The Menu
Beef Top Loin Steak with Balsamic Pepper Sauce
Oven Roasted Potatoes
Chopped Vegetable Salad
Pink Lemonade Pie
The Recipes
Beef Top Loin Steak with Balsamic Pepper Sauce
MAKES 4 SERVINGS
Sports Illustrated Magazine
2 Beef top loin (strip) steaks, cut 1 inch thick (about 8 ounces each)
1 cup Balsamic vinegar
l/2 to l tsp Cracked black pepper; reserve additional 1/ 4 tsp for sauce
1/4 cup Butter, softened
4 tsp All-purpose flour
1 cup Ready-to-serve beef broth
1.Bring vinegar to a boil in small saucepan; reduce heat to medium. Cook 20 minutes or until vinegar is reduced to 1/4 cup.
2. Meanwhile, press pepper evenly onto beef steaks. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook steaks 12 to 15 minutes for medium-rare to medium doneness, turning occasionally. Remove to platter; keep warm.
3. Mix butter and flour in small bowl until smooth. Add reduced vinegar, broth and pepper to same skillet. Gradually whisk in butter mixture until smooth; bring to a boil. Reduce heat; simmer 1 minute, stirring constantly. Serve steaks with sauce.
PER SERVING: 328 CALORIES;
20 g FAT (10 g SATURATED FAT; 7 g MONOUNSATURATED FAT); 81 mg CHOLESTEROL; 280 mg SODIUM; 12 g CARBOHYDRATE; 0.2 g FIBER; 23 g PROTEIN
Oven Roasted Potatoes
serves 4
Potatoes coated with olive oil and your favorite herbs, and roasted to perfection.
1/8 cup olive oil
1 tablespoon minced garlic
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram
1/2 teaspoon dried dill weed
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt
4 large potatoes, peeled and cubed
1. Preheat oven to 475 degrees F (245 degrees C).
2. In a large bowl, combine oil, garlic, basil, marjoram, dill weed, thyme, oregano, parsley, red pepper flakes, and salt. Stir in potatoes until evenly coated. Place potatoes in a single layer on a roasting pan or baking sheet.
3. Roast for 20 to 30 minutes in the preheated oven, turning occasionally to brown on all sides.
Chopped Vegetable Salad
serves 4
Recipe by Alan Wong
Dressing:
3 tablespoons canola oil
1 tablespoon black bean salsa
2 teaspoons minced serrano or jalapeño chile
1 garlic clove, minced
1 tablespoon sherry vinegar
1 tablespoon rice vinegar
1 tablespoon soy sauce
2 teaspoons fresh lemon juice
1/4 teaspoon Asian sesame oil
Salt and freshly ground pepper
Salad:
4 ounces sugar snap peas
4 ounces green beans
1 cup small broccoli florets
5 baby beets--trimmed, scrubbed and halved lengthwise
4 cups (packed) mixed baby greens, such as frisée and romaine
2 plum tomatoes, cut into eighths
4 ounces feta cheese, preferably French, cut into 1/2-inch cubes
1. In a bowl, combine the canola oil, salsa, chile, garlic, sherry, and rice vinegars, soy sauce, lemon juice, sesame oil, and 1/4 teaspoon each of salt and pepper.
2. In a medium saucepan of boiling salted water, cook the sugar snap peas until just tender, about 3 minutes. Using a slotted spoon, transfer the sugar snaps to a colander and refresh under cold water; pat dry with paper towels and transfer to a large bowl. Repeat the process with the green beans, broccoli and beets, cooking each vegetable individually until just tender.
3. Add the greens, tomatoes, and feta cheese to the bowl. Pour the dressing over the salad, toss well and serve.
The recipe can be prepared through Step 2 up to 1 day ahead; refrigerate the vegetables and dressing separately and bring to room temperature before assembling the salad.
Pink Lemonade Pie
Source: The Prepared Pantry
Crust
1 1/2 cups graham cracker crumbs (one packet)
1/4 cup sugar
4 tablespoons butter
1. Mix the crumbs, sugar, and butter in a nine inch pie pan or spring form pan. Mix until the crumbs have absorbed the butter and the mixture is uniform.
2. Press the crumbs across the bottom of the pan and up the sides.
3. Bake for ten minutes at 350 degrees.
Filling
1 8-ounce packet of cream cheese, softened
1 14-ounce can sweetened condensed milk
2/3 cup pink lemonade concentrate (not mixed with water)
2 tablespoons lemon juice (fresh or bottled)
red food coloring as desired
1. In a medium bowl, beat the cream cheese until soft. Add the sweetened condensed milk and beat until smooth.
2. Add the lemonade concentrate and lemon juice and continue beating until smooth. Color with red food coloring as desired.
