Saturday, March 13, 2010
Bistro steak and cabbage (!) salad
You've probably been wondering what to do with that steak you carved off while making backyard belgian stew. This will also work fine with a delmonico (ribeye), new york strip, or even t-bone. You need some booze, salt, pepper, cream, thyme, and you also need to be prepared to be really happy!
Oh ho!! What's this? It's that cabbage you never know what to do with. We'll fix that.
Ok! The steak. This recipe requires oven and stove. Heat your oven to 425. Heat your ever awesome skillet. (We're talking 7 heat!)
Transfer your steak to a plate and cover while you make the sauce (who needs tinfoil? Well, I do, but not here).
Inspiration: Fine Cooking, no. 95.