Tag Archives: mozzarella

Recipe: Blue Cheese Stuffed Steak and Caprese Salad

13 Jun

My boyfriend hates steak. He eats meat. He eats ground beef, pork chops, sausage and pretty much any other type of meat known to man, but will not touch steak. I’m not sure why. He probably doesn’t even know why.  In any case, I think he’s nuts and anytime I want a steak I have to concoct new and exciting ways to eat it. That’s why I decided to take a sirloin steak my mother gave me and fillet it and stuff it with onions and blue cheese. The salad was thrown in as an afterthought for two reasons. One, you can’t have a meal with just meat. It’s just not right. Two, I have a bunch of basil and tomatoes that need eating.

I have to warn you that the recipes that follow don’t have any specific measurements. You really don’t need them for this, it’s more of a “stuff steak with as much blue cheese as you like” type of deal.

Stuffed Steak with Blue Cheese and Red Onion

1 sirloin steak, about 1/2 lb. You can use more if you like. You could also use a meat other than sirloin if you wish. Flank would work well.

Blue cheese. I used a few slices, less than 3 oz

Red onion, sliced thin. About 1/2 of a small onion, or to taste.

Steak seasoning

Salt and pepper

Tools:

Pan that can be used both on the  stove top and in the oven.

Butcher’s twine.

Grab your steak.

Using a super sharp knife, butterfly the steak by slicing it in half width wise and opening it up.

Slice your red onion into very thin slices.

Saute the onion with a bit of olive oil for about a minute or two. This will make them sweeter.

Slice the blue cheese.

Layer the blue cheese on the steak.

Put the sauteed onions on top.

Season with salt and pepper.

Now roll the steak up, and secure every inch or so with butcher’s twine. Season on all sides with steak seasoning. I always use Old Bay.

A note about butcher’s twine-I didn’t have any, so I used sewing thread instead. It worked just fine, but you should probably buy yourself some butcher’s twine anyway. I keep meaning to pick some up, but I always forget. Plus, you really have no idea if your sewing thread with hold in the high heat you will be cooking the steak in.

Using the pan that you sauteed the onions in (make sure it is oven-safe!) sear the steak roll on all sides so that it has a nice crust.

Once it has been seared, put the whole pan in a 400˚ oven for 15 minutes. I like my steak rare to medium rare, so 15 minutes was perfect. Leave it in 5-10 minutes longer if you prefer yours medium to well done.

Remove from the oven, and let it sit for at least 10 minutes. This will allow the juices to redistribute. Plus, keep in mind that the steak will continue to cook during this period, raising in temperature up to 10˚.

While you wait for the steak, make the salad.

Caprese Salad

1 medium-large tomato

Fresh mozzarella

Handful of fresh basil

Olive oil

Balsamic vinegar

Dried oregano

Garlic powder

Salt and pepper

Cut the tomato and the mozzarella into large cubes.

Grab a handful of basil and cut into strips.

Put all three ingredients into a bowl together.

Add the salt and pepper, garlic powder, dried oregano, and a splash of olive oil and a smaller splash of balsamic. Eyeball it. Use less than you think you need at first. You can always add, but removing ingredients is difficult. Just like mascara, or eyeliner. (I apologize to my male audience members, who may or may not have any idea of what I’m talking about!) Mix together.

Once the salad is done (and 10 minutes have elapsed) cut the steak into slices.

Serve with the salad.

Ok, now, when you eat the steak, but a piece of steak in your mouth, followed immediately by a piece of tomato.

Mmmmmmmmmm.

❤ Stef

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Recipe: Spring Onion Pizza with Sweet Peppers and Fresh Sausage

29 May

I’ve begun to really appreciate pizza as a delicious way to use up veggies and meats that you otherwise might not think to use together. When in doubt, put it on a pizza! Tasty. Pizza is also an amazing dish to make with kids. My Mom used to make pizza with my siblings and I when we were young, and I remember thinking that it was so much fun to be able to choose your own toppings! The best was that we never fought about it. We were actually encouraged to split pizzas in half and slather that pizza with whatever we wanted. Homemade pizza nights were always the best!

I get a CSA box every two weeks, and this week’s box has fresh spring onion, gypsy peppers, heritage tomatoes, lettuce, strawberries, apples, and rosemary. I took one look at the onions, which still had the green bits attached, and knew they belonged on a pizza. I made the pizza dough and the sauce from scratch, but toppings were chopped and topped. As most toppings are!

I am extremely pleased with the dough recipe that I used. It is very easy to handle and roll out, yet pleasingly crispy. It also has a short rise time. Totally recommended for all of your pizza dough needs!

You will need:

1 recipe for pizza dough, see below

1 recipe for pizza sauce, see below

1 fresh sweet Italian sausage, casing removed

2-3 sweet gypsy peppers (or 1 bell pepper)

1 fresh spring onion, green tops attached

8 oz mozzarella cheese

First make the dough. You’ll need to allow it to rise, which will take 1-2 hours.

Dough, recipe from epicurious.com

3/4 C warm water (105°F to 115°F)

1 envelope active dry yeast

2 C all purpose flour

1 tsp honey

3/4 tsp salt

3 TB olive oil

Mix the warm water and the yeast and allow the yeast to dissolve, approximately 5 minutes. Mix together the flour, honey and salt, then drizzle in the olive oil and the water-yeast mixture. Stir together all the ingredients until the dough forms a ball. Turn onto a floured surface and knead until smooth, adding flour if the dough is very sticky. Put the ball of dough into an oiled bowl, cover with plastic wrap and allow to rise for an hour. I allowed mine to rise for 2.

Pre-rise.

Post-rise.

Post-rise.

I love poking bread dough after it has risen. It satisfies the same libidinal urge that stomping on bubble wrap does! When you’re ready, roll out the dough, starting from the center and working your way out. Don’t roll over the edges; this will leave a nice crust. This dough can be rolled very thin without breaking or tearing, which is awesome.

After the dough has risen, before you roll it out, make the tomato sauce.

Sauce:

1 8oz can tomato sauce

1 tsp garlic (2-3 garlic cloves)

1/2 tsp worcestershire sauce

1/2  tsp onion powder

1/2 tsp dried basil

1/4 tsp dried oregano

a few turns of a pepper mill

Mix all ingredients together and allow to simmer for as long as it takes you to roll out the crust, 5-10 minutes.

Put the rolled out dough onto a baking sheet and smooth the sauce onto it. The best way to do this is the back of a metal spoon.

Now you get together your pizza toppings!

Put about half of the toppings sans cheese onto the crust.

Cut the mozzarella into slices and layer half of the cheese onto the first half of the toppings. Then layer more toppings and cheese, ending with cheese.

Bake at 400 degrees for 20  minutes.

Allow to rest for 10 minutes, then cut and devour!

❤ Stef