Wednesday, April 6, 2011

The Red Headed Steak and Roasted Veggies

I'm calling this one the Red Headed Steak because it's basically just a steak and I wanted to spice it up. While I myself am a red head, this steak literally is, too, as it's seasoned licentiously with red pepper flakes.

This one was a quickie as I was still cat sitting Tricky the Cone Head.

This dish started out with a 400 degree preheated oven and some mixed veggies tossed in salt, fresh ground black pepper, and olive oil. Here I had young, fresh asparagus, broccoli, and cauliflower (with some carrot tops). Roast in the oven for 35 minutes.

While the veggies are a-roastin', give ye olde steak a nice seasoning with salt and fresh ground pepper as well. Then apply a volcano god's portion of crushed red pepper flakes. I mean, you want to rival Mount Aetna on this puppy. Well, I do anyway. 

When the veggies are about 25 minutes through cooking, pre-heat a large skillet over medium high heat. Add the oil and, when shimmering, lay that bad-boy steak on. I give it about two minutes per side. 

Alongside this I toasted up a couple of thick, delicious slices of sourdough bread. Those I topped with some shredded parmesan and, while I was at it, decided to put some shredded parmesan on top of the veggies, too. 

And no, I don't tend to trim the fat from the side. I like the flavour it adds and cut around it. If the recipe really called for trimming the fat, I would, and in cases where I have guests who I know prefer not to have fat on their chops, well, I'm an abiding host. 

Your soundtrack for this entry: Normandie - Bomber.

Also, I've redone and begun using my old web site Axes & Alleys. I don't promise that it will be frequently updated yet, but that's the aim.

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