Tonight, I made a 30-minute meal that was elegant, delicious, and fast. Clean up was easy, and of course, it was gluten free!
I thought I'd share it with you. Sure, it's not rocket science. But we know that, don't we Rachy? Besides, sometimes you need a whole meal plan. You could serve this to the nicest company, or just make it for your family. It's that delicious and special.
Pan-smashed creamer potatoes
Garlicky microwave green beans with sherry vinegar
Pan-roasted Rib Eye steaks
Ingredients you'll need (I cooked for three of us):
Ribeye steaks, six ounces at least per person (I made two large and had ample leftovers.)
One bag of fresh trimmed green beans (I buy the ready ones at Kroger). One bag will feed two people.
10-12 small red potatoes (Called creamers) washed well. If you have larger potatoes, cut them in half. This feeds at least two.
Mrs. Dash Garlic and Herb seasoning (or fresh garlic and chopped tarragon -- but I love Mrs. Dash)
Tony Chachere's Seasoning (or your steak seasoning of choice)
Salt and Pepper
Margarine/Butter of Choice
Preheat oven to 500 degrees. Put a cast-iron skillet or grill pan in the oven to heat thoroughly.
1. Put potatoes in salted water and bring to a boil - cover your pan and continue to boil.
2. Put the rinsed green beans in a Corningware pan. Drizzle with about 1 tablespoon of olive oil and sprinkle with salt and Mrs. Dash (or chopped fresh tarragon and Mrs. Dash). Put in Microwave for 8 minutes, covered.
3. Season the steaks to your liking, adding a drizzle of olive oil on the top of your seasoning. Put the steaks in the hot pan and season the other side of the steaks. Reduce heat to 400 degrees and cook for 10 minutes. WATCH THE TIME -- it's important. At 10 minutes, turn the steaks over using a spatula or tongs (not a fork) and turn off the oven. Let steaks continue to cook 5 more minutes for medium rare steaks. Longer for well done, OK? Take pan out of the oven and let it set while you finish the meal.
4. While the steaks cook, take beans out of microwave and top with 2 tablespoons of sherry vinegar. Toss. Cover again and let sit. They will be crispy and tender, but not mushy.
5. Test potatoes -- they should be done by now. Drain water and smash them with potato masher or large fork. Add two tablespoons of margarine/butter and dust with pepper.
6. Plate the food. The steaks will have a really great juice -- serve that on the steaks, or on the potatoes -- or both!
Clean up is quick, too!
Much love, and pass the green beans, ok?