Appetizers

Recipe—Steak & Goat Cheese Crostini with Pesto

Steak and Goat Cheese Crostini with Pesto

Last weekend I hosted a wine tasting party, which is so much fun by the way! Each person brought an appetizer and a bottle of wine so it was minimal preparation required on my part and didn’t break the bank. Thanks to all my amazing friends that came if you are reading this! It was such a blast! We had a total of 13 bottles of wine and an amazing spread of food.

Since I was holding the party around dinner time I knew I needed an appetizer that was hearty and filling. Steak came to mind since it would pair so nicely with a good hearty red blend. These appetizers may look very simple but the flavors were so amazing. The goat cheese is whipped together with cream cheese, olive oil, and red pepper so it is creamy and smooth with a mild kick. I was able to prepare everything earlier in the day and then assemble right before anyone arrived. And let me tell you, they were pretty darn popular among the ladies.

Steak and Goat Cheese Crostini with Pesto

Note: These can be served hot or cold. I served them cold for the sake of convenience. I was able to do all the prep in the morning, stored the cooked steak and goat cheese spread in the fridge, and put the toasted crostini in an unsealed Ziploc bag. I then assembled them right before the party.

INGREDIENTS
1 baguette, cut into 1/4 slices
10–12 ounce New York strip steak
4 oz goat cheese, softened
4 oz cream cheese, softened
1/2 tsp red pepper flakes
olive oil
salt & pepper
chili powder
garlic powder
1/2 c pesto

STEPS

  • Preheat the oven to 425º.
  • Place the baguette slices on a parchment paper lined baking sheets.
  • Brush each slice with olive oil and season with a light sprinkle of salt. Flip each slice over and repeat.
  • Toast the baguette slices for 12–15 minutes or until they are a nice golden brown.
  • While the baguette slices are toasting, season both sides of the steak with salt, pepper, a sprinkle of chili powder, and garlic powder.
  • Heat a tablespoon of olive oil in a skillet over medium high heat and add the steak.
  • Cook the steak for 4–6 minutes, flip, and continue to cook for an additional 4–6 minutes.
  • Remove the steak from the pan and allow it to sit for 10 minutes.
  • While the steak is resting, use a hand mixer to whip together the goat cheese, cream cheese, red pepper flakes, and two tablespoons of olive oil.
  • Thinly slice the steak and set aside.
  • To assemble, spread about one teaspoon of the whipped goat cheese on a slice of toasted bread, top with a slice of steak, and a dollop of pesto.
  • Enjoy!

 

Recipe adapted from Domesticate Me.

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Dinners

Recipe—Beef and Broccoli Ramen

I don’t know why I am so late to the game but I recently discovered a love of ramen. Not just the generic pack of dry noodles, but meat and veggie packed delicious ramen. It’s like Top Ramen on flavor packed steroids. I have a couple different recipes that I have been trying out but this one is the most recent one I have come to enjoy. It takes a bit of time to prep in the morning, but then it comes together in about 15 minutes when you get around to cooking it all up. Perfect for all those with busy lives who want a fast and tasty quality meal. By the way, you won’t believe how amazing the marinade smells. I think my mouth was watering the entire time I was making this recipe. Heck, my mouth is watering just writing about it.

Note: I made this recipe using new york steaks and it yielded a very tender meat. You can certainly use a one-pound flank steak for a more budget friendly recipe. If you are short on time in the morning (I mean who isn’t), you can prepare the marinade and slice the meat the night before keeping them separate and then add them to the ziploc bag in the morning. Just don’t marinade the meat overnight.

MARINADE INGREDIENTS
1/4 c vegetable oil
3 tsp garlic, minced
2 tbsp red wine vinegar
1/4 c honey
1/2 c soy sauce
1 tbsp parsley (dried or fresh with both work
2 new york steaks, fat trimmed

OTHER INGREDIENTS
3 tbsp cornstarch
2 tbsp olive oil
2 tbsp sesame oil
1/4 c brown sugar
1/2 tsp grated ginger
2 tbsp soy sauce
1 c beef broth
1/4 c worcestershire sauce
3 c broccoli florets, chopped
3 (3 oz) packages ramen noodles
1/4 tsp crushed red pepper
1/4 c green onions, chopped

MARINADE STEPS

  • Mix together all the marinade ingredients (except the meat) in a small bowl and set aside.
  • Cut the meat against the grain in 1/4-inch-thick strips.
  • Place the meat in a ziploc bag and poor the marinade into the bag.
    Seal up the bag and place in the fridge to marinade for at least 2–8 hours (no more than 12 hours).

