The last dinner cooked in my kitchen before construction begins. This week it is kitchen pack up, next week demolition, then a few more for instillation and completion. Using the toaster oven and microwave and cheap meals out. See you on the flip side peeps!
Happy Columbus Day!
Yesterday I went to the store and spied a pretty flank steak and immediately had a hankering for fajitas! I had the butcher cut it in to strips. I added about a tablespoon of cumin, salt, pepper, and a couple of teaspoons of chili powder. I rubbed it all over the meat with a little olive oil, then cooked them up in a skillet. Everyone added their meat to a hot tortilla and added their favorite fixings!
The cooking time all depends on the size and thickness of your steak and how well done you like it. Mine was on the smaller size and not too thick. Season your steak with salt and pepper on both sides. I like mine medium rare, so I cooked it on the first side about 6 minutes in a super hot cast iron skillet in with a tablespoon of butter. Then I flipped it and cooked the other side about 4 minutes. Then I let it rest for 10 minutes to keep in all the juices.
I have also made it half on the stove and half in the oven with a broiler using Bobby Flay’s recipe I read in Bon Appetit. http://www.bonappetit.com/recipe/perfect-porterhouse-steak
- 1 2”-thick Porterhouse steak, trimmed (about 2 lb.)
- 1 tablespoon vegetable oil
- Kosher salt and freshly ground black pepper
- 3 tablespoons unsalted butter, room temperature
Let steak sit at room temperature 30 minutes before cooking, which will help it cook quickly and more evenly.
Heat broiler. Heat a large skillet, preferably cast iron, over medium-high heat, then heat oil in pan until smoking. Season steak very generously with salt and pepper and cook until a deep brown crust forms on underside (do not turn), about 4 minutes. Transfer steak to a cutting board, turning it browned side up.
Cut meat from bone in 2 pieces (strip steak and filet mignon). Slice both pieces straight down perpendicular to the bone 1” thick. Replace sliced steak around the bone (it should look like a whole sliced steak) and return to skillet, browned side up. Top with butter and broil until butter is melted and steak is medium-rare, 4–6 minutes. Serve steak with buttery pan juices spooned over.
Weekend Wrap-up- A Day for Katie and a Day for Mommy
Hey guys! So this weekend we celebrated 2 important people. Katie and ME!!! It was Katie’s birthday which always coincides with Mother’s Day. Best Mother’s Day present I have ever received =) Lots of fun, yummy food, and amazing family!
First Up…Katie’s birthday. She wanted to invite a few friends over for a play date. Only one sweet girl could make it (damn you spring sports), but we all had a blast. It was nice to hear 3 girls running around and playing together. We miss that. We ate cake, drank strawberry milkshakes, and opened presents. Tons of fun!
I made bacon cheese burgers for dinner. YUM! https://funfoodiefamily.com/2013/08/28/burgers-2/
Had a fun day with my Mommy at a picnic in the park…
Dinner was so fun! I cooked stuffed mushrooms (Italian Sausage in mushroom caps topped with mozzarella cheese baked at 350 for 15 minutes), and steak with twice baked potatoes (https://funfoodiefamily.com/2015/02/15/steak-twice-baked-potatoes-and-pan-steamed-broccoli/)
Life Cycle of a Steak, Part 2— with Bacon Wrapped Asparagus
Bacon Wrapped Asparagus- Wrap 3 stalks of asparagus in one piece of bacon. Drizzle with olive oil, salt and pepper. Cook at 400 until crispy, about 20 minutes or so. I flipped halfway through. SO GOOD!