I know steak isn’t good for you to eat all the time, but I do have to say I am a fan of a good steak especially if its done just right. One thing people should know when preparing a steak is to let it get to room temp before cooking it. If not you will get a tough piece of meat. Don’t be scared to use salt on a steak. This will give you that nice crust. Do this right before cooking.
Another tip don’t get tempted to keep turning the steak, and one last thing. Wait a couple of minutes before cutting into that delicious steak. Reason beginning is you don’t want to lose all those juices. This is a nice cut of Sirloin Steak I cooked it up right on my Anolon grill skillet, and to go with I made some Gnocchi with caramlized onions and some parsley. Enjoy.
Nice cut of Sirlion Steak
Salt & Pepper
1 lb of Gnocchi ( More or less depending on how many people you are cooking for)
1 Cup of Parsley
2 Medium sized onions, Chopped
4 Tablespoons of Unsalted butter
1/4 Cup of Marsala Cooking Wine
Chop up some onions. In a medium size skillet on medium heat add 2 tablespoons of Olive oil and Butter, add onions, add some salt and pepper and keep moving them around. If they start to brown, quickly lower heat and keep moving them. They will start to caramelize, should take about 10 to 15 minutes or so. After caramelized, add the Marsala wine. This will give it a little more sweetness. Put aside
Bring a pot of water to a boil, season with salt. Gnocchi cooks really fast. They will float to the top of the water like little pillows. Add gnocchi to the caramlized onions place back on a low heat and then add parsley. Remove from heat after a couple of minutes (tip: if the Gnocchi looks too sticky add a little bit of the starchy water to loosen it up)
Meanwhile get a skillet nice and hot. Add 2 tablespoons of unsalted butter and your Sirlion Steak, don’t get tempted to turn, let cook for about 5 minutes on each side (more or less depending on how you like your steak). After its done let sit for about 5 minutes or so. Then slice.
Plate everything on a dish and pour some of the juice that the steak released in the skillet over everything. Enjoy with a nice glass of Vino.
3 Comments Add yours
This is SO cool. I’m always looking for a different way to eat gnocchi and I ADORE steak, whether or not it’s good for you. who cares. You only live once is my motto! I’m definitely pinning this to pinterest:-) Thanks for sharing!
I try to follow all the tips you have up there for steak, and I always fail on the letting it get to room temperature part. I think I am too impatient. I knew you were suppose to let it get to room temperature, but I didn’t know the reason why.
yea you need the patients for that (lol), main reason is you dont want to shock a cold steak, then it will firm up. 😉