Topping Essentials Three Olive Steak Topping Food

STEAK WITH OLIVES

Steps:

• Heat a dry 12-inch heavy skillet (not nonstick) over medium-high heat until hot. Pat steak dry and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper, then sear, without turning, 5 minutes (reduce heat if necessary to prevent scorching). Turn steak over and cook 5 to 6 minutes more for medium-rare. Transfer to a cutting board and let stand 5 minutes.
• Wipe out skillet, then cook garlic with red-pepper flakes in oil over medium heat, stirring, until golden, 1 to 2 minutes. Add olives and cook, stirring occasionally, 2 minutes. Remove from heat. Stir in parsley just before serving.
• Slice steak and serve with olive sauce.

TOPPING ESSENTIALS: THREE-OLIVE STEAK TOPPING

Steps:

• 1. PREP/PREPARE
• 2. Gather your Ingredients (mise en place).
• 3. Add the olive oil to a small saucepan, over medium-low heat.
• 4. Add the shallots, garlic, bay leaf, and crushed red pepper.
• 5. Allow to cook until the shallots soften, but do not burn, about 3 - 4 minutes.
• 6. Remove the saucepan from the heat, extract the bay leaf, and stir in the olives and red wine.
• 7. Chef's Note: The olives will make or break this recipe. Don't go mild here... choose the tartest Kalamata and green olives that you can find... and then bring them together with some mild black olives.
• 8. Add the parsley (if using), and combine.
• 9. Chef's Note: Season the topping with salt and pepper, to taste.
• 10. Chef's Tip: If the topping is too thick, you can add a bit of additional wine to thin it out.
• 11. PLATE/PRESENT
• 12. Brighten with a bit of lemon juice, and then serve as a topping over your favorite steak (or other protein). Enjoy.
• 13. Keep the faith, and keep cooking.

SAUCE ESSENTIALS: THE ULTIMATE STEAK SAUCE

Steps:

• 1. PREP/PREPARE
• 2. THE GOAL My goal was a modest one. Produce a great-tasting steak sauce without any chemicals, or unnecessary sugars. To accomplish this goal, I am relying on some other recipes that I have posted: Homemade Ketchup: https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/versatile-homemade-ketchup.html?r=1 Homemade Worcestershire sauce: https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/diy-essentials-homemade-worcestershire-sauce.html?r=22 Homemade Yellow Mustard: https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/diy-essentials-homemade-yellow-mustard.html?r=6 If you do not wish to make some of your own ingredients, then make sure the ingredients you purchase are organic and gluten free. Think of it this way, we are attempting to make a chemical-free version of a steak sauce, and we are doing that by buy products (ketchup/mustard/Worcestershire) that have chemicals in them. If that is your plan, you might as well save yourself the trouble, buy a bottle of A1 Steak Sauce, and have at it.
• 3. INGREDIENT SUGGESTIONS Here are some store-bought suggestions for you: Worcestershire Sauce: https://www.amazon.com/Wizards-Organic-Gluten-Vegan-Worcestershire/dp/B0078DP7GY/ref=sr_1_3_a_it?ie=UTF8&qid=1520687664&sr=8-3&keywords=gluten+free+worcestershire+sauce Organic Ketchup: https://www.amazon.com/Annies-Organic-Gluten-Ketchup-Bottle/dp/B000VK2QLA/ref=sr_1_4_s_it?ie=UTF8&qid=1520687845&sr=1-4&keywords=organic+ketchup Organic Mustard: https://www.amazon.com/365-Everyday-Value-Organic-Mustard/dp/B074MG9DNL/ref=sr_1_1?srs=7301146011&ie=UTF8&qid=1520687926&sr=8-1&keywords=organic+mustard You will probably find good ingredients in any health-food store.
• 4. THE QUEST I thought the best place to start was to go out to the A1 Web site, and see what was in their fabled steak sauce. This is what I found: Tomato Puree (Water, Tomato Paste), Distilled Vinegar, Corn Syrup, Salt, Raisin Paste, Crushed Orange Puree, Spices and Herbs, Dried Garlic and Onion, Caramel Color, Potassium Sorbate, Xanthan Gum. The four ingredients I do not care for are the Corn Syrup, Carmel Color, Potassium Sorbate, and the Xanthan Gum. How would you like to eat a nice big bowl of that? I then went out and looked at other recipes on the internet that purported to be recipes for steak sauce. Finally, I went into the test kitchen to play about with the ingredients. I went through batch-after-batch (they all tasted pretty good), but on the sixth batch, I stopped. It had just the right amount of spice, heat, and vinegary tang... at least for me. So, there you go. Play about with the basic ingredients, until you wind up with the perfect steak sauce, and if you are using store-bought ingredients, get the best you can.
• 5. Gather your Ingredients (mise en place).
• 6. Place all the ingredients into a saucepan over medium heat.
• 7. Chef's Note: I did try placing the orange into the sauce after squeezing, and then removing before pureeing; however, it made the sauce bitter. After squeezing the juice from the orange, discard it.
• 8. Bring to a simmer, and cover for 30 minutes.
• 9. Chef's Note: Every few minutes, open the lid and give it a stir.
• 10. Remove from the heat, allow to cool down for 15 - 20 minutes, and place the contents into a blender.
• 11. Blend until pureed.
• 12. Chef's Tip: If you want a thicker sauce, return to the heat, and reduce until you have achieved your desired thickness.
• 13. Do a final tasting for proper seasoning, and then store in the fridge using a tightly-capped bottle.
• 14. PLATE/PRESENT
• 15. Use anywhere you would normally use a good steak sauce. Enjoy.
• 16. Keep the faith, and keep cooking.

