Posts tagged: steak

Garlic Scapes and Steak Stir Fry

Garlic scapes and steak stir fry
Spring is the season of garlic scapes. It is a short season, so take advantage of it while you can as these tender stalks of allium ether will be gone before you know it. Eating garlic scapes is like playing hide and seek with garlic, you know it’s there, but you are not sure exactly where.

This was the best meal I’ve had in a long time. And likely the simplest to make. You can really use any cut of meat, particularly if you are cutting it thinly. But the combined flavors of the three simple ingredients are enough to make me want to emulate a Roman feast, but those are details I won’t get into here. Garlic and beef go together exceptionally well. And the shoyu (Japanese soy sauce) adds that additional level of umami (the contentious sixth flavor, meatiness) to the dish. My dinner mates were blown away by this and we are actively seeking more garlic scapes tomorrow.

While some people like to cut the garlic scapes into small pieces, I prefer long ones, that look and feel like string beans, but unlike string beans they are not string beans, they are garlic scapes. Let’s move on. If cooked quickly at a high heat, they retain their moisture and flavor, and impart the perfect counter texture to the steak. During preparation, you should cut the tips off the garlic scapes as they are tough and don’t soften when they cook. The stem of the garlic scape is tender, juicy, and lightly redolent of garlic without that garlicky bite. They add a tremendous amount of flavor without a lot of punch, which is perfect for most people. As a side note, if you have a lot of garlic scapes, garlic scape pesto is a treat, and that will be a follow up post.

The steak is most easily cut when slightly frozen. I can cut perfect, almost comically rectangular slices of beef when I leave the steak in the freezer for about 30 – 45 minutes (depending on the size) and then start cutting while the steak is slightly frozen. Or mostly thawing a frozen steak. This is not necessary, of course, it’s just fun and makes slicing steak easier. This dish was honestly the best I have had in a long time, and if you have access to garlic scapes, I highly recommend trying this recipe. But you may have to share more than you would like. I often serve it with brown rice, by the way, as the sauce is too good not to be soaked up.

Garlic scapes

Garlic scapes

Steak sliced thinly

Steak geometric perfection!

Garlic scapes cooked

Garlic scapes cooked

Garlic Scapes and Steak Stir Fry
Author: 
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
This simple dish has tremendous flavor, with the beef mingling with the garlic scapes unlike anything else.
Ingredients
  • 1¾ lbs steak (I like sirloin for this)
  • 1 bunch garlic scapes (about 7oz)
  • 1 tbsp soy sauce
  • 1 tbsp olive oil
Instructions
  1. Remove the flowery tips of the garlic scapes and slice the stalks into the desired length.
  2. Slice the steak into strips and set aside.
  3. Heat a deep pan (I like a wok) with the oil and sear the garlic scapes for about five minutes, long enough to soften them a bit.
  4. Remove the garlic scapes and set aside.
  5. Cook the steak until it is almost done in the oil left in the pan.
  6. Drain the liquid that leeches from the steak (there will be a lot).
  7. Place the garlic scapes back in the pan, pour in the soy sauce and toss for a few minutes until everything is coated.
  8. Serve.
Notes
- Very low in sugar - High in phosphorus - Very high in selenium - High in vitamin B6 - High in vitamin B12 - High in zinc - High in cholesterol
Nutrition Information
Serving size: 255g | Calories: 475g | Fat: 15.9g | Saturated fat: 5,3g | Unsaturated fat: 10.6g | Carbohydrates: 16.7g | Sugar: 0.6g | Fiber: 1.1g | Protein: 63.7g | Cholesterol: 177mg

 

Steak and Blue Cheese Chopped Salad

Steak and blue cheese salad

Steak and Blue Cheese Chopped Salad

Steak and Blue Cheese go together like humans and oxygen. And why not make it better by combining them with salad? This is something I like to make when I have people over because it’s really easy, flavorful, and can readily be tailored to personal tastes, unlike a lot of meals. It is also filling while still being healthful. This dish is more about the process than the ingredients, so I am not including amounts, but I will outline the items I generally use when making it. But again, it is how I make it rather than what I include that is important, so stay tuned for that. If you can grill the steak ahead of time, that will contribute the best flavor, but broiling works as well.

Ingredients
romaine lettuce (my preference for its crunchiness, but you can use any lettuce you want)
red bell pepper
red onion
celery
carrots
cherry tomatoes
avocado
blue cheese (crumbled gorgonzola works well)
steak (cooked to your preference), I love tri-tip or loin tip for its meaty flavor and low price

Ingredients for the dressing
I generally use Italian salad dressing from the packet that you add vinegar, water & oil (olive oil) to. But rather than using red wine vinegar I recommend using balsamic vinegar, which combines exceptionally well with the blue cheese in this salad.

Directions
1. Step 1 is where most of the work comes in. I dice up all the vegetables (except lettuce and avocado)  into small, bite-sized pieces and place them into bowls as preparation for the mixing. The steak should be cooked to your preference and allowed to sit for a while to reabsorb all its juices.  When cool, cut into small pieces, cutting it into strips against the grain, then cutting those strips into smaller, bite-sized pieces.

chiffonade

A chiffonade

2. I then cut the lettuce into a chiffonade. This is when you cut it into small, thin strips (see image). This not only makes the salad easier to eat, but looks really nice when combined with the other ingredients.

3. You then have a choice, you can put everything into bowls and dress, or, my preference is to add the lettuce, carrots, onion, celery, peppers, and cheese into a bowl and add a little less dressing than I think I need (this keeps the calories down and will actually taste just fine). I then mix everything up, which spreads a thin layer of dressing onto everything, then place in serving bowls.

4. Add the steak and tomatoes to the salad. Then scoop out spoonfuls of  avocado onto the salad. I top it off with a little more blue cheese for presentation purposes and serve.

By chopping all the ingredients into small pieces, and coating them well with minimal dressing, you will achieve a healthful salad with a lot of flavor, that doesn’t have to be high in calories. Yes, the blue cheese is not low calorie, but you don’t need a lot of it when you are mixing all the ingredients together, the flavor will carry throughout the salad. This dish always goes over well when I serve it. Some people leave the steak out (my vegetarian brother) and the salad will still taste great.