Easy and healthy

I had a bunch of leftover arugula in the fridge from last week.  I didn’t want it to go to waste so I decided to make the Steak Florentine.  (I always start my menu plan for the week by looking in the fridge to see if there is something that needs to be eaten.)  This is easy to fix which was helpful because Samantha had her first piano lesson after school today and Keith had a meeting at 7:00.  (So hoping that the incredible enthusiasm for the piano continues and that her repertoire expands beyond Old McDonald!)  🙂

Steak Florentine with Arugula Salad

  • Steak of your choice (Graul’s had Porterhouse on sale so I went with that)
  • Olive oil
  • Sea salt
  • Fresh Ground pepper
  • Arugula
  • Parmesan Cheese
  • 1 shallot, minced
  • 1 tsp Dijon mustard
  • 2 Lemons

Brush steaks with olive oil and season to taste with sea salt and fresh ground pepper.  Allow to sit for 15 – 20 minutes and then grill to your preference (I don’t like anything more done than medium rare).  When you remove steaks from grill, squeeze with a little lemon juice and let rest while you prepare salad.

In a small jar shake together 4 TB good olive oil, 1 TB lemon juice, zest from 1 lemon, minced shallotand 1 tsp Dijon mustard.  Wash and dry arugula and toss with dressing.  Top with sliced steak and shaved parmesan cheese.

Steak Florentine

Steak Florentine

Steak and salad


All of a sudden it’s hot.  We actually ate outside tonight.  This steak on salad is just the thing for grilling in hot weather – I got small steaks so it wasn’t a very heavy dinner and on top of the salad, it’s a great summer meal.  If you have never had it before, don’t shrink at squeezing the lemon juice on your meat.  Try it once and you’ll be a convert.

Steak Florentine with Arugula Salad

  • Steak of your choice (Porterhouse, Rib-eye, Filet or even Flank Steak)
  • Olive oil
  • Sea salt
  • Fresh Ground pepper
  • Arugula
  • Parmesan Cheese
  • 1 shallot, minced
  • 1 tsp Dijon mustard
  • 2 Lemons

Brush steaks with olive oil and season to taste with sea salt and fresh ground pepper.  Allow to sit for 15 – 20 minutes and then grill to your preference (I don’t like anything more done than medium rare).  When you remove steaks from grill, squeeze with a little lemon juice and let rest while you prepare salad.

In a small jar shake together 4 TB good olive oil, 1 TB lemon juice, zest from 1 lemon, minced shallotand 1 tsp Dijon mustard.  Wash and dry arugula and toss with dressing.  Top with sliced steak and shaved parmesan cheese.

Steak and Arugula salad

Steak and Arugula salad

Easy company dinner

We had a friend over for dinner tonight.  I wasn’t sure whether she could be with us last night or tonight so I swapped the meals.  We had leftover celery soup last night and tonight we had Steak Florentine.  This is such an easy dinner and it is so delicious.  Only a few ingredients and minimal prep make it a perfect dinner for entertaining a friend during the week.  It was so easy that I had time to make a quick batch of brownies for dessert!

Steak Florentine

  • steak of your choice (Graul’s had Porterhouse on sale so I bought 2 small ones for 3 of us)
  • olive oil for the steak
  • 2 cloves garlic, halved
  • kosher salt and fresh ground pepper
  • arugula
  • 1/3 cup good olive oil
  • juice of 1 lemon
  • 3/4 tsp Dijon mustard
  • 1 additional lemon sliced
  • shaved Parmesan cheese

Rub steak with garlic and season with salt and pepper.  Brush with olive oil and season well with salt and pepper.  (This can be done ahead of time).  When ready, grill steak to desired doneness, let rest and then slice.  (The Porterhouse is nice because everybody gets some of two kinds of steak.)

In a jar, combine 1/3 cup olive oil with lemon juice and Dijon mustard.  Shake well to combine.  Place arugula on plates and top with dressing.  Top with shaved Parmesan cheese and steak slices.  Serve with sliced lemon.  Squeeze lemon juice onto steak and enjoy.

Steak Florentine

Steak Florentine

Quick brownies

  • 2 squares unsweetened chocolate
  • 1 stick butter
  • 1 cup sugar
  • 1/2 cup flour
  • 2 eggs
  • 1 tsp vanilla

Melt chocolate, butter and sugar over low heat, stirring regularly.  Remove from heat and let cool about 5 minutes.  Stir in flour, eggs and vanilla.  Pour batter into a square baking dish lined with parchment and bake at 350 for 22 minutes.  Cool, cut and serve.

Steak Florentine

My arugula has been doing really well – mainly because we haven’t had an extended hot streak.  Once we do, it will dry up pretty quickly.  I wanted to take advantage of it and have steak Florentine.  It sounds odd to squeeze lemon juice on steak right off the grill but trust me, the combination is delicious.

