Sunday, November 9, 2008

Steak and Potatoes (w/ a side of Green Beans)

The steak is an Emeril recipe and the green beans are weight watchers. I did the baked potato all on my own :) The steak is with a garlic butter sauce which was very yummy. We modified the recipe (I included the original below) since we weren't going to eat as much meat at it called for. We ended up splitting one steak. The green beans were with carmelized shallots. I like using shallots because they taste similar to onion but Nick who doesn't really like onions, likes shallots.

Ingredients - Steak
4 ribeye steaks - each about 1 1/2 inches thick
1 TBSP salt
2 TBSP olive oil
4 TBSP unsalted butter, divided
4 TBSP minced garlic, divided

Instructions - Steak
1. Season the steaks evenly on all sides with the salt and let come to room temp for at least 20 min.
2. Heat a large saute pan over med high heat and add olive oil. When oil is almost smoking, add 1 TBSP plus 1 tsp of the butter. Add the steaks and cook, undisturbed for 6 min - or until well browned on the first side.
3. Turn the steaks over and top each steak with 1 TBSP of garlic and 2 tsps of the remaining butter. Continue to cook the steaks on the second side for 5 min for med rare.
4. Remove the pan from heat, tilt pan slightly to remove some excess rendered fat from the pan. Turn steaks so that garlic and butter are in the pan. Allow steaks to sit for 15 seconds. Transfer steaks to a platter and pour the garlic butter drippings over the steaks. Allow steaks to rest for 5 min before serving.

Ingredients - Green Beans
1 1/2 lbs fresh green beans - trimmed
2 tsp olive oil
6 med shallots - peeled and thinly sliced
2 TBSP fresh parsley - chopped
2 1/2 tsp lemon zest
1/2 tsp minced garlic
salt and pepper

Instructions - Green Beans
1. Heat a large pot of water to a simmer. Steam green beans until tender - about 5 min. Run steamed beans under cold water for 30 seconds to stop cooking and set aside
2. Heat oil in large skillet. Add shallots and cook, stirring often (add a little water if they start to stick), until golden and tender - about 5 min.
3. Add green beans to skillet and toss over med heat until heated through. Season with salt and pepper, toss to mix and coat.

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