April 12, 2010

Roasted Vegetables

Tonight we had Flank Steak with Sauteed Mushrooms (this is ALL of it NOT my portion -which was about 1 slice plus a few slices of mushroom). It all came out pretty good - I usually don't cook flank steak much past bloody -and this was more medium - medium rare - but it was very tender - the first beef I've had since surgery and it went down and stayed down, which I count as a success! I tossed the mushrooms into the pan while the steak rested, once they were about cooked I poured in about 1/4 cup of Marsala wine, let that reduce a bit, squeezed in a teaspoon of anchovy paste (Yes it sounds weird, but I promise the mushrooms didn't taste fishy - just more-ish) and then stirred in a tablespoon of butter. Husband LOVED it, and barely left me enough to take a slice to school tomorrow in my lunch box.


On the side I made up a platter of roasted vegetables: Green beans with garlic, broccolini with sesame oil, crushed hot peppers and soy, fennel with olive oil and sea salt, and red peppers with olive oil. - and I really, really loved the fennel, which is good because the rest of the family isn't so into it.


All in all a successful dinner - and it didn't take all that long to make either!

2 comments:

  1. Wow! You really can cook! I'm having surgery with Dr Aceves on July 12th. I will be following your blog to get recipes and ideas. Best wishes to you on your continued success!

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  2. Thanks! Best wishes for a great experience in Mexicali - I know you'll be well taken care of there!

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