Steak Omelet with Mushrooms & Peppers

I promised Steven that I’d make him breakfast on Sunday, but I had issues getting up in the morning, we had breakfast for dinner. 🙂

The steak of this recipe is prepared the same way as the last recipe and the steak sandwich recipe. Yup, I use the same steak recipe for (almost) all foods with steak.

Steak Omelet with Mushrooms & Peppers
Ingredients:
1 pan-seared steak, sliced (make sure you don’t slice it RIGHT AFTER it’s done cooking, you want it to cool a little to lock in the moisture)
5-6 cloves minced garlic
10 mushrooms, thickly sliced (one mushroom yields 3-5 slices ONLY)
10 small sweet peppers, cut into strips
2 tsp oil
6 eggs
1/4-1/2 cup milk
Some Cheddar (or any kind of) Cheese
Directions:
1. In the cast iron pan used for the steak, heat garlic in oil until fragrant.
2. Saute mushrooms and sweet peppers until cooked and browned (about 8 minutes?)
3. In a bowl, whisk eggs and milk until combined.
4. In a frying pan, heat oil on high for 2 minutes. Reduce heat to medium and pour in 1/2 of the egg mixture. Sprinkle on desired amount of cheese and let it to cook for 1-2 minutes.
5. Meanwhile, slice the steak.
6. Add to the egg 1/2 of the sauteed veggies and let cook for another 1-2 minutes.
7. While the egg is still a little jiggly, add in 1/2 of the sliced eggs, lining them up so that a “path” is created in the center for the fold of the egg.
8. Carefully fold egg in half. Cook 1 minute, then flip and cook for another minute.
9. Sprinkle some more cheese on top and serve! 🙂

Teriyaki Steak over Rice

One day last week, I was craving rice, something Japanese-y. I texted Steven to see what he wanted for dinner and that I would cook. After a couple texts, we decided on a Teriyaki Steak over (more like on the side of) Rice. I didn’t really have to find a new recipe for this, I used my Ribeye Sandwich recipe for the steak and the Chicken Teriyaki recipe for the sauce (replace the “leftover” chicken broth with fresh-out-of-the-can chicken broth or water), and voila!, we have ourselves a yummy dinner! 🙂

Pan Seared Rib Eye with Caramelized Onion Sauce and Garlic Mashed Potatoes

We still had some leftover Pan-Seared Rib Eye from last Tuesday and we REALLY had to eat it before a forest starts to grow on it. :/

So, when we went to the Sacramento Farmer’s Market for the first time today, we bought some potatoes and an onion to create the fixin’s the enhance the steak. *smile*

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Pan-Seared Rib Eye with Caramelized Onion Sauce

Ingredients:
1 Pan-Seared Rib Eye (prepare the rib eye as described in my Rib Eye Sandwich post)
1 Tbsp Vegetable Oil
1 Small Onion, sliced and separated into strips
1/2 Bulb Garlic, chopped
1 Tbsp Flour
1 Cup Water
Black Pepper
Salt
Chili Powder
Sugar

Directions:
1. Slice the rib eye. Pan-sear each slice of rib eye for 30 seconds on each side. Just until hot (this is assuming that the rib eye was already cooked to the desired doneness). Remove from pan and set aside.
2. Heat 1/2 Tbsp oil. Saute onions until soft and brown. Add garlic and saute until soft and brown (the onions should be VERY DARK!). Add flour and stir until the onion and garlic are pieces are evenly coated.
3. Add water and stir well. The water should thicken quickly. Add salt, pepper, chili powder, and sugar to taste.
4. Smother over the steak slices and serve.

Garlic Mashed Potatoes (adapted from Cook’s Illustrated)

Ingredients:
Garlic Cloves from two bulbs, skin left on
2 lbs Potatoes (I used Yukon Gold)
1 Stick Butter
1 Cup Half & Half, warmed (I used 6 oz of Heavy Cream and 2 oz of Milk, and I forgot to warm mine)
Salt & Pepper to taste

Directions:
1. Toast garlic, covered, in small skillet over lowest possible heat, shaking pan frequently, until cloves are dark spotty brown and slightly softened, about 22 minutes. Off heat, let stand, covered, until fully softened, 15 to 20 minutes. Peel cloves and, with paring knife, cut off woody root end. Set aside.
2. While garlic is toasting, place potatoes in large saucepan and cover with 1 inch water. Bring to boil over high heat; reduce heat to medium-low and simmer until potatoes are tender (a paring knife can be slipped into and out of center of potatoes with very little resistance), 20 to 30 minutes. Drain.
3. Peel back potato skin with paring knife and set in a large deep bowl. Cut potato into smaller chunks. Add garlic in with the potatoes. Using a potato masher, mash potatoes and garlic to the desired consistency (I like tiny chunks in mine).
4. Stir in butter with wooden spoon until incorporated; gently whisk in half-and-half, salt, and pepper to taste. Serve immediately.

