Wednesday was my man’s birthday and the only request he had was that I cook some T-bone steak. Usually, steak (or beef) is not something I eat regularly and as a result he cooks any steak that he wants, but because it was such a special day, I made an exception. The first resource I consulted was Eva’s Kitchen (it really is one of my favorite cook books) and I found a recipe for a flank steak marinade which sounded pretty good. Of course, I tweaked it a little. I added sugar and instead of kosher salt, I used Adobo (I pretty much use that in everything).
To accompany these beautiful pieces of meat, I roasted potatoes and sauteed mushrooms in a garlic-butter cream sauce. Any ingredients you see listed below are what I chose to cook with this time, but feel free to add your own twist and make them your own. Enjoy!
– 3 tbsp olive oil
– 3 tbsp fresh lime juice (about 2 limes)
– 4 garlic cloves, thinly sliced
– 1 serrano pepper, cored, seeded and thinly sliced
– 3 tsp chilli powder
– 1 tsp ground cumin
– 1/2 tsp Adobo
– a couple sprinkles of sugar
– 1/4 thickly sliced red onion ( to be added when steak is cooked)
In a shallow dish combine all the ingredients and stir until well blended. Lay the steak in the dish and turn a couple times until thoroughly coated. Cover the dish with plastic wrap and place in the refrigerator for at least 2 hours, but 24 is better.
Now, the original recipe calls for this to be grilled (and actually uses flank steak instead of T-bone), but I pre-heated my oven to 400°F. I placed the marinated steaks on the non-stick foil (best invention ever), covered them with the remaining marinade and added the sliced red onions. Bake 15-18 minutes (depending on how you like your steaks), turning halfway through.
– 6 small potatoes (this time I used petite golden Idaho potatoes)
– 1 tbsp olive oil
– garlic powder
– chopped chives
– salt and pepper
Slice potatoes and place in a baking dish. Add oil and stir until potatoes are covered. Season with spices as you wish, but wait until the last 5 minutes to add the chives. Bake at 400°F for 15-20 minutes, turning halfway through, until slightly browned. You’ll actually want to put the potatoes in about 5 minutes before you put in the steak.
– 4 large white mushrooms
– 2 tbsp butter
– 1-2 cloves minced garlic
– about 1/4 cup heavy cream
– salt and pepper to taste
In a saucepan, melt the butter. Add garlic and sauté for about 1 minute. Add heavy cream and heat until bubbling slightly. Season with salt and pepper and then add all of them mushrooms. Sauté until slightly soft, but not too long otherwise they’ll turn brown and shriveled. Cooking is all about timing and you’ll want to wait until the last 10 minutes of the steak and potatoes cooking time to get the mushrooms going.