Grilled Steak Greek Salad

I made you a big salad!

And this is one tasty salad, indeed. Whether you are an avid resolution-er or are just looking for a delicious and easy dinner, today's recipe has it all. 

Grilled Steak Greek Salad is one of our favorite meals. Since I made it for the first time a few weeks ago, we've had it at least 3 times! All you need is fresh veggies, salty feta cheese, a nice piece of steak and your favorite Greek dressing, and in 20 minutes dinner is served. That's a winning recipe in my book.

So, let's talk about the vegetables. When it comes to Greek salad, I like to keep it simple...the crunchier the better. For the base, we are going with classic romaine lettuce (though, of course, you could use any leafy green you want...spinach, kale, baby arugula, iceberg, et al). Juicy tomatoes, crisp cucumber, tangy scallions and bitter radishes, sliced paper thin, are all a must. If olives are your thing, I'd throw a handful of those on top. If a red onion has found it's way into your produce drawer, swap in sliced onion for the scallions. So fresh!

All these crunchy veggies hold up well to a nice, strong protein. I love this perfectly grilled steak, just the right amount of golden brown crust to a juicy, medium center. I recently started sprinkling a bit of corn starch after patting my steak dry with a paper towel to help achieve the most beautiful golden brown grill marks. Be sure to give this a try, especially if you are working on an indoor grill pan. 

Oh my. I nearly forgot. The cheese! Feta cheese! A lot of it. It's necessary. Be generous.

Steak and Ramen Salad with Peanut Dressing

HEY HI HOW YA DOIN'?

Want a big bite of this pretty, colorful tasty salad? I would love some. This salad is fresh, filling, and full of bold flavors.

I'm not sure if I've mentioned this before, but I am 100% obsessed with peanut butter. I could eat peanut butter with any meal, any time. One of my current obsessions is fresh spring rolls with spicy peanut dipping sauces. This salad is a bit of a spin on a deconstructed spring roll.

Crispy crunchy romaine lettuce, purple cabbage, cucumbers, edamame, carrots and celery are an essential place to start. Juicy grilled steak gives this salad some oomph. Sesame peanut dressing is the grand finale - creamy with a little bit of tang and spice. This is the dressing to end all dressings. In fact, this salad is so delicious and wholesome, you won't even feel like you're having a salad. Yes, it is THAT satisfying!

OH did I mention that we are going to crumble up a bit of uncooked ramen noodles and sprinkle them on top of the salad? Well, we are. And it's fantastic.

P.S. Sorry about the quality of these photos. I really wanted to share this recipe with you but my good camera's battery was exhausted! These are straight from my iPhone. This meal is worth it though - trust me!

How to: Cook Steak Without a Grill

I write this blog from a third floor apartment in Jamaica Plain, MA. As such, we don't really have space for a grill or barbeque. For many college students, recent grads, and young professionals, I imagine this problem does not just affect me.

Turns out there is a foolproof way to cook juicy, delicious steak without lugging charcoal up 4 flights of stairs.

It starts with a very useful and extremely heavy kitchen appliance. That is, a cast iron skillet.

I got my cast iron skillet for Christmas (THANKS MOM!) and I use it  multiple times a week. Although it is a bit heavy and requires from TLC after using it, it really is a fantastic piece of equipment to add to your kitchen. Here's a link to the one I have.

Cast iron is a natural non-stick surface that gets better with age. People have cast iron skillets for years and years. Because the cast iron gets so hot, it creates a perfect crust on meats and vegetables while keeping the inside tender and moist. It can also go into the oven, which allows for easy cooking.

Because of these properties, cast iron is the perfect solution to our steak needs.

Here's how to cook steak on a cast iron skillet

Heat the cast iron skillet on the stove top on medium-high heat. Preheat the oven to 375 degrees.

Pat your steak of choice dry with a paper towel to get rid of excess moisture. Rub your favorite steak seasonings into the meat.

Drizzle the cast iron skillet with 2 tablespoons of extra virgin olive oil. Swirl to coat. Arrange steak in pan. It should make an irresistible sizzling sound when it hits the heat. Cook for 4 minutes (do NOT poke and prod at the steak. Just let it do its thing).

