Friday Night Steak, Served with Simple Sides

Steak.  When I try to buy steak at the grocery store, I never know which cut to buy.  Sure I know that Strip steak is good, and that more fat makes for a tastier cut, but beyond that, I’m pretty hopeless.  Just ask the man of the house.  But the benefit of buying meat directly from a butcher means that you can ask questions (and read relevant FB posts).  So when Bruce Saunders, the Butcher at Westover Market and co-owner of EcoFriendly Foods said he had hangar steaks at the shop on Friday afternoon, and that they were delicious, I was there.  The pasture-raised, grain-finished,dry-aged beef came from Roseda Farm in Maryland (I didn’t realize how important each of those steps were…).

You can see the beauty in the beef immediately,

…..

All that was required was butter from the farmer’s market, and a well-seasoned cast iron pan.

—————-

To accompany such a beautiful and simply prepared steak, we needed some sides.  We had some cheddar cauliflower gratin from the night before, and some purple bok choy in the fridge from our trip to the farmer’s market last Saturday.  So we chopped and sauteed the bok choy in sesame oil with fresh garlic and fresh ginger, and warmed up the cauliflower gratin, and savored every mouthful.

Garlicky Gingery Purple Bok Choy

  

1. Slice tops off of the bok choy.

2. Soak both tops and bottoms to remove grit.

3. Chop the stalks into bite-size pieces.

4. Thinly slice the really purple leaves.

5. Thinly slice, then chop 3 gloves of garlic, and 1/2 of a small head of ginger.

6. Heat 1 tablespoon of sesame oil in good sized pan over medium high heat.

7. Add garlic and ginger, let sautee until the aromas start to release.

8. Add the stems, cook until bright green, with periodic stirring.

9. Add the leaves.  Let steam without disturbing for about 2 minutes.

10. Sautee until the leaves are cooked.

11. Serve and enjoy the purpleness.

Cheddar Cauliflower Gratin

  

The color of this cauliflower is incredible.  Really incredible. And the flavor is definitely not vanilla.

This is my concoction based upon reading several different blog entries, and seeing what I had in my fridge.

  1. Preheat oven to 375 degrees.
  2.  Break cauliflower into bite sized florets.
  3.  Sautee/pan roast florets in a scant amount of olive oil.
  4. Pour 1/4 cup of milk, mixed with 1/2 cup shredded cheese (I used a mix of fontina and parmesan).
  5. Top with 1 cup bread crumbs.
  6. Cover with aluminum foil.
  7. Bake, covered, for about 25 minutes, or until florets are al dente (I know that’s a pasta term, but you get the idea, I hope).

 

Simple and Super. We all went to bed satisfied.  And the Picky Eater exclaimed with joy as she devoured the steak (of which she is not normally a fan) – Mom, this is the best steak EVER!!!

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: