Friday, August 20, 2010

tonight's dinner, Steak Oscar....oh yea, baby

Our family spent the day on the beach. Usually when we do that, we eat very light when we get home...or even eat out. But in the car, driving home, Dan mentioned that he would like to try making Steak Oscar...and I was TOTALLY up for it, neither of us ever having tasted it before. A drive home, a trip to Publix and we were IN business. If you love steak, give this one a go, it is AWESOME!!
This recipe is for if you are needing to serve more, you're going to have to multiply...but it's easy, so no problem

Steak Oscar

2 small ribeye steaks
1/2 pound of asparagus, thin delicate spears
1 envelope bearnaise sauce
1/2 pound of crabmeat (PLEASE do not use the "sashimi crab meat) we bought a pound of crab legs/claws at Publix and had the seafood counter attendant steam them for us (adding only Old Bay as the seasoning)....then crack the claws and remove the meat, shred with two forks and you're in business. You can buy crab meat in small containers in the seafood section of your supermarket, but you'll find..if you do...that you will be chomping on a LOT of crab shell. They don't do a very good job of cleaning it, so take it from me, just have the "fish guy" steam some crab legs for you and take the time to remove the meat yourself. It's not that hard...:)
3 scallions, finely chopped
1 T. lemon juice

Chop the scallions and mix with the shredded crab meat. Steam the asparagus in a steamer basket over about 1 in. of water. bring the water to a boil, cover and steam the asparagus for about 8 to 10 minutes, until crisp-tender. Remove and put into ice bath (bowl of cold water and ice cubes) to stop cooking and preserve the green color, drain.

Grill the steaks to your desired level of doneness (medium to medium rare is recommended). When almost finished, prepare the bearnaise sauce according to package decorations. Take a steak, place several (6-8) asparagus spears on top, cover with a small scoop of the crab meat and pour one half of the bearnaise sauce over each steak. Add (on top) about 1/2 T of lemon juice. Really, measuring the lemon juice is not necessary, just a "spritz" over the top will do great.

We had ours tonight with "Wedge Salad" (AWESOMMMMEEEE, check out yesterday's blog if you haven't already for that recipe, generously donated by Rachel Viera)and it was a delicious full meal, meat, salad, and vegetable. Fabulous, beautiful, a sensual experience and a WHOLE lot cheaper than if we had ordered it in a restaurant. Plus we had a great time preparing it together.

Today's food quote: "For the millions of us who live glued to computer keyboards at work and TV monitors at home, food may be more than entertainment. It may be the only sensual experience left" Barbara Ehrenreich, author

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