Posted on

End times call for good steak

I had originally planned for this to be my obligatory spring is here post, but things have changed.

While I had almost balked at springing for a good New York strip for this springtime recipe I found from Bon Appetit, I am now quite glad that I ultimately decided it was worth the cost, as it’s one of the few remaining joys left in a pandemic.

Also, it turns out that good steak is pretty damn good.

Steak and spring veggies ingredients.

The recipe allowed me to skirt the difficulty of fitting everything in my little skillet by searing the steak to perfection and letting it rest while the veggies cooked in the same dish. It all ultimately comes together when you place the steak (sliced) on top and drizzle on the Dijon mustard sauce, but it’s much easier than trying to stir it all together at the same time.

Plus, with peas, asparagus, and spring onions, it’s perfect for springtime.

Oh, and during these very stressful times, it’s also relatively simple and doesn’t require a lot of ingredients that keep you in close contact with people for too long at the grocery store.

All in all, pretty freakin’ worth it.

Ignore the dystopian hellscape, dream of steak.

Here’s what I did:

Ingredients

  • 1 lb. boneless New York Strip steak
  • 5 cloves garlic, divided, 1 grate and 4 thinly sliced
  • ⅓ c. Dijon mustard
  • 1 T. red wine vinegar
  • 1 t. honey
  • ¼ to ½ t. cayenne pepper
  • ⅓ c. + 3 T. olive oil, divided
  • 1 bunch scallions (white and green parts), thinly sliced and divided
  • 1 (10 oz.) bag frozen peas
  • 1 bunch asparagus, trimmed and cut into 1 inch pieces
  • Salt and pepper, to taste

Directions 

Pat the steak dry and season with salt and pepper all over. Let rest while you prepare the Dijon mustard sauce.

Whisk together the 1 clove of grated garlic, mustard, vinegar, honey, cayenne, ⅓ c. olive oil, and 1 T. water, in a medium bowl to combine. Add salt and pepper, to taste.

Heat a 9- to 10-inch cast iron skillet over medium high heat. Rub the steak with ~1 T. olive oil, and cook, turning every ~2 minutes, including some searing on edges, until medium-rare, so that a thermometer reads 120 degrees, for about 8 to 10 minutes. Transfer steak to a plate to rest.

Heat remaining 2 T. of olive oil in the same skillet, reducing heat to low. Add the slices of garlic and all but 2 T. of the spring onions, and cook, stirring often, about 3 minutes. Add the peas and a splash of water, and cook until tender, about 5 minutes. Add asparagus, and season with salt and pepper to taste. Cook, stirring regularly, until the asparagus is just tender, another 5 minutes. Remove from heat.

Slice steak and layer on top of the vegetables in the skillet. Drizzle some of the mustard sauce over the steak and top with the remaining spring onions.

Serve with any additional mustard sauce as desired, though be careful not to overdo it, and enjoy even in the end times!

Posted on

Chicken curry a perfect weeknight dinner

Like many of my recipes, this one was given to me by my mother, has been among my staples for years, and has been endlessly adapted until the original recipe is more of a suggestion than a specific direction.

So, I figured this year was the perfect time to write out what I actually do to make chicken curry versus what the recipe I use calls for.

Chicken (and vegetable) curry ingredients.

I started adapting this one from the start out of necessity. I was poor and prefer chicken breasts, but the original calls for 3 pounds of chicken meat. Maybe I could have afforded that if I bought a whole chicken but as it was, I wanted to make a meal that lasted for days, and I was more likely to eat a boneless dinner.

So, I halved the amount of meat and then substituted in vegetables.

Now that I can afford 3 pounds of meat, it still seems excessive. So, I still make it with a mix of meat and vegetables. My list of vegetables changes but I like cauliflower and carrots with curry, even though they’re not usually my favorites. Peas and peppers rounded out the list this time, but anything works.

I also probably end up adding more than 1 ½ lbs. of vegetables because I don’t quite measure what goes in. I just eyeball it, including in the suggested amounts below.

Otherwise, I tweak a few other things from “The Curry Book” recipe my mom Xeroxed many years ago for me to enjoy.

So much curry goodness.

Here’s what I did:

Ingredients

  • 4 T. unsalted butter (or ghee, if you have on hand)
  • 1 medium onion, halved and sliced
  • 3 T. minced ginger
  • 1 T. minced garlic
  • 1 ½ lb. chicken breast, chopped into bite-size chunks
  • 2 c. cauliflower, chopped
  • 1 medium carrot, chopped
  • 1 bell pepper, chopped
  • 1 c. sugar snap peas (or just frozen peas)
  • 3 T. curry powder
  • ½ T. ground cumin
  • 2 t. ground coriander
  • Salt and pepper, to taste
  • ⅔ c. plain yogurt
  • 2 T. lemon juice
  • Scallions, optional for serving
  • Cilantro, optional for serving

Directions

Heat the Dutch oven on the stove over medium heat, and add the butter. Add the onion, cauliflower, carrot, and bell pepper, and cook for 3 to 5 minutes until just starting to soften. Add the chicken and cook until mostly cooked through. Add peas, ginger, and garlic and cook another minute.

Meanwhile, in a medium bowl, combine the curry powder, cumin, coriander, salt, pepper, yogurt, and lemon juice, and stir until well mixed. Scrape the yogurt mixture into the Dutch oven, and toss to combine.

Reduce heat to low, cover, and cook stirring occasionally, for about 30 to 35 minutes until chicken is cooked through and the flavor has combined. Serve on rice, with scallions or cilantro if desired, and enjoy!