Everyday Food - Martha Stewart Living Magazine [36]
PER SERVING: 577 calories; 43.5 grams fat; 43.2 grams protein; 0 grams carbohydrates; 0 grams fiber
It’s quick work to make a sauce by adding liquid to the pan and scraping up the flavorful bits from the bottom of the hot skillet. If desired, use wine (red or white) or broth in place of water.
BEEF SKEWERS WITH HORSERADISH DIPPING SAUCE
You don’t always need a grill to cook skewers (or kebabs); here, they are conveniently broiled instead. If using wooden skewers, soak them in water for fifteen minutes to keep them from scorching.
SERVES 4 PREP TIME: 15 MINUTES TOTAL TIME: 15 MINUTES
2 garlic cloves, peeled
2 tablespoons fresh rosemary leaves
Coarse salt and freshly ground pepper
1 tablespoon olive oil
1½ pounds flatiron (shoulder top blade) steaks (about 3), any gristle removed
½ cup sour cream
1 tablespoon prepared horseradish sauce
1 Heat broiler, with rack set 4 inches from heat source. Line a rimmed baking sheet with aluminum foil.
2 On a cutting board, chop garlic and rosemary, and sprinkle with a little salt. Pressing firmly, rock blade of knife back and forth across mixture to make a paste. Transfer to a bowl, and stir in oil; season with salt and pepper.
3 Cut steaks into twenty-four 1½-inch pieces. Add to bowl with garlic mixture; toss to coat. Thread 3 pieces of beef onto each of 8 skewers; place skewers on the baking sheet. Broil (without turning) 4 to 6 minutes for medium-rare.
4 Meanwhile, in a bowl, stir together sour cream and horseradish; season with salt and pepper. Serve beef skewers with horseradish sauce on the side.
PER SERVING: 377 calories; 24 grams fat; 34 grams protein; 2.1 grams carbohydrates; 0.3 gram fiber
2 tablespoons olive oil
1 tablespoon white-wine vinegar
1 tablespoon Dijon mustard
Coarse salt and freshly ground pepper
2 bunches watercress (12 ounces each), tough stems trimmed
½ English cucumber, halved lengthwise and thinly sliced into half-moons
In a large bowl, whisk together oil, vinegar, and mustard; season with salt and pepper. Add watercress and cucumber, and toss to combine. Serve immediately. SERVES 4
PER SERVING: 88 calories; 7 grams fat; 3.8 grams protein; 4.4 grams carbohydrates; 1 gram fiber
LONDON BROIL WITH POTATOES AND PEPPERS
Broiling is a great year-round method for preparing steaks, since the high heat browns the meat quickly without overcooking the interior. For a Spanish variation, substitute an equal amount of smoked paprika for the regular variety used in the spice rub.
SERVES 4 PREP TIME: 30 MINUTES TOTAL TIME: 40 MINUTES
¼ cup plus 1 teaspoon vegetable oil, such as safflower
1½ pounds new red potatoes, scrubbed and cut into ¾-inch pieces
2 yellow or red bell peppers, ribs and seeds removed, cut into ½-inch pieces
Coarse salt and freshly ground pepper
1½ pounds steaks for London broil, such as sirloin or top round (about 1 inch thick)
1 tablespoon paprika
1 Heat broiler, with rack set 4 inches from heat source. In a large skillet, heat ¼ cup oil over medium. Add potatoes and cook, turning occasionally, until golden, 15 to 20 minutes. Add peppers; season with salt and pepper. Continue to cook, tossing occasionally, until vegetables are tender, about 10 minutes more.
2 Meanwhile, rub beef with remaining teaspoon oil; season with paprika, salt, and pepper. Broil, turning once, until an instant-read thermometer inserted in thickest part registers 130°F (for medium-rare), 10 to 15 minutes. Transfer to a plate; cover loosely with aluminum foil, and let rest 10 minutes. Thinly slice beef against the grain, and serve with potatoes and peppers.
PER SERVING: 529 calories; 27.5 grams fat; 38.9 grams protein; 31.7 grams carbohydrates; 4 grams fiber
The name of this dish refers to the way the steak is prepared, not a particular cut of meat, although you can