Saturday, July 25, 2009

Yummo

I told the hub that I would make dinner tonight, so I went digging around in our treasure trove of a freezer and came up with about 1.3 pounds of frozen sirloin. Yea! I was so excited because we're trying to make it until August without grocery shopping (beyond the perishable essentials) and I was sure a bland chicken dinner was in my future.

Ry and I really like steak, but because we are a grill-less home, we usually make ours stovetop-style. We do have a Foreman, but that sucker that I just had.to.have. has been put away in a cabinet for years.

But a friend changed all of that when he printed me out his go-to recipe for steak cooked indoors:

Sirloin Steak
Recipe courtesy Alton Brown
Prep Time: 2 min
Inactive Prep Time: 5 min
Cook Time: 16 min
Level: Easy
Serves: 4 servings
Ingredients
1 1/2 pounds sirloin steak, 1 to 1 1/4-inches thick
2 teaspoons olive oil
Salt and freshly ground black pepper
Instructions
Preheat oven on broiler setting. Make foil 'snake' out of aluminum foil to use to keep oven door slightly ajar so that broiler won't turn off if it gets too hot. Brush steak with oil and salt and pepper, to taste. Place a piece of foil on the bottom rack as a drip pan. Place another rack in the position above this and put the steak directly on this rack. Cook steak in this position for 5 minutes. Flip steak and cook for another 5 minutes. Move rack with steak to top position in oven, moving rack with foil and drippings just underneath, and cook for 3 minutes. Flip 1 last time and cook for another 3 minutes. Transfer steak to wire rack and rest for 3 to 5 minutes. The above times are for medium doneness. Adjust cooking times up or down as desired.
The steaks came out wonderful and juicy. I served it with some steamed asparagus, salad and my favorite frozen rolls. We also finally cracked open the bottle of wine I brought home from Israel. (Proof that we're not big drinkers — that bottle has been sitting on my countertop since my return in March.)

It was my first time using my broiler, but it was so easy that it might have to become a regular addition to my very limited repertoire. The only downside to using the broiler was that it made throwing in my favorite rolls a la Pillsbury a little more difficult. I think next time I'll cut down the cook time because the steaks came out well-done (perfect for Ryan, but not so much me).

The rest of the weekend is going to be spent cleaning and working out (me) and working in the yard and studying (him). It's catchup weekend I guess.

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