Steak & Radicchio Caesar

I am all about a steak salad. I grew up with beef straight from the farmer, and am very thankful I can eat more straight from the farmer steaks! When I try to come up with steak recipes on the healthier level, this "might" count as that.
I will say the combination of the items together create one amazing bite.

Ingredients
1 ounce of shaved Parmesan cheese

3 tbs of shredded Parmesan cheese
2 cloves of garlic
1 tbs of Dijon mustard
2 tsp of Worcestershire sauce
1 1/2 tsp of anchovy paste
1 1/4 kosher salt, divided
3/4 ground pepper, divided
1/3 cup of olive oil
12 ounce sirloin or flank steak
1 small head of romaine
1 head of radicchio
4 cups of arugula
Small red onion
Drained julienned sun dried tomatoes

Directions
Combine shredded Parmesan cheese, garlic, mustard, Worcestershire sauce, anchovy pasta, 1/2 tsp of salt and pepper into blender.
While mixing, pour in olive oil.
Prepare steak to your liking.
Chop up head of romaine, radicchio, arugula and chopped red onion.
Divide salad, top of cut up steak.
Top with shredded cheese and tomatoes.

Changes I Made!
I used a flank steak for my salad, and pan seared it in olive oil.
I was heavy handed with the tomatoes because I feel like they added the hint of sweetness this dish needs.

This recipe from 100 Perfect Pairings.

Comments

"A Farewell to Arms" Mac N Cheese

I love reading, so when I was given The Book Lovers Cook Book it was a dream come true. I have a deep love for The Lost Generation, so this recipe sneaked in between a quote from Gertrude Stein, and a passage from Ernest Hemingway's "A Farewell to Arms" was a perfect start for me. Ingredients 2 cups of uncooked macaroni 1/4 cup of butter 2 tbs of flour 2 cups of milk 8 oz of cream cheese, softened 2 tsp of Dijon mustard 1/2 tsp of salt 1/2 tsp of pepper 8 oz of mild cheddar, grated Chives Directions Cook macaroni until tender, drain and set aside. Melt butter in a sauce pan until it sizzles. Stir in flour, and cook for at least 1 minute. Continue cooking over medium heat and add milk, cream cheese, mustard, salt and peppe...

My Big Fat Greek Salad

I dated a guy who's family is part Greek for years and loved the flavors his family introduced me to. This large salad is great to for something light to eat, or if you used it the way I did: pre gotta-fit-in-this-dress diet. Ingredients Dressing 3 tbs of red wine vinegar 1 tbs of Dijon mustard 3 cloves of garlic, minced 1 tsp of salt 1/2 tsp of black pepper 5 tbs of olive oil Toppings 1 round pita bread 1 tbs of olive oil Salad 1 head of iceberg lettuce 1 jar of marinated artichoke hearts, drained and halved 12 ounces of feta cheese 1 8 ounce can of garbanzo beans, drained and ri...

Curry, from Audrey

This may be a surprise, but as a small town Midwest girl, I did not grow up eating curry. I don't think I ever even tried curry, until I moved to Iowa and worked a woman who lived in New York City for decades. I was just learning how to cook, and I wanted other dishes to try and make. I asked her what I should learn how to make and without hesitating, she said curry. So I went online to try and find a recipe, and did not care for it. After looking at the recipe I realized it was because it had the cursed ingredient of peas in it, so I've been on a mission to find a pea less curry I like, and I found 2 recipes I wanted to try, and this is the first one I gave a shot. Ingredients 1 chicken breast 1 cup of flour 2 tbs of olive oil 1 cup of chicken broth 1 tps of mild curry 1 tps of strong curry 1 carrot, peeled and diced ...

By the Cookbooks

Search This Blog