Get a casserole dish
Put meat in casserole dish
Pick up knife, make slits in meat
Grab a clove of garlic and slice it up
Put slices of garlic into slits in meat
Pour broth over meat
Put in oven at 375 degrees
Chop up two potatoes and carrots
After fifteen minutes, add potatoes and carrots to roast
After forty-five minutes, take out of oven and serve
Well per the last post, I marinated steak for the first time ever and I am pleased to report that it was a success! The steak was a Rib Eye and the marinade included garlic, red wine, rosemary and salt & pepper. To cook, we heated up the broiler, put some foil on a baking sheet because I thought I didn’t have a broiler pan, and then stuck in the broiler for a while.
Side note – I had assumed that the thing in my broiler was the bottom of the broiler, that is, the thing you put the baking sheets on. Turns out I DO have a broiling pan and that the it’s not just the bottom of the broiler (to quote the BF “Um, K, this thing here, that’s the broiling pan. So you do have one.” Me, “ohhhh!!!! I thought that was just the bottom of the broiler” – don’t you feel confident taking cooking recipes/tips from me?)
We broiled the steak for about 5-7 minutes a side. During that time, I made some baked potatoes in the microwave cos they’re super easy and I put together a salad with mixed greens, various veggies and a homemade balsalmic vinagrette. The boyfriend put the leftover marinade in a small saucepan, heated it on low with some additional horseradish and a dash of this and that, to make a sauce/reduction thingie to put on the steak. Clearly, I’m not the expert here.
All in all, it was a succesful, filling, tasty and pretty simple meal. And now I know I have a broiler pan!
I’ve never marinated a steak before. No, seriously. This will be my second time cooking steak, EVER. This will be a two day-post as I put the meat in the marinade today and will cook it up tomorrow.
For the marinade I used:
1/2 chopped onion
2 Garlic cubes (they sell them at trader joes, it’s easier cos I can’t chop garlic to save my life”
Some fresh rosemary from my rosemary plant
About a half cup of red wine (BV Signet Cab since it’s all I had open. Fancy)
Salt & Pepper
I’ll let you all know how it come out tomorrow after we cook it. I’m thinking we’ll either pan cook it or broil it because that’s about all I have the capability to do in my lame kitchen. I’ll be pairing it with baked potatoes (made in the microwave!!! SO easy!) and a fresh salad.
I made keftedes last night which are essentially Greek meatballs. They’re usually part of a Mezedes platter/part of a menu. I forgot to take as many pictures as I normally would so you’ll just have to use your imagination.
To make keftedes like mine, you’ll need:
Package of lean ground turkey
1/2 to 3/4 cups bread crumbs
1 egg
mint
1 small purple onion, finely chopped
garlic powder
salt and peper
Olive Oil
AP Flour
I use lean turkey because I prefer it to beef. First, finely chop your purple onion. I used my Cuisa-mini (the tiny Cuisinart). Next, put the meat, the onion, the bread crumbs, the garlic powder, the salt and peper and the mint into a bowl and either mix it by hand or mix it with your handy dandy kitchen-aid (guess what I used!)
I ended up using about 3/4 cup of bread crumbs, three or four shakes of the dried mint container, about a tbls of pepper and a tsp of salt, three or four shakes of the garlic powder. After eating them, I think they could have used more garlic.
Next, take a bit of meat, roll it in flour and then put it in a pan with olive oil to cook. I suggest making smaller keftedes because the larger ones did not cook all the way through as quickly as the smaller ones.
I paired the keftedes with a Greek salad that I made, some couscous, and some store bought olives, hummus, and tzatziki (one day I’ll make my own tzatziki). All in all, it was a delicious dinner and you can expect to see more Greek food here as I get in touch with my roots in a culinary sense
