I arrive home from tonight’s rehearsal at 9:25 p.m. Grey’s Anatomy will be on in half an hour. I am hungry, and I need to cook dinner in 30 minutes. How convenient that Barrett, Meg and Justin of Too Many Chefs have chosen “Make it in 30 minutes” as the theme for the 24th Is My Blog Burning.
I have just purchased a top loin steak, a shallot, baby spinach and arugula, an avocado, strawberries and greek yogurt. Dinner tonight will be sliced steak on arugula/spinach salad with warm shallot dressing (a variant on the Roman straccetti di manzo), and strawberries with cassis and greek yogurt.
I start to cook at 9:34 p.m. First I wash and slice a handful of strawberries, toss them with a glug of cassis, and set them aside.
I’ve already assembled the following ingredients for the steak and salad:
1/4 cup extra-virgin olive oil
1 large garlic clove
1 sprig fresh rosemary
1/2 lb top loin steak (1 inch thick)
salt to taste
fresh ground black pepper to taste
1 small shallot
1 tablespoon balsamic vinegar
1 1/2 tablespoons red-wine vinegar
4 oz mixed baby spinach and arugula
1 small avocado (this is not traditional, but it was ripe)
I heat the oil, garlic clove (smashed with the blade of a knife) and rosemary in a 10-inch skillet over medium high heat, until the garlic is just beginning to color, about 4 minutes. While the oil is infusing, I slice the shallot into thin rings. I cut the steak crosswise into 1/8-inch-thick slices, and toss with a pinch of salt and several grinds of pepper. I discard the garlic and rosemary, then dump the steak slices into the skillet. I sauté the steak over high heat, using tongs to turn the slices so that all sides brown evenly, about 1 1/2 minutes (that’s for medium-rare to medium). I remove the steak to a bowl, and cover it to keep warm. I add the shallot, vinegars, and several grinds of pepper to the skillet, and simmer until the shallot is soft (about 2 minutes). While the shallot is cooking, I arrange the steak over the greens. I stir the juices from the steak into the warm dressing, and pour over the steak.
The time is 10:01 p.m. My dinner is ready, 27 minutes after I began cooking. And Grey’s Anatomy is a re-run. Ah, well, I’ll just enjoy my meal.
After finishing my steak and salad, I use the 3 minutes remaining in my 30 to stir the cassis and juice from the strawberries into some greek yogurt, and layer the berries and yogurt into a bowl. Dessert is ready.
(Note: The sliced steak recipe serves two. My husband had already had dinner when I arrived home, so I saved the second serving of steak for lunch tomorrow.)
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