Jalapeno Steak Salad

I got the idea for this dish from a place I recently discovered in SoLake called "My Fit Foods." I had their chicken wrap for lunch the other day (it was great) and I picked up one of their menus to look over. Everything on their menu sounds good and gave me lots of new cooking ideas! Anyway, they had a steak salad entree listed and I decided to try and recreate it. We had it tonight and thought it was superb--so I wanted to post how I made it.

Ingredients:

Prime tenderloin (or any kind of steak that will easily cut into strips)

salad mixture-whatever kind you prefer

4-5 jalapenos

red onion

avocado

roasted corn

roma tomato

Newman's Own Light Lime salad dressing

cilantro

Directions:

• Marinate & grill a steak, then cut it into strips, cover & set aside. You can throw the corn on the grill with the steak, inside the husk & cook it at the same time.
• De-seed the jalapenos and cut them into very thin strips (I always wear gloves when doing this & am very cautious with disposing of seeds). Dice up half of a red onion & saute it along with the jalapeno strips in a little bit of olive oil on medium-high heat until they are softened.
• Put salad mixture in the bowl (I used romaine, spinach & a little iceberg)
• Toss all ingredients (the steak, sliced tomatoes, avocados & sauted jalapeno/onions...you can slice the corn off the cob & toss it in too--we were lazy & just ate the corn on the cob) in with the salad and top with the dressing*.

*the menu said they used a cilantro lime dressing--I could not find this exact dressing in the store, but I did find Paul Newman's Light Lime Dressing, so I poured that in a bowl & added diced cilantro to it--it was soo yummy.

This salad had such a great combination of flavors and was really healthy; I'll definitely make it again!

Steaks with Peppercorn Sauce

I made this last night for Kevin's birthday dinner...it was yummy! And the easiest way to make a steak -- I don't think we will ever grill them again! I do think on the sauce I would use 1 T of mustard instead of the 2 T it calls for, but it was good fixed as is.

Thanks Pioneer Woman!

Ingredients
■2 whole Beef Fillets Or Other Good Steaks
■2 Tablespoons Butter
■Kosher Salt And Freshly Ground Pepper
■2 Tablespoons Dijon Mustard
■¼ cups Brandy
■2 Tablespoons (additional) Brandy
■½ cups Heavy Cream
■1 Tablespoon Good Peppercorns, Crushed
Preparation Instructions
Preheat oven to 500 degrees. Sprinkle both sides of steak with salt and freshly ground black pepper.

Melt butter in a medium ovenproof skillet over medium-high heat. When skillet is hot, brown steaks on both sides, about 45 seconds per side. Place skillet into the hot oven for about 3 to 5 minutes. Remove pan from oven and remove steaks to a separate plate.

Return pan to stovetop over low heat. Add Dijon and brandy, then whisk together. Add heavy cream and crushed peppercorns, whisking to combine. Allow to bubble for about 45 seconds, then remove from heat.

Spoon sauce over steaks and serve.

Rolled Steak Florentine

I am making this tonight and it has been one of my favorites since I was a kid. It is pretty easy and has really nice presentation (and looks like it was hard to make) when served over rice. My boys love it too...and a great way for them to eat spinach!


1 1/2 lb flank steak (sometimes I use sirloin tip steak if I can't find flank)
garlic salt
pepper
12 oz cream cheese, softened
10 pkg chopped spinach, thawed and drained well
Worcestershire sauce (to taste)
1/4 cup chopped onion
1 can beef broth
2 T flour
kitchen string

Pound steak and sprinkle lightly with salt. Combine cream cheese, spinach, pepper, Worcestershire and onion. Spread over steak and roll up. Tie kitchen string around steak to make it stay together while cooking. Pour broth over steak. Bake 1 hour at 350, uncovered. Transfer meat to a platter and keep warm. Combine flour and 1 cup water and stir into broth. Cook until thickened. Serve meat sliced into 1/2" slices over rice (white or wild) and top with gravy.