Spring: Day 16 (Parsley and Feta)

We finally hit 50 degrees around here and moods are improving everyday! Snow is still lurking in the yard but bare patches outnumber the snow patches and the crocus are making a run at growing!

As I continue to “single-handily” will spring to come sooner with my cooking, I incorporated some fresh parsley into my dish. Poor parsley doesn’t have many admirers. But I think nothing says “fresh” and “bright” like some chopped parsley added in. And not just as a garnish but as a primary player!

Pan seared steak with sauteed potatoes, red/green bell pepper, shallots, feta cheese and lots of fresh parsley!

Pan seared steak with sautéed potatoes, red/green bell pepper, shallots, feta cheese and lots of fresh parsley!

A couple of tips:

I like to add the feta and parsley in after I cook so they retain the fresh, bright green of the parsley and the cold, salty of the feta!

Also its nice to only toss in the shallots in the last-minute or so – the rawness is removed but they are not “cooked” to death!

In general, with exception of the potatoes, I enjoy not overcooking my veggies – no pre-blanching – just throw them in the hot pan and cook till just starting to get tender!

Other posts proclaiming my love for Parsley here and here !!

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My Perfect Supper

Everybody has one. For some it might be simple and for others it could be quite gourmet.

For me it always have to involve tomatoes in some way. And beef.

There is just something magical about that combination that really works for me. Any combination will do: from meatloaf and ketchup all the way to a more “high-brow” Beef tenderloin stuffed with sun-dried tomatoes! I love it all!

Somewhere in the middle of homespun and gourmet is where my simple, perfect supper is:

perfect supper

Grilled steak with juicy sliced fresh tomatoes (Big slices of “brandywine” variety are best but really any tomato works) and a simple potato salad, best enjoyed on a perfect New England summer evening, on the porch.

 

What’s your idea of a perfect supper?

Just Another Post About Grilling

The real star here wasn’t the grilled steak but the fresh “salsa” on top!

An impromptu blend of leftover roasted corn on the cob that I removed with a sharp knife, thin sliced red onion, finely chopped fresh cilantro, parsley, basil and a diced tomato. All this was tossed with olive oil, red wine vinegar, a squirt of lime juice and salt/pepper. The sliced avocados have a squirt of lime juice and sprinkle of salt on them too.

Best served outside on a hot evening with a cold drink!

It Only Takes A Little…

…steak to make a satisfying sandwich. A little inspiration from your own crisper drawer. And the best of all, a little early season oregano surprising you in the herb pot in the backyard!

Really, it all started with the tomato, green bell-pepper and some little cukes in the crisper drawer that were leftover from last week’s lunch fixings. All that just instantly screamed Greek salad at me. Which of course started a craving for feta cheese. (When don’t I crave any kind of cheese!) So the other night, I  strolled the meat department looking for the perfect sandwich meat and came upon a tiny (.68lbs) sirloin steak. For just a few bucks (3 to be exact) I could have a nice hearty Greek salad with steak on a sandwich. Now if only I had remembered to buy a red onion while I was at the store….

The Technique

I cut the little steak into small cubes (1/2″ or so) and marinated them in a little olive oil, red wine vinegar and plenty of oregano for a few hours. I got the fancy v-slicer out and sliced all the veggies really thin, except the tomato. I cubed the feta. I sprinkled long rolls with olive oil, broiled them until hot and then rubbed them liberally with a cut garlic clove while they were piping hot. After carefully drying the marinated cubes and discarding the marinade, I pan sautéed the steak cubes over a med-high heat to sear them. (They cooked in like 3 mins.) I piled all the items on the rolls and drizzled a freshly made mixture of the same olive oil, red wine vinegar, fresh chopped oregano and some salt/pepper over the top.

If I may say so myself, these were damn good sandwiches. Hearty, fresh and honestly I could have portioned out 3 servings. So it just proves that you don’t have to have a ton of expensive, diet-busting steak on your plate to feel satisfied.

Special thanks to the hubby for stopping off on the way home for that red onion.