Monday, August 30, 2010

Steak and Potato Salad with Horseradish Dressing

I found this recipe at EatingWell.com. It immediately caught my eye because I love horseradish. Leftovers the next day are equally good cold.

What You'll Need:
1 pound baby potatoes, scrubbed
12 ounces green beans (about 3 cups), trimmed
1/2 cup sliced fresh chives or scallion greens
1/4 cup reduced-fat sour cream
3 tablespoons white-wine vinegar or red-wine vinegar
2 tablespoons prepared horseradish
1 tablespoon Worcestershire sauce
1 teaspoon freshly ground pepper, divided
2 tablespoons extra-virgin olive oil
1 pound sirloin steak or strip steak (1-1 1/4 inches thick), trimmed
1/4 teaspoon salt
2 ears corn, husked (optional, if it isn't season)

How to make it:
Preheat grill to medium.

Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add potatoes, cover and cook until tender, 10 to 15 minutes. Transfer to a cutting board to cool. Add beans to the steamer basket, cover and cook until bright green and just tender, 4 to 6 minutes. Rinse in a colander with cold water until cool. Drain thoroughly and transfer to a large bowl. Cut the potatoes into halves or quarters and add to the bowl with the beans. Stir in chives (or scallion greens).

Meanwhile, combine sour cream, vinegar, horseradish, Worcestershire and 1/2 teaspoon pepper in a small bowl. Whisk in oil.

Sprinkle both sides of steak with salt and the remaining 1/2 teaspoon pepper. Oil a grill pan. Grill the steak about 5 minutes per side for medium-rare, 6 minutes per side for medium. Grill the corn, turning occasionally, until marked and tender, 8 to 12 minutes total. Transfer to a cutting board; let the steak rest for 5 minutes. When the corn is cool enough to handle, cut the kernels from the cob (see Tips). Thinly slice the steak crosswise. Add the steak and any accumulated juice and the corn kernels to the bowl with the potatoes and beans; toss with the horseradish dressing.

Monday, August 23, 2010

Beef and Snow Peas

My mom gave me this recipe. It is very quick and easy. A perfect weeknight dinner. I suggest doubling the sauce and using low sodium soy sauce so it isn't too salty. Since the beef doesn't cook for too long, you want to get a good cut of steak like sirloin for this recipe. Thinly slice the sirloin steak before cooking. Better yet, buy a package of stir fry meat, so it is already cut and trimmed for you.

What You'll Need:
3 Tbsps soy sauce
2 Tbsps rice wine vinegar
1 Tbsp brown sugar
1/2 tsp cornstarch
2 cloves of garlic, minced
1 Tbsp olive oil
1 pound sirloin steak, thinly sliced
1 package of snow peas

In a small bowl, mix together the soy sauce, vinegar, brown sugar and cornstarch; set aside.

Heat the oil in a skillet over medium heat. Once hot, add the garlic and cook for about 30 seconds. Add the beef and cook for additional couple of minutes, until browned. Add the snow peas, cook for a minute and then add the sauce, stirring once before pouring in. Increase the heat a bit until the sauce starts to bubble and thicken a bit. Just a couple of minutes.

Serve over basmati rice.