Steak Florentine with Arugula Salad

  • Steak of your choice (Porterhouse, Rib-eye, Filet or even Flank Steak)
  • Olive oil
  • Sea salt
  • Fresh Ground pepper
  • Arugula
  • Parmesan Cheese
  • 1 shallot
  • 1 tsp Dijon mustard
  • 2 Lemons

Brush steaks with olive oil and season to taste with sea salt and fresh ground pepper.  Allow to sit for 15 – 20 minutes and then grill to your preference (I don’t like anything more done than medium rare).  When you remove steaks from grill, squeeze with a little lemon juice and let rest while you prepare salad.

In a small jar shake together 4 TB good olive oil, 1 TB lemon juice, zest from 1 lemon, and 1 tsp Dijon mustard.  Wash and dry arugula and toss with dressing.  Top with sliced steak and shaved parmesan cheese.

 

 

Delicious dinner on a busy day

I did not have a chance to update blog yesterday.  My Saturday started at 6:30 in the morning, involved a morning of errands and an afternoon of golf.  The errands were productive but were also a way to keep my daughter out of the house while my husband painted our living room.  I knew that we would not get home from golf until 5:30 and I was barely in the house all day.  I remembered fixing Steak Florentine months ago and that although my husband initially thought it sounded weird – he loved it.  It’s basically grilled steak on an arugula salad and although we were eating it last winter – it’s a great summer dinner.  Here is the recipe:

Steak Florentine with Arugula Salad

  • Steak of your choice (Porterhouse, Rib-eye, Filet or even Flank Steak)
  • Olive oil
  • Sea salt
  • Fresh Ground pepper
  • Arugula
  • Parmesan Cheese
  • 1 shallot
  • 1 tsp Dijon mustard
  • 2 Lemons

Brush steaks with olive oil and season to taste with sea salt and fresh ground pepper.  Allow to sit for 15 – 20 minutes and then grill to your preference (I don’t like anything more done than medium rare).  When you remove steaks from grill, squeeze with a little lemon juice and let rest while you prepare salad.

In a small jar shake together 4 TB good olive oil, 1 TB lemon juice, chopped shallot and 1 tsp Dijon mustard.  Wash and dry arugula and toss with dressing.  Top with shaved parmesan cheese.

Weekend cooking and Steak Florentine

Those of you who follow my blog know that I come up with the menu plan for the week on Sunday and almost always stick to it for the week.  It makes it easier to get dinner on the table when I get home from work and know what I’m fixing and that I have all of the ingredients that I need.  Weekends are different.

Because I think about food way too much I often start thinking about what to fix for dinner on Saturday night as soon as I wake up on Saturday morning.  I have a lot of cookbooks and binders of recipes that I have clipped from magazines and newspapers over the years.  If I don’t have a particular craving for anything, I’ll often flip through my collection and look for inspiration.

This morning a recipe from the newest book by the Barefoot Contessa (How Easy is That?) for Grilled Steak and Arugula caught my eye.  It looked similar to a recipe that I had clipped from a magazine for Steak Florentine with Arugula Salad.  I like to compare multiple recipes for similar things and then come up with an adaptation that combines elements of both.  In this case, one recipe uses Porterhouse steaks and one uses Rib-eyes and the dressings for the salads are a little bit different.  The concept of both recipes is the same – good steak rubbed with olive oil, salt and pepper and grilled and served on top of arugula salad.  Both recipes use lemon, olive oil and parmesan cheese.  It’s hard to go wrong with ingredients like that.

We have a couple of Filet Mignons in the freezer (I buy them when they are on sale and stockpile) and I always have olive oil, lemons, parmesan cheese and salt and pepper.  The only thing I need from the store is Arugula.  Here is how I’m going to make it.

Steak Florentine with Arugula Salad

  • Steak of your choice (Porterhouse, Rib-eye, Filet or even Flank Steak)
  • Olive oil
  • Sea salt
  • Fresh Ground pepper
  • Arugula
  • Parmesan Cheese
  • 1 shallot
  • 1 tsp Dijon mustard
  • 2 Lemons

Brush steaks with olive oil and season to taste with sea salt and fresh ground pepper.  Allow to sit for 15 – 20 minutes and then grill to your preference (I don’t like anything more done than medium rare).  When you remove steaks from grill, squeeze with a little lemon juice and let rest while you prepare salad.

In a small jar shake together 4 TB good olive oil, 1 TB lemon juice, chopped shallot and 1 tsp Dijon mustard.  Wash and dry arugula and toss with dressing.  Top with shaved parmesan cheese.

Carve steak into slices and place atop salad.  Serve with lemon wedges and a pepper mill.  (If it wasn’t January and I wasn’t trying to lose a few pounds I would also serve with good bread – if you’re thin, have at it!)

Sounds like a delicious dinner on a snowy winter day.