I am getting a little behind in posting about the dishes I make from my CSA meat and produce shares. Not that I’ve had problems using up everything. There was a bunch of radishes here and a rotten zucchini there that I had to toss, but for the most part, I’ve been keeping up with everything.
Last week, we received 3 lbs. of steak, tomatoes, a head of bibb lettuce, onions, garlic, carrrots, beets, and basil. So I made stake for dinner – with a salad and brushetta on the side. I was able to use up a lot of items that came in our box that week – and made a delicious dinner in the process.
I don’t cook, nor do I eat, steak that often. Neither does Chris. But I was really looking forward to trying it out and consulted my dad for advice about what to do with the 1 lb. delmonico steak. He sent me a couple of links to recipes for cooking steak without a grill and wished me luck. (He also advised drinking red wine and making a nice evening of it – we get along really well).
This recipe also closely resembles a famous Des Moines dish, Steak DeBurgo. Steak DeBurgo is really just beef with a really flavorful garlic and herb butter sauce. It is delicious… if you eat beef. And butter. The flavor was great, but I overcooked the meat and parts of it were quite tough. A shame really. But still edible, and tasty. How could it not be smothered in garlic and butter?
Here’s the recipe I used for the steak, from “The Heart of New England”
Makes two, very generous servings
1 16 ounce rib eye or delmonico steak, at room temperature
3 tablespoons butter
3 teaspoons finely chopped garlic
2 teaspoons finely chopped parsley
coarse salt, like kosher or sea salt and ground black pepper
Preheat oven to 475 degrees. Mix the chopped parsley with the
garlic. Sprinkle lightly with salt and press with the flat side of a chef’s knife to
mash slightly; mix with softened butter. Melt the butter
mixture over low heat in a small sauté pan.
Season both sides of the steak with salt and pepper and place a heavy sauté pan
or iron skillet over high heat, filming the bottom with oil when hot. Sear the
steak until browned on one side (4 – 6 minutes). Turn the steak and brush the
top generously with the flavored butter. Place into the heated oven and cook
until done to your preference (check after 4 – 5 minutes by cutting into the
center of one of the steaks).
Remember that the meat will continue to cook from residual heat, so remove it from the oven when slightly less done than you wish. Pour remaining butter and any pan juices over the meat and let it stand for several minutes before serving. Slice and serve.
Even if you don’t eat steak, you could still enjoy this blue cheese dressing. It is one of the best I’ve ever had. Not too thick, the blue cheese isn’t too strong, and it is nicely creamy, zippy, and flavorful. It’s also easy to whip up.
1/2 c. well-shaken buttermilk
1/2 c. mayonnaise
1 T. fresh lemon juice
1/4 t. Worcestershire sauce
1 small garlic clove, minced
1/4 t. salt
1/4 c. fresh flat-leaf parsley leaves
2 oz. crumbled blue cheese, like Maytag (1/2 cup)
2 T. finely chopped fresh chives
1/8 t. black pepper
Blend buttermilk, mayonnaise, lemon juice, Worcestershire sauce, garlic, and salt in a food processor until smooth.
Add parsley and pulse until chopped. Add blue cheese and pulse until cheese is incorporated but dressing is still slightly chunky.
Transfer to a bowl and stir in chives and pepper.