Easy Steak House Menu; ‘Cooking Light, the essential dinner tonight cookbook’


This dinner was awesome! I love cooking for family. The only issue I had was with the sauce that goes over the potatoes. I think I had too many potatoes and not enough sauce but it tasted good anyway. Its just when I make home made mac and cheese there’s always enough sauce and I expected that for these potatoes.  My awesome mother in law made a salad which was great because I ran out of time to make a Caesar salad, and I think her salad was way better! It had home made croutons which were to die for, red bell peppers, cherry tomatoes, and a few other things.

I only took a photo of the dessert because I was too busy but maybe next time I will remember!

Menu:

Peppercorn-crusted flank steak

Caesar Salad

Asiago, potato, and bacon gratin

Peach and Raspberry pavlova parfaits

Peppercorn-Crusted Flank Steak

Rub:

1 tablespoon whole black peppercorns

1 teaspoon kosher salt

1 teaspoon dry mustard

1/2 teaspoon garlic powder

1/4 teaspoon dried thyme

Remain ing ingredients:

1 (1-Pound) flank steak, trimmed

Cooking spray

1) To prepare rub, heat a skillet over medium heat. Add black peppercorns, and cook 1minute or until fragrant.  Transfer toasted peppercorns to a spice grinder; grind until fine. (I just used my pepper corn grinder and ground up 1 tablespoon in to a bowl rather than heat it up and grind it) Combine ground peppercorns, salt, mustard, garlic powder, and thyme in a small bowl. Rub peppercorn mixture evenly over steak; let stand 10 minutes.

2) heat a nonstick grill pan over medium-high heat. Coat steak with cooking spray; cook 7 minutes on each side or until desired degree of doneness. Let stand 5 minutes.

Yield: 4 servings (serving size 3 ounces).

Caesar Salad *(even though this is not the salad we made I am just going to put it on here)

1 hard cooked large egg

2 tablespoons fresh lemon juice

1 tablespoons olive oil

1 tablespoon water

2 teaspoons red wine vinegar

1 1/2 teaspoons anchovy paste

1 teaspoon Dijon mustard

1/2 teaspoon Worchestershire sauce

1/8 teaspoon pepper

1 garlic clove, minced

8 cupstorn romaine lettuce

1 cup fat free Caesar routons

8 teaspoons grated fresh Parmesan cheese

1) Cut egg in half lengthwise; remove and reserve yolk for another use. Mince egg white.

2) Combine juice and next 8 ingredients in a small bowl; stir with a whisk. Combine egg white, juice mixture, and lettuce in a large bowl; toss well. Place 1 1/2 cups salad mixture on each of 4 plates; top each with 1/4 cup croutons and 2 teaspoons cheese.

Yield: 4 servings

Asiago, Potato, and Bacon Gratin

1 1/2 pounds peeled yukon gold potatoes cut in to 1/4 inch thick slices

1 teaspoon salt divided

cooking spray

2 tablespoons minced shallots

1/4 cup all purpose flour

2 cups low fat milk, divided

2 cups of low fat milk divided

3/4 cup grated Asiago cheese

1/4 cup chopped fresh chives

1/4 teaspoon freshly ground black pepper

4 slices of bacon, cooked and crumbled

1/4 cup grated fresh Parmesan cheese

1) preheat oven to 350.

2) Place potatoes in a large saucepan; cover with water, and bring to a boil. Reduce heat; simmer 5 minutes or until potatoes are almost tender. Drain. Sprinkle potatoes evenly with 1/ 4 teaspoon salt; keep warm.

3) Heat a medium saucepan over medium heat; coat with cooking spray. Add shallots, and cook 2 minutes or until tender, stirring frequently. Lightly spoon flour into a dry measuring cup, and level with a knife. Sprinkle flour over shallots.  Gradually add remaining 1 1/2 cups milk, stirring with a whisk. Cook over medium heat 9 minutes  or until mixture is thick, stirring frequently. Remove  from heat; stir in 3/4 teaspoon salt, Asiago, chives, pepper, and bacon.

4) Arrange half of potato slices in an 8 inch square baking dish coated with cooking spray. Pour half cheese sauce over potato slices. Top with remaining potato slices and cheese sauce; sprinkle with Parmesan. Bake at 350 for 35 minutes or until cheese is bubbly and lightly browned.

Yield: 6 servings.

Peach and Raspberry Pavlova Parfaits

1/2 cup (4 ounces)  cream cheese

1/4 cup sugar, divided

1 cup vanilla fat free yogurt

2 cups sliced peeled peaches (about 6 to 7 peaches)

1 cup fresh raspberries

1 cup vanilla meringue cookie crumbs

12 vanilla meringue mini cookies

*( I could not find these cookies so I used Nilla Wafers)

1) Place cream cheese and 3 tablespoons sugar in a medium bowl; beat with a mixer at high speed for 2 minutes or until smooth. Add vanilla fat free yogurt, and beat until blended.

2) Combine remaining 1 tablespoon sugar, peaches, and raspberries in a large bowl; toss to coat. Let stand 5 minutes.

3) Spoon 2 tablespoons cream cheese mixture into each of 6 (8 ounce ) glasses; top with 1/4 cup peach mixture, and about 2 1/2 tablespoons cookie crumbs. Repeat layers once with remaining cheese mixture, and peach mixture. Cover and chill. To serve, top each parfait with 2 mini cookies.

Yield: 6 servings

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