Thyme for Cooking
Seasonal Weekly Menus & Shopping Lists
Healthy Food Fresh Ingredients Simple Recipes
Menu Plan for Summer I: Week 10, Day 2
Grilled Sirloin with Madeira Sauce
Polenta with Fresh Herbs
Butter Braised Green Beans
Cooking time: 30 minutes, plus 5 earlier Cooking schedule: see below for instructions
Marinate the steak at least 3 hours, longer if it's a tougher cut. A round steak, could use 24 hours. for example.
Grilled Sirloin with Madeira Sauce
Total time: 20 minutes plus marinating time
This makes a great dinner party dish: Use a larger, cheaper cut of meat, about 1 1/2" (4cm) thick, and marinate 8 - 12 hours. The rest of the ingredients can be doubled (I actually 'halved' everything for this version for 2) You can also make more and serve the leftovers with pasta.
Ingredients:
- 1 steak, 1 - 1 1/2 inches thick (3 - 4cm), about 16oz (480gr) Sirloin, tip steak, strip steak
- Marinade:
- 1/3 cup (3oz, 90ml) red wine vinegar
- 1/4 cup (2oz, 60ml) ketchup
- 2 tbs olive oil
- 1/2 tsp salt
- 1/2 tsp dry mustard
- 1/2 tsp garlic powder
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- pinch dried cloves
- Madeira Sauce:
- 1/4 cup of reserved marinade
- 1/2 cup (4oz, 120ml) beef stock
- 1/3 cup (3oz, 90ml) Madeira you could substitute cream sherry, port or red wine
- 1 tbs cornstarch (maizena) dissolved in 1 tbs water
Instructions:
- Put steak in a deep dish - a baking dish or roasting pan works well.
- Mix all ingredients for marinade and pour over steak. Let marinate at room temperature for 30 minutes or refrigerate 3 - 5 hours (up to 24 for less tender cuts).
- Remove from marinade, reserving 1/4 cup marinade.
- Cook on barbecue grill over direct heat for 4 - 6 minutes per side, basting occasionally - or until done - 140 F for rare. Use thumb test, meat thermometer or by slicing into center and looking.
- When done, remove from heat and let rest for 5 minutes.
- Madeira Sauce:
- In small saucepan bring marinade, stock and Madeira to boil.
- Add half of the cornstarch mixture slowly and stir until thickened. Add the remaining half slowly if you would like the sauce thicker.
- To serve:
- Slice thinly and serve with Madeira sauce.
Polenta with Fresh Herbs
Preparation and cooking time: 15 minutes, assuming quick-cooking polenta
This is a simple polenta dish, allowing the flavors of the fresh herbs to dominate. Check the package directions for quantity proportions. It should be like soft mashed potatoes.
Ingredients:
- 1 cup (8oz, 240ml) chicken stock
- 1/4 cup (1.5oz, 45gr) polenta, quick-cooking
- 1 tbs snipped fresh oregano
- 1 tbs snipped fresh chives
- 1 tbs snipped fresh basil
Instructions:
- Snip herbs.
- Heat stock in a small sauce pan over medium heat.
- When stock is simmering slowly pour in polenta, whisking constantly. Cook, stirring constantly (seriously: constantly), about 5 minutes or until done.
- Stir in the fresh herbs.
- Cover and let sit 5 minutes.
- Serve.
- Note: If it gets too thick while resting you can thin with a bit of milk or more stock.
Butter Braised Green Beans
Total time: 20 minutes
This is the easiest and freshest way to serve just-picked green beans. The olive oil keeps the butter from burning and the beans give off enough liquid when covered to braise nicely without sticking.
Ingredients:
- 6oz (180gr) green beans
- 1 1/2 tbs butter
- 1 tsp olive oil
Instructions:
- Top and tail beans... cut off the ends.
- Cut into 2 inch lengths (5cm) or leave whole.
- Put beans, butter, olive oil in a small skillet and sauté over medium heat for 5 minutes.
- Cover, reduce heat and braise until done, 5 - 10 minutes longer, depending on thickness of beans.
Cooking Schedule: 30 minutes, plus 5 earlier |
Remove 1/4 marinade from dish with steak |
Share this:
----------------------
Get 7 Dinner Menus, Recipes, Shopping List each Thursday by e-mail: Subscribe