Rib Eye Sandwich with Mushrooms & Garlic Mustard Mayo

We recently ordered our first non-point-and-shoot camera. It’s not quite a DSLR, but it can produce DSLR quality photos. We ordered the camera on Saturday, and it arrived on Tuesday. Since Saturday, we’ve been thinking about what we should have for dinner on Tuesday. The first dinner we will be taking pictures of with our new camera. Steven wanted steak, so we made rib eye that night.

But we bought a pack of three steaks and we used the last steak to make steak sandwiches on Wednesday. Oh my, were these the bomb!! The rib eye itself was delicious, but the Mayo?…mmmMMMMMMMMMM We even had leftovers for lunch the next day.

Bloody Steak Sandwich

Rib Eye Sandwich with Mushrooms & Garlic Mustard Mayo

Ingredients:

1 (roughly) 1-lb 1-inch thick Steak (I used Rib Eye)
1 lb Mushrooms, washed & sliced (I used Brown/Cremini/Portobellini Mushrooms)
4-8 leaves Lettuce (I used Romaine Hearts — that’s what we usually have at home)
1 bulb garlic, chopped (yep…a whole bulb…that’s how we roll)
1/4 cup Mayo
1-2 Tbsp Deli Mustard (mine had horseradish in it)
Canola Oil
Salt (I used Coarse Sea Salt)
Pepper (I used Fresh Ground Pepper)
4 Deli Rolls

Directions:

1. Coat all sides of steak evenly with Canola oil, then salt, then pepper.
2. Place a cast iron pan in the oven and preheat oven to 500F. Once the oven is preheated, take pan out of the oven and put on stovetop.
3. Heat 1 Tbsp oil in pan over High Heat. Place steak in pan and sear each side for 30 seconds.
4. Once second side has been seared, place back in the oven and cook for 2 1/2-3 minutes. Take pan out and flip steak over. Place back in the oven and cook for an additional 2 1/2-3 minutes.
5. While steak is cooking, prepare other ingredients. Mix together mustard and mayo, set aside. If you like toasted bread, lightly toast rolls in toaster oven or on a heated dry pan.
6. Once steak is done, remove pan from oven and place on stovetop. Remove steak from pan and cover loosely with foil.
7. Turn on stovetop heat and saute garlic until fragrant (scrape up the yummy steak bits as you saute the garlic). Remove half of the 1/3-1/2 of the garlic from pan, draining oil and place in mayo mixture.
8. Saute the mushrooms with the remaining garlic, adding salt & pepper to taste. Once mushrooms are cooked, place in a strainer to remove the extra liquid. This step is very important (to me) because the mushroom juice will make your sandwich very soggy.
9. Slice the steak into strips.
10. Assemble the sandwich: spread mayo on the bread, place steak, top with mushrooms, top with lettuce.
11. EAT UP!!

咖喱角 (Curry Beef Empanadas)

I was getting my spongecake recipe from the Maria Lee website and came across this recipe for 咖喱角 (Curry Beef Empanadas). I made the filling and it tasted ok…but after it was baked in the pastry…it became REALLY salty…not sure why…but we’ll hafta add less salt next time…and I might add potatoes next time…:)

Overall…trial one was ok…steven didn’t like it…and will not eat another one…the dad didn’t comment on it…and the mom thought the filling was dry…:(


Bell Pepper Spaghetti Bolognese

For our Sunday night dinner (and Monday leftovers), I made Bell Pepper Spaghetti Bolognese. Here’s the recipe for the sauce:

Ingredients:
10-12 Campari On-The-Vine Tomatoes (from Costco)

2 Tbsp Olive Oil
1/3 cup minced garlic (or less…if 1/3 cup is too extreme)
1/2 small white onion, chopped
2 Bell Peppers, chopped (I used 1 yellow & 1 orange)
2 lbs ground beef
2 tsp Salt
2 Cans Tomato Sauce
1/2 Can Tomato Paste
1 tsp Worcestershire sauce
1 Tbsp Dried Basil
1 Tbsp Dried Oregano
2 Tbsp Sugar
2 tsp Salt
2 tsp Black Pepper

Instructions:
Heat Tomatoes in pot of water until almost boiling. The skin to the tomatoes should be semi-off of the fruit. Remove skins and set aside.

Heat Olive Oil. Cook Garlic & Onion until fragrant. Add peppers and saute for 3 minutes. Add ground beef and 2 tsp salt, saute until browned. Add remaining ingredients. Cook until desire consistency. Serve with favorite pasta.