Tag Archives: steak

Tuesday Dinner: Steak and Eggs

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Sometimes you want something light for dinner. I’ve cooked with a lot of cream and butter recently, so this week for dinner I wanted to offer some choices that were not as rich or heavy on the stomach.

Naturally, steak and eggs came to mind.

This Southwest-style steak and eggs dish came from Julia’s Album, a nifty food blog with a fairly large readership. Now, Julia intended this to be a breakfast selection, but I’ve found that there is little that you make for the first meal that you cannot make for your evening sitdown. The Wife is a proponent of the breakfast-for-dinner movement, so this was an easy choice. Continue reading Tuesday Dinner: Steak and Eggs


Tuesday Dinner: Stuffed Top Round

2014-07-08 at 17-23-45Forethought is tough sometimes. During the week before vacation, my thinking ahead powers are occupied with what I have to pack, potential Delaware detours, and what I am going to write on my blank Cards Against Humanity set.

That also meant that I would not be marinating the top round, as prescribed in the original recipe from The Kitchn. We would need a workaround and, in this case, that meant we would not use balsamic vinegar.
Continue reading Tuesday Dinner: Stuffed Top Round

Thursday Dinner: Asian-Marinated Steak

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Two things about flank steak:

  1. It’s awesome. It cooks quickly, retains flavor nicely and makes for an elegant dinner from the grill.
  2. It’s expensive. Wegmans gets $11.99 per pound for it. Nichols in Liverpool charges $7.99.

So, for a piece of communal steak for weeknight dinner, I want something closer to the $4-5 per pound range. Chuck steaks are way to thick and far too tough. Getting back towards the round is where you need to look, specifically the top round. Continue reading Thursday Dinner: Asian-Marinated Steak

Saturday Dinner: Bitter Orange London Broil


Blood orange is a favorite flavor around here. Like me, it’s naturally red in color, but possesses a slightly bitter but tart complexity that complements everything, even though you wouldn’t think it would mesh correctly.

Unfortunately, blood oranges are out of season. The best I could do today was a Cara Cara navel. I had no idea what these were, at first but Sunkist’s website came to the rescue:

Cara Cara oranges, a type of navel orange grown in California’s San Joaquin Valley, are available December through April. The bright orange exterior of Cara Cara oranges is similar to other navels, but their interior is a distinctive pinkish red, has an exceptionally sweet flavor with a tangy cranberry-like zing, and they’re seedless. Cara Caras, a cross between the Washington navel and the Brazilian Bahia navel, were first discovered in 1976 at Hacienda Cara Cara in Venezuela.

So, they “zing” like cranberries but have a sweetness to them. Not as bitter as I was hoping but it will have to do.

IMG_4628WHAT WORKED: The oranges. The acidity breaks down some (but not all) of the sinewy threads in the top round. Sirloin would probably work better.

WHAT DIDN’T: Probably the cut of meat. It took too long to cook and dried out the thinner parts.

WHAT DID THE WIFE SAY: Everyone said they liked it.

WILL IT MAKE ANOTHER APPEARANCE: Yeah and hopefully with a sirloin and some blood orange juice.

Bitter Orange London Broil
By Jared Paventi

  • 5 Cara Cara navel or blood oranges, juiced
  • Grated zest of one orange
  • 1 tbsp. F. Oliver’s Blood Orange olive oil (optional)
  • 1/2 cup cilantro, chopped
  • 1/2 cup parsley, chopped
  • 3 tbsp. minced garlic
  • liberal pinch of kosher salt
  • fresh ground black pepper
  • 3 lbs. top round steak, trimmed

IMG_4631Whisk the orange juice, orange zest and olive oil to combine. Add the cilantro, garlic, parsley, salt and pepper and whisk until blended. Set aside.


Score the steak in a crosshatch pattern on both sides. Set in a large baking dish and top with the marinade. Cover and refrigerate at least one hour, or up to overnight, turning once during the process.


