Meal to Remember
Posted
Fri, 05/26/06
My husband has always been a good cook. We've known one another for six years, and not once has he prepared or presented a culinary catastrophe. In fact, ninety-nine percent of the time he's truly excellent in the kitchen, as good as any chef. Wilbert not only makes wonderful fare, he pays close attention to details such as garnishments and presentation.
Last Wednesday he decided to fix lunch, which is actually our "dinner" because of his work schedule. It was one of the best meals he ever prepared for me, and he did it totally on the cuff (spontaneous inspiration turned into scrumptious cuisine). He never names his dishes, so I've taken the liberty of doing so this time.
Please note: "Bear" is Wilbert's nickname at work.
Beef Chuck Strip Steaks
3 LBS beef chuck strip steaks (1" thick, 2-1/2" wide-across)
In a large cast-iron skillet, place desired amount of olive oil and spread evenly (do not heat). Coat both sides of beef strip steaks and then flavor liberally with steak seasoning mix. Return strip steaks to cast iron skillet and let stand for about one hour. Preheat oven to 375-degrees F. Place cast-iron skillet containing steak into oven and cook for approximately one hour (turn once after twenty-five minutes of cooking time, and then again after another twenty-five minutes). Drain excess water from meat if needed, and cook an additional ten minutes. Serving Suggestions (as pictured top right): Serve strip steaks with canned or fresh green vegetables and white rice or mashed potatoes.
The steak was exceptionally tender and flavorful. I'm not a digital pro with food pictures yet - give me a canine shots and I'll do well every time - but the photo (see top right) shows the meal at any rate. Click on the picture to view it's actual size.
As side dishes, we had homemade mashed potatoes (using creamy liquid original Coffee Mate instead of milk), and another of my husband's creations:
Green Beans, Mushrooms & Onions
In a large skillet or wok, add olive oil or butter and warm over medium-high heat. Add green beans, mushrooms and onions. Season with salt and black pepper to taste. Toss to mix. Cook for ten minutes, stirring frequently, until vegetables are tender. Serve warm.
The combination of flavors – the steak, mashed potatoes and green beans with onions – was marvelous. I've been raving about the meal for days to anyone who will listen, and I'm sure I'll prattle for many more to come.
The food rates a ranking of special anniversary or celebration, or just any day of the week. It's fairly inexpensive to make, but I guarantee it will leave an impression on anyone who has the fortune of consuming it.
Unless you're a vegetarian, that is.
Tags: Entrees;
Food Photos;
New Recipes; Side Dishes;
Vegetables
Send
Comment >
