Browsing Tag

steak

Food, Savory

Philly Cheese Steak Fries

Gah, I totally feel like I just said goodbye to my diet for this one. Soooo good though. It really started as I was having a hankering for a Philly Cheese Steak. And while I did buy bread, for some reason I didn’t really want it on bread. And then I remembered going for poutine the other day with one of my girlfriends (fries topped with gravy and cheese curds). Even more sinful than what I made.

So I pulled some French fries out of the freezer and went to work. The results? A very fabulous, cheesy, dinner. You’ll need a fork for this one.

Philly Cheese Steak Fries

Gather
1/2 medium-sized sweet onion, diced
3/4 green pepper, diced
1 pound of flank steak, sliced thinly
1/2 bag of frozen french fries
Garlic powder
Black pepper
Sea salt
Cheddar cheese, sliced thinly

Red the instructions to your frozen french fries and cook them until slightly crispy.

In a frying pan, cook onions and green peppers. Use a dash of olive oil if you do not have a non-stick pan. Cook on medium heat until onions are slightly browned, almost carmelized. Add steak and a dash of garlic powder, black pepper, and salt to taste. Cook on medium-high heat until meat is cooked through and browned.

Spread meat mixture over cooked French fries. Top with cheddar cheese and put back into the oven at 375 for about 8 minutes, or until cheese is completely melted.

Remove, let cool, and serve. Enjoy with a fork!

July 27, 2014 by Roni

Food, Savory

One Cup Dressing Steak Tip Marinade

Steak Tip Marinade

So there’s this Old Wives Tale that saying something like women shouldn’t use the grill and it’s only a man’s job. Pshhhh. That’s totally not true! We women can handle wielding a set of tongs and those pokey fork-like things just as well as any man can. And I didn’t even need a grill apron. (Although, I totally wouldn’t have minded sporting one. Next craft project?)

So, I tested that theory this weekend. Andy let me marinate some steak tips and some pork, and then I think he got distracted by the TV we had set up on the patio, because he let me put the meat on the grill. He had it all warmed up for me, too. So I threw those puppies on, then shut the lid and walked away.

Then I smelled something burning.

“Andy, can you help me turn this down.”

I immediatly heard a panic, was asked why I hadn’t turned it down before, and why the heck had I shut the lid. We found a fair amount of char on the meat when we opened the lid, but I have to say, it looked like it should in my opinion.

We turned it, lowered the heat, and I kept a keen eye on the meat.

So maybe I need a few lessons in grilling, but we still had dinner. No one died, and I think I heard somewhere that eating some burned bits is actually good for you. I think….

Here’s how I marinated the steak tips. I’ll get the pork ribs for you next time.

Cup Of Dressing Steak Tips Marinade

3 1/2 pounds of steak tips
1 cup of Italian Dressing
1/2 cup of Worcestershire sauce
2 teaspoons of garlic powder
1/2 cup of ketchup
1/4 cup of brown sugar

In a bowl, mix Italian dressing, Worcestershire sauce, garlic powder, ketchup, and brown sugar. Pour over and cover meat with sauce in a sealable container. Keep in fridge for at least 5 hours. Overnight is better.

Grill as desired to your liking. (I cook the heck to get rid of the pink.)

May 12, 2014 by Roni

Food, Savory

Avocado Steak Lettuce Tacos

Kick the carbs to the curb.

Even though it’s been cold out, I’ve been thinking of summer. Yes, I totally rock my knit pom-pom hat like a champ, and scarves are my best friend, but I miss laying out on the beach in my bikini. So instead of making a heavy, coma-inducing meal for myself, I opted for what I’d enjoy on a hot summer day.

I started by sauteing a quarter cup of fresh salsa (diced Roma tomatoes, sweet onions, and green peppers) in olive oil. Add a teaspoon each of cayenne pepper, garlic powder, and black pepper. When the vegetables are cooked down (the tomato will start to fall apart and make a sauce), add a quarter cup of diced steak. Cook the meat through.

I plated this on cleaned Romaine lettuce and topped it with a slice of avocado. Delicious!

February 18, 2013 by Roni