Appetizers, Savory

Steak Crostini, up-cycling leftovers


A few nights ago, my husband grilled a delicious piece fo NY strip steak and we had a simple yet elegant dinner.  We had some steak leftover and I decided to make steak crostini, another simple and elegant way to re-use, or rather, up-cycle leftovers.  For this, you need a baguette and some tomatoes.  If you have store-bought onion jam, then you are ready to assemble.  I did not, so I quickly whipped up some balsamic onion jam.  Here is the recipe

Quick balsamic onion jam-small batch:


1 small white onion, sliced thin

2 Tbsp of olive oil

1/4 tsp of salt

1/4 tsp of black pepper

1 tsp of sugar

1/s tsp of balsamic vinegar

A pinch of dried thyme


In a small skillet, heat oil on medium-high and add onions.  Immediately add salt and pepper, you want the salt to draw out the water from the onion so that they will soften quickly.  You are not trying to fry the onions, you want them to melt down.  This should take about 5-7 minutes.


Saute till the onions are wilting and pale golden.  Add thyme and balsamic vinegar and reduce the heat to low.  Continue to cook the onions for an additional 10-15 minutes, till they are brown and jammy.


Ingredients for the crostini:

Thinly sliced steak, I had about 14 slices

Day-old baguette, this too was a leftover–I sliced it into 14 pieces.  If you are using fresh bread, I would toast it light with a drizzle of olive oil.

Balsamic onion jam

Finely diced cherry tomatoes, you will need about 6-8 tomatoes.

Assembling the crostini:

Spread a little bit of the onion jam on a piece of bread.


Top with a slice of steak.


Garnish with cherry tomatoes


Variations: Instead of the onion jam, you could go down the more traditional route with horseradish cream sauce.  A spicy romesco sauce would also taste delicious.  You could also top the crostini with fresh avocados as well.

However you choose to assemble the crostini, this is a wonderful way to recreate leftovers.  All you need is a glass of good red wine!




Elegance in simplicity


As much as I like to cook, take pictures of my food and share them in this blog, every now again, it is a treat when I don’t have to cook.  Usually, that means we are going out to eat.  But in these days of isolation, I find a lot of joy when my husband cooks for me.  In our house (an probably like yours too), he is the grill-master and his favorite thing to cook is…….you guessed it…..steak!  For this simple, yet elegant dinner, what you need is good quality ingredients.  To treat ourselves, we splurged on some delicious NY strip steak and a steak of this quality only needs some good kosher salt and fresh cracked black pepper.


Throw it on to the grill and cook it to your liking–rare for my husband, medium rare for me.  Pair this with any side dish of your choice.  We like green beans and my perfect pee-wee potatoes to go with it.


If you have some leftovers, you can always make some Steak Crostini, year simple and elegant appetizer to enjoy the next day–it won’t even taste like leftovers!


Classics, Comfort food, Dinner, Meat

Steak and Potatoes

This is my super speedy weeknight steak dinner.  ready in  hr.   Marinade a 1.5lbs  round bottom roast or skirt steak with 1/4 cup Worcestershire sauce, 1/4 cup red wine, salt and pepper to taste, 1/2 Tbsp of whole mustard seeds and 3-4 springs of rosmary.  Let the meat marinade at room temperature for 30 mins.

In the meantime, cut up potatoes ( I love red bliss) and put in a shallow pot.  Cover with chicken stock, salt (to taste, some stocks can be very salty), whole peppercorns and some more rosemary.

After 30mins, heat 1tbsp of olive oil in a cast iron skillet and saute 2 sliced shallots and 5-6 springs of thyme.    

Once the shallots become tender, add the steak and the marinade into the skillet.  Sear on each side till desired done-ness.  I like my steak medium rare.  

In the meantime, check the potatoes and if they are done, drain the potatoes and plate them. 

Allow the steak to rest responsibly, about 10-15mins.  

Add a little bit of chicken stock or red wine, to the bottom of the skillet to deglaze the pan and create a quick pan sauce.    

Slice steak.  Plate steak.  Devour !  

Dinner, Meat, Salad

Steak Salad Platter

I did not grow up eating beef.  As a result, I am really shaky about cooking steak and even buying the right cuts of meat.  But I still try.  I think I have nailed down the beef stews, mostly because I get a lot of help from the slow cooking process.  So this past week I took the challenge of cooking steak.  I cheated and bought 1lb of shaved steak (the cut you would use for steak sandwiches) and tried to work with it.  Much to my pleasure, it came out really good! Also, the roasted vegetables made their last appearance in this recipe.  Enjoy !

Marinading the steak:

1 lb of shaved steak

1/8 cup soy sauce

1/4 cup Worcestershire sauce

1Tbsp of thyme (dried or fresh)

a few dashes of garlic powder and black pepper

Use all of the above ingredients and marinade the steak for about 2hrs.  Marinade in a ziploc bag and rub in the marinade into the meat.

While the steak marinades, cut up 1 medium onion and 1lb of mushrooms and saute them till deep brown.

Season with salt and pepper at the very end, this way the water will not come out during the cooking and the mushrooms and onions will get a chance to brown up.

Next in a wide frying pan, fry the steak to desired doneness, I like it well done.  Once the steak is almost done, add the mushrooms and onions and fry together

I like to serve the salad on a big board with the ingredients separately so that you can build it according to your choice.  There is plenty on flavor and juices in the steak and the roasted vegetables so I did not use a dressing but feel free to use you favourite dressing.

Serve warm or at room temperature.  Garlic bread and glass of red wine would make it a complete dinner !