COOKING STEPS

  • Bring a pot of water to a boil and cook the ramen for 2 minutes.
  • Strain the noodles in a colander and rinse with cold water.
  • Cut off a bottom corner of the bag over the sink and allow all the marinade to drain out.
  • Transfer the meat to a small bowl and toss with the cornstarch.
  • In a large skillet heat two tablespoons of olive oil over medium high heat.
  • Add in the meat and sear on both sides until the meat is cooked but still tender, about 2 minutes.
  • Transfer the steak to a plate.
  • Reduce the heat to medium and add the sesame oil, brown sugar, ginger, soy sauce, beef broth, and worcestershire sauce to the skillet and bring to a simmer.
  • Stir and cook uncovered until it thickens, about 5–7 minutes.
  • Add the broccoli to the skillet and cover with a lid cooking it for 3 minutes.
  • Remove the lid and add in the meat and pasta.
  • Toss everything to coat and heat for an additional 1–2 minutes.
  • Transfer to bowls or plates and season with crushed red peppers and green onions.

 

Recipe adapted from Chelsea’s Messy Apron.

Dinners

Recipe—Rio Grande Spice Rub New York Steaks with Grilled Red Onions

My husband is the grill master. Whenever we are grilling up any kind of meat I let him handle the seasoning of the meat. This steak dinner is the exception. This is a recipe that I like to prepare for him. (He still does the grilling of course. Grills have a way of making the mascara on my eyelashes melt. Grilling is not my thing.) This is actually a recipe I found in one of my many Rachel Ray cookbooks and it is probably my favorite recipe of hers. The spicy rub is out of this world amazing if you like a little heat, and I do mean little, I promise your mouth wont’ be on fire or anything like that. When this tasty steak is paired with the sweet grilled red onions prepare for a party in your mouth. Oh man, tasty goodness! Ladies if you want to impress your man with an out of this world steak then cook him this. You will make his palette and his stomach very happy. So happy, you may even be able to get a nice foot massage out of it. *wink wink*

INGREDIENTS
4 New York Steaks (10–12 ounces each)
1 1/2 tbsp chili powder
1 1/2 tbsp cumin
1 tsp coriander
1 tsp kosher salt
1/2 tsp cayenne pepper
1 large red onion, cut into 1/3” thick slices
olive oil
salt and pepper

STEPS

  • In a small bowl combine chili powder, cumin, coriander, kosher slat, and cayenne pepper.
  • Remove the steaks from the refrigerator and run an even amount of the seasoning all over the steaks.
  • Set the steaks aside and allow to rest for a half hour.
  • While the steaks are marinating, drizzle the slices of red onion with olive oil and season with salt and pepper. (I use a toothpick inserted in the sides of the onion slices to help hold them together while on the grille.)
  • Preheat the grill to high heat.
  • Once the grill has reached temperature cook the onions and steaks for about 5–6 minutes on each side flipping once or until the steaks have reached desired temperature.
  • Transfer the steaks to a cutting board or serving dish and allow them to rest for 5 minutes for the juices to redistribute.
  • Garnish each steak with a pile of the grilled red onions.
  • Serve and chow down.

Recipe adapted from Rachel Ray.

Dinners, Sauces

Recipe—Peppercorn Crusted Steak with Bourbon Cream Sauce

Usually when we have steak in our house my hubby does his magic on the grille. The other weekend he was taking his first of many architectural exams. I wanted to surprise him with a nice steak fit for a king to reward him for all his hard work, without having him fire up the barbie. These really turned out to be some great skillet cooked steaks. The sauce was rich and creamy and really dresses up what is already a fabulous cut of meat. This recipe is perfect for a romantic dinner in or a special indulgence.

STEAK INGREDIENTS
2 New York steaks, rib eyes, or filets
1/2 tbsp kosher salt
1 tbsp fresh ground pepper
2 tbsp olive oil

SAUCE INGREDIENTS
1 tbsp olive oil
1 tsp garlic, minced
1 tbsp yellow onion, minced
1 tsp peppercorns
2 tbsp bourbon
1/2 c beef broth
1/2 c heavy whipping cream

STEAK STEPS

  • Season both sides of the steaks with salt and pepper making sure to rub it in.
  • Heat a medium sized skillet over medium-high heat.
  • Add olive oil to the pan and heat.
  • Carefully add the steaks to the pan and cook for 4–5 minutes.
  • Reduce the heat to medium and flip the steaks.
  • Cook the steaks for another 4–5 minutes.
  • Transfer the steaks to a large plate and cover with foil.

SAUCE STEPS

  • Add oil to the skillet the steaks were cooked in.
  • Add garlic, onions, and peppercorns to the skillet and cook over medium heat until onions are translucent.
  • Carefully add the bourbon to the pan to deglaze. It may ignite so stand back and poor in slowly.
  • Use a whisk to stir and break up all the bits in the bottom of the pan.
  • Add the beef broth and the heavy cream to the pan and bring to a gentle boil.
  • Turn heat to low and simmer.
  • Cook sauce for 3–5 minutes until it begins to thicken, stirring occasionally.
  • Plate the steaks and pour the sauce over the top of them.