Terra Americana

He loves steak.  In fact I would say he is passionate about his steak.  So when it's time to cook, that's his domain.  I am relegated to the vegetables. 

 

In warmer weather it's the grill, when the temps turn arctic it's the frying pan.  Before he became my Chef de Cuisine I would have turned my nose down at any steak to come out of a skillet.  Now I know better.  A couple weekends ago my salt and pepper, meat and potatoes man decided to spice things up.  He had been leafing through a cook book I had left on the coffee table.  For obvious reasons The Great Steak Book had caught his eye.  Adapted from Grady Spears', "Cowboy Coffee Pan Blend" this is what my favorite pardner came up with.

 

2, 6-8 oz filet mignon, lamb or skirt steaks

1/2 tsp Sea Salt

1/4 tsp Coarse ground black pepper

1 tbsp Worcester sauce

1/3 cup brown sugar

Rub each steak with salt and pepper.  Drizzle worcester sauce over steaks. Let sit refrigerated for at least 1 hour.  Mix coffee, brown sugar, Jamaican Jerk Seasoning  and Coffee & Chocolate Spice on a gallon freezer bag.  Add steaks and toss and turn to coat evenly.

In a large heavy skillet over medium heat, fry steaks for 2 min on each side.  Flip and fry steaks for a second time, 3 min on each side.  Remove pan from heat and cover with tin foil. Allow to sit for 10 minutes before serving. 

Best with beans, fabulous with fries, magical with malbec, beautiful with Belgian style wheat beer. Works well with a wrangler too.

If you are serious about steaks:

• My sister's steak sauce

• Juicy Grilled Rib Eye

• Grilled Sirloin finished with Black Pepper Chevre

• B.B.Q. Steak Marinade

Photo Credit: Julie T Cecchini

Steak and mushrooms are among my very favorite food pairings.  The combination sounds a bit decadent, but it can also be healthy.  Steak for protein, brown rice for fiber, mushrooms for riboflavin, vitamins b & d, carrots for beta carotene and radishes for folic acid and vitamin c.  The list of nutritional benefits is long.  The feeling of satisfaction is immediate.

This recipe for a classic comforting vegetable filled stew will fill you up without weighing you down.

• 2 lb  beef round steak, chopped in stew sized pieces
• 1 tbsp Beau Monde Seasoning
• 1/2 cup  dry red wine
• 1 small red onion, chopped
• 8 oz  mushrooms, sliced
• 5 cups Beef Broth
• 1 medium daikon radish, chopped
• 3 carrots, sliced
• 1 cup sweet brown rice

Marinate beef in red wine, with Beau Monde Seasoning, overnight.  In a large stock pot sauté the beef and onions on high heat in oil until beef is browned and onions are translucent. Add the carrot, radish, mushrooms and stock. Bring the soup to a medium boil. Reduce to a simmer and keep soup simmering so that it is just bubbling. Taste the soup after 30 minute and add additional seasoning to taste.  Add rice.  Continue to simmer for additional 60 minutes. Reduce heat to low and keep warm until serving.

Another easy way to prepare this is in a large rice cooker, place marinated beef and onions in the pan.  Set to steam.  When that is finished add stock, mushrooms, carrots and radish.  Set to slow cook for 8 hours. 1 hour before serving add rice and set to brown rice setting.  Serve Hot.

 

Sensational ideas for slow cooking:

• Hearth Hearty Stew

• Slow roasted brisket

• Long and slow apples

• Zongzi

Photo Credit:  Julie Cecchini