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Seared Steak & Bleu Cheese over a Wilted Waido Salad

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I love the fact I got a nice big head of Waido in my HighCross Farm CSA box this week.  Waido is a type of Mizuna, part of the Brassica family.  Brassicas contain glucosinolates which may inhibit the certain types of cancers. I’m just sayin’…

I decided to try a wilted salad.  I thought it would be a nice change from the normal lettuce salads I usually made with dinner.  I made a warm vinaigrette and wilted the mizuna in it.  It was fabulous.  I topped the salad with a pan seared steak that I topped with some bleu cheese.  Heaven.

Wilted Waido Salad

  • 1 shallot, finely chopped
  • 1 green garlic, finely chopped (I had some left, if you do not have green garlic, use a glove of regular garlic)
  • 1 teaspoon of fresh thyme, chopped (or use dry if you do not have fresh)
  • olive oil
  • cider vinegar (use what you want for acid here I used what I had on hand.  You can use red wine vinegar, lemon juice, whatever you desire)
  • 1 teaspoon dijon mustard
  • S & P to taste

In a large frying pan, add 2 tablespoons of olive oil.  When that heats up add the chopped shallot, thyme and green garlic.  Sautee until soft.

Add the dijon mustard and cider vinegar and wisk to emulsify.  Salt and pepper to taste.

Add the Waido and heat thru until wilted making sure you cover the greens completely with the vinaigrette.  Don’t overcook or you will get soggy greens.

Top with a seared or grilled steak.  I added crumbled bleu cheese to the top of my steak. You could also top your steak with the green garlic aioli from my previous post.  Enjoy!

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Posted by on June 13, 2009 in bleu cheese, steak, waido

 

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Ribeye steak and prosciutto-wrapped green beans

I really try hard to incorporate at least one item from my CSA box into each meal.  Tonight’s meal was no different.  I had posted about the lemon herb butter I had made earlier.  I decided to use that tonight as well as the green beans i had gotten in this weeks box.

Where do I start???

The beans.  I had gotten a nice bag of green beans this week.  I love HighCross Farm‘s beans.

Take your beans, clean them up and throw them into a pot of boiling, salted water.

Boil for about 2 mins, just enough to cook them through. (You don’t want to cook them until they are soft)  After 2 mins, put your beans into an ice bath.  This instantly halts the cooking process and retains the beans bright green color.

Let them sit while you get your steak ready.

Salt and pepper both sides and grill until it’s to your liking (medium for me please!).

Back to the beans…

Get two cloves of garlic and mince away. Get your prosciutto ready (you can get this in just about any major grocery store).

In a large pan, add 1.5 tablespoons of olive oil, 1 teaspoon of the lemon-herb butter and minced garlic and let sautee until garlic is translucent but not brown.

Roll up bunches of geen beans in the prosciutto.

Put them in the pan seam side down and cook until prosciutto is browned and the beans are warmed through.

By now your steak should be grilled (or broiled, or baked) to perfection. Plate your steak and bean bundles and top your steak with a good dollup of the lemon-herb butter and enjoy!

A close up of the butter melting on top of the steak…heaven.

I am indeed full, fat and happy!  What a nice meal to have after a day of spending all my hard earned cash on two teenager’s school clothes.

 
6 Comments

Posted by on August 17, 2008 in green beans, prosciutto, steak

 

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