Tuesday, July 20, 2010

Balsamic Marinated Steak and Lemon Dill Asparagus Soup

I spent some time today adding updates to a few of my posts. Remember to click on the "Update" label on the left of this page and it will take you to the dishes that I have added new tips or ideas to. If you ever make one of my dishes and add your own twist to it, let me know and I will post it as an update! (The update will be at the bottom of the post). I also added the label "quick and easy" to a few dishes if you are looking for a meal that is 30 minutes or less. 

This dish was made back in June! I kept forgetting about it because it had gotten so far down on my list. If you like marinaded steaks you will love this! I decided after making a few steaks like this that I am not a big fan of marinaded steak. I like a plain salt, pepper, garlic, grilled steak. But please don't let that keep you from trying this marinade, it is very tasty!

Balsamic Marinated Steak
1/4 cup Balsamic vinegar
2 Tb Soy Sauce
2 Tb Honey
2 medium shallots or 1 large
2 tsp fresh rosemary
1 1/2 tsp dry mustard
2 New York Strip Steaks
Thinly slice shallot and chop rosemary
Mix together all ingredients.
Pierce both sides of the steak with a fork.
Push steaks into marinate, then turn over.
Refrigerate for at least 2 hours. Turning steaks half way.
Cook under the broiler for 5 minutes on each side.
Grill on the grill pan for about 2-3 minutes on each side.
Remove and let stand for 5 minutes before serving.
This was a BIG piece of meat. Jeffrey and I should have shared it because neither of us were able to eat the whole thing...I hated wasting such a nice piece of beef.


This soup is very hearty with veggies. Jeffrey liked it because it was less broth and more veggies. It calls for an egg yolk, which thickens the soup, next time I will try it without the yolk because I am not a huge fan of eggs and I felt like I could taste the egg. If you like eggs you will like it.
Lemon Dill Asparagus Soup
1/2 pound Asparagus
1 Medium Leek
2 Tb butter
1 Celery stalk
1/2 onion
2 1/2 cups vegetable broth
1/4 cup orzo pasta
1 egg yolk
2 Tb lemon juice
1 Tb finely chopped fresh dill
1/4 tsp salt
Break the ends off the asparagus.
Pull off the outer leaves of the leak. Cut off the top dark leaves and the bottom of the stalk.
Chop celery, onion and leeks.
Melt butter in stock pot, add celery, onion and leeks.
Chop asparagus into 1 inch pieces.
Once veggies are tender add vegetable broth. Bring to a boil then reduce to low heat and cover for 7 minutes.
Add orzo and asparagus. Cover and reduce for 8 minutes.
Chop dill
Whisk egg yolk, then slowly pour in 1 cup of hot soup mix while whisking the mixture.
Stir egg mixture back into soup. Stir for 2 minutes to thicken.
Stir lemon juice and dill into soup. Serve immediately.
I made some polenta croutons to put in the soup, it added a nice crunchy/chewy texture.

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