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Pan-Seared Steak with
Golden Onions
Parsley New Potatoes
Menu Plan for the week of April 5, 2013: Day 2 Recipes
Steak with Golden Onions
Parsley New Potatoes
Asparagus with Lemon Parsley Vinaigrette
Cooking time: 35 minutes for menu Cooking schedule: see below for instructions
I'm not going to specify what kind of beef to use for the main course. Just whatever looks good for the right price. I used what is called a 'rumsteak' - kind of a fake tenderloin.
Pan-Seared Steaks with Golden Onions Preparation and cooking time: 30 minutesDepending 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.
1 - 2 steaks, 12oz (375gr) total weight
1 1/2 onions
1 tbs white Balsamic vinegar
2 tsp Dijon-style mustard
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. Stir in vinegar, mustard and heat through. 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, thickness and personal preference.
Serve steaks, sliced or not, with onions on the side.
Parsley New Potatoes Preparation and cooking time: 30 minutes
New potatoes are very young potatoes, golf ball size or smaller. Roast them whole unless quite large.
Fingerling potatoes would be a good substitute. Actual new potatoes do not keep well and should be used within a few days.
10 - 15 new potatoes (enough for 2 people) substitute fingerlings or regular potatoes cut into chunks
1 clove garlic
3 tbs snipped fresh parsley substitute 1 1/2 tbs dried
1 tbs olive oil
2 tbs butter
pepper
Leave small (an inch (2.5cm) or less in diameter) new potatoes whole. Cut larger ones in half. If using regular potatoes cut into quarters or smaller. Put potatoes in a bowl with olive oil and stir to coat. Lay on a baking sheet and roast, 400F (200C) for 30 minutes.
Mince
garlic and snip parsley. Melt the butter in a skillet large enough to easily hold the potatoes. Add the garlic and sauté 1 minute. Add the parsley, potatoes and sauté 1 - 2 minutes. Remove, add some fresh pepper to taste and serve.
White or green asparagus is simply finished with a light Lemon Parsley vinaigrette.
10oz (300gr) asparagus, green or white
1 tbs good olive oil
1 tbs fresh lemon juice
1 tbs fresh, snipped parsley
pepper
Snap off ends of asparagus. If white use vegetable peeler and peel the bottom half of stalk, laying it flat on the counter so as not to break it. Put into a skillet big enough to hold them without cutting, add water to cover bottom by 1/4 inch, cover and bring to boil. Lower heat and cook just until done, 6 - 8 minutes, a bit longer for white.
Vinaigrette: Whisk together olive oil, lemon juice and parsley.
To finish: When asparagus is done, drain and put onto a serving plate, drizzle with Vinaigrette, add pepper and serve.
Cooking Schedule: 35 minutes for menu |
Trim and / or peel asparagus, put in skillet, cook
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