Cooking for Two - Bruce Weinstein [63]
NOTES: To keep the onion layers together after the onion is quartered, do not slice off the root end before peeling and quartering the onion. Make sure each cut goes through the root, thereby taking a small piece of the root end into each quarter, allowing it to stay together.
We do not recommend metal skewers for this dish, because they heat the steak from the inside, thereby overcooking it.
HAWAIIAN STEAKS makes 2 servings
The sauce for these strip steaks was inspired by teriyaki sauce, that sweet but salty Japanese classic. Make sure you use pineapple chunks packed in juice, not syrup—the latter would be far too sweet. Rice pilaf would be a great accompaniment. You could use this same technique for boneless, skinless chicken breasts or boneless pork chops, either pounded thin. Or substitute two large, sliced portobello mushrooms for a quick vegetarian sauté.
Two 6-ounce strip steaks, trimmed
½ teaspoon freshly ground black pepper
2 tablespoons soy sauce (regular or low-sodium)
1 tablespoon honey
1 tablespoon water
½ teaspoon ground ginger
1 tablespoon olive oil
1 tablespoon unsalted butter, at room temperature
1 bell pepper, stemmed, cored, seeded, and cut into 1-inch pieces
One 8-ounce can pineapple chunks in juice, drained (about 1 cup)
1. Place a large sheet of plastic wrap on your work surface, lay the steaks on top of it about 4 inches apart, and cover with a second large sheet of plastic wrap. Pound the steaks to a ½-inch thickness with the smooth side of a meat mallet or the bottom of a heavy saucepan. Remove the plastic wrap, season the steaks with pepper, and set aside.
2. Whisk the soy sauce, honey, water, and ginger in a small bowl until smooth; set aside.
3. Heat a large skillet or sauté pan over medium heat; add the olive oil and butter. Once the butter has melted, slip the steaks into the pan and cook for 3 minutes, or until lightly browned. Turn and cook about 2 more minutes for rare, 3 for medium-rare, or 4 for medium. Do not cook pounded steaks for longer periods, or they will be tough. Cook the steaks one at a time if your skillet is not large enough to hold them both. Transfer the steaks to two dinner plates and tent with foil to keep warm.
4. Raise the heat under the pan to high; add the green pepper and pineapple chunks. Cook for about 3 minutes, or until the pepper begins to soften. Stir in the prepared soy sauce mixture and bring to a simmer, scraping up any browned bits on the bottom of the pan. Cook for about 1 minute, until slightly reduced, then pour over the prepared steaks and serve.
STEAK AU POIVRE makes 2 servings
Here’s the bistro classic: steaks rubbed with cracked pepper, then served with a light cream sauce. The secret? Use a well-seasoned, cast-iron skillet; set it over high heat for 5 minutes, or until it’s smoking, before adding the steaks. The outsides will caramelize into a crust before you roast the steaks in a very hot oven. Let the steaks rest for 5 minutes before serving, so that the juices reincorporate into the meat and the fibers relax. Do not use a nonstick skillet for this technique, since the high temperature can ruin the finish.
Two 8-ounce strip steaks, trimmed
1 tablespoon cracked black peppercorns (see Note)
¼ teaspoon salt
1 tablespoon olive oil
2 teaspoons unsalted butter, at room temperature
1 medium shallot, chopped
¼ cup brandy
2 tablespoons heavy cream
¼ teaspoon grated nutmeg
1. Position the rack in the bottom third of the oven and preheat the oven to 475°F. Coat the steaks with the cracked peppercorns, pressing them into the meat. Season with salt; set aside.
2. Heat a well-seasoned cast-iron skillet over high heat for 5 minutes, or until smoking. Swirl in the oil, then add the coated steaks. Cook for 2 minutes, turning once.
3. Place the skillet in the oven—be careful: the pan is very hot—and cook