Creole Pan-Fried Flat Iron Steak
2 pounds flat iron steak
1 tablespoon hot pepper sauce (e.g. Tabasco™)
2 tablespoons lime juice
2 teaspoons garlic salt
1/8 teaspoon salt
1/8 teaspoon ground black pepper
2 1/4 teaspoons blackened seasoning
1/2 cup butter
1/2 cup water
Heat a skillet over medium heat. Season the steak with hot pepper sauce.
Sprinkle or mist with a little lime juice and season lightly with just a portion of the garlic salt, salt, black pepper and blackened seasoning.
Place the steak in the pan and cover with a lid.
Cook for about 20 minutes, or to your desired degree of doneness, turning and adding more seasoning every 5 minutes.
Remove steaks to a serving platter and keep warm.
Stir butter and water into the pan, removing any browned bits from the bottom to make a gravy.
Season with additional garlic salt, salt and pepper to taste.
Serve steaks with gravy drizzled over them.
Tonight, I’m serving with a potato and vegetable medley and a fresh garden salad.
Bacon-Wrapped Pork Tenderloin with Sour Cherry Sauce
1 (1-pound) pork tenderloin
Kosher salt and freshly ground pepper
8 bacon slices
1 teaspoon olive oil
8 shallots, halved
1/2 cup cranberries (thawed if frozen)
3/4 cup chicken stock
1 teaspoon cornstarch
Chopped fresh dill, for garnish, optional
1. Preheat the oven to 400 degrees F. Pat dry the pork tenderloin and sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper, then wrap with the bacon, overlapping the slices.
2. Heat the oil in a large nonstick skillet over medium-high heat until hot, then brown the pork and shallots, 6 to 8 minutes. Flip the pork tenderloin browned-side up and transfer the skillet to the oven. Roast until the pork reaches 145 degrees F in the center, 15 to 18 minutes.
3. When the pork is done, transfer to a cutting board, leaving the shallots in the skillet. Add the cranberries and stock to the skillet and bring to a simmer. Stir together the cornstarch and 1 tablespoon water, then add to the skillet, bring to a boil, whisking until sauce is thickened, about 2 minutes. Season the sauce with salt and pepper. Slice the pork into 8 pieces, divide among 4 plates with the sauce, and sprinkle with dill, if desired.
Tonight, I’m serving with grilled baby potatoes and a fresh garden salad.
Big Papi’s Pirate Marinade
1/4 cup canola oil
1 medium onion, chopped
2 tablespoons chopped garlic
1/2 cup reduced-sodium soy sauce
1/4 cup red-wine vinegar
1/2 teaspoon freshly grated orange zest
1/4 cup Pineapple juice
3 tablespoons packed brown sugar
2 teaspoons ground allspice
3/4 teaspoon freshly ground pepper
1/2 teaspoon dried thyme
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
5 dashes hot sauce
Heat oil in a large saucepan over medium-high heat. Add onion and garlic and cook, stirring, until translucent, about 2 minutes. Transfer to a medium bowl.
Stir in soy sauce, vinegar, orange zest, orange juice, brown sugar, allspice, pepper, thyme, cloves, cinnamon and hot sauce. Let cool to room temperature.
Pour cooled marinade into a shallow dish or 1-gallon sealable plastic bag for marinating 1 to 2 pounds (4 to 8 servings) of your chosen protein.
Tonight I am marinading some NY Strips, for 30 minutes, and serving with baby bok choy leaves and fresh garden salad.