Flip the steak and allow it to cook 1 minute more, then transfer the skillet to the oven. Allow the steak to cook in the oven until desired degree of doneness (or slightly below). For medium, this was about 6 to 7 minutes. Time will vary depending on how you like your steak cooked as well as how your oven behaves.

Remove steak from the oven and transfer to a cutting board. Allow to sit 5 to 7 minutes so the juices redistribute. Serve with your favorite steak sides.

So there you have it - yummy, juicy, steak with a crispy crust. And it takes no time at all. Enjoy!

Steak Sandwiches with Quick Pickled Onions

Steak and sandwiches. Are there two foods in this world that you cannot live without more than steak and sandwiches?

I didn't think so.

When Jeff Mauro AKA The Sandwich King won the seventh season of The Next Food Network Star, I realized that I was rooting for him the whole time. First of all, he's a hoot and a holler. He makes these silly jokes that I would make if someone stuck me in front of a camera while I was cooking, and when I watch his show on Sunday mornings I cannot help but laugh out loud. Also, he always has bloopers at the end of his show. This reminds us that Food Network personalities are real people too.

The second reason I was rooting for the Sandwich King is just that -- he is literally the king of sandwiches. What a fun and unique idea it is to be inspired by all sorts of meals and create fun, flavorful sandwiches from it.

I've learned a lot from Mr. Sandwich King, and I wanted to channel some of that in today's post.

These Steak Sandwiches with Pickled Onions were quick to make and even quicker to eat. Tangy onions pair well with a bright lemon and dill mayo and soft baby romaine leafs. Top round steak was on sale at my grocery store this week, and it was a great cut of meat for this sandwich. Flank steak would also be a great choice. You may recall, I actually really love flank steak.

Sandwiches are a great weeknight meal choice because they come together really quickly. Just add a bit of good high quality ingredients, like a delicious fresh baguette from a local bakery, and they can feel like sophisticated and composed dishes--plus they are great for entertaining.

Pickled onions are an easy and elegant component to any sandwich. I soaked thinly sliced red onions in hot vinegar and water with sugar, salt, and pepper. Let them rest for 30 minutes on the counter, then either use immediately or refridgerate overnight.

Instead of going through the labor of making my own mayonnaise, I simply dressed up the store-bought kind with chopped fresh dill and the zest of one lemon. I may start making this spread more often, it's that good!

The steak is seasoned well then grilled until desired doneness. For me, that's be medium...closer to a medium rare...as I like steak to be very tender for sandwiches.

I picked up this beautiful baby at the bakery. I love baguettes.

A light toast is all this needs and then it is time to build the ultimate steak sandwich.

Bottom half of the bread, with a healthy smear of lemony dill mayo. Swoon.

Thinly sliced steak...so juicy.

The pickled onions.

Baby romaine lettuce. Be still my heart. More lemony dill mayo on top? You guessed it.

We gobbled these sandwiches right up and I already can't to have some leftovers for lunch tomorrow. Fresh bread, juicy steak, bright lemon, fresh dill, tangy pickled onions. And it can all be yours in under 30 minutes!

Spinach and Goat Cheese Steak Rolls

Every now and then, you need to take life to a new level.

Maybe you go on an outdoor adventure like zip lining in the mountains or skydiving over some beautiful beach.

You might want to go for a whole new look and cut your hair short or paint your nails neon green.

Sometimes it means putting the chicken away and making some steak for dinner.

I love steak. I'm a total carnivore and believe a good steak is the way to a man's heart. It can be intimidating, however, to whip up a beautiful Filet Mignon. Imagine ruining a really expensive cut of meat by overcooking it or over-seasoning it?! No, this is my nightmare. 

All of this shouldn't deter you from making steak at home. There are really tasty and elegant steak dishes that can be made at home without breaking the bank or your self-esteem. These Spinach and Goat Cheese Steak Rolls are one such example.

These tasty bites are made with flank steak, which is one of the most underestimated cuts of steak in my opinion! It is really flavorful and stays tender even if you prefer your steak well-done. Since it is a fairly thin cut to begin with, it is the perfect candidate for stuffing!

I sliced my flank steak diagonally against the grain into 5 rectangular pieces. There is no real science to it, and you should work with what you've got. You should just be sure that it is long enough to be rolled and wide enough to hold a good amount of filling.

