvested some arugula, spinach, black Russian kale, and radishes from the garden. When he brought the steaks in, we let them rest under some foil for 5 to 10 minutes so that they could reabsorb their juices. While the steaks rested, I finished the green beans.
I drained the water from the beans, dried them well with paper towels and put them into a HOT saute pan with olive oil. They sizzled when they hit the pan and I tossed them for about 3 minutes to let them heat through and blister a bit. Then I sprinkled on the gremolata and tossed them well.
After seeing the size of the steaks, we decided to share one and keep one for leftovers. The plates were as colorful as an artist’s palette and the food tasted terrific. The beans had a nice garlicky flavor, the sweet potatoes were tender and IMO needed only a light sprinkling of salt, and the steaks were cooked to perfection – they had a nice char on the outside and were beautifully pink and juicy on the inside.
To paraphrase a quote often misattributed to Marie Antoinette, “Let them eat