Cook over indirect heat on the oiled grates of your grill until the internal temperature reaches 140 degrees. Remove from the grill and let stand 10 minutes. Slice on the bias and serve with it’s natural juices.

The new grill (or I’m not mechanically inclined)


The deal was too good to pass.

Sears was pushing the grill I wanted, a four-burner Char-Broil Infrared number, for $379 on sale. I found a couple of coupons online and burned $90 in Sears Rewards (from the dryer purchase) and got that bad boy down to about $240.

The Wife approved, justifying it as part-replacement, part-Father’s Day gift, and it was on. And that it wasn’t.

Sometime Saturday morning, while it was raining and before it was delivered, I began to wonder if the grill was coming assembled. There was nothing on the website, receipt or delivery confirmation that mentioned whether it was or wasn’t. The delivery department had no idea.

At 12:15 pm. Saturday I got my confirmation in a large cardboard box that was wheeled into my garage on a handtruck. It wasn’t assembled.


Continue reading The new grill (or I’m not mechanically inclined)

Wednesday dinner: Hoisin beef and sugar snap stir fry

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The debate was whether to stop at Wegmans or go home and make Thursday’s dinner on Wednesday. In my week of mental meal planning, I was going to make a hoisin beef stir fry last night (Wednesday) and a lemon thyme chicken recipe on Thursday. My Sunday grocery list failed to include hoisin sauce, an important element in the stir fry (I could have sworn that there was a bottle in the fridge.).

Wegmans after work can be treacherous, particularly in the parking lot. I compromised tonight, parking illegally and doing an express run to the Asian foods. The kitchen gods were with me, as I had my choice of checkout lines. All told, I was in the store three minutes.

The recipe is based on one I found at Caramel Potatoes, another food blog out in the cosmos. My only real change was the inclusion of sugar snap peas. The Wife doesn’t like scallions, but with another veggie on the plate, she will deal with them. I also opted for sesame oil for a more authentic stir-fry flavor. Continue reading Wednesday dinner: Hoisin beef and sugar snap stir fry

Saturday dinner: Steak pizzaiola v2.0


My previously mentioned constypation brings us to a recent reboot of steak pizzaiola that I made for the in-laws a few weeks back.

Steak pizzaiola is part roasting, part braising. It’s not a true roast, due to tomato sauce, but not a real braise since the liquid levels are pretty low. The result is a tough steak broken down to fork tender.

So, what’s different? The tomatoes. I went completely San Marzano for this one. Not all San Marzano tomatoes are truly San Marzanos, but whether they were grown in California for processing or on the side of Mt. Vesuvius, what you get is a sweeter, bolder flavor than the garden variety Roma/plum tomato. This change totally altered the flavor profile of the dish, as the natural sugars in the tomato broke down and infiltrated the meat. Continue reading Saturday dinner: Steak pizzaiola v2.0

Saturday dinner: Filet mignon with mushrooms, shallots in red-wine reduction

It’s been a month, at least, since I’ve done anything of note in the kitchen. When we’re home, dinner is about speed. Of course, we have not been home much as of late. Add craziness at work to our trips to San Francisco and Rehoboth Beach, and the majority of my meals in the past 30 days have been cooked by people other than me.

The Wife was going to take our daughter up to a family reunion, which gave me some time in the kitchen to work. I knew early in the day that we were having steaks and filets are my favorite. Yes, they are more expensive ($18.99/lb. at Wegmans) and they don’t have a lot of fat on them, but they are one of the most elegant cuts of meat you can buy. And that’s what I was shooting for here…a little bit of elegance in amongst the chaos.

Enter the red wine reduction. If you are bored, you can evaporate a bottle of red wine on your stove. Eventually, you will cook off not just the alcohol, but the accumulated liquid, leaving behind a film of tannins and grape residue on your pan. You can also reduce that bottle from 750 mL (or about 25 oz.) to a cup, resulting in a rich, red wine sauce. This concentrate deglazes the pan, complements the steaks and enhances the flavor of the mushroom and shallot.

Continue reading Saturday dinner: Filet mignon with mushrooms, shallots in red-wine reduction