Thursday, January 28, 2010

As Promised Part Deux

I promised you awesome recipes this week and I am delivering numero dos to you. This was Tuesday's meal.

Sirloin Steak with Grainy Mustard Sauce and Parmesan Steak "Fries"
Adapted from Ellie Krieger's So Easy

Sorry for the bad plating, but DH was running late for a music rehearsal.

Ingredients for Steak:
2 tbsp EVOO
3 cloves garlic
1 tbsp whole wheat flour
2 cups dry white wine
1 boneless sirloin steak, about 1 1/4 lbs
1/4 tsp salt
1/8 tsp freshly ground black pepper, plus more to taste
3 tbsp whole-grain mustard

In a medium saucepan, heat 2 tbsp of oil over medium heat. Add the garlic and cook for 30 seconds. Stir in the wine, bring to a boil, and cook until reduced to 1 cup, about 10 minutes.
Meanwhile, cook the steak. Season both sides with salt and pepper. Heat a grill pan over medium-high heat. Cook the steak, turning once, for 6-8 minutes total for medium rare, or to desired doneness. Transfer to a cutting board and cover with foil to keep warm.
Add any juices from the steak on the grill pan to the sauce and bring to a simmer. Stir in the mustard and season with salt and pepper to taste. Stir in any juice from the cutting board into the sauce. Thinly slice the steak and divide among 4 plates. Spoon the sauce over the steak and serve the fries (recipe to follow) alongside.

Parmesan Steak Fries
Adapted from Ellie Krieger's So Easy

(no picture available)

Cooking spray
2-3 russet potatoes (about 1.5 lbs total) peeled or unpeeled
1 tbsp EVOO
1/4 cup grated Parmesan cheese
Freshly chopped basil
Salt to taste

Preheat the oven to 450* and spray a baking sheet with cooking spray.
Cut each of the potatoes into even "fry-sized" slices. Make sure they can lie flat on the cooking sheet. Put the potatoes in a medium-sized bowl and toss with the oil.
Place the potatoes on the prepared baking sheet and bake for 20 minutes. Sprinkle the potatoes with cheese and basil and continue to bake for another 15-20 minutes, until they are crisp and golden brown; there is no need to turn them. Season with salt and serve immediately.

THESE ARE DELICIOUS. DH could NOT stop talking about them. I used shredded Parm instead of grated, which in the end, I would not recommend because it doesn't really stick to the fries, but it did make nice little cheese crisps on the baking sheet. :-) Yum.

SO... I went to the gym yesterday and asked the fitness specialist about my knee and she gave me some stability exercises to do to strengthen my knee. She also stretched me out really well. I ran a quick mile on the treadmill, but my Zune died and the TV sound plug in kept shocking me, so I gave up. :-/ Oh well. At least I did something. Tuesday, I did a Billy Blanks (don't hate) Bootcamp DVD and I am soooore. I'm glad it works at least! :-) I might have to go out to Target today and get some stability balls and stuff to help my knees!

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