Pan Seared Steak with Golden Onions
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Cooking time: 30 minutes for menu
Cooking schedule: see below for "menu" instructions |
I'm not going to specify what kind of beef to use for this. Just whatever looks good for the right price. Supermarkets often have specials and specialties: something the butcher does or the store buys. It could be a London Broil, Eye of Round, or a regular old flank steak.
Pan-Seared Steaks with Golden Onions Time: 30 minutes
Depending on the cut of meat you use, you can either serve this whole, on each plate or thinly sliced on the bias and served from a platter (a flank steak or skirt steak is best sliced). Garnish with onions and sauce.
1 - 2 steaks, 12oz (375gr) total weight
1 onion
1 tbs brown sugar
1 tbs Worcestershire sauce
1 tbs Balsamic vinegar
1 tbs ketchup
2 tbs red wine, beef stock or water
1 tbs olive oil
Peel and slice onion. Heat oil in nonstick skillet over medium-low heat. Add onion and sauté until starting to brown, about 15 minutes. Remove onions to a plate and cover to keep warm. Increase heat to medium-high and add steak. Quickly cook steaks for 2 - 4 minutes per side depending on type and thickness. When done, remove and cover to keep warm. Return onions to skillet, reduce heat to medium and add remaining ingredients. Cook, stirring, until sauce is hot, well combined, and thickened. Serve steaks, sliced or not, with onions on the side.
Brown Rice with herbs Time: 20 minutes or whatever your package says
I use 'Uncle Ben's' which is all I can get and it is quick cooking. It looks like brown Basmati and cooks in 15 minutes. If you only have slow cooking brown rice, and are impatient, substitute Basmati or Quinoa
1/2 cup brown rice
1 cup water or chicken stock (or half each) or whatever your rice calls for
1 tsp dried oregano
1 tsp dried parsley
1 tsp olive oil
Cook rice according to package instructions adding the herbs and oil during the last 5 minutes of cooking time. Fluff and serve.
Cauliflower Dijon Time: 30 minutes
A light coating of bread crumbs, herbs and mustard flavors this cauliflower. For a sharper flavor use hot mustard.
1/3 head cauliflower- enough for 2 persons
1 tbs olive oil
1 clove garlic
1 tsp dried basil
1 tbs whole grain mustard or Dijon-style mustard
1 tbs bread crumbs
Cut cauliflower into pieces, put into a steamer and steam over water for 15 - 20 minutes until fork-tender. Remove and drain water from pan. In same pan heat oil. Mince garlic. Add garlic and basil, sauté lightly. Add mustard and heat through. Add breadcrumbs and stir well. Add cauliflower and stir well to distribute crumb mixture. Serve.
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Cooking Schedule: 30 minutes |
Turn steaks |
Cooking for Two? Or more?
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