SIRLOIN WITH TOMATO, OLIVE, AND FETA TOPPING

Steps:

• In a large shallow glass dish, stir together the lemon zest, lemon juice, garlic, oregano, and pepper. Add the beef, turning to coat. Cover and refrigerate for 30 minutes to 8 hours, turning occasionally.
• Meanwhile, in a medium bowl, stir together the topping ingredients. Cover and refrigerate until ready to serve.
• Drain the beef, discarding the marinade.
• Heat a large nonstick skillet over medium-high heat. Cook the beef for 4 to 5 minutes on each side, or to the desired doneness. (If you prefer, grill the beef on medium high or broil it 5 to 6 inches from the heat as directed.) Serve the beef with the topping.
• (Per serving)
• Calories: 179
• Total fat: 5.5g
• Saturated: 2.0g
• Trans: 0.0g
• Polyunsaturated: 0.5g
• Monounsaturated: 3.0g
• Cholesterol: 56mg
• Sodium: 186mg
• Carbohydrates: 6g
• Fiber: 1g
• Sugars: 3g
• Protein: 26g
• Calcium: 35mg
• Potassium: 542mg
• 1 vegetable
• 3 lean meat

STEAK ESSENTIALS: MARINADE & AT-THE-TABLE SAUCE

Steps:

• PREP/PREPARE
• You will need a small saucepan to make this recipe.
• If you are using this as a sauce at the table, then strain through a fine-mesh strainer to remove the garlic, and rosemary bits. If you are using it as a marinade, you can skip this step.
• Storage of homemade condiments and spices, and Sauces Because homemade spices and condiments do not contain any preservatives, it is important to store them properly. Non-reactive (glass) containers with tight-fitting lids are a must. If I am making a dry spice, I love to use old spice bottles that I have run through the dishwasher. If I am doing homemade sauces, I love using Weck jars. They are all glass, come in all sizes and shapes, and have excellent leakproof lids. If you shop online, you can go to Amazon, and type in "Weck Jars" and you will find a ton of them. Dry spices should be kept in a cool space, away from sunlight (spice cabinet), and sauces, in most cases, should be stored in the fridge. If properly stored, this sauce should last 4 - 6 weeks in the fridge.
• Homemade Worcestershire Looking for a good Worcestershire without anchovies? It is easy/peasy to make and tastes like the real thing. So yummy. https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/diy-essentials-homemade-worcestershire-sauce.html?r=1
• Gather your ingredients (mise en place).
• Add all the ingredients, except the lemon juice to a small saucepan, and bring up to a simmer. Simmer for about five minutes, remove from the heat, add the lemon juice, and allow to cool down to room temperature, about 20 - 25 minutes.
• PLATE/PRESENT
• Use as you would any marinade or table sauce... how about some surf-and-turf. Enjoy.
• Keep the faith, and keep cooking.

CAULIFLOWER STEAKS WITH OLIVE RELISH AND TOMATO SAUCE

Steps:

• Remove leaves and trim stem end of cauliflower, leaving core intact. Place cauliflower core side down on a work surface. Using a large knife, slice cauliflower into four 1/2" "steaks" from center of cauliflower (some florets will break loose; reserve). Finely chop enough loose florets to measure 1/2 cup. Transfer chopped florets to a small bowl and mix with olives, sun-dried tomatoes, 1 tablespoon oil, parsley, and lemon juice. Season relish with salt and pepper.
• Preheat oven to 400°. Heat 1 tablespoon olive oil in a large heavy ovenproof skillet over medium-high heat. Working in 2 batches, cook cauliflower steaks until golden brown, about 2 minutes per side, adding tablespoon oil to pan between batches. Transfer steaks to a large rimmed baking sheet. Reserve skillet. Roast cauliflower until tender, about 15 minutes.
• Meanwhile, return skillet to medium-high heat and add garlic cloves and tomatoes, one cut side down. Cook until tomatoes are browned; turn tomatoes over and transfer skillet to oven with cauliflower. Roast garlic and tomatoes until tender, about 12 minutes.
• Transfer garlic, tomatoes, and 1/2 tablespoon oil to a blender; purée until smooth. Season with salt and pepper. Divide tomato sauce among plates. Place 1 cauliflower steak on each plate; spoon relish over. Serve warm or at room temperature.