The Southern husband likes nothing more than a good steak dinner (okay, maybe he likes shrimp and grits more, but that’s it!) and while I am always wanting to give him his heart’s desire, a steak and potato supper in the middle of the summer can be a little heavy. Give me a luscious steak with blue cheese and mashed potatoes on the side any day in February, but here in early August I am all about the salads. So proving that you can have your cake (or in this case steak!) and eat it too…may I present this recipe for easy steak and potato salad! Let’s make it!
Well, we have definitely flipped the calendar over into fall, but as much as I will miss the basil and tomatoes and corn, that doesn’t mean we can’t have delectable fresh and local veggies for supper. And in the case of THIS supper, I’m talking about roasted butternut squash and sweet tender beets, tossed with a little vinaigrette and topped with slices of flavorful hanger steak.
So if you are starting to feel like autumn eating but aren’t quite ready to leave the salad days behind, this is supper for you. Let’s make it!
So here’s how this recipe for easy steak au poivre (otherwise known as steak with pepper) came about. We were ambling through a new supermarket near our house recently, and they have an enormous meat counter. And right in the center was a glorious display of pepper-crusted filet mignons, all ready for the cooking. I think the Southern husband actually got a little misty-eyed, and it got my competitive juices flowing, steak-wise.
So I picked up a couple of plain filet mignon steaks and decided I was going to one-up the supermarket steaks with a creamy, slightly boozy sauce to go along with the pepper crust. And let’s just say the Southern husband is cheery again. Ready to kick your steak up a notch? Let’s make it!
Hello, salad season! We are now smack into the lazy, hazy days of summer, and so I have salads on repeat in our kitchen. And while I love a good fruit and veggie salad as much as the next girl, salad for supper sometimes means you want a hearty dose of protein along with your greens. In this case, some sliced steak with a good scattering of blue cheese on a bed of spinach that has been zinged up with some balsamic vinegar.
Oh, and did I mention it has bacon? You are in, right? Let’s make it!
Are you all ready for your Fourth of July festivities? Just in case you are still looking around for a quick and easy recipe for the grill, I bring you these easy, scrumptious steak and cherry tomato skewers. They cook up in a snap, and have just the right amount of spicy zing to add a little bit of fireworks to your plate. Best of all, they are a delicious all-in-one barbecue treat that will leave the regular hamburgers and hot dogs in the dust.
Ready to grill up some steak and cherry tomato deliciousness? Let’s make them!
I am helpless in the face of steak frites on any restaurant menu. Steak frites is exactly what the picture looks like it is…slices of steak with french fries…and when enough time goes by without me running into it while we are out to dinner, I make it myself. And when I make it myself, I get to have my ideal version of it, which is this recipe for medium rare slices of marinated hangar steak with a side of the teeniest, skinniest crispy little fries.
If you don’t count the marinating time, this is a perfect in-and-out of the kitchen in under 30 minutes supper, and it makes me SO happy that it’s in this category of Kate’s Favorites. So (say it with me)…let’s make it!