Prepare your taste buds! Tender, juicy steak on crusty garlic bread, with aged provolone cheese, rich caramelized onions, and a drizzle of parsley oil.
Japanese Steak Sandwich with Hibachi Steak Sauce – It’s a bit of Japanese steakhouse meets a Philly cheese steak. And yes, it’s as awesome as it sounds! This is like shovel into your mouth, don’t care who see’s you dripping steak juice all over, kind of awesome!
If I were to devise a chart rating the top comfort foods… beef stroganoff would definitely be way up there! It’s everything a good comfort food should be – hearty, simply made, and delicious! I think nostalgia also plays a particularly critical role in defining a comfort food. For some, this may have been a childhood favorite. For me, it’s one of the first dinners I ever made for my husband (then boyfriend) when we first started dating.
Food is a powerful thing. It’s at the forefront of family gatherings and celebrations, a simple dish can be the pride of a nation, it can be a liaison between different cultures, a show of respect, and my personal favorite…a display of love. I am a firm believer in the old adage, ‘a way to man’s heart (or anyone for that matter) is through their stomach’. For me, and it would appear my husband as well, beef stroganoff is love on a plate.
Thai Beef Salad, or Yam Neua has a many variations as there are Thai cooks… or so I’ve heard. One thing is for certain, the beef is always grilled. Well… I’m going to break that cardinal rule by broiling the steak. Think of your broiler as an upside-down grill. You’re cooking the food using direct heat which sears the outside while keeping the inside tender. It’s clean, easy, and it’s my go-to method when I don’t have the time or patience for preparing coals. Or if the weather is just not conducive for grilling.
Another benefit to the broiler, is that if you have an oven, you have a broiler – no extra piece of equipment is needed! You may use a grated broiler pan (which allows air to circulate under the food), however you can accomplish the same thing by turning the steak half way through the cooking time.
Broiling is super easy, but there are a few tips to keep in mind:
Move the oven rack to the highest possible position.
Most broilers have only two settings, on or off. However, there are some that have a high or low setting. If that is the case, use the high setting for this recipe.
Be sure to preheat the broiler as you would the oven.
When you place the food under the broiler, be sure to center the item directly under the flame to ensure even cooking.
This recipe is all about delicious convenience – quick, easy, full of flavor and it’s healthy! I’d say that makes for a perfect weekday meal!
It was 70 degrees outside this past weekend…70 and sunny! After our brush with the Polar Vortex and Atlanta’s 2-inch ‘snowmageddon’ that had the streets of our fair city looking strangely like a scene out of The Walking Dead, a weekend as spectacular as this begged for grilling. Now, I’m not a big red meat eater, but with the hint of Spring in the air, I had a sudden craving…steak!
Various countries across the globe have their unique versions of ‘green sauce’. These tangy and herbaceous sauces are versatile, pairing well with everything from the rich and robust flavor of steak to the delicate flavors of fish. Argentina’s Chimichurri and Italy’s Salsa Verde are similar in their construction, and I immediately thought each individual flavor profile would compliment the other. I love the briny taste that comes from the olives, capers, and anchovies in the Italian Salsa Verde, yet I crave the heat that is found in the Chimichurri – and so, as far as I am concerned, the marriage of the two is a perfect match.