We started our Memorial Day weekend with steaks rather than our normal fish Fridays, but there were no objections from anyone. But rather they were pleasantly surprised and happy to have something different other than Korean food (which is not often) and a full-on meat course. We chose a nice T-bone steak, a New York strip, and some sirloin tip steak along with some yummy side of vegetables. We wanted to do some traditional grilling outdoors (as is custom for the holidays) but honestly I dislike grilling with a passion. Maybe my tragic past involved some sort of grilling incident but something inside me detests grilling and I definitely don’t like burning my precious meats to a char. Also, there is just way too much prepping, marinating, wrapping, plating, and “charcoaling” (yes that’s word) involved to make it worth grilling. In any case, we enjoyed ourselves an awesome dish balanced with some healthy vegetables. Our steaks were very tender with each slice getting better with each bite. If it weren’t for environmental, health, and ethical reasons, we could possibly eat this way every day. Okay, maybe not every day, every other day….
Thankfully, not a lot of prepping with steaks is needed.
Add steak seasoning, garlic powder, sprinkle of salt & pepper, and let sit at room temperature for 10~15 minutes.
We enjoy working with colorful and healthy vegetables, but you can use to your liking.
After seeding and splitting the peppers in half, bake in the oven until slightly browned.
After cutting about an inch off the ends, saute in olive oil for about 5~7 minutes.
For garnish, cut thin strips of green onion and set in ice cold water like this. They should curl within a few minutes.
After about ten minutes baked and then broiled, the peppers are ready for plating.
T-bone w teriyaki glaze for some sweet n sassy goodness.
I kept thinking throughout cooking why the New York Strip resembles a doggie bone.
Servings: 2 people
Prep time: 15 minutes
Cook time: 20~25 minutes
1 New York Strip steak
1 T-Bone steak
1 tbsp steak seasoning
1/2 tsp salt and pepper
1/2 tsp garlic powder
1 tbsp butter
6, 7 mini bell peppers, seeded & halved
1 bunch of asparagus
1 tbsp olive oil
teriyaki sauce (optional)
sesame seeds (optional)
1. Clean the vegetables under running cold water, especially the asparagus which may contain sand, dirt, and/or tiny bugs at the tip. Cut about an inch or inch half of the hard fibrous ends of asparagus. Halve the mini peppers, seed them, and set aside on foil-lined baking sheet.
2. Rub on the seasoning ingredients on the steaks and let sit to bring the steaks to room temperature, 10~15 minutes. On a non-stick frying pan or skillet, sear the steaks on medium high heat for about 8~10 minutes the first side, 5~7 minutes on the other. If possible, turn steaks only once to capture moisture and flavors. Hold steak with tongs and sear the edges. Adding butter is optional.
3. Saute the asparagus in olive oil on medium high heat for about 6, 7 minutes or until desired wellness is achieved. They should still retain their crispness and turn a bright green color. Sprinkling some salt and pepper is optional.
4. For the mini bell peppers, bake for 5 minutes and broil for 5 minutes to give them a nice brown exterior.
5. After letting the steaks cool 5~10 minutes, plate with rest of vegetables and enjoy. Brushing with teriyaki, A1, or sauce of preference is optional.
*The main reason for letting steaks rest after cooking is that it will redistribute the juices from the center of the steak to the sides, ultimately producing an even and more flavorful steak. Also, avoid buying thin cuts of steak under 1 inch. They overcook and lose moisture too easily during the cooking process, and many times they will shrink considerably from its original size.