You can never go wrong with a nice, juicy steak for a meal. I am luck to live within walking distance to Vons so I just picked up a New York Steak on the way home to throw on my grill.
This meal also gave me a chance to finish up all the veggies I precut for the week to help save myself time. This is also a great meal to combine with steamed broccoli and mashed potatoes. You can also pair it with some great summertime vegetables like squash and zucchini. The options are endless! Enjoy!
1 New York Strip Steak
Salt & Pepper
1. Season both sides of your steak with salt & pepper.
2. Turn on your grill and prepare for high heat.
3. In another pan, on medium heat, add a little olive oil and your onions. You can use as much onions and veggies you want depending on how much you want to eat. I just went ahead and finished what I had left precut in my fridge. Add in peppers and mushroom and cook on medium heat. After about 5 minutes, I adjust the heat to low so I can keep my veggies warm until my steak is done.
4. Drizzle the steak with about a tablespoon of olive oil on both sides and transfer onto your grill. I like my steak pretty rare so I only grill each side for 3-4 minutes. Be sure to rotate your steak if you want the pretty grill marks.
5. Plate with your veggies and enjoy!
Warning: You’ll be drooling from the amazing smell. Wear a bib if necessary when cooking.
This is a quick and easy recipe that is a perfect last minute meal idea. I had a majority of the ingredients in my fridge and all I did was pick up a pound of flank steak at Von’s when I was making my Starbucks run.
1 Bell Pepper (Fresh or Frozen)
1/2 A Small Onion
1 Garlic Clove Finely Chopped
1/2-1 Pound of flank Steak
Salt & Pepper
Cut your flank steak in strips. Generously salt & pepper. Cut the bell pepper in strips. If you love peppers, feel free to add more than one bell pepper. Chop up half a onion and one clove of garlic.
In one pan, add oil, onion, garlic and bell pepper and cook over medium heat. In a second pan, add the oil and cook steak strips. Cook one side until brown and then stir. I like my steak medium rare so I don’t cook them longer than another minute and a half.
Combine the steak in the pan of peppers and onions. Stir and add any other sauce you may want to use (i.e. Soy Sauce, Mr. Yoshida, etc.). I just added a little Thai paste to give it a little more kick. Stir and plate with rice.
This is a great way to have a delicious bowl of Clam Chowder in half the time. There isn’t really any cooking involved, but it does beat the standard can clam chowder heat & eat version. The first thing you need to do is decide what condensed can of clam chowder you want to use. Instead of going to my local grocery store, I went on Yelp to find one of the best clam chowder spots in Monterey, Ca. Old Fisherman’s Grotto was at the top of the list. Luckily for me, they sold condensed cans of their clam chowder on their website. I stocked up on a few cans because rainy days have been a little more frequent here in California lately.
1 Can of Condensed Clam Chowder
1 Tablespoon Butter
2/3 Cups of Half & Half (You can also use a heavy whipping cream if you want a thicker consistency).
In a medium saucepan, mix in clam chowder, half & half and butter. Be sure to heat through slowly (not boil). Best served in a sourdough bowl. I forgot to do it in the pictures above, but I would also top it off with chopped up bacon because everything is better with bacon! Enjoy!