Rachael Ray's Big Orange Book (18 page)

While the onions are cooking, place the steak on a broiler pan and coat it generously with 2 tablespoons of the EVOO, salt, and pepper. Broil for 15 minutes, turning once, for medium. Let the steak rest for 5 minutes to settle the juices.

In a medium skillet, bring 2 inches of water to a boil. Salt the water, add the green beans, and cook for 3 to 4 minutes, until crisp tender. Drain and return the beans to the pan. Dress the beans with the lemon juice, a drizzle of EVOO, salt, and pepper.

In a medium skillet over medium-high heat, melt the remaining 2 tablespoons of butter. Add the flour to the melted butter and cook for about 1 minute. Whisk in the chicken stock and milk and season with salt and pepper. Let it come up to a bubble and thicken, 3 to 4 minutes, then turn off the heat. Add the cheese and stir in a figure-eight motion until combined.

Slice the steak and divide it among 4 dinner plates. Top with the onions and pour some cheese sauce over the top. Serve the lemon green beans alongside.

Meat and potatoes is a place where we can all get stuck in a rut, making the same recipes over and over again. What's up? Wasabi is what's up! These spicy potatoes will de-fog your brain, and the ginger flank steak will snap you out of that same-old strip-steak-and-sauce you've been eating once a week.

SERVES 4

Preheat a grill pan or indoor/outdoor grill to high.

Combine the ginger, ¼ cup of the tamari, lime juice, 3 tablespoons of the oil, and grill seasoning in a large shallow dish. Add the meat to the marinade, turn to coat evenly, and let stand for 10 minutes.

While the flank steak marinates, place the potatoes in a pot and cover with water. Bring to a boil, salt the potatoes, and cook until tender, 10 to 12 minutes. Drain the potatoes and return them to the hot pot. Use a potato masher to smash the potatoes with the cream and wasabi to your preferred consistency and heat level. Adjust the salt to taste.

Remove the steak from the marinade and pat dry. Grill the meat for 6 to 7 minutes on each side, for medium-rare to medium. Let the meat rest for 5 minutes, then thinly slice on an angle against the grain.

While the potatoes and meat cook, cut the green beans into 2-inch pieces on an angle, and place in a skillet. Add an inch or two of water, salt it, and bring to a boil. Cook the beans for 5 minutes, then drain. Return the skillet to the burner and add the remaining vegetable oil. Heat the pan over high heat until the oil smokes. Add the beans and bell peppers and stir-fry for 2 minutes. Add the remaining tamari and the sesame oil, toss, and transfer to a serving dish. Sprinkle with the sesame seeds.

Finely chop the scallions together with the cilantro and lime zest.

Serve the meat over a mound of smashed potatoes and garnish with a generous sprinkling of the chopped scallion-cilantro-lime zest. Serve the sesame-soy green beans and peppers alongside.

Create a stir! This is an all-American twist on traditional Asian-style stir-fry. The “special sauce” can be thrown together with items we all have on our kitchen shelves.

SERVES 4

Pop the meat in the freezer for a few minutes to firm it up for slicing.

Place the potatoes in a pot and cover with cold water. Bring to a boil, salt the water, and cook the potatoes until tender, 12 to 15 minutes. Drain the potatoes and return them to the hot pot.

Halve the steak lengthwise, then slice the meat very thin across the grain. Season with salt and pepper. Heat 3 tablespoons of the oil in a very large skillet over high heat. When the oil ripples and begins to smoke, add the meat and stir-fry until browned, about 3 minutes. Add the bell peppers and stir-fry for 2 minutes, then add the scallions and edamame and cook for 2 minutes more. Stir together the brown sugar, soy, mustard, and ketchup and pour over the stir-fry for the last minute of cooking.

Heat the remaining 2 tablespoons of vegetable oil in a large skillet over high heat. Stir-fry the cabbage for 5 minutes, then dress with salt and pepper, vinegar, honey, sesame seeds, and sesame oil. Toss to combine and serve warm.

Mash the potatoes with the buttermilk, salt and pepper, hot sauce, parsley, dill, and chives. Adjust the seasoning and serve with the stir-fry on top. Serve the sesame slaw alongside.

Sliced Steaks with Sauerbraten Gravy, Onion Hash Browns, and Spiced Red Cabbage

Traditional sauerbraten is marinated for days and braised for hours. This broiled, sliced steak supper is ready in minutes, and the stovetop gravy captures much of the slow-cooked flavors of the original.

SERVES 4

In a medium skillet over medium heat combine 2 tablespoons of the EVOO with the butter. When the butter melts into the oil, add the hash browns and thinly sliced onions. Season with salt and pepper and cook for 7 to 8 minutes. Turn with a spatula and press to crisp the potatoes. Cook for 7 to 8 minutes longer.

Heat 2 more tablespoons of the EVOO in a large skillet over medium to medium-high heat. Add the cabbage, caraway, paprika, salt, and pepper and cook, stirring occasionally, for 12 to 15 minutes, until the cabbage is tender.

While the cabbage and potatoes are working, preheat the broiler. Heat a small skillet over medium heat with the remaining 2 tablespoons of EVOO. Add the chopped onions and the bay leaf, salt, and pepper, and cook for 8 minutes, or until the onions are soft and sweet, stirring occasionally.

Pat the meat dry and season with salt and pepper. Broil the meat for 10 to 15 minutes total, turning once, for medium-rare to medium-well doneness. Let the meat rest for 5 minutes, then thinly slice against the grain.

While the meat rests, add the brown sugar and vinegar to the softened onions and stir for 1 minute. Add the beef stock and bring to a bubble. Reduce the heat under the gravy to low and stir in the cream.

Stir the apple cider or juice together with the mustard and pour over the red cabbage. Stir over medium heat for 1 minute to combine, then turn off the heat.