Broiled Delmonico

Tonight I ventured into an area I seldom take.  The art of making a good steak.  Al's choice was Delmonico.  It wouldn't have been mine.  

Al needs to start getting involved with our meals...period....and I certainly appreciate anything he would make if he at least tried.  He won't so today I asked him to sit with me and watch a you tube video on preparing a broiled Delmonico.

The method was super easy so I'll try to explain.  

Approximately 1 lb. Delmonico (special trip to Butcher).

salt

olive oil

***I did not add any extra seasoning.  Personal choice.

Rub Delmonico with salt on both sides and (clip (I used kitchen shears)around edges of steak so ends wont curl).  Do the salt/ clip for  at least 1/2 hour to allow salt to seep into steak and refrigerate until you will be broiling.

Take steak out of refrigerator about 15 to 20 minutes before broiling  and generously rub with( olive oil) both sides, not extra virgin but that's all I had.

 Broil on high 3 minutes in middle of rack.  Rack should be the closest the the broiler.  If not high enough place a cookie sheet upside down and place your pan on top of the cookie sheet.  I did it exactly as it was explained.

  The smell of steak started immediately.  Smelled great!  I took the pan out after 3 minutes and it looked great. I turned it over and cooked another 2 minutes and removed from oven.  I then cut the steak in half to see if it was the color(light pink that we wanted).  It was.  If it weren't I would add another 2 minutes in increments.

  This steak was not super thick.  Maybe 1/2" or less.  It was a good quality steak but since I think Delmonico has a lot of waste(at least this one had a lot on edges I think I'll have to go with Al shopping to pick a steak until he understands.

I couldn't decide on either a sweet or white potato (they were on the smaller side) I made one of each. 

Quick sliced red beets because honestly I didn't feel like steaming any vegetables.

It was a good meal but next time a better cut.

Dessert Lemon cupcakes that were I messed up the recipe but they were still delicious.  Whipped Cream to make them better...lol

Link for cupcakes,

Lemon cupcakes

From my kitchen to yours, 

                                                         As always, 

 

Steak fajitas

Our Sunday Dinner

I decided to try some steak fajitas and because flank steak was so pricy I bought some thinly sliced round steak and sliced it in strips and marinated it overnight.

I do believe the marinade made this a great meal.  The steak was tender and so flavorful.  I’ll definitely make this again.

French fries I made in my air fryer.  They were perfect!

The recipe was adapted to my availability and tastes.

• 2 pounds skirt, flank, sirloin, or hanger steak sliced into ½ inch strips( I used super thinly sliced butcher round steak) 
• ▢ 1 red pepper deseeded and sliced into thin strips
• ▢ 1 green or yellow pepperdeseeded and sliced into thin strips
• ▢ 1 medium onion peeled and sliced into thin strips(I used a red onion)
• ▢ 3 tablespoons olive oil
• ▢ 1 tablespoon lime juice( I used lemon juice) watch amount
• ▢ 1/2 teaspoon chili powder
• ▢ 1 teaspoon ground cumin
• ▢ pinch cayenne pepper
• ▢ 1/2 teaspoon Kosher salt
• ▢ 1/2 teaspoon fresh ground black pepper
• ▢ 2 cloves garlic minced
• ▢ 6-8 tortillas warmed( rolls on side)

• Place the steak into a sealable bag. Place the peppers and onion into a separate sealable bag. Add the olive oil, lime juice, chili powder, ground cumin, cayenne pepper, salt, black pepper, and garlic to a jar with a screw top or tight fitting lid. Shake until well combined. Pour ⅓ of the marinade over steak, ⅓ of marinade over vegetables and reserve the remaining marinade in the jar for using when cooking the steak fajitas. Seal the bags tightly and refrigerate for one hour to overnight.
  When ready to cook, heat a large skillet over medium-high heat. Pour the vegetables into the skillet and cook until just tender crisp, about 5 minutes. Remove the vegetables from the skillet to a plate and add steak strips to the same skillet. When the steak is cooked throughout (about 7-10 minutes), add vegetables back to the skillet along with the reserved marinade.

Adapted from aaa a pinch