After slicing the steak, I used a meat mallet to flatten them out just a bit more. This is easily done by covering the top of the meat with a piece of saran wrap.

Stuffing the meat is the fun part. About 1 tablespoon of goat cheese gets spread onto the steak, leaving a small amount of space at each end. I then pressed a few pieces of baby spinach on top of the cheese and laid a few thinly sliced roasted red pepper pieces on top. Roll it up tightly and secure with a tooth pick.

I knew I wanted to make a pan sauce to spoon over these delicious steaks, so to cook them I first seared them in a hot frying pan before transferring to the oven. I adapted my pan sauce from my French Onion Pasta post...wow, was this good!

Shallots and garlic get cooked down in a bit of butter and olive oil. A dry red wine delgazes the pan. Beef broth gets stirred in along with flour to create a thick and flavorful sauce. Fresh parsley ends this sauce with a beautifully fresh taste.

I served these delicious and melty steak roll ups on top of a heaping mound of homemade mashed potatoes. My fellow steak loving boyfriend couldn't get enough of it! If you want to make a really amazing dinner, give these steak rolls a try--they are totally on the next level!

Asian Steak Roll Ups

I love Asian cuisine. I love the flavors of soy, lime, teriyaki, honey, and sesame--combinations of these flavors are some of my favorites.

I have unfortunately found that Asian foods tend to be some of the most difficult to pull together in my own kitchen. It is difficult to find sesame oil, hoisin sauce, or miso paste in the average person's pantry. However, this should not discourage us!

A few nights ago, I pulled together an Asian-inspired steak dish that had bold flavors and textures for the whole pallet. Even my recipe guinea pig boyfriend enjoyed the strong essences of soy and honey. This will definitely be a dish I will be making variations of over and over again!

Now, I didn't run to the specialty store and pick up a myriad of Asian marinades, sauces, or seasonings. In fact, the main flavor agents here are pantry staples, namely low sodium soy sauce, honey, brown sugar, and Worcestershire sauce.Still think you can't bring the flavors of Asia into your own kitchen? Think again!

 

How to: Caramelize Onions

As I started cooking more, I came to realize the value of a good old onion. They can add so much flavor and are the base of so many good recipes (sauces, soups, stir fries...).

I first started being obsessed with onions when my mom caramelized them and had them at the table of our family barbecues. Those babies with some barbecue sauce on top of a char grilled burger made my mouth water. When I started cooking more, every time I made steak, all I could think about was how outrageously good caramelized onions would be dripping on top of a medium rare slab of meat.

BUT I COULD NEVER EVER DO IT. They either burned into oblivion or still had the harsh raw onion bite. I tried. And I tried again.

Finally...I MASTERED THEM.

I don't want to toot my own horn, but after tonight's onion experiment, I could have eaten just the onions on a plate and been wildly satisfied. Let me share my fool proof way of HOW TO CARAMELIZE ONIONS.

Here's what you will need:
2 tablespoons butter
1 onion (or whatever sort of leftover onions you have)
salt and pepper
honey

And here's what you do:
First, cut your onion in half then cut into about 1/4 or 1/2 inch thick slices.
Completely melt the 2 tablespoons of butter into a skillet over low to medium heat (I did this entire process on LOW heat because pans get hotter a LOT faster on gas ranges).
Add the onions and sprinkle with salt. Your pan should not make an intense sizzling sound when you add the onions. You should only barely hear an undertone of sizzle. This will allow the onions to sweat out their water content without sticking to the bottom of the pan.

Give the onions a gentle stir, about once every 2 minutes.
When the onions become more translucent and have a yellow hue, once again sprinkle with salt and a relatively generous amount of black pepper. Stir again.
Now! What I have come to regard as the secret to perfection (or, at least perfect caramelized onions). Drizzle, in a slow stream, a bit of honey over the onions. It should only be about as much honey as you would put in a cup of tea. Stir and evenly coat your beautiful onions with the honey and seasonings.
Continue to simmer until they are at the level of caramel goodness that you desire. Here are my heavenly bites of joy:


And that's it! It is a little timely because you are doing more of a slow cook. But these beautiful, delicious onions are well worth the wait! And in between, you have plenty of time to prep your meat and any other side dishes you are making that night! Good luck, and happy eating :-)