Monday, December 1, 2008

Dinner tonight... Seared Steak with Roasted Mushrooms and Spinach Salad

You know how sometimes your favorite TV show will do a two-part episode, leaving a cliffhanger at the end of the first hour? Well, that happened tonight in my kitchen. I decided to tackle a two-part Everyday Food recipe series, where you make extra of a couple of things on Night One (in this case, flank steak and roasted mushrooms) and then re-purpose the extra in a second meal on Night Two.

So tonight, Mr. Fritz and I dined on Seared Steak with Roasted Mushrooms and Spinach Salad, and on Wednesday, we'll reconvene to enjoy Steak Tostadas with Cilantro Sour Cream. It's like planned leftovers. Or leftovers with a purpose. Or something. In any case, I'm already looking forward to dinner on Wednesday!

As far as tonight's effort went, it was very easy to create. First, I quarted the mushrooms, tossed them with a little olive oil and chopped garlic, salt and pepper, and put them on a baking sheet and into a 475 degree oven for 20 minutes.

As soon as they went into the oven, I prepared a rub for the flank steak by mixing together crushed oregano, sweet paprika, red pepper and salt and pepper. I rubbed a little olive oil all over the 1.5 lb piece of meat, then covered it on both sides with the rub. The recipe calls for searing the meat on top of the stove, but I decided to toss it into the oven as well, for 15 minutes.

Once both the mushrooms and the steak were roasting, I turned to the salad, which was really just spinach dressed with a vinaigrette made of equal parts olive oil and balsamic vinegar. When the mushrooms were done roasted and the flank steak was cooked to our desired internal temp, I sliced the steak thinly and plated everything together. Done and done!

Mr. Fritz really liked this meal and so did I, despite not being a huge meat eater. The rub enhanced the flavor of the meat and the high-temperature oven roasting went surprisingly quickly and resulted in a nice juicy steak. The roasted mushrooms were particular tasty -- they had a nice firm texture and a great woodsy flavor. Plus the garlic added a little extra punch. And the salad was nice and simple. After we were done eating, I pulled together the ingredients for the tostadas a made a little meal kit for Wednesday. I feel ahead already!

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