marinated steak salad with sun dried tomatoes and arugula

i've been staring at this damn computer screen for the last hour trying to think of something great to say and this is all i've come up with. this is simple, yet packed with flavor. that's it. that's all i got. ugh.

marinated steak salad with sun dried tomatoes and arugula
1 sirloin steak
4 cups of arugula
4 oz gorgonzola cheese
handful of sun dried tomatoes, thinly sliced

steak marinade
1/2 c soy sauce
1/2 c olive oil
black pepper

salad dressing
1/8 c balsamic vinegar
1/4 c olive oil
salt & black pepper

1. combine marinade ingredients in a large bowl. place sirloin steak in bowl and marinade for 30 minutes on each side.
2. preheat oven to 450 degrees. heat oven proof saute pan over stovetop to highest heat. wait to put steak on pan until screaming hot. (you want that carmelization). place steaks in pan for 1 minute.
3. put pan in oven for 3 minutes and flip over cooking opposite side for another 3 minutes. this will give you a nice "medium" on each side.
4. allow steak to sit outside of the oven for at least 4 minutes. cut steak on an angle against the grain.
5. combine salad dressing ingredients and toss with arugula.
6. place strips of steak on a bed of arugula. top with crumbled gorgonzola and sun dried tomatoes.

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chimiccuri & the best potatoes ever

guest blog with kailyn garro

not gonna lie, i think this was the tastiest meal i’ve ever cooked. i normally wouldn’t pat my own back but jake and my good friends, the bartschs, sang praises over this meal. i completed it with a yummy, hearty salad and key lime pie bars. since I’m an amateur blogger - this is my very first time, thanks to miss stacy, I’m going to keep it to two recipes. speaking of stac, thanks for allowing me to be a guest blogger!!
my ever-so-talented husband grilled up some boneless, skinless chicken breasts and strip steaks for this sauce. he liberally salted and peppered each side then threw ‘em on the grill. jake sampled both the chicken and the steak and said the sauce was better on the chicken… but i’ll let you be the judge. to get an idea of how much meat works with this recipe, it calls for 10 ten-ounce strip steaks, but feel free to cut the recipe down if you’re cooking for a smaller crowd. this recipe is packed with flavor and makes a great, fresh summer meal.

chimichurri sauce

¼ c vegetable oil

¼ c EVOO

½ c fresh parsley

½ c chopped cilantro

4-6 roasted red peppers in oil (i used peppers from the antipasti bar but you could also use jarred)

4 cloves of garlic

2 tbl onion

2 tbl fresh squeezed lime juice

2 tsp crushed red pepper flakes

salt and pepper to taste

1. put all ingredients in a food processor and stream in oils. pulse until the mixture is well combined but still thick enough to spoon out.

2. put in the fridge for at least 2-3 hours or overnight. bring to room temperature before serving.
3. spoon over meat and enjoy.

i thought i’d go out of my comfort zone with this recipe, and i’m really glad i did. i don’t eat bacon and rarely eat onions, but i must say, i enjoyed this recipe (minus the bacon that ended up piled on the side of my plate).

grilled potato and onion salad with blue cheese and bacon

1 lb bacon

3 red onions cut in 1-in chunks (so they don’t fall through the grill cracks)

3 ½ lbs small new potatoes, cleaned

½ c mayo

½ lb blue cheese (I used gorgonzola)

salt and pepper

olive oil

1. fry bacon until crisp. let cool and crumble.
2. bring potatoes to a boil in a pot of salted water. simmer for about 5 minutes, just until tender. drain and cut into 1-inch chunks.
3. put potatoes and onion in a large bowl, toss with olive oil and season with salt and pepper. put potatoes and onion on the grill. grill until lightly charred and tender. potatoes may take a few minutes longer than the onion. 
4. mix the mayo, blue cheese and bacon in a large bowl. add the grilled potatoes and onion and toss to coat.

adapted from food & wine

 

balsamic bliss

made a steak tonight. i've been avoiding making steak inside thinking it was going to be disastrous. it was, however, pretty fabulous. if you want medium rare take away a minute on each side in the oven. medium well... add a minute.

balsamic marinated new york strip steak

2 new york strip steaks (about 1 1/2 lbs total weight)
marinade:
3/4 c balsamic vinegar
2 tbl brown sugar
2 garlic cloves
1 tsp crushed rosemary
salt & pepper

1. mix marinade. marinade steak for 15 minutes on each side.

2. preheat oven to 450 degrees. heat oven proof saute pan over stovetop to highest heat. wait to put steak on pan until screaming hot. (you want that carmelization). place steaks in pan for 30 seconds on each side.

3. put in oven for 3 minutes and flip over cooking opposite side for another 3 minutes. this will give you a nice "medium".

4. most important part of the whole recipe... allow steak to sit outside of the oven for at least 4 minutes. cut steak on an angle against the grain.