Tag Archives: Steak

Happy Valentine’s Day!

The BF and I celebrated early (as per usual) to avoid the annoying crowds and overpriced pre-fixe meals at every restaurant from here to Timbuktu. So tonight we’ll be enjoying takeout lobster rolls and perhaps a romantic movie (or Goodfellas, ’cause that’s how we roll), but really I’ll be dreaming of this. Oh, Wegmans. Only you.

LaurenFoodE Wegmans steak

Thanks to Marianne for the photo!

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Filed under Miscellaneous

Steak Salad with Blue Cheese and Tomatoes

Steak salad by LaurenFoodE
This dinner seems like a no-brainer but I needed to see it on another blog to make me think, “Oh yeah… that’s different!” It is so easy, relatively cheap, and takes all of 15 minutes to prepare. You’re welcome.

On the menu:
Steak salad with blue cheese and tomatoes
Serves 2

1 lb. flank steak
2 Tbsp olive oil
1/2 cup cherry tomatoes, halved
1/2 cup blue cheese, crumbled
6 cups arugula (or however much you want – this is the bed for the salad)

Heat olive oil over medium heat in a large frying pan until the oil shimmers. Cook steak on each side for 4 – 5 minutes. Once cooked, move steak off the heat and cover with a foil tent. Let meat rest for at least 15 minutes. Slice steak with a sharp knife into slices, cutting against the grain of the meat.

Plate the arugula and top with sliced steak, tomatoes, and blue cheese.

Dressing:
2 Tbsp red wine vinegar
1 Tbsp Dijon mustard
1/4 tsp Worcestershire sauce
1/2 tsp honey
1/4 cup olive oil

Whisk together all ingredients and pour over salad.

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Asian Steak


If I was forced to cook only one cuisine for the rest of my life, it would hands down be French food. It’s rich, it can be deceptively simple, and to me it’s the most comforting. The BF would heartily disagree. Whenever I make anything even remotely Asian-inspired he’s over the moon about it, but it happens to be my least favorite type of food. It’s a CONSTANT source of arguments between us, and the one hurdle we must face in our relationship.

Ha. Ha.

So this one’s for him! On this, our two year anniversary. Thanks for willingly putting up with me for 730 days.

On the menu:
Asian Steak
Serves 2

2 1-lb. steaks, 1 inch thick (any cut that fits those size perameters will do)
2 Tbsp ground coriander
2 Tbsp honey
6 Tbsp soy sauce
3 Tbsp olive oil plus 2 Tbsp, divided
3 cloves of garlic, halved

In a large bowl, whisk together the coriander, honey, soy sauce, and 3 Tbsp of olive oil. Rub the steaks all over with the halved garlic and then add the garlic to the bowl with honey mixture. Put steaks in the bowl and cover with honey mixture. Refrigerate for at least an hour, or let sit out at room temperature for around 45 minutes before cooking.

Once marinated, heat 2 Tbsp of olive oil over medium/high heat in a large skillet. Sear steaks on either side for 3 minutes. Lower the heat and finish cooking over medium heat for 10 minutes on each side.

Let rest for at least 15 minutes before serving alongside white rice with a splash of soy sauce if you like.

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High Rolling

Hazelnut chocolate cakeI’m about to tell you a story of the good life. Or at least the good life according to Lauren E. Last weekend, as I mentioned, I traveled to Pittsburgh, PA to visit my fabulous cousin Casey and also attend the Lady Gaga concert (and can I just say… hooooly holy hell. Officially the most impressive concert I’ve ever been to.).

But enough about The Fame Monster herself. The weekend began with true VIP treatment. Casey is wine director at The Capital Grille in Pittsburgh and when I tell you her friends and I got the experience the Steelers get (although apparently, Polomalu rolls in in sweatpants) I am not telling you a lie. Below, a photographic journey.

The incredible meal began with cocktails at the bar, followed by our seating at a primo table next to the open kitchen. The table was already laid with huge cold seafood platters, chock full of crab legs, shrimp, and raw oysters (I don’t have a picture of this because I felt like such a goober pulling out my camera – Casey quickly yelled at me after the first course and told me to take as many pictures as I wanted… heeeey).

The platters continued (keep in mind, we hadn’t even ordered yet… these were just compliments of the chef). Next to the table was trays of poke (raw tuna and seaweed salad, Hawaiian style!) with salted chips that I ate heaps of.

Poke

After the poke came lamb lollipops and scallops wrapped in bacon. The picture I took of this dish was completely blurred, probably because I was so ready to dive into that scallop that was the size of my face.

After the lamb and scallop, the waiter told us he’d allow us a small break. A break? A break before what? Oh, that’s right… we hadn’t ordered dinner yet. That’s right. This was the pre-cursor.

When I was a kid my grandmother always used to say that my eyes were bigger than my stomach, and in 25 years, not much has changed. I ordered the Filet Oscar, a steak filet with crab meat and bernaise sauce, with a side of lobster tail. I bragged to the guy sitting next to me that I was still STARVING and I’d probably eat the whole thing. I took a bite. Two bites. Two and a … half… bites… Done. I was done. “Thought you were gonna eat the whole thing?” the joker asked. (The following afternoon I had a lovely Filet Oscar sandwich). We were also served bowls of mixed mushrooms, green beans, and lobster mac and cheese that was to. die. for.

Filet Oscar

We weren’t done yet, friends. Dessert. “You have to try the coconut cream pie!” someone gushed. So I did. My review? This is probably the dessert they serve in heaven. Just saying.

Panna cotta and coconut cream pie

In addition to the unbelievable food (the so-tender-you-could-cut-it-with-a-fork steak, the buttery lobster, the impeccably fresh tuna, the creamy-dreamy hazelnut chocolate cake), I was afforded a tour of the kitchen. I watched a pastry chef removing panna cotta from the forms. I walked into the giant cooler with the dozens of hunks of aged beef. I shook hands/claws with a live lobster. I know I could never handle the schedule and the work load of a professional chef, but there is something that stirs in me when I’m in a real live working restaurant kitchen like that. I love it. The sounds, the smells, the characters. I could’ve pulled up a chair and watched the choreography for hours.

Thanks for the incredible weekend, Casey! I’ll be back real soon.

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The Redhead

Wednesday night I spent a lovely evening with my friend Jason of NYC Daily Deals and I Dream of Pizza. One of the highlights was not being the only loser at the table to pull out a camera every time a dish was presented. Another highlight was the killer food. Can you say fried blueberry pie? This girl can.

The Redhead 349 East 13th Street between 1st and 2nd Avenue, New York, NY. The Redhead is a neighborhood joint with a bar occupied by locals and a cozy little dining room safe from the frat boys and hipsters that dwell in the neighboring NYU area. The menu is simple and brilliantly prepared, as if you were sitting in your grandmother’s kitchen… if your grandmother was super trendy and cool.

On the menu:
Flatbread with sausage, mushrooms, and mascarpone
Newport steak with fried green tomatoes, smashed ranch beans, and redhead steak sauce
Buttermilk fried chicken with cornbread and strawberry and spinach salad with almonds
Fried blueberry pie with lemon ice cream

Verdict: Hello, lovelyyyy. Fried chicken. Fried pie. But nothing was overdone or greasy. I didn’t leave the restaurant feeling like I’d just exited a Hardee’s. There wasn’t a single disappointing element in the meal, but the flatbread was the real star of te show: a crispy crust with melty cheese and perfectly tender toppings. It was almost like a pizza but sans sauce. After the little starter had disappeared I kinda wished I had another one. Or ten. Whatever. The fried blueberry pie was also incredible: tiny little empanada-like pastries filled with fresh blueberries and warm blueberry sauce over a scoop of tart lemon ice cream and topped with candied strips of lemon rind.

This here is comfort food at its best, y’all.

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Filed under New York Restaurants

It’s Greek to Me

The heat has been making headlines all over the place here in New York City, and as I mentioned before, it makes me want to stay far out of the kitchen (i.e. the only room in the apartment without a fan or AC unit). But I’m hungry, people. And I miss cooking. I miss it a lot.

So tonight I recreated one of my favorite, most basic dishes from Aladdin’s Natural Eatery in lovely Rochester, NY with very minimal prep and stove time. It’s a twist on traditional souvlaki but it was delicious and gave me enough leftovers for two extra meals. TAKE THAT OPPRESSIVE HEAT! I’m still eating. Can’t nobody hold me down.

On the menu:
Steak souvlaki salad
Serves 3

1 lb flank steak
Salt and pepper
1 Tbsp canola oil
4 oz feta cheese
1/2 large red onion, thinly sliced
2 Tbsp dry white wine
4 cups mixed greens (I used a bag of ready-made salad)

Dressing:

1/4 cup olive oil
2 Tbsp red wine vinegar
Salt and pepper
1 tsp honey
1 tsp lemon juice

Heat canola oil in a large skillet over high heat, until you can see slight heat ripples in the oil. Season steak liberally on each side with plenty of salt and pepper. Don’t be shy now! Seriously. Coat it. Sear steak for 2 minutes on each side. Lower heat to medium and cook steak for 5 minutes on each side. Remove from heat. Let rest for at least 30 minutes before slicing into bite size pieces.

In the same skillet you cooked the steak in, add the wine and turn heat to low/medium. Scrape the bottom of the pan to loosen the brown bits. Add onions and coat in the wine sauce. Let cook for around 6-8 minutes, or until onions have softened and the wine has cooked down.

Plate salad, place steak on top of lettuce, and crumble feta cheese over top. Lay onions on top. Whisk together the ingredients for the dressing and pour on top of the salad. Serve immediately.

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Why go out for a hamburger when you’ve got steak at home?

This past weekend, I found myself completely caught up in the summer heat with an intense craving for some red meat. I wanted a freshly grilled burger or a sizzling steak or even a Zweigle’s hot dog with that delicious crispy skin you can only get from a charcoal grill. Nothing says summer to me like the smell of grilled meat. Well… maybe grilled meat followed by some ice cream.

On the menu:
Ribeye steak
Steamed broccoli with goat cheese and walnuts
Baked potato

While there is nothing very complicated about this meal, it’s a classic, it’s sure to please any meat eater, and it can be created in a quick thirty minutes.

Steak

Heat an oven-proof skillet to high heat with 1 Tbsp of canola oil
Season the ribeye with salt and pepper, and sear the meat for around 2 minutes on each side
Put the entire skillet in a 450 degree oven for around 6 minutes (if you’re making a thinner piece of meat, take the steak out after 4 or 5 minutes)
Let the meat rest for fifteen minutes after it comes out of the oven

*A few notes on steak:

  • In order for the steak to really hold in all the juices, the outside layer needs to sear. When you place your steak in the skillet, don’t move it around at all aside from the single flip.
  • Never cut your steak open immediately after it’s removed from the heat (or taken out of the oven). Meat contracts when it’s heated and all the juices run to the center. It needs at least 15 minutes after it’s been removed from heat (longer if it’s a big honking piece of meat) to relax and release and let the juices redistribute. If you cut a piece of steak straight off the heat, all the juices will run out onto your plate. And that ain’t cool.

Broccoli

Trim stalks off of the broccoli and cut into bite-sized pieces. Throw the pieces into a pan with an inch of water at the bottom. Turn the heat to medium and let the broccoli cook until the water is 99% gone. Plate broccoli and break up goat cheese over the top while it’s still hot enough to slightly melt the cheese. Sprinkle walnuts over the top.

And for dessert? Ice cream. And when your local grocer, has a sale on Ben & Jerry’s… well, it’s like fate made that decision for you, now didn’t it?

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