3. Poor into the pie shell and place in the freezer while you mix the topping.
Topping
1/3 cup shredded coconut
Several drops of red food coloring
1 cup whipping cream
3 tablespoons sugar
1 teaspoon vanilla extract
1. Place the coconut in a small bowl with several drops of food coloring and rub until the coconut turns pink.
2. Whip the cream until stiff, adding the sugar and vanilla in the process.
3. Spoon the cream over the pie filling and garnish with the pink coconut.
4. Freeze the pie until almost firm.
Beef Top Loin Steak with Balsamic Pepper Sauce
Oven Roasted Potatoes
Chopped Vegetable Salad
Pink Lemonade Pie
The Recipes
Beef Top Loin Steak with Balsamic Pepper Sauce
MAKES 4 SERVINGS
Sports Illustrated Magazine
2 Beef top loin (strip) steaks, cut 1 inch thick (about 8 ounces each)
1 cup Balsamic vinegar
l/2 to l tsp Cracked black pepper; reserve additional 1/ 4 tsp for sauce
1/4 cup Butter, softened
4 tsp All-purpose flour
1 cup Ready-to-serve beef broth
1.Bring vinegar to a boil in small saucepan; reduce heat to medium. Cook 20 minutes or until vinegar is reduced to 1/4 cup.
2. Meanwhile, press pepper evenly onto beef steaks. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook steaks 12 to 15 minutes for medium-rare to medium doneness, turning occasionally. Remove to platter; keep warm.
3. Mix butter and flour in small bowl until smooth. Add reduced vinegar, broth and pepper to same skillet. Gradually whisk in butter mixture until smooth; bring to a boil. Reduce heat; simmer 1 minute, stirring constantly. Serve steaks with sauce.
PER SERVING: 328 CALORIES;
20 g FAT (10 g SATURATED FAT; 7 g MONOUNSATURATED FAT); 81 mg CHOLESTEROL; 280 mg SODIUM; 12 g CARBOHYDRATE; 0.2 g FIBER; 23 g PROTEIN
Oven Roasted Potatoes
serves 4
Potatoes coated with olive oil and your favorite herbs, and roasted to perfection.
1/8 cup olive oil
1 tablespoon minced garlic
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram
1/2 teaspoon dried dill weed
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt
4 large potatoes, peeled and cubed
1. Preheat oven to 475 degrees F (245 degrees C).
2. In a large bowl, combine oil, garlic, basil, marjoram, dill weed, thyme, oregano, parsley, red pepper flakes, and salt. Stir in potatoes until evenly coated. Place potatoes in a single layer on a roasting pan or baking sheet.
3. Roast for 20 to 30 minutes in the preheated oven, turning occasionally to brown on all sides.
Chopped Vegetable Salad
serves 4
Recipe by Alan Wong
Dressing:
3 tablespoons canola oil
1 tablespoon black bean salsa
2 teaspoons minced serrano or jalapeño chile
1 garlic clove, minced
1 tablespoon sherry vinegar
1 tablespoon rice vinegar
1 tablespoon soy sauce
2 teaspoons fresh lemon juice
1/4 teaspoon Asian sesame oil
Salt and freshly ground pepper
Salad:
4 ounces sugar snap peas
4 ounces green beans
1 cup small broccoli florets
5 baby beets--trimmed, scrubbed and halved lengthwise
4 cups (packed) mixed baby greens, such as frisée and romaine
2 plum tomatoes, cut into eighths
4 ounces feta cheese, preferably French, cut into 1/2-inch cubes
1. In a bowl, combine the canola oil, salsa, chile, garlic, sherry, and rice vinegars, soy sauce, lemon juice, sesame oil, and 1/4 teaspoon each of salt and pepper.
2. In a medium saucepan of boiling salted water, cook the sugar snap peas until just tender, about 3 minutes. Using a slotted spoon, transfer the sugar snaps to a colander and refresh under cold water; pat dry with paper towels and transfer to a large bowl. Repeat the process with the green beans, broccoli and beets, cooking each vegetable individually until just tender.
3. Add the greens, tomatoes, and feta cheese to the bowl. Pour the dressing over the salad, toss well and serve.
The recipe can be prepared through Step 2 up to 1 day ahead; refrigerate the vegetables and dressing separately and bring to room temperature before assembling the salad.
Pink Lemonade Pie
Source: The Prepared Pantry
Crust
1 1/2 cups graham cracker crumbs (one packet)
1/4 cup sugar
4 tablespoons butter
1. Mix the crumbs, sugar, and butter in a nine inch pie pan or spring form pan. Mix until the crumbs have absorbed the butter and the mixture is uniform.
2. Press the crumbs across the bottom of the pan and up the sides.
3. Bake for ten minutes at 350 degrees.
Filling
1 8-ounce packet of cream cheese, softened
1 14-ounce can sweetened condensed milk
2/3 cup pink lemonade concentrate (not mixed with water)
2 tablespoons lemon juice (fresh or bottled)
red food coloring as desired
1. In a medium bowl, beat the cream cheese until soft. Add the sweetened condensed milk and beat until smooth.
2. Add the lemonade concentrate and lemon juice and continue beating until smooth. Color with red food coloring as desired.
3. Poor into the pie shell and place in the freezer while you mix the topping.
Topping
1/3 cup shredded coconut
Several drops of red food coloring
1 cup whipping cream
3 tablespoons sugar
1 teaspoon vanilla extract
1. Place the coconut in a small bowl with several drops of food coloring and rub until the coconut turns pink.
2. Whip the cream until stiff, adding the sugar and vanilla in the process.
3. Spoon the cream over the pie filling and garnish with the pink coconut.
4. Freeze the pie until almost firm.
