I used to be intimidated to cook steak. Who wants to risk ruining an expensive piece of meat, right? I’m glad I got over that misguided fear because not only are there many affordable options, but making steak at home is far less complicated than you might think. To make up for a cheaper cut and beginner skills, we vote for steak sliced against the grain, drizzled with olive oil and lime along with a few simple seasonings. Take a look at the lines that run up and down the steak and then cut across those lines not parallel to them. Those lines are the muscle fiber of the meat and when you cut across them you break up those muscles so that each bite is more tender and less chewy.
I especially love the snow peas in this meal. I made sure to slice the onions and mushrooms long to mimic the shape of the pods and everything cooked evenly resulting is a fantastic taste and texture. Pay attention to the vegetable as you saute them and increase or decrease the cook time based on how crunchy you like your vegetables. If you like them softer simply increase the cook time slightly until they are the way you like them. The recipe below is double what Mike and I made for ourselves. It could easily feed 4 but be warned; bread and a salad are necessary additions.
Vegetable Medley- Portobello Mushrooms, Snow Peas and Onions
- Olive oil to coat vegetables
- Salt and black pepper to taste
- 2 portobello mushrooms, washed and sliced in long strips
- 6 ounces of snow peas, cleaned (hold the curly end of the pod and snap it while pulling down to remove the string along the side)
- 1/2 medium onion, sliced in long strips
- Sprinkle of cayenne pepper to taste (optional)
- Place vegetables in a mixing bowl and drizzle generously with olive oil until well coated
- Season with salt and pepper and a sprinkle of cayenne pepper if using
- Heat skillet over medium heat and then add vegetables
- Saute for 2-3 minutes turning vegetables to cook evenly
- Remove vegetables from pan and set aside to make steak or serve on their own
Note: If you plan to serve the vegetables with the steak, remove them from the heat while they are still a bit firm because they will continue to cook when you add them to the meat. You can adjust the amount of time according to how you prefer your vegetable. We like to maintain a bit of